Chickpea Omelette Omurice
25
- Prep Time15 min
- Total Time40 min
- Makes4 servings
Photo, Carmen Cheung.
We turned omurice–a traditional Japanese omelet and rice dish–into a vegan version by turning an easy chickpea flour pancake into the omelet wrap.
Ingredients
1 1/4 cups chickpea flour
1 tbsp nutritional yeast
2 tsp onion powder
1 tsp baking powder
4 tbsp canola oil, divided
4 tsp low-sodium soy sauce, divided
1 small onion, finely chopped
1 garlic clove, minced
2 cups frozen mixed vegetables, such as peas, corn and diced carrot
2 cups day-old cooked white rice
1/3 cup ketchup
Instructions
WHISK chickpea flour with nutritional yeast, and onion and baking powders in a large bowl. Whisk in 3 tbsp oil, 1 tsp soy and 1 1/2 cups water. Set aside.
HEAT a 10-in. non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then onion and garlic. Cook until onion starts to soften, 2 to 3 min. Add mixed vegetables and rice. Cook until warmed through, 4 to 5 min. Stir in ketchup and remaining 3 tsp soy until combined. Transfer to a large bowl.
WIPE pan clean, then return to stovetop over medium. Scoop 1/2 cup chickpea batter into pan, then tilt quickly to cover bottom. Cook until top is puffed and dry to the touch, about 5 min. Slide a spatula underneath all around the omelette and slide onto a plate. Repeat with remaining batter, transferring each omelette to a separate plate.
DIVIDE rice mixture onto half of each omelette, then fold the other side over. Drizzle extra ketchup on top, if desired.
Nutrition (per serving)
Calories 445, Protein 12g, Carbohydrates 64g, Fat 16g, Fibre 6g, Sodium 561mg.
Kitchen Tip
You can also cook 1 cup dry white rice following package directions for this recipe. The filling may be stickier than using day-old rice. Traditionally, this Japanese dish uses short-grain white rice but you can use any variety.
Find more of our favourite vegan and plant-based recipes here.
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