Vegan/Gluten-free Omelet

Sometimes I have major recipe failures, but I was happy that the recipe for omelets in Isa Chandra Moskowitz's Vegan Brunch turned out great. These vegan omelets also happen to be gluten free and delicious.

You need a food processor to blend the omelet ingredients, which include sliken tofu, nutritional yeast, chickpea flour, arrowroot or corn starch, and a dash of this and that. (Get your hands on a copy of the book!) You cook the omelets just like a pancake, but they take a wee bit longer to brown than  a pancake.

Omelet cooking on the pan

Please turn omelet over to Side B :)

You can add any filling you like. We made a stir fry with broccoli, zucchini, collard greens, red peppers, and scallions. We also chopped up some tomatoes and had salsa on the side.

I'd say the toughest part about this recipe was flipping the omelet. You have to make sure it's fully cooked before trying to flip it, or it will fall apart. Also make sure your pan is oiled. My first omelet flipped pretty easily, but by the third one, it was sticking to the pan.

A lot of cookbooks are full of recipes that just don't work, but Vegan Brunch has been good to me. I think I'll be making this recipe again soon.