Vegan Roasted Vegetable Omelette - cooking recipe

Ingredients

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

Preparation

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.