Vegan Cheesy Asparagus Omelette

Nicole Osinga
In less than 20 minutes you can enjoy these easy and delicious vegan asparagus omelettes from Nicole Osinga.
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Ingredients
  

  • 1 bunch bunch Ontario asparagus, ends trimmed
  • Avocado Oil
  • Silken Tofu
  • Chickpea Flour
  • Nutritional Yeast
  • Cornstarch
  • Turmeric
  • Baby Spinach
  • Vegan Cheese Shreds

Instructions
 

  • Preheat oven to 425°F. Drizzle asparagus with avocado oil and roast for 15 minutes, turning halfway.
  • Stir in spinach and cook until wilted. Set aside.
  • In a blender, combine tofu, chickpea flour, nutritional yeast, and spices. Blend until smooth. Add water if needed—the batter should be slightly thinner than pancake batter.
  • Heat ½ tbsp of oil in a non-stick pan over medium heat. Pour in half the batter and swirl to spread. Cover and cook for 4–6 minutes until cooked through with no wet spots.
  • Add sautéed veggies, vegan cheese, and other fillings to one half. Fold over, press gently, and cook for another minute.

Notes

Recipe developed by Nicole Osinga.
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