Another great vegan recipe from “Your Mom’s Favourite Channel”.
These omelettes contain no eggs! They are super easy to make and quick to cook!
You can even prep the batter the night before and have a great omelette breakfast! The “salmon” can also be used in a lot of other dishes too!
Take your carrot and a veggie peeler.
Peel away until the whole carrot turned into a bunch of ribbons.
In a small container add the liquid smoke and soy sauce and stir to combine.
Blend a sheet of Nori and some Kelp (kelp can be left out) to a powder.
Fold a little packet with some foil. start placing the carrot ribbons in the packet, layering carrots and nori powder. Pour the Soy & Liquid smoke mix into the packet with 2 Tbsp. of Oil. Place in a pre heated oven on 200 degrees Celsius for 20 mins.
Pat the tofu with some kitchen towels to remove all moisture. Place all the ingredients in blender. Blend until all is combined.
The Cream Cheese should be nice and thick. Place in fridge to firm up even more.
Throw all ingredients in blender and blend until it reaches a smooth crape batter consistency. The Black salt will have a pungent egg smell (this will cook out)
On low heat. Get your pan oiled up or use some Spray & Cook. Get some of the batter (1/2 - 1 cup) in the pan and try to spread it out evenly
Immediately cover it with a lid so the steam will help it to cook. Once the batter looks “dry” all over, it’s time to flip that b*meow*h.
Each omelette took about 2-3 minutes to cook for me. Times will vary with temperature differences and batter thicknesses.
Repeat until all your batter is finished. This makes roughly 6 omelettes +- 25cm in diameter.
Feel free to experiment with all different kinds of toppings... The world is you omelette.
Ingredients
Directions
Take your carrot and a veggie peeler.
Peel away until the whole carrot turned into a bunch of ribbons.
In a small container add the liquid smoke and soy sauce and stir to combine.
Blend a sheet of Nori and some Kelp (kelp can be left out) to a powder.
Fold a little packet with some foil. start placing the carrot ribbons in the packet, layering carrots and nori powder. Pour the Soy & Liquid smoke mix into the packet with 2 Tbsp. of Oil. Place in a pre heated oven on 200 degrees Celsius for 20 mins.
Pat the tofu with some kitchen towels to remove all moisture. Place all the ingredients in blender. Blend until all is combined.
The Cream Cheese should be nice and thick. Place in fridge to firm up even more.
Throw all ingredients in blender and blend until it reaches a smooth crape batter consistency. The Black salt will have a pungent egg smell (this will cook out)
On low heat. Get your pan oiled up or use some Spray & Cook. Get some of the batter (1/2 - 1 cup) in the pan and try to spread it out evenly
Immediately cover it with a lid so the steam will help it to cook. Once the batter looks “dry” all over, it’s time to flip that b*meow*h.
Each omelette took about 2-3 minutes to cook for me. Times will vary with temperature differences and batter thicknesses.
Repeat until all your batter is finished. This makes roughly 6 omelettes +- 25cm in diameter.
Feel free to experiment with all different kinds of toppings... The world is you omelette.
Notes
Did you make this recipe?
Please share your creations with us by tagging @vegan.co.za and #vegancoza on instagram
Martin Kotze
Martin lives in Kimberley and is an accomplished graphic designer, photographer and videographer. He runs his own business, Die Swart Kat Productions, where his love of photography, videography and food combine in his amazing shoots. His passion and flair for cooking was only enhanced when becoming vegan and trying new and exciting ways to cook. The amazing production of Martin’s YouTube videos and his witty take on delicious vegan dishes, make his channel a must-watch for veg and non-veg alike
