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Chickpea Omelet With Kale Filling And Cheesy Tahini Sauce [Vegan, Grain-Free]

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Do you feel stuck with your current vegan breakfast options? Well, it turns out that even omelets can be made vegan. The savory kale filling and cheesy tahini sauce will leave you satisfied and energized.

Chickpea Omelet With Kale Filling And Cheesy Tahini Sauce [Vegan, Grain-Free]

Calories

263

Serves

2

Ingredients

For Omelet:

  • 3/4 cup chickpea flour
  • 3/4 cup water
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kala namak salt (or use regular salt)
  • 1/2 teaspoon garam masala spice blend
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon baking powder
  • Olive oil for cooking

For Kale Filling:

  • 2 cups chopped kale
  • 1/2 onion
  • 2 cloves of garlic
  • 1 teaspoon of finely chopped sun-dried tomatoes
  • A healthy pinch of salt and pepper
  • Olive oil for cooking

For Cheesy Tahini Sauce:

  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 2 teaspoons lemon juice
  • 4 tablespoons water
  • A pinch of salt and pepper

Preparation

  1. First, let’s make the sauce. Mix all ingredients in a small bowl or a glass jar. Taste test to see if it needs any more salt and pepper. Set aside.
  2. Let’s move on to making the omelet. Mix all dry ingredients in a bowl. Slowly start adding the water and continue mixing. The mixture should be quite runny. Leave it to rest for 10 minutes.
  3. Heat a non-stick pan over medium heat. Sprinkle with some olive oil and evenly pour half of the mixture into the pan. Cook for a couple of minutes with the lid on.
  4. When the top of the omelet is no longer shiny and the bottom is light brown (check with the spatula), carefully flip the omelet and cook the other side until it’s light brown as well. Set aside and repeat this process with the second omelet. Cover the omelets with a plate to keep them warm.
  5. In the same pan, add some olive oil. Chop the onion and garlic, add to the pan and cook for 3 to 4 minutes until soft. Then add the kale, sun-dried tomatoes, salt, and pepper. Cook for a few minutes until the kale gets dark green and soft. If it starts to burn, add some water.
  6. Top the kale filling on each omelet, drizzle on the sauce, and fold it in half.

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AUTHOR & RECIPE DETAILS


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I’m a vegan food lover, blogger, recipe developer and a food photographer from Latvia. My health journey started 6 years ago when I went vegan overnight. I used to be a compulsive binge eater who was always looking for drastic ways to lose weight. But veganism changed my unhealthy relationship with food and taught me how to love my body. Right now I’m spreading the inspiration to help other people go vegan and live healthy.


 

 

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