Vegan Noodle Omelette

Special vegan omelette with konjac pasta noodles, mushrooms and parsley - very suitable for a wonderful and easy vegan breakfast or dinner

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 1Serving/Unit

Ingredients

Konjac noodles, 200 g
Mushroom, 100 g
Parsley, 1 handful
Coconut oil, 3 teaspoons
for frying
"Vegan yellow", 2 teaspoons
vegan substitute for yolk
"Vegan omelet" mix, 2 tablespoons
Salt, 1/4 flat teaspoon
preferably black Indian salt
Black pepper, 1/4 flat teaspoon
Ground nutmeg, 1/4 teaspoon
Brown sugar, 1 flat teaspoon
Water, 3/4 cup

Preparation

1. Chop the mushrooms, fry in a teaspoon of coconut oil and set aside.
2. Chop the parsley.
3. Drain the noodles (from the vacuum pack) and rinse with boiling water.
4. In a bowl, mix the egg substitutes and spices with the water.
5. Add the parsley and noodles and stir.
6. Heat 1 teaspoon of coconut oil in a small pan, pour half of the batter and garnish with mushrooms.
7. Fry over medium heat for 3-5 minutes or until the bottom is golden.
8. Turn the omelet over on a large plate and slide it back into the pan.
9. Fry until the second part is golden.
10. Repeat the operation with the rest of the batter.
11. Bon appetite (:
Tip
Variety options: you can add vegan cheese, red onion, basil and any addition you like.

The nutritional value does not include the "vegan omelet" mix.

Vegan Frying Other Vegan Children Recipes Vegan Noodles Mushrooms Parsley Coconut Oil Brown Sugar Breakfast Vegan Dinner That Kids Love Vegan and Quick Easy Vegan Recipes
Nutritional Values Serving/Unit 100 Grams
Calories 233 cal 44 cal
Proteins 5 g 1 g
Carbohydrates 23 g 4 g
Fat 16 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Mor Abergil (Beker) Recipe by Mor Abergil (Beker)
Vegan Noodle Omelette
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