Prep & Cooking Time: 60-70 mins
Type: Main meal
Notes: This recipe contains: B- Vitamins, Vitamins D & E, protein, fibre, calcium, iron, magnesium, manganese, phosphorus, potassium, zinc and (per serving) is low in salt, sugar and sat fats!
Vegan omelette or savoury pancake?! We’ll let you decide! This baked ‘omelette’ has a delicious faux ‘egg’ taste with the consistency of a pancake! Fill it with your favourite grain and/or seasonal vegetables and feel free to experiment with the spices and/or flavourings you use to season it with!
Admittedly we over estimated on the amount of rice we needed; I guess our stomachs got the best of us at the time! We used 150g of dried brown long grain rice, but we’d recommend using 80-100g instead…unless you have a hungry crowd or fancy the idea of putting it onto a bed of rice. Be warned though, this omelette is already pretty filling on its own! 🙂
Our ‘omelette’ is also very versatile and relatively cheap to make! We sourced our gram flour (on sale!) in our local grocers; two thumbs-up for cheap ethnic aisles! As most of you may already know, gram flour (which is also know as chickpea, garbanzo or besan flour) and tofu are both a great source of nutrients including: protein, iron and zinc (just to name a few)! It’s also good to note that gram flour is gluten free (but still check your package labels before purchasing folks)!
Have you got a lazy Sunday at your disposal? Fancy something new on the menu? Well then try whipping this recipe up for brunch or dinner!
Happy cooking everyone!
3g Asafoetida (or onion powder)
1g Garlic Powder (unsalted)
1g Ground Cumin
1g Mild Paprika (or Pimenton de la Vera Dulce)
1g Ground Tumeric
5g Mustard Powder
110g Gram Flour
2g Baking Powder
349g Silken tofu
120ml Soy or Coconut milk (unsweetened & fortified)
10ml Cider Vinegar
Ground Black Pepper
Preheat the oven to 180°C/350°F. Place the dry ingredients (the first 8 items listed!) into a large mixing bowl. Mix with a fork until thoroughly combined.
Place the tofu into a food processor. Pulse until creamy and smooth.
Add the soya milk, vinegar and gram flour mixture. Blend until the ‘omelette’ batter is thoroughly combined. Season it with some salt and ground black pepper to taste.
Line a baking tray with a silicone mat or some parchment paper. Pour in the batter. Use a silicone spatula to spread it evenly over the tray.
Place the tray onto the middle oven shelf. Bake for about 25-35 mins or until lightly golden and cooked through.
In the meantime, cook some rice according to the packet instructions and prepare your veggie fillings! Wash, chop and cook (if required) any veggies that you would like to ‘roll’ into your omelette!
Once your omelette is removed from the oven, leave it to cool for about 5 mins in the tray and then transfer it (still on the mat/parchment paper) onto a cooling rack. Leave it to cool for a further 6-10 mins. NB: the longer you let it cool, the more stable the omelette becomes.
Assemble your fillings!
Our assembly went a little like this…
Firstly, gently (and carefully) loosen the omelette away from the mat or parchment paper using a palate or large kitchen knife. NB: you don’t want your omelette sticking and tearing when you finally roll it up!
Secondly, layer the ‘flatter’ ingredients first…
…followed by your bigger ingredients!
Finally, add your seasoned rice (or any other grain you prefer!).
Carefully roll it up (a bit like rolling sushi or making a ‘Yule log’ cake!).
Finally, (and carefully!) slide it off the mat onto a serving plate for all to enjoy…
…or slice and serve instead!
As we mentioned earlier, we overestimated the rice…so we had an overload of plant-based deliciousness!