I love Jackie Sobon’s inspiring vegan recipes and gorgeous food photography, but mostly I like her habit of liking the stupid, often mean things I say on Twitter. No, that’s not fair, she’s a prolific food blogger over at Vegan Yack Attack, and a two-time cookbook author, with the release of her new book Vegan Yack Attack On the Go! just last week. So yeah, I like the food stuff about her the most, but the part where she encourages me to be rude on Twitter second.
This new book is a departure from her previous, Vegan Bowl Attack!, in its focus on make-ahead, and portable (think packed lunch or camping trip) recipes featuring short ingredient lists and quick prep times. The recipes are simple enough for someone new to cooking, but interesting enough that old school vegans will find plenty of inspiration, too.
I chose this Asparagus Omelet in a Bag recipe to share, because quick, healthy breakfast options tend to go the way of smoothies or overnight oats for vegans, and tofu scrambles get tiresome. You can actually throw the ingredients in a Mason jar and store it until you’re ready to cook – you can even put it in your camping cooler and be the fanciest vegan at the campground when you whip out some omelets for breakfast. Incidentally, if you’re looking for a camping cooler, Globo Surf has a comparison guide on their site that might help you out.
P.S. I’m giving away a copy of Vegan Yack Attack On the Go! Enter here!
Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Jackie Sobon. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.
Vegan Asparagus Omelet
By July 10, 2018Published:
- Yield: 4 Servings
I love Jackie Sobon's inspiring vegan recipes and gorgeous food photography, but mostly I like her habit of liking the stupid, often …
- 1 cup chickpea flour
- 3 Tbs nutritional yeast flakes
- 2 Tbs cornstarch
- 1 & 1/2 tsp Indian black salt
- 1/4 tsp black pepper
- 1 & 3/4 cups vegetable broth
- 2 cups chopped asparagus woody ends trimmed
- 1 cup packed baby spinach or arugula
- 1/2 cup vegan Cheddar shreds (optional)
- 1/4 cup diced shallots
- In a mixing bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, Indian black salt, and
black pepper until combined.
- Pour vegetable broth into the flour and whisk until smooth, then divide the mixture between 4 sealable sandwich bags. (Alternatively, use Mason jars.)
- Next, place ½ cup (75 g) of asparagus, ¼ cup (10 g) of spinach, 2 tablespoons (15 g) of Cheddar shreds (if using), and 1 tablespoon (7 g) of shallots into each
bag. Store in the refrigerator or an iced cooler for up to 1 week, or move on to preparing it.
- When you are ready to prepare an omelet, warm a pan or well-seasoned cast-iron skillet over medium heat. Spray the pan with a thin layer of cooking oil.
- Once it is hot, shake the omelet bag vigorously. Pour the mixture into the pan and cook on one side for 5 to 7 minutes, or until the edges start to brown. Flip one half over onto the other half and cook for another 2 minutes. Repeat with remaining bags, when ready, and serve hot.
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