suitable for vegans
contains onions

Today we will adapt another amazing traditional recipe to suit our vegetarian tastes - a Spanish potato omelette called Tortilla. Have you heard of this? Those who heard are probably perplexed now... But how, Holmes? The original recipe contains at least five eggs and almost a glass of olive oil, but you said that the first rule of the club is: do not replace eggs in recipes where there are more than two of them, the second rule of the club is: minimum oil - maximum benefit. A?

There are exceptions to every rule, dear Watson. We know what to use instead of eggs and how to reduce the amount of oil. And now you will find out...

For potato omelet without eggs we will need:

  • 800 grams of potatoes;
  • 1 small onion;
  • 5 tbsp. olive oil;
  • 1 glass of water;
  • 16 tbsp chickpea flour;
  • 16 tbsp cold water;
  • black or regular salt to taste.

Everything is already clear, right? Chickpea flour works wonderfully in place of eggs in vegan omelettes. But first things first.

First we cut the onion into small cubes.

We cut each potato in half and calmly plan the slices.

Heat 3 tablespoons of olive oil in a deep frying pan. Lightly fry the onion in oil, then throw the potato slices into the frying pan and add salt to taste.

If we had followed the original recipe to the letter, we would have needed to pour olive oil all the way to the top of the potatoes. But we will do it differently: pour a glass of water into the frying pan, close the lid and simmer the potatoes for 20 minutes, stirring from time to time. We'll be healthier!

We’ll have time to make the “egg mixture” in these twenty minutes. To do this, add 16 tablespoons of water to the chickpea flour, add a little salt and beat everything with a fork. You can add a pinch of turmeric for color.

When the potatoes are ready, season them with chickpea batter and mix everything thoroughly.

Heat 2 tablespoons of olive oil in a flat frying pan and add the potato-chickpea mixture.

But now you have to sweat. When the edges of the omelette are fried (after 5-10 minutes), it must be turned over to the other side. How to do this correctly is shown in the following video (it’s in Spanish and about the traditional version of an omelette with eggs, but that doesn’t matter to us):

I tried very hard to make everything as in the video. In general, the end result is this picture:

Fry the other side of the omelet for 5-10 minutes and turn it over in the same way, using a plate, for the second and last time.

Tortilla is ready! We cut it into pieces and feed the whole family. The dish turns out to be very nutritious, a quarter is enough for the eyes. The taste is excellent, they say you can’t tell it from a normal omelette. I have nothing to compare it to, but I don’t regret it at all. It tastes so good to me. Bon appetit!

These chickpea flatbreads have their own unique taste and go well with a variety of toppings. I love to cook this Lenten omelette in winter, when there are no fresh vegetables and there is no tomato juice in the refrigerator.

Composition (for 3 pcs):

glass – 200 ml

For the Lenten omelet:

  • 1 tbsp. chickpea flour
  • 0.5 cups oatmeal flour
  • 2 tbsp. spoons of ground flax + 0.5 cups of water
  • 0.5 cups tomato juice
  • 1 glass of water
  • 2 tbsp. spoons of vegetable oil
  • spices:
    – 1 tsp. black salt (or regular salt)
    – 2 tbsp. l. dried herbs (celery, basil, oregano, marjoram...)
    – 0.5 tsp each black pepper, turmeric, ground cumin, ginger,

Filling options:

  • (linen)
  • canned corn
  • ground sesame + mayonnaise + basil
  • lentil mince with cabbage and carrots

Preparing a lean omelet from chickpea flour:

  1. For the omelette, mix flax with half a glass of water and set aside for 10 minutes.
  2. Combine oatmeal and, add salt and spices, dried herbs. Mix tomato juice with 1/2 cup water and pour into the dry mixture.

    Mixing the ingredients

  3. Add soaked flax and mix well. The dough should be thick and viscous, like... Let sit for 10-15 minutes to determine if more liquid needs to be added. If necessary, add more water and stir again.

    Omelet dough

  4. Bake in a greased, heated frying pan, covered, over medium heat, about 5-7 minutes on one side and 3-4 on the other, until cooked. The dough is difficult to pour, so you need to distribute it in the pan with a fork or spoon. Do not overbake the cakes; just wait until the surface of the omelette becomes dry.

    Baking in a frying pan

  5. In principle, you could stop at this step and eat an omelet made from chickpea flour with flaxseed or any other flour and vegetables. But we will make it even tastier, because this omelette comes with a whole host of fillings!

    Each flatbread should be greased with mayonnaise and filled with filling. This time I had:

    a) canned corn

    Chickpea omelette with corn

    Cover one half of the lean chickpea omelette with the other and serve with a juicy vegetable salad!

    Bon appetit!

    Yulia M. author of the recipe

Omelette - there’s so much in this word...

For me an omelette -

First of all, this is an easy-to-prepare and nutritious breakfast.

It’s great that you can not deny yourself this even during Lent or being a vegan.

A vegan omelet is no less filling and nutritious than a traditional one.

Try it, you will like it!

Vegan omelette: ingredients

For a vegan omelette we will need:

1. Okara – 100g
2. Soy milk – 1/3 cup
3. Corn starch - ½ tbsp. spoons
4. Rice flour - ½ tbsp. spoons
5. A pinch of spices – turmeric, asafoetida, black pepper, black salt.

Steps to prepare a vegan omelet

1. Mix our ingredients. Let's warm up the okara. You can shred tofu instead. Add spices. We use black salt, it will give our omelette an eggy smell. Be careful with turmeric; too much of it will give it a bitter taste.


2. Add soy milk, starch and flour. I tried it with different flours - wheat, soy and pea - I liked it best with rice, but as they say, the taste depends on the color)) Experiment)

3. Mix all ingredients. You should get a viscous, flowing dough - approximately like pancakes.

4. Pour a little vegetable oil into a heated frying pan. Pour in the dough. Cook covered over low heat for 10 minutes.

5. When the bottom of our omelette is fried and the top layer is compacted, you can put the filling on one half of the omelette - I fried a few tomato slices with salt and pepper in a separate frying pan. You can fry mushrooms, broccoli, and other vegetables.

6. Fold the omelette in half and place it on a plate) Done! Bon appetit! You will love this vegetarian omelette without eggs!

A few words about prices and ingredients

The cost of one serving is approximately 16 rubles. If with filling (tomatoes) - then 26 rubles.

Okara- cake remaining after preparing soy milk. For example, in Tomsk you can buy it in the Rainbow of Taste supermarket chain. If there is no such product in your city, order it in stores online.

Okara is high in fiber and protein, as well as calcium, iron and riboflavin. Contains almost no fat. This cake does not have a distinct taste, so it must be mixed with other ingredients.

Soy milk, cornstarch and rice flour cannot be called rare products. Now they are sold in almost every supermarket, like the rich orange spice - turmeric, obtained from ginger root.

Spices are harder to find asafoetida and black salt(you can buy them in Indian stores or online stores). Astafoetida replaces onions and garlic and gives dishes a rich yellow color. When black salt is added, it is difficult to distinguish a vegan omelette from a regular one - it has a pronounced egg taste (the salt itself is pink).

I really love chickpeas. For those who don’t know what it is, I’ll tell you in a nutshell. Chickpeas are yellow peas from the legume family. It is also called “chickpeas”. In my opinion, chickpeas have a special taste, not like peas, beans or mung beans. Of the legumes, chickpeas are probably my favorite))

What can you make from chickpeas? Yes, anything! For example, hummus. Some time ago I posted the recipe for mine. Or chickpea soup... Or vegan chickpea pilaf... Chickpeas can be used to make batter or make healthy pizza dough. I even tried to sprout chickpeas and eat them raw)

What we need for the casserole (for 1 serving):

Water - 8 tbsp.

Salt - 1/4 tsp. It is better to use pink Himalayan. I wrote about the benefits and harms of various types of salt in the article

Turmeric - 1/4 tsp.

Black pepper, preferably freshly ground

Fresh herbs

Onions (onions, greens, leeks...) - a little

You can add a pinch of asafoetida if you have it.

That's it for the basic recipe.

But it will be even tastier if you add a little of any fresh vegetables. I had:

- zucchini

- eggplant

- bell pepper

Let's prepare it like this:

1. Mix chickpea flour, water and spices (salt, turmeric, pepper, if available, asafoetida). The result is a homogeneous mass, not thick. The consistency is similar to pancake batter...

2. Cut vegetables into small cubes. Chop the onion finely and finely.

3. In a non-stick frying pan, lightly fry the vegetables and onions, without oil! To prevent it from burning, add a little water to the pan. You only need to simmer for 3 minutes! Don't overdo it with the amount of vegetables, they should cover the bottom of the pan in a very thin layer, otherwise you will need two more chickpeas and the casserole will turn out very thick...

Option #1.

Pour the chickpea mixture into a frying pan with vegetables and onions in an even layer and cook the casserole over medium heat for 5-10 minutes. There is no need to turn the casserole over - there is a risk that it will fall apart...

All! Place the finished casserole on a plate and eat with fresh vegetables!

And another side view)))

Option #2.

Place lightly fried vegetables and onions from the frying pan onto a plate and forget about them for a while...

Pour the chickpea mixture into a frying pan in a thin layer and cook like scrambled eggs. There is no need to turn over, that is, fry only on one side. The second side will brown and “seize” even without turning it over. Again, I do not add oil. If you are afraid that the chickpea mixture will burn to the bottom of the pan, you can add a drop of unrefined vegetable oil. but just don’t pour it into the frying pan, but distribute a micro dose of oil using a silicone brush (if you don’t have one, you can distribute it with an ordinary paper napkin).

Carefully place the finished chickpea “omelet” in a large flat plate. Place fried vegetables and onions on one half of the “omelet”. Cover the top with the other half, that is, fold the resulting chickpea pancake in half. Serve with fresh vegetable salad!

Personally, I like the second method better, because this chickpea “omelet” folded in half looks simply stunningly beautiful and appetizing! Well, both options taste equally good!

Bon appetit! I hope my recipe today has inspired you to take on vegan culinary endeavors)

Greetings. Many may argue - what kind of tofu omelette is this if there is not a single egg in it? Yes, of course, this recipe is similar to the original omelet only in appearance and taste.

Products for a vegan omelette

Surprisingly, the taste and texture are incredibly similar to the analogue. Thanks to tofu, chickpea flour and Indian black salt, we get something similar to the original product. Try this recipe, we are more than sure that you will like it. Let's make a vegan tofu omelette - it will be delicious.

We will need:

  • Tofu 400 gr;
  • Chickpea flour 3 tbsp. l;
  • Turmeric pinch;
  • Vegetable oil 2 tsp;
  • Black Indian salt a pinch;
  • Soy or almond milk (ordinary milk is fine) 100 ml;
  • Asafoetida or onion - according to your taste;
  • Salt, black pepper, paprika - to taste;
  • Choose vegetables for filling according to your taste: spinach, zucchini, tomatoes, bell peppers.

How to make a vegetarian omelet without eggs

Preparation:

  1. Use napkins to dry excess moisture from the tofu.
  2. Cut the tofu into pieces and place in a blender.
  3. Add chickpea flour and most of the milk there.
  4. Grind into a paste. We should get a mass as thick as thick sour cream.
  5. If necessary, add the rest of the milk a little at a time.
  6. Next, add all the spices and salt.
  7. Bring until smooth.
  8. Pour half the pasta into a preheated and greased frying pan, smooth it out and cook the omelette over low heat for 7-10 minutes.
  9. Place the vegetables you prepared on one edge, cover them with one half of the omelette and cook for another 3-5 minutes.
  10. Prepare the second omelet using the same principle.
  11. Serve hot.

Bon appetit!

There are two types of tofu cheese, soft - silk and hard - linen. Depending on what type of tofu you have (in our case we use soft tofu), you will need to slightly adjust the amount of milk and flour.

If you don't have chickpea flour, you can use pea flour. But keep in mind that it has a distinct pea flavor. You can also use regular flour, in which case the structure will be denser and heavier.

Consider the amount of moisture in the tofu and remove as much of it as possible. If it is not possible to use Indian black salt, you can do without it.

Don't forget, failures in the kitchen are inevitable, experiment and you will succeed. Happy experimenting!