Please don’t judge me here, but Jason and I are not brunch people. There are multiple reasons for this that I won’t get into right now. But I love y’all quite a bit, so I made this delicious vegan brunch for you anyways. If you’re not brunch people either, you can totally have this for dinner instead. I did 🙂
I never liked omelettes much, even in my pre-plant based days. I always thought the egg part tasted like tin. Water chugged from an old canteen. Thus, I never learned the delicate art of omelette flipping.
And if you’ve never learned how to either, you’re in luck because these vegan omelettes are baked. No flipping required. Just get your oven nice and hot and ladle the “raw” vegan omellete mix onto a baking sheet. Tap the baking sheet against the floor or counter several times so it spreads out into a flat circle. You can fit two omelettes per cookie sheet.
All you need for your vegan omelette bunch is a can of white beans, aquafaba and all, and a half cup of rolled oats. And of course some seasonings and good veggies to stuff your vegan omelettes with. I chose skinny spring asparagus because I love it so much. I toasted it on the stovetop with nothing but salt, garlic, and mustard powder. But believe me, it was hard for me to even get it to this point. Spring is the only time to eat raw asparagus, so I definitely stole a few stalks before they even hit the pan. But I could have devoured the whole bunch.
For some reason, I feel like brunch called for the color pink, so I made a giddy looking (non alcoholic) beverage for us. Of course, you can totally add the alcohol in if it pleases you. Hair of the dog or whatever. It’s strawberry coconut water, and it’s refreshing and delicious.
If your Easter plans are chill and you’re just planning on maybe going to church and then relaxing with your SO/BF/mom, you gotta make this brunch. I’m actually having a bigger Easter this year, with Jason’s whole family, so that will be fun. I really like all of them. They’re warm and welcoming and remind me of the Weasleys a little bit.
- 1 bunch of asparagus (1 lb)
- 2 carrots, shaved
- 1 avocado
- grape tomatoes
- 1 can of northern white beans
- 1/2 cup rolled oats
- 1 1/2 tbsp nutritional yeast
- salt and pepper
- 1 tsp mustard powder
- 1/2 tsp crushed or grated garlic
- 3 cups of coconut water
- 1 cup of strawberries
- Preheat the oven to 450. Layer foil onto two cookie sheets, and then cover the foil with a light coating of coconut oil. Set aside
- Combine the beans (WITH the aquafaba), the oats, the nutritional yeast, and a little bit of pepper in a food processor. Allow it to run until the mix is nice and smooth.
- Make two 1/2 cup sized puddles of batter on each cookie sheet. Make sure you space them out a lot. Tap the cookie sheets against the counter several times until the puddles spread into flat circles, about 6-8 inches in diameter.
- Bake the omelettes for 11-12 minutes. Gently slide and offset spatula or butter knife under the omelettes to loosen from foil, then slide them off the cookie sheet.
- While the omelettes are baking, rinse the asparagus and remove the woody ends. Heat a skillet to medium heat. Add the asparagus and garlic. Sprinkle the mustard powder over top, with a bit of salt too. Add 2 tbsp water to the skillet and cover.
- Cook the asparagus for 10 minutes, removing the cover occasionally to stir.
- Pile the asparagus inside the omelettes, along with the carrots. Top with avocado and tomatoes.
- To make the strawberry coconut water, combine the strawberries and the coconut water in a blender. Strain to remove the solids (optional). Serve cold. This water isn't very sweet, so you are welcome to add a spoon of sugar or two if that is your preference.