Best Vegan Roasted Vegetable Omelette Recipes

Vegan Oven-Roasted Vegetables image

Provided by Barbara Fischer

Time 1h35m

Yield 6

Number Of Ingredients 10

6 small red potatoes
4 small leeks, chopped
4 large carrots, peeled and cut into large chunks
2 medium red onions, peeled and quartered
2 red bell peppers, seeded and cut into wide strips
½ pound fresh shiitake mushrooms, stems removed
1 tablespoon olive oil, or more as needed
½ teaspoon thyme
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 42 g, Fat 2.8 g, Fiber 6.4 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 155.1 mg, Sugar 8.2 g

Vegan Roasted Vegetable Omelette image

Provided by hello

Time 20m

Yield 2 omelettes

Number Of Ingredients 17

95 g chickpea flour
185 ml soymilk
7 g yeast
30 ml apple cider vinegar
1/4 teaspoon turmeric powder
1/4 teaspoon garlic powder
1/4 teaspoon baking soda
1/2 teaspoon salt
50 g shallots, finely diced
20 g garlic, minced
50 g bell peppers, finely diced
50 g tomatoes, finely diced
50 g eggplants or 50 g aubergines, finely diced
75 g zucchini or 75 g courgettes, finely diced
15 ml olive oil
1 pinch salt
1 pinch pepper

Steps:

Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
Put sauteed vegetables on the batter.
Fold then cover and cook over low heat for 2 more minutes.

Nutrition Facts : Calories 363.4, Fat 11.9, SaturatedFat 1.5, Sodium 907.6, Carbohydrate 47.6, Fiber 8.9, Sugar 11.8, Protein 17.6

Omelets With Roasted Vegetables and Feta image

Provided by Martha Rose Shulman

Time 2m

Yield Serves 1

Number Of Ingredients 6

2 eggs
Salt and freshly ground pepper to taste
2 to 3 teaspoons milk
2 teaspoons unsalted butter or extra virgin olive oil
1/3 cup Roasted Winter Vegetable Medley
1 tablespoon crumbled feta

Steps:

Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.