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Nowadays, you won't be missing out on anything if you decide to transition into a vegan diet. We all have cravings that try to derail us, but there's always an alternative. I've been having some of those odd cravings so I decide to tackle them with a delicious Vegan Omelette with Mushrooms.
I didn't grow up in a vegan household, my parents are not even vegetarian. I've been vegetarian for a while now but it's only in my adult years that I transitioned into a vegan lifestyle. I stumbled a lot at the beginning and I well know there's an adaptation period that we all have to go through.
And let me tell you, we all going to get cravings every now and then that are outside our vegan philosophy. For me, at the beginning it was cheese. I was one of those people that had a hard time letting go of it.
More recently I have no interest in cheese but I have to confess that sometimes I do crave eggs pretty badly. It is odd because it took a while for me to start craving them. To deal with it I come up with "eggy" recipes like this vegan omelette with mushrooms.
We are making the egg part of this vegan omelette with a few different ingredients. First of all, we need to get the right consistency. For that part, we have nutritional yeast, firm tofu, cornstarch, chickpea flour and aquafaba. You might need a tiny bit more aquafaba than what the recipe calls for. Just enough until you get a nice smooth mixture.
For the flavour we have, what I would call a magic ingredient. We are using black salt also known as kala namak. This special ingredient has an eggy smell and flavour by default. It's not too overpowering but strong enough to deal with the crazy cravings.
The vegan omelette doesn't need much, half a teaspoon will do. Be on the conservative side with this ingredient, especially if you've never used black salt before. It is better to add a bit extra if you need more flavour than to ruin the whole thing.
Aside from flavour and consistency, all the ingredients I'm using to make our vegan omelette are there to add protein. People usually rely on eggs as a source of protein. To keep things real we are doing the same with this vegan version. Our vegan omelette will deliver about 17g of protein per serving.
And, you can't have a vegan omelette without the veggies. We are keeping it simple so we are cooking mushrooms in olive oil and seasoning them with smoked paprika and soy sauce. I love this combination of flavours! It is perfect when you add it to a vegan egg.
And lastly, even though this vegan omelette is super easy to make I do need to give you a little piece of advice. Make sure you use two pans when you flip the omelette. Otherwise, you will end up with scrambled eggs instead of an actual omelette.
For the omelette
For the garnish
For the mushroom
|Amount Per Serving|
|Calories 205||From Fat 94|
|% Daily Value*|
|Total Fat 10g||16%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 22g||7.4%|
|Dietry Fiber 6g||22.2%|
|Vitamin K2 0µg||0%|
|Vitamin A 808.17IU||16.2%|
|Vitamin B-12 4.88µg||81.4%|
|Vitamin B-6 6.17mg||308.5%|
|Vitamin C 11.85mg||19.7%|
|Vitamin D 1.98IU||0.5%|
|Vitamin D2 0.06µg|
|Vitamin D3 0µg|
|Vitamin E 1.28mg||4.3%|
|Vitamin K1 40µg||50%|
|Folic Acid 0µg|
|Pantothenic acid 1.22mg||12.2%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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