Updated: Nov 5
Tempeh (in the right amounts) is an essential component of a nutrient dense plant based protocol. It's high in protein, low in carbohydrates, high in iron, is fermented (so tends to be more easily digested) and is less processed than tofu (so closer to the whole and natural form).
The only problem with tempeh is that a lot of people just don't love it. Usually it's a texture thing. Except that texture isn't an issue when you're making this Vegan Omelette because the tempeh is blended with coconut milk, spices and nutritional yeast to make this a flavour full omelette base.
Served here with broccolini, avocado and a sprinkle of hemp seeds to make the perfect savoury brunch or breaky. You could add some sweet potato, quinoa or quality toast to turn it into a post training appropriate meal.
Ingredients (Serves 1)
1 small handful baby spinach
2 stalks broccolini
120g tempeh, organic non-GMO
2 tbsp CocoQuench coconut milk
1 tbsp Nutritional Yeast
½ tsp turmeric powder
¼ tsp cumin powder
1 tbsp chickpea flour
1 tbsp water
1 ½ tbsp avocado oil
1 tbsp olive oil
Pinch sea salt
Begin by preparing the omelette. Add all ingredients except oils and vegetables to the blender and blend until a thick paste forms. Put to the side.
Next prepare the broccolini and spinach, ensuring they’re clean.
Heat the avocado oil a small, non-stick pan over medium to high heat. Add the omelette mix and spread it out with a soft spatula to form a round base about ½ cm thick.
Allow to cook for a few minutes and then place spinach down on one side. Carefully fold the other side over the spinach.
While cooking, add broccolini to the other side of the pan, sprinkle with salt and sauté until starting to soften.
Once the omelette appears golden on both sides, very gently place it onto a serving plate alongside the broccolini.
Before serving, lightly smash an avocado adding a pinch of salt using the back of a fork and empty on top of the omelette. Drizzle a touch olive oil on top.