Cheese Omelette but WFPBNO #VeganOmelette #WholeFoodPlantBasedNoOilBreakfast

Breakfast time!  🌼

     It's the weekend!  I found an interesting Plant Based omelette recipe this week, saved it and for once didn't lose it. My cabinet was already bulging with the ingredients I needed to modify and complete the meal, including my own version of cheezy sauce in the fridge. The original recipe called for chickpea flour. That I didn't have. I did have buckwheat flour, which is darker, but filled the bill just fine. All I needed was a non-stick pan and I have a stack of those. So here we go!

First the cheezy sauce:

Recipe

3 medium large redskin potatoes

6 TBSP Nutritional yeast

5 TBSP Tapioca flour

1 TBS lemon juice
1/4 cup white vinegar
1/4 tsp Tabasco 

1 TBSP salt

1/4 tsp Turmeric

1/4 tsp smoked paprika
1 3/4 cups of starchy water from the boiled potatoes

Peel, cube and boil the potatoes in at least 2 cups of water with the TBSP of salt. Save the starchy water.
Put 1 and 3/4 cups of the starchy water and everything else into your blender or food processor and puree it until smooth.
Pour the mixture into a saucepan and cook it on medium low heat stirring constantly until it thickens (about 20 min).
Add a little more water if it's too thick. Let it cool allowing it to thicken a little more and serve warm.
Season with salt, pepper etc. to taste.

There you go!  Way more sauce than you need, but it's versatile and stores well in the fridge for at least 2 weeks. Try it stirred into the macaroni of your choice; elbow, rotini, whole wheat, chickpea, lentil... all good!

Now the omelette...

Recipe  (makes 1 omelette)

1/4 cup buckwheat flour (chickpea flour or any whole grain flour will do)

1/3 cup unsweetened plant milk of your choice

1 TBSP nutritional yeast

1/4 tsp salt (black salt makes it eggy)

3/4 cup of sauteed mix veggies of your choice divided into thirds

1/2 cup of cheezy sauce

Heat a non stick pan over medium heat. Mix the flour, nutritional yeast, salt, plant milk and 1/3 cup of the sauteed veggies together. Put the batter in the pan and spread it out like a pancake. Cook it thoroughly. Gently loosen it, flip it so there are no soft spots and flip it back again. Mix 1/3 cup of the mixed veggies and cheezy sauce together and spread it out to make a filling. Fold the omelette in half and place it on a plate. Put the rest of the veggies on top, drizzle the rest of the cheezy sauce over it and (optional) sprinkle on some Tabasco sauce. 

I used a Sensarte non-stick pan for the veggies and a Swiss Diamond non-stick pan for the omelette, but any decent non-stick pan will work.

Enjoy!