Vegan Pseudo Omelette

Ingredients for 2 servings:

• 300 ml chia seeds processed into gel, see my recipe Chia Gel
• 100 ml almond cream (almond cream cuisine)
• 150 g cheese substitute (vegan cheese, Wilmersburger Pizzaschmelz)
• 2 tbsp oat bran, possibly gluten-free
• 3 tbsp oat flakes, possibly gluten-free
• some Himalayan salt or sea salt
• some pepper or chili
• 10 small cocktail tomatoes
• some herbs, fresh (thyme, rosemary, parsley, garlic, mushroom herb)
• 3 leaves of garlic, if available
• some basil leaves
• 1 tbsp, heaped margarine (Alsan) or 2-3 tbsp coconut oil

Instructions

Working time approx. 5 minutes; Rest time approx. 6 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 19 minutes

also available gluten-free, soy-free, basic recipe

Chia gel is made from chia seeds and water (recipe in the database). Whisk the gel briefly with a hand mixer, add the almond cream, and continue whisking. Add the spices and cheese. Whisk briefly again. Finely chop the selected herbs, except the basil. Now add the oats, oat bran, and herbs, and stir briefly again. Let it swell for about 5 minutes. In the meantime, quarter or dice the tomatoes and finely chop the basil. Heat Alsan or coconut oil in a 28 cm pan and pour in the mixture. Fry until the bottom is crispy, then carefully flip (I cut the flatbread into quarters) and continue frying until the other side is also crispy. I set the heat to about 7 (out of 9). After frying, let it stand for another minute so that the flatbread can be easily removed from the pan. Transfer to plates, garnish with tomato pieces and basil, and serve immediately. Caution: Do not use too little fat, otherwise the mixture will stick to the pan.