Vegan Chinese Omelette
Serves: 2
Ready in: 15 to 30 mins
"This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly hair. So good on any given day!" Recipe extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, hardback & ebook). Photography: Nassima Rothacker
Ingredients:
2 tbsp olive oil2 garlic cloves, chopped
¼ head of Chinese leaves (stem lettuce), thinly sliced
1 carrot, grated
1 tbsp medium-heat tamari
1 tbsp sesame seeds
1 tsp sesame oil
1 spring onion (scallion), green and all, thinly sliced, plus extra, to serve
chilli sauce or sriracha, to serve (optional)
For the omelette:
1 tbsp olive oil60g chickpea (gram) flour
⅛ tsp bicarbonate of soda (baking soda)
1 tsp apple cider vinegar
125ml water
1 tbsp sesame seeds
method:
- Heat the olive oil in a pan, add the garlic, Chinese leaves and carrot, and fry for 5–10 minutes, until nice and soft. Add the tamari, sesame seeds and sesame oil, then turn the heat right down and leave.
- Put all of the omelette ingredients apart from the sesame seeds in a mixing bowl and whisk until smooth, then leave to stand for five minutes. Get a nonstick pan nice and hot, then add the omelette batter and tip the pan so it spreads out thinly over the base.
- Sprinkle some sesame seeds on top and cook for a couple of minutes, then when you see air bubbles appear on the surface, it’s time to flip to the other side and cook until just set.
- Put the omelette onto a plate, fill with the cabbage mixture and some added spring onion slithers, then fold over the edges. For extra heat, add some chilli sauce or, my favourite, sriracha, if you like!
