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Vegan omelet with asparagus and mushrooms

20 min

2

Ingredients

Cornstarch
Nutritional yeast
Chickpea flour
Vegetable broth
Asparagus
Mushrooms
Spinach
Salt and pepper

1 tbsp
1,5 tbsp
75 g
200 ml
250 g
200 g
100 g
To taste

This recipe is a perfect basis for making all kinds of vegan omelets! You can also add potatoes or bell peppers, depending on your taste and the season. Chickpea flour and nutritional yeast may seem like scary ingredients, but they are actually quite easy to find in most supermarkets!

Introduction

Steps

1. Peel the asparagus and boil them for 8 minutes. Cut the onion and mushrooms and chop the spinach.

2. Mix the cornstarch, nutritional yeast, chickpea flour, pepper and salt together. Add the vegetable broth and mix until you have a smooth substance.

3. Add the mushrooms and the spinach to the mixture. You can season it with paprika, cumin and chili flakes (not obligatory for a good taste). Bake this in a pan for 3 minutes on each side.

4. Serve with asparagus, enjoy!

Nutrients

Energy (kcal)

Protein (g)

Fat (g)

Carbohydrates (g)

Iron (µg)

562,1

42,2

11,5

52,1

5

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Impact Factors

Seasonal Score

% match

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Global Warming Potential

% compared to an average meal

100%

10,6%