I never knew my vegan omelette could get any tastier until I added mashed pumpkin! It’s fluffy and soft and just melts in your mouth. You’ll be surprised how egg-y it tastes!
Main Ingredients:
1/2 cup all-purpose flour
1/2 cup chickpea flour (also called Gram flour)
1 tsp baking powder
1/2 cup mashed steamed pumpkin
3/4 – 1 cup water
1/2 tsp salt
1/2 tsp black salt
1/2 tsp ground black pepper (or as desired)
1/2 tsp garlic powder
1/2 tsp turmeric powder
1/2 tsp paprika powder
1 tbsp hoisin sauce
vegetable oil for frying
Vegetables:
1/2 tomato
1 sprig spring onion
2 cubes frozen spinach or 2 handfuls fresh spinach, blanched
Procedure:
1. In a bowl, mix all-purpose flour, chickpea flour, baking powder, salts, black pepper, garlic powder, turmeric powder and paprika powder.
2. Gradually add room-temperature water until smooth but not thick.
3. Add the sliced vegetables and thawed spinach. Then mix in the Hoisin sauce.
4. In a non-stick pan, heat about 1/2 tsp vegetable oil over medium heat. Scoop and spread the batter on the pan. When the edges start to become golden brown and the center dry, flip the omelette and continue cooking for about 30 seconds.
Hope you’ll try this recipe!
You can also follow me on Instagram at: https://www.instagram.com/healthy.budget.vegan.recipes
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