Vegan Shepherds Omelet Recipes

VEGAN SHEPHERD'S OMELET

Steps:

• Preheat oven to 400°F.
• Drain tofu (I quickly squeeze a little excess water out before throwing it in the blender).
• Place tofu, soy milk and salt in blender and blend until smooth.
• Stir in green onion.
• Lightly oil two 9-inch glass pie pans.
• Divide the omelet mixture between the pans, smooth out the top with a spatula and bake for about 35 minutes. Edges will brown & top will become golden.
• Loosen with spatula. I use the top as the outside of the omelet, the bottom is still white. It looks prettier.
• While omelets are baking heat one tablespoon of olive oil in large skillet.
• Add potatoes and sprinkle salt evenly over.
• Cover and cook over medium heat until potatoes are tender(you could cheat and microwave 2 minutes before putting them in the pan), about 15 minutes.
• If they start to stick add 2 TBS water and loosen with sharp spatula.
• When finished, set aside potatoes.
• Heat remaining olive oil in pan.
• Add pepper and onions and cook 5 minutes.
• Add garlic and tomatoes.
• Cover and cook over medium heat until tender, about 15 minutes.
• Add salt and pepper to taste, stir in potatoes, and cook together, covered, for 5 minutes.
• Place half of filling inside each "omelet".

CHICKPEA OMELET

Steps:

• Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
• Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
• Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.

TRADITIONAL STYLE VEGAN SHEPHERD'S PIE

Steps:

• Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
• Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
• Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
• Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
• Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
• Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.