Vegan omelettes are so easy to make as long as you have a very. very non-stick pan! Of course the filling options are endless and up to your taste preferences, but my filling of savory sausage, greens, crispy mushrooms and fresh pear really hit the mark for a filling breakfast on my day off.
12 oz extra firm silken tofu
2 tbl unsweetened almond milk
2 tbl cornstarch
1 tbl turmeric
1 tbl nutritional yeast
2 tsp tahini
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
3 tbl extra virgin olive oil, divided
Combine all of the ingredients except the oil in a blender and blend until smooth.
Heat a non stick pan and add 1 tbl of oil. Pour 1/3 of the mixture in the pan and spread out thin. Cook over medium-high heat until the bottom has browned slightly. Place 1/3 of the filling mixture on one half of the omelette and flip over the top. Slide out of the pan. Repeat two more times.
Sausage, Cremini & Escarole Filling
2 tbl extra virgin olive oil
1/4 red onion, small dice
1 cup thinly sliced cremini mushrooms
3 garlic cloves, thinly sliced
2 Field Roast Apple-Sage Sausages, small dice
1 head escarole, rough chop
salt and pepper
1/2 tsp red pepper flakes
1 barlett pear, small dice
Heat the oil in a large saute pan and sweat the onions until soft and translucent. Add the mushrooms and continue to saute over medium high heat until they have crispy edges, 5 minutes. Add the garlic and field roast and saute 5 minutes more until the sausage is golden brown. Add the escarole and finish cooking until the greens have wilted. Season with salt, pepper and red pepper flakes. Remove from the heat and toss in the pears.