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Weekend Brunch - Vegan Omelette with Herbed Potato Hash

Weekend Brunch - Vegan Omelette with Herbed Potato Hash

A few weeks ago I decided to have a flick through my copy of Vegan Brunch by Isa Chandra Moskowitz. I hadn't opened it in ages and forgot how many amazing recipes she has in there. Brunch is my favourite meal, but I generally go to the small catalogue of recipes I have in my mind on a weekend morning and rarely do I try something new.

I decided to have a go with the omelette - it had pretty simple ingredients and I could spice it up with whatever I was in the mood for. One ingredient did make me pause for a moment though, the black salt seemed a bit too exotic. Like any good millennial, I Googled it and found that it is a common ingredient in Indian cuisine. The Indian Spice Shop in town had some and it was really cheap too! The salt has a sulphuric taste that helps to replicate the egg flavour, so leave it out if you aren't that keen on eggs. I did not find it too overpowering though.

Amazing melty cheese from Let Them Eat Vegan here in Dunedin.

Amazing melty cheese from Let Them Eat Vegan here in Dunedin.

My first attempt at the omelette, while it wasn't a complete fail, it certainly wasn't a huge success. The tofu did not cook all the way through and the end result had a raw chickpea flour taste. The second time I made them I halved the recipe and finished the cooking in the oven. I also added turmeric to give it a nice egg yolk hue.

The hash is something that I have always made for brunch. It is easy and so perfect after a raucous Saturday night!

Check out those crunchy bits! Yum!

Check out those crunchy bits! Yum!

Ingredients:

  • 1 large potato, peeled and finely sliced
  • 1 tbsp margarine
  • 1 tbsp mixed herbs (oregano, sage, basil, whatever you like!)
  • Salt and pepper to taste
  • 250g soft tofu, drained
  • 1 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 1 tsp tumeric
  • 1/4 tsp black salt
  • 1/4 cup chickpea flour
  • 1/4 cup water (as needed)

Directions:

  1. Steam the potatoes until they have a slight bite to them, about 10 minutes. Leave them in a place where the steam can escape and they can dry out a bit.
  2. Add the tofu, nutritional yeast, olive oil, garlic, salt, flour and water to a blender. Blend until smooth.
  3. Preheat the oven to 220C and preheat two medium sized, oven safe fry pans on medium heat. Add a splash of oil to each pan. 
  4. Pour half of the omelette mixture into each pan and then add any toppings you like.
  5. Once the bottom is golden, pop the pans into the oven. You will know that the bottom is ready when you start to see the rim around the omelette firm up. The bottom will continue to get colour when it is in the oven, so don't worry too much.
  6. While the omelettes are in the oven, heat another pan with oil over medium-high heat. Add the margarine and once it has melted add the potatoes, herbs and salt and pepper. Fry until the potatoes are golden with some crunchy golden bits.
  7. When the omelettes are opaque on top, they are ready to go. With a spatula, carefully peel the omelette from the bottom of the pan and fold in half.
  8. Serve both hot with lots of sauces and condiments!
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