Description
A quick and easy vegan omelette that is filled with “meaty” and tender chanterelle mushrooms. This gourmet omelette is a fantastic way to enjoy these beautiful wild mushrooms.
Ingredients
Scale
Vegan “Egg” Ingredients:
- 1 Cup Garbanzo Bean Flour
- 1/3 Cup Nutritional Yeast
- 7 oz Silken Tofu
- 1/2 tsp Ground Turmeric
- 1/4 tsp Garlic Powder
- 1/4 tsp Black Salt
- 1/4 tsp Black Pepper
- 1 Cup water
Omelette Filling:
- 1 Tbsp Olive Oil
- 3 Cloves Fresh Garlic
- 1 Large Shallot (Sliced)
- 2 Cups Chanterelle Mushrooms
- 1/2 Cup Vegan Mozzarella (Shreds)
- 1 Tbsp Fresh Thyme (Stems Removed)
Instructions
- Wash and Prepare all produce as directed above.
- In a blender add all of the omelette ingredients and blend until very smooth approx. 1 minute. Set aside.
- In a skillet with a small amount of oil, add the shallots and sauté over medium heat until fragrant, approx. 3 minutes.
- Add the garlic, cleaned mushrooms, and fresh thyme to the shallots and continue to sauté for 5 minutes or until the mushrooms have become tender. Stir occasionally to prevent burning. Transfer to a bowl and set aside.
- Coat the skillet with the olive oil and pour enough omelette mixture into the skillet to coat the bottom of the pan, approximately 3/4 cup. Shake the skillet to level the mixture into a circle.
- Allow the mixture to cook until bubbles form on the top of the omelette and it begins to look more solid. Approx. 3 minutes.
- Flip the omelette over and add the filling mixture. Allow to cook for 2-3 more minutes and fold the omelette over the filling.
- Serve immediately while warm and enjoy!
- Leftover omelette mixture and mushroom filling can be refrigerated in airtight containers for up to 5 days. We recommend storing them in separate containers.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Chanterelle Mushroom Recipe, Vegan Omelette, Vegan Brunch Recipe
