may not seem like an inherently vegan dish, but this asparagus spinach omelet
with a chickpea
base is quite outstanding! Make this omelet-in-a-bag recipe for your next camping trip
or overnight stay, so that you don’t have to sacrifice quality for convenience.
1 cup (120 g) chickpea flour
3 tablespoons (15 g) nutritional yeast
2 tablespoons (15 g) cornstarch
1½ teaspoons Indian black salt
¼ teaspoon black pepper
1¾ cups (415 ml) vegetable broth
2 cups (250 g) chopped asparagus, woody ends trimmed
1 cup (40 g) packed baby spinach or arugula
½ cup (55 g) vegan Cheddar shreds (optional)
¼ cup (30 g) diced shallots
Cooking oil spray for pan
1. In a mixing bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, Indian black salt, and
black pepper until combined. Pour vegetable broth into the flour mixture and whisk until smooth.
2. Divide the mixture between 4 sealable sandwich bags.
3. Place ½ cup (75 g) of asparagus, ¼ cup (10 g) of spinach, 2 tablespoons (15 g) of vegan Cheddar shreds (if using), and 1 tablespoon (7 g) of shallots into each bag. These bags can be stored in the refrigerator or an iced cooler for up to 1 week, or move on to preparing the omelets.
4. When you are ready to prepare an omelet, warm a pan or a well-seasoned cast iron skillet
over medium heat. Spray the pan with a thin layer of cooking oil. Once it is hot, shake the omelet bag vigorously. Pour the mixture into the pan and cook on one side for 5 to 7 minutes, or until the edges start to brown.
5. Flip one half over onto the other half and cook for another 2 minutes. Transfer to serving plate.
6. Repeat the cooking process with remaining bags, when ready, and serve hot.
Pro Tip: If you have the space and aren’t worried about weight, you can bottle these omelets up in 12 ounce (355 ml) mason jars.
Excerpted from the book “Vegan Yack Attack On The Go!” © 2018 Quarto Publishing Group USA Inc.
Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group.