Another tofu free easy vegan omelette! This time I packed it full of veggies and herbs. I absolutely love this scramble! It’s always good to have easy and delicious vegan recipes to satisfy the savory and creamy cravings! It’s also gluten free!
What you will need-
2/3 cup garbanzo bean flour or chickpea flour
1/2 teaspoon baking powder
1/2 tablespoon basil
1/2 tablespoon Rosemary
2/3 cup water plus 2-3 tablespoons
extra virgin olive oil
1/4 cup onion
1/3 cup diced bell pepper (any color)
1/3 cup tomato
1/4 cup asparagus (I used canned)
1/4 cup corn (again I used canned)
1 tablespoon minced garlic
First gather all the ingredients. Dice the tomato, bell pepper and onion.
Next, take the asparagus spears and rinse if using canned. Cut into about half inch slices. Put the onions, peppers, tomato and asparagus to the side.
Measure out the corn and garlic and add to a separate bowl or container.
In its own bowl, add the garbanzo bean flour, baking powder, dried basil and dried rosemary. Use a fork to sift and completely combine the dry ingredients. Slowly add the water, while stirring the mixture. Once mixed, set aside.
Heat up a skillet to medium heat on the stove. I found that a shallow but wide frying pan worked the best.
Once the pan is hot, drizzle olive oil into the pan. Add the tomato, onion, pepper and asparagus mixture to the pan.
Cook for about two minutes, then add the corn and minced garlic to the pan.
Mix well and allow to cook for about a minute.
Next, add the garbanzo bean flour mixture to the pan.
Cook for about five to six minutes on one side. Then, divide the scramble into four sections to make flipping easier. Cook for an additional three or so minutes on the other side.