VEGAN RECIPE

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Wild Mushroom & Avocado Omelette

We welcomed a lot of new customers this month thanks to Veganuary so we’d like to share a vegan recipe to show everyone how easy vegan food is to make at home! This eggless omelette is simple to make and only requires a few ingredients. It can also be adapted to the season: replace spinach with kale this month, not only is it at its best in January and February, but it has great health benefits: it’s high in fiber, iron, vitamin K, A and C and is full of antioxidants!

We shared some of our #2018Goals on social media this month and the ‘healthy resolution’ we’ve enjoyed the most is eating more nutritious food! Here at The Gate we love avocados, they make any dish ten times tastier and they’re full of heart-healthy monounsaturated fatty acids. 77% of the calories in avocados are from fat, making it one of the fattiest plant-based food in existence, but the majority of the fat in avocado is oleic acid, which has been linked to reduced inflammation and has shown to have beneficial effects on genes linked to cancer!

This dish is great for brunch, and also makes a light and quick weekday dinner. Serve it with Sourdough toast for a more filling meal!

If you’d like to try our omelettes at The Gate, we serve brunch at The Gate Marylebone every weekend from 9am-4pm. Bookings advised. Please note we don’t serve brunch in our Hammersmith and Islington restaurants.

Vegan Wild Mushroom & Avocado Omelette

Vegan Wild Mushroom & Avocado Omelette

Ingredients:

For the omelette:
150g chickpea flour
3g black Himalayan salt
15g flax seeds
150ml water
1tbsp mint, chopped
1tbsp coriander, chopped
Salt & pepper

For the filling:
150g wild mushrooms, sautéed
A handful of spinach leaves
Half an avocado, peeled and diced

Method:

Soak the flax seeds in 50ml water for 20 minutes. While you’re waiting, dice the avocado and sauté the mushrooms.

Once the flax seeds are ready, mix the flour, the soaked flax seeds and 50ml of water in a blender. Add the rest of the water until it forms a semi thick mixture. Add the chopped herbs and seasoning to the mix.

Fry the mixture like a pancake in a non-stick frying pan on medium heat. Place the omelette on a plate, add the spinach, sautéed mushrooms and diced avocado on top and roll to serve.

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