Vegan Souffle Omelette with Asparagus, Spinach & ‘Cheese’
Thursday, April 4, 2019
Edit
Light and fluffy vegan soufflé omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese.
Ingredients
∙ Makes 2 omelettes
Produce
6 Asparagus spears
1 pinch Chilli flakes
2 large handfuls Spinach, fresh
Baking & Spices
92 g 1 cup garbanzo bean flour
1 Salt & pepper
Dairy
1 Cashew cheese
Other
240mls | 1 cup aquafaba (, liquid from canned chickpeas)
your choice of oil for sautéing & frying