Vegan Mushroom and Spinach Omelette

Ingredients for 3 servings:

• 250 g mushrooms, brown
• 125 g baby spinach
• 2 garlic cloves
• 1 onion(s)
• salt and pepper
• 200 ml water
• 100 g chickpea flour
• 1 tsp Kala Namak
• 1 tsp dill
• ½ tsp garam masala
• ½ tsp pepper
• ¼ tsp turmeric
• ¼ tsp baking powder
• 4 tbsp water
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with a creamy tahini sauce

Mix the dry batter ingredients in a bowl. Slowly stir in the water with a whisk. The batter should be liquid enough to spread easily in the pan. Let the batter rest for 10 minutes. Add a little more water if necessary. Next, mix together the sauce ingredients and set aside. Slice the mushrooms, dice the onion, and garlic. Heat a little oil in a large pan and sauté the onions until translucent. Add the garlic and sauté briefly. Add the mushrooms, season with salt and pepper, and cook until the mushrooms are browned and most of the mushroom liquid has evaporated. Finally, fold in the spinach, cover, and set the pan aside. Heat a little oil in a small 24 cm frying pan. Once the pan and oil are hot, reduce the heat to medium. Pour some batter into the pan and swirl the pan to coat the entire bottom of the pan. Fry the chickpea omelet for about 4-5 minutes on each side, then drain on paper towels. Use the batter in portions. Finally, serve the omelets on three plates and top with the spinach and mushroom mixture. Drizzle with the dressing.