How to Make a Vegan Omelet
They say you can't make an omelet without breaking eggs. Wrong! One of my very favorite meals is a spinach and mushroom omelet with lashings of tomato sauce - with not an egg in sight. And it's delicious.
OK, let's not upset the purists. It's not strictly speaking an omelet if it doesn't contain eggs. But the secret ingredient is gram flour which does the same job, and gram flour does it even better.
Gram flour is quite simply ground dried garbanzos, or chickpeas. You might also see it called "besan." 'Channa flour' is the same except the chickpeas are roasted before they are milled, giving the final product a more earthy flavor.
As you might expect, the nutritional profile of gram flour is far superior to that of eggs. Eggs are touted as "protein powerhouses," with athletes proclaiming the benefits of the whites-only omelet. In reality, they'd be far better off with gram flour. Gram for gram (excuse the pun), it contains 169% more protein and 1000% more fiber*, as well as plenty of wholegrain carbohydrates and minerals.
Now, for the recipe...
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