Vegan omelette with mushrooms

Name: vegan omelette with mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 3 el mild olive oil; 175 g extra fine mushroom; 350 g Organic chickpeas in pot; 75 g chickpea flour; 25 g wheat flour; tl baking powder; 1 el noble yeast flakes; 157,5 ml tap water; 2 el Baton vegan mayonnaise; 40 g lamb's lettuce

Recipe for vegan omelette, also called chickpea omelette. We make it with chickpea flour and buds with mussels, noble yeast flakes and vegan mayo.

Ingredients

Kitchen Stuff

1 hand mixer

Directions

Heat half of the oil in a skillet and fry the mushrooms for 10 minutes on medium heat.
Stir frequently and season with salt and pepper.
Let the chickpeas drain and collect the moisture in a bowl.
The chickpeas themselves are not used in this recipe.
Mix the collected moisture (aquafaba) with the hand mixer airy.
Put the chickpea flour, wheat flour, baking powder, noble yeast flakes and a pinch of salt in another bowl and mix with a whisk together.
Add the aquafaba and the water while stirring with a whisk. The mixture should be slightly thinner than pancake batter.
Heat the oil in a frying pan and pour half of the batter into the pan with a ladle.
Fry the omelette for about 1 min on medium heat. put a lid on the pan and fry for another 3 minutes until the omelette is cooked over low heat.
Make another omelette.
Mix the mayonnaise with the water.
Serve the omelette on a plate with some lamb's lettuce, mushrooms and sprinkle with the mayo.