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+ servings
veganes Omelett mit BBQ-Pilzen

vegan omelette with Korean BBQ mushrooms

Ari
For breakfast, vegan omelette with Korean BBQ mushrooms. Vegan breakfast omelet alternative made from tofu and sometimes without chickpea flour.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course side salad, vegan breakfast
Cuisine Germany, Korea
Servings 2 portions
Calories 299 kcal

Equipment

  • Whisk*
  • baking tray*
  • Pan*
  • Spatula*

Ingredients
  

Korean BBQ Mushrooms:

  • 500 grams fresh mushrooms Mushrooms, Shimeji mushrooms, king oyster mushrooms ...
  • 1 tsp gochuyang* Korean red pepper paste (or more)
  • 2 tbsp. rice vinegar*
  • 1 tsp maple syrup*
  • 2 tbsp. dark soy sauce*
  • 1 clove of garlic finely chopped
  • 1 tsp Sesame oil* roasted
  • kosher salt*
  • Pepper* from the mill
  • some water to dilute

vegan omelet:

Instructions
 

Prepare BBQ Mushrooms:

  • Preheat the oven to 200°C.
  • Cut off hard parts from the stalks and roots of the mushrooms.
  • Halve or quarter large mushrooms. Leave small mushrooms whole.
  • Mix all the ingredients for the marinade in a bowl. Add some water to thin it out a bit. Toss the mushrooms in the marinade and mix until all of the mushrooms are coated in the marinade.
  • Place the mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 25 minutes.

Prepare vegan omelet:

  • While the mushrooms are roasting in the oven, let's prepare the omelet.
  • Blend all ingredients except the vegetable oil in a blender until smooth. The batter should be about the consistency of pancake batter.
  • Heat some vegetable oil (not much) in a non-stick pan over medium-high heat. Pour the vegan egg mixture into the pan in portions and spread it out by shaking the pan.
  • Fry the omelette for about 3 to 4 minutes . Turn and finish frying.
  • Slide out of the pan.

Arranging and serving:

  • Take mushrooms out of the oven.
  • You could serve the mushrooms on top of or in the omelette, or like I prefer, shape the omelet into a roll or bag and serve the mushrooms with it.

Nutrition

Serving: 1Port.Calories: 299kcalCarbohydrates: 27gProtein: 18gFat: 8g
Keyword Korean BBQ Mushrooms, vegan breakfast, vegan egg, vegan omelet
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