Recipe | Eggless Omelette

· 336 words · about 2 minutes

I've never really needed a "plant-based substitute" for any animal products during my transition into vegan lifestyle as I believe that as long as we continue to consider food from the conditional mind - Thinking in terms of "meat, fish, dairy substitutes", we would continue to trap ourselves in the mindset of needing these animal products.

Although eggs were the last thing I let go of, when I choose to focus my mind on the amazing, endless plant-based world that awaits me to explore, I no longer crave for eggs. Also, when I realized that the damage of egg consumption can do to the environment and chickens, I could no longer bring myself to eating eggs.

However, I understands that dropping our old conditioning isn't always the easiest thing to do. Hence, we got you the Eggless Omelette recipe! This plant-based recipe is in our vegan cookbook.

Thank you Potato Head Bali for sharing with us and bring Potato Head is a beach club in Seminyak where you can relax yourself while enjoying music, art, design, and delicious food!


MAIN INGREDIENTS


Potato Flour - 35g / 4.7oz

White Kidney Beans, cooked - 90g / 3oz

Coconut Yogurt - 60g /4 tbsp

Water - 360g / 1.5 cup

Salad Oil - 30g / 2 tbsp

Turmeric Powder - 2g / 1/2 tsp

Cayenne Pepper - 2g / 1/2 tsp

Black Pepper - 2g / 1/2 tsp

Salt - 3g / 1/2 tsp



DIRECTIONS


• Blend all of main ingredients together using a food processor or blender.

• In a non-stock pan, pour the mixture and then cook like you would cook a normal omelette.

• Serve with extra kidney been purée and your favorite veggies.

• Enjoy!



Our mission is to encourage people to move into a plant-based lifestyle as we believe all lives matter, and our vegan cookbook is a book of love filled with 150+ recipes with international flavors from 60 restaurants in Bali.

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