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Vegan Spinach and Mushroom Omelet Recipe (with Video)

Peanut-free, Egg-free, Wheat-free
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Discover our Vegan Spinach and Mushroom Omelet Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 15min


Tofu and Vegetables
- 15 oz firm tofu
- 2 tbsp arrowroot starch
- 0.25 c Nutritional yeast
- 1.5 tsp Onion powder
- 1.5 tsp Garlic powder
- 1 tsp Paprika
- 0.25 tsp Turmeric
- 0.5 tsp black salt
- 0.25 tsp Baking powder
- 1.5 tsp Salt, or to your taste
- 0.25 c plant milk
- 5 oz Spinach
- 3 oz sliced mushrooms
- 0.25 c vegan cheese
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Preheat Oven
1. Preheat oven to 375 F.
Prepare the Veggies
1. Using a few tablespoons of water or broth, sauté your veggies until soft and set them aside.
Prepare the Omelet
1. In a high-speed blender combine tofu, garlic powder, onion powder, nutritional yeast, turmeric, salt, pepper, arrowroot, and plant milk. Blend until smooth.
2. Add baking powder and blend just to combine.
3. Heat oven-safe, well-seasoned skillet on medium heat.
4. Spread a thin layer of omelet mixture with a spatula.
1. Place the skillet in the oven for 10-15 minutes or until the top appears dry and cooked.
Finish and Serve
1. Remove the skillet from the oven.
2. Top with spinach, mushrooms, and cheese.
3. Very gently fold over the omelet.
4. Enjoy!

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