you’ve recently switched to a plant-based diet, finding tasty vegan recipes to replace your staple meals can make things seem a little bit more manageable. Our vegan take on the classic breakfast omelette uses aquafaba (drained chickpea water) in place of eggs – but don’t worry about waste, you can use the leftover chickpeas to make more tasty vegan food. Simply stir them through a veggie curry for dinner, or whizz them up to make houmous and serve with crudités for a healthy snack. Adding courgette will help to aid digestion, as well as providing a good source of vitamin A, which supports your vision and immune system. Meanwhile, the pepper provides lycopene, which is believed to lower the risk of developing some cancers. And as well as boosting flavour, a regular intake of garlic can help improve your cholesterol levels, reducing your risk of heart disease. Now, anyone for a spot of brekkie?
Serves 2
2 tsp olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1 romano pepper, finely sliced
1 courgette, cut into matchsticks
Drained water from 1 x 400g tin chickpeas
150g soft spelt flour
1 tsp mustard powder
¼ tsp turmeric
¼ tsp cayenne pepper
1 tbsp dill, w88 roughly chopped
1 tbsp parsley, roughly chopped
1 Heat 1 tsp of olive oil in a non-stick pan and fry the onion for 5 minutes until it is soft. Add the crushed garlic with a pinch of salt and pepper, and fry for another 5 minutes.
2 Stir in the courgette and sliced pepper and fry for a further 10 minutes, until soft.
3 In a small bowl, make the ‘egg’ by whisking the chickpea water until soft peaks form, then sprinkle over the spelt flour, mustard powder and spices, and gently fold in.
4 Add the fried vegetables and herbs to the ‘egg’ mixture. Then season with the mustard powder, turmeric and cayenne pepper before transferring it back to the frying pan. Fry on medium-high for 4-5 minutes on each side until crispy and golden. The omelette will be quite fragile when flipping so it may be helpful to flip it onto a plate and then slide back into the pan.
5 Once cooked, cut into slices and serve with a green salad.
Serves 2
2 tsp olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1 romano pepper, finely sliced
1 courgette, cut into matchsticks
Drained water from 1 x 400g tin chickpeas
150g soft spelt flour
1 tsp mustard powder
¼ tsp turmeric
¼ tsp cayenne pepper
1 tbsp dill, w88 roughly chopped
1 tbsp parsley, roughly chopped
1 Heat 1 tsp of olive oil in a non-stick pan and fry the onion for 5 minutes until it is soft. Add the crushed garlic with a pinch of salt and pepper, and fry for another 5 minutes.
2 Stir in the courgette and sliced pepper and fry for a further 10 minutes, until soft.
3 In a small bowl, make the ‘egg’ by whisking the chickpea water until soft peaks form, then sprinkle over the spelt flour, mustard powder and spices, and gently fold in.
4 Add the fried vegetables and herbs to the ‘egg’ mixture. Then season with the mustard powder, turmeric and cayenne pepper before transferring it back to the frying pan. Fry on medium-high for 4-5 minutes on each side until crispy and golden. The omelette will be quite fragile when flipping so it may be helpful to flip it onto a plate and then slide back into the pan.
5 Once cooked, cut into slices and serve with a green salad.
