Vegan American-style Omelette

 I know that vegan egg substitutes are growing in popularity and there are quite a few delicious ones out there. But vegan substitutes are still very expensive and no sustainable for many people to have in their diet. This recipe, however, is inexpensive, easy, and very delicious. 

Vegan American-style omelette with vegan mozzarella and vegetables

1/3 cup chickpea (gram) flour

1/4 cup soy milk

2 tsp kala namak (black salt)

1 tsp pepper

1 tsp turmeric 

1/4 cup vegetables of choice

1/8 cup vegan cheese (I used Violife mozzarella)

1 tbsp oil

1. First, chop up your vegetables of choice. I used red bell pepper, red onion, and spinach, as that is what I had around. 

2. In a bowl, pour in your gram flour and soy milk. Whisk thoroughly until you see no lumps and it is completely homogenized. This will be the "egg."

3. Add black salt, pepper, and turmeric to your "egg" mixture. Black salt, also known as sulfur salt, will provide the egg-y flavor that many people are looking for. I would recommend going to your local Asian/ Indian store to find some. 

4. Once the seasonings have been mixed in, add your various vegetables. Mix well and set aside. Bring a pan to heat and add some oil. Set the heat to medium-low. Then pour in the vegan egg mixture and it will spread out like regular egg does. 

5. Cook the omelette on one side for about 3 minutes. Then flip over entirely and cook the other side. **This is super important, as just folding it over would cause the inside of the omelette to stay raw. Trust, me it won't be good! 

6. Cook the omelette on the other side for about 2 minutes. Sprinkle vegan cheese or place a few vegan cheese slices on the omelette and fold over. It is now ready to serve. Enjoy!