Vegan vegetable Omelette

Joann M Lakes Elliott

subheading: NGREDIENTS:

subheading: For chickpea ´egg´ mixture:

¼ cup of chickpea flour

1 teaspoon of vegetable bouillon

A pinch of salt

Black pepper to taste

1 tablespoon of nutritional yeast

½ cup of water

subheading: Vegetables:

¼ cup of chopped onions

½ cup of red, yellow and green peppers, chopped

⅓ cup of chopped tomatoes

1 cup of new potatoes cut in half

Salt to taste

Black pepper to taste

Oil or water for frying

A squeeze of lemon

Chopped parsley

Kala namak (black salt) optional

subheading: METHOD:

mix all the ingredients for the ´egg´ mixture, reserve

On medium heat, add the oil or water to a skillet, add the potatoes and fry them for 5 to 8 minutes, until golden brown.

Add the remainder of the vegetables, except the lemon and parsley, add salt, stir to combine, cover and let it cook for 5 to 8 minutes on low heat.

Once the omelet is cooked, add the lemon and the parsley and the black salt, if you like, and serve it.

NOTE: If you are adding kala namak, add less salt at the beginning of the recipe, and add the kala namak after the omelet is totally cooked so you don’t lose the egg fragrance of the kala namak.

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