Vegan Chickpea Omelet

1 (8 oz.) pkg. Baby Bella mushrooms, chopped
2 yellow onions, chopped
Oil or Vegetable Broth
1 cup chickpea flour, (Bob's Red Mill)
2 tsp. onion powder
2 tsp. garlic powder
Red pepper flakes or Cracked black pepper
1/3 cup of "Nooch" (Nutritional Yeast Flakes)
1/2 tsp. baking soda
1 cup water
Hot sauce, optional
Snipped fresh chives
  1. Saute the chopped onions and mushrooms in the oil of your choice or vegetable stock, until browned.
  2. In a small mixing bowl, combine the chickpea flour, onion and garlic powders, pepper, Nooch, and baking soda. Add 1 cup of water and gently combine until batter is smooth.
  3. Heat a medium non-stick saute pan over medium heat. Use coconut oil, if desired. Pour batter into pan slowly. Add 3 T of the mushroom/onion mixture, if desired.
  4. Once browned, flip the omelet. When the underside is browned, flip to the other side.
    Slide onto plate.
  5. Serve alongside the remaining mushroom/onion mixture or saute leftover veggies of your choice. Hot sauce, optional, but recommended:) Top with snipped chives.

Vegan Moroccan Stew

(1) 16 oz. pkg. of Baby Bella mushrooms
4 tsp. EVOO or Vegetable Broth
2 large yellow onions, chopped
6 garlic cloves, minced
2 tsp. fresh ginger, minced
4 tsp. ground coriander
2 tsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 tsp. dry harissa
1/2 tsp. za'atar
2 red red peppers, chopped
2 cans of chickpeas, drained
2 cans of Hunt's Fire-Roasted Diced Tomatoes with garlic, drained
12 dried apricots, snipped
1 carton Kitchen Basics Vegetable Broth, plus 1 cup of water
Mrs. Dash Table Blend
(2) 9 oz. cans of artichoke hearts, drained and quartered
1 cup (thawed) frozen edamame
1/2 cup golden raisins, plumped if needed
3 T fresh lime juice
1/2 cup pitted green olives, halved
Fresh cilantro or parsley, chopped

 

  1. Use EVOO or Vegetable Broth for saute.
    In a medium-size saute pan, saute mushrooms and onions until they are browned. If using a slow cooker, add them at this point.
  2. In that same saute pan, add the garlic, ginger, coriander, paprika, cumin, turmeric, red pepper flakes, dry harissa and za'atar. Cook until the dry spices are combined and fragrant.
    Set aside.
  3. Transfer to the slow cooker at this point.
    Now add the bell pepper, chickpeas, tomatoes, apricots, and vegetable broth. Add Mrs. Dash Table Blend, to taste. You are layering flavor.
  4. Now add the spice flavor system listed in 2). If using a slow-cooker, cook on high for 3-4 hours.
  5. More flavor to add! Add artichoke hearts, edamame, raisins, and lime juice. Cover and cook for 30 minutes longer.
  6. Prior to plating, stir in the olives. Top with chopped cilantro or parsley.

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