GFVG Dinner 'Omelette'

GFVG Dinner ‘Omelette’

Why not have an egg substitute dish for dinner? This recipe is so easy to make and packed with lots of protein. The GFVG dinner ‘omelette’ is inspired by the traditional Indian side dish called dosa. There are a couple of twists to this recipe though that totally take a turn off the traditional dosa dish. I feel like nowadays recipes are a mixture of ingenuity, time constraints and accessibility, which is exactly what this dish is all about.

If you are like me, (as a vegan) looking for ways to pack protein in, then this recipe has your name on it.

You will need a handful of main ingredients, the rest you can substitute for whatever is laying around in our fridge. Even the spices can be substituted to suit your individual taste buds.

Let’s dive into the recipe!

GFVG Dinner ‘Omelette’

Recipe by AdelinaCourse: DinnerCuisine: IndianDifficulty: Super Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

16

minutes

One of the easiest

Ingredients

  • ‘Omelete’
  • 1.5 cup chickpea flour

  • 1/2 cup water

  • 1/2 cup coconut milk or cream

  • pinch of salt

  • 1 tsp caraway seeds

  • 2 tbsps sesame seeds

  • 1 tsp olive oil (for frying)

  • Filling
  • any vegetables you have in your fridge (washed and sliced)

  • 1 cup red wine (you can also use white or citrus juice)

  • 1 tbsp tamari sauce (soya sauce also works)

  • your favourite spices

  • Optional Toppings
  • fresh basil leaves

  • lime

  • hot sauce

Directions

  • In a bowl add your flour and salt. Slowly start to mix in the water, add the coconut cream last. Add all the seeds and mix well. The batter consistency should be quite runny.
  • Drizzle 1 tsp of olive oil in a non-stick pan (medium-high setting), wait until the pan is hot and pour 1/4 of the batter and spread it evenly all around the pan. Let it cook for about 8 minutes and flip it over and cook the other side for another 8 minutes.
  • While your ‘omelette’ cooks, add your slices veggies to another warm pan, stir and add your spices. Let it cook for about 5 mins, and then add the liquids. Turn the heat down and let the veggies cook until all the liquids have been absorbed.
  • Place your cooked veggies on one half of your omelette, add your toppings and cover with the other half.

Notes

  • To speed up the cooking process, you can make the batter ahead of time and store in the fridge for up to 4 days.

A stellar addition to this GFVG Dinner ‘Omelette’ would be to spread the white bean hummus before adding your cooked veggies. I have linked the recipe above – click on the highlighted text to see the full recipe. I hope you enjoy this dinner dish, as much as I have !

and after the storm cleared,

she met the next version of herself.

Spirit Daughter

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