Vegan Western Omelet with Garbanzo Flour and Just "Egg"

Breakfast was hearty this morning when I simplified and added to a vegan chickpea or garbanzo beans flour recipe I found online for a vegan omelet. You can change it any way you'd like, subbing different vegetables and assembling it how you wish. If you have any problems with the flipping, just call it a scramble. It will taste the same.

I used a little of the Just Egg product, found in many grocery stores near the animal eggs. It is a yellowish liquid in a plastic bottle that has a date on it. Be sure it is not out of date. You can use it within a week for a few different recipes. Try french toast, a scramble, or a frittata. It is made mostly of mung bean protein with a coagulant that lends an egg-like texture, and it is not seasoned, so you can use it in a variety of ways. It also comes frozen in premade folded pretend eggs for breakfast sandwiches.

My partner took a bite before I had a chance to take my photo, and he is the one who dubbed it a western. It has no ham substitute, and my pepper was red, not green, and there were no onions due to the current salmonella outbreak, but you can call it a western if you'd like and style it however you'd like.

Ingredients

1/2 cup chickpea flour

1/2 cup water

1 Tblsp. nutritional yeast

1 Tblsp. Just Egg liquid egg substitute

1 Tblsp. olive oil

1 Tblsp. tomato sauce

1/2 tsp. baking powder

Pinches of turmeric, salt, and black pepper

Optional: chopped small zucchini, chopped 1/4 red pepper, chopped green jalapeno pepper with seeds removed, chopped chives, shredded vegan cheese (can also try mushrooms, onions, olives, kale, pretend meat substitutes)

Method

Blend the first ingredients. Saute your chopped vegetable options for a minute in a large oiled frying pan. Pour the mixture over it and cook, pushing in from the sides, until the sides are cooked through and it seems firmer. Turn down the heat so you don't burn it; maybe mine is browner than you'd like, but I liked it. Eventually sprinkle on the shredded pretend cheese and fold half over the other half. Flip it a couple of times.

Mine was soft on the inside, crisp on the outside. I slid it onto a plate with some sliced avocado and sprinkled it with mango salsa. I made a double batch of the liquid so there's more for tomorrow's even easier brunch. I would have shared, but the others had already eaten their breakfasts. Also, they prefer oatmeal or granola to my spicy morning concoctions.