@bambibr00ks: I’m in love and I’m obsessed with this 100% egg free, fluffy vegan omelette 🍳🌱 with gochujang cabbage and carrots 🌶️ here’s how: Ingredients: For the Batter: Ingredients: For the Batter: - 1/2 block (150g) silken or soft tofu - 2 tbsp chickpea or oat flour - 150ml unsweetened soy milk - 1 tsp salt - 1 tsp black pepper - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp paprika - 3g coconut oil For the Veggie Mixture: - 1/4 cup (25g) shredded cabbage - 1/4 cup (25g) grated carrot - 1 tsp soy sauce - 1 tbsp (16ml) gochujang sauce Instructions: 1. In a blender, mix tofu, flour, soy milk, salt, black pepper, garlic powder, onion powder, and paprika until smooth. The batter should be thick but pourable. 2. In a small pan, sauté cabbage and carrot with soy sauce and gochujang sauce for 2-3 minutes over medium heat. 3. Stir the sautéed veggies into the tofu batter. Cook the Omelette: 4. Heat a non-stick pan over medium heat. Add the coconut oil. 5. Pour the batter into the pan, spreading it into a circular shape. 6. Cover with a lid and cook for 5-7 minutes until the edges are set and the bottom is golden. Flip (Optional): Flip carefully and cook for another 2-3 minutes, or leave it covered until fully set on top. Serve: Slide onto a plate and enjoy! 🥰 Please note, the calorie count is an approximate calculation and may vary depending on the specific products you use. #vegancooking #veganbrunch #protein #prettybrunettes #healthyfood #mealprep #fyp #viral

Bambi

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Saturday 11 January 2025 18:31:16 GMT