Vegan chickpea omelette

Ingredients for 1 servings:

• 60 g chickpea flour
• 2 tbsp nutritional yeast
• 1 tbsp flaxseed, ground
• 1 tbsp soy sauce
• ½ tsp Kala Namak
• ¼ tsp turmeric
• ¼ tsp baking powder
• ¼ tsp sweet paprika powder
• 150 ml water
• 5 broccoli florets
• 1 onion(s), red
• ½ red bell pepper(s)
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with crunchy roasted vegetables

Mix the omelet ingredients, from chickpea flour to water, in a bowl and let stand for 10 minutes. Heat enough oil in two medium-sized frying pans. Spread the omelet batter in one pan and cook for 5 minutes on each side. Add the roasted vegetables to the other pan, cook, and season with salt, pepper, and spices to taste. Slide the omelet onto a plate, spread the roasted vegetables on top, and fold the top half over. Tip: Chickpea batter is difficult to turn and tends to break easily. You can make it easier by frying the omelet over medium heat with the lid closed for 3 minutes until the batter begins to set on top. Then add the roasted vegetables and cook for another 5 minutes. Slide it onto a plate and then fold it over.