Vegan Ricepaper Omelette
30 min
Vegan
15408
For 2 Portions
400 g
silken tofu
250 g
cremini mushroom
100 g
baby spinach
60 g
chickpea flour
30 g
nutritional yeast flake
30 g
onions, fried
20 g
sprout
10 ml
vegan mayonnaise
4 sheet(s)
rice paper
2
green onion
30 g
cornstarch
2 tsp
baking powder
2 pinch(es) of
kala namak
2 tsp
Thai chili sauce (Sriracha)
2 tsp
olive oil
1 g
paprika powder, sweet
1 tsp
garlic powder
1/2 tsp
turmeric
salt
pepper
1. All set?
2. Puree silken tofu, chickpea flour, cornstarch, nutritional yeast, baking powder, turmeric, garlic powder, paprika, kala namak, and salt with an immersion blender.
3. Clean mushrooms. Slice small mushrooms and dice larger ones.