RECIPE: HOW TO DO SPICY VEGAN OMELETTE

This spicy vegan ‘omelette’ recipe takes just 15 mins and one pan to make. Made with gram flour and potatoes, it makes a filling lunch.

RECIPE HOW TO DO SPICY VEGAN OMELETTE

1 tbsp sunflower oil
1-2 potatoes (about 170g), peeled, very thinly sliced on a box grater or mandoline
¼ leek, thinly sliced
50g gram flour (also known as chickpea flour or besan), sifted
¼ tsp bicarbonate of soda
¼ tsp ground turmeric
1/2 tsp cumin seeds
¼ tsp garam masala, plus a sprinkle to serve
Pinch chilli powder (optional), plus extra to serve
100ml plant-based milk, such as almond
Squeeze lemon juice
60g frozen peas, defrosted
Handful coriander leaves, roughly chopped or baby salad leaves
Sliced chilli, mango chutney and unsweetened coconut yogurt to serve (optional)

Heat half the oil in a medium non-stick frying pan over a high heat. Stir-fry the sliced potatoes for 1 minute, then reduce the heat to low-medium, cover and cook for 5 minutes, stirring 1-2 times. Add the leek and continue to cook, covered, for 3 minutes or until the potatoes are tender and the leek has softened.
Meanwhile mix the gram flour, bicarb, spices and some salt and pepper in a medium bowl. Gradually mix in the plant-based milk, followed by the lemon juice. Add the potato and leek mixture, then toss to coat.
Heat the remaining oil in the pan over a medium heat. Tip in the ‘omelette’ mixture and roughly spread to the edges of the pan. Cook for 1 minute, then cover and cook for 2-3 minutes more. Loosen the edges and underneath with a palette knife, then slide onto a chopping board. Invert the pan and put it over the omelette, then flip the board and pan over to drop the omelette back into the pan. Cook for another 1-2 minutes. Alternatively, cook the top under a hot grill for 2-3 minutes until golden (only if the handle won’t burn). Sprinkle with more garam masala and/or chilli powder, and serve with coriander/salad, fresh chilli and mango chutney or dairy-free yogurt, if you like.