Vegan Nomelette

by L Matthews on December 5, 2012

vegan nomelette

This, friends, was a delicious and simple vegan lunch.

In an effort to eat less toast for both breakfast and lunch on busy days I’ve been cooking up batches of rice and today made what I’m christening a Vegan Nomelette. It was delicious and so simple to make for lunch, using leftovers and bits of fridge detritus.

Here, in the simplest of terms is what I did fifteen minutes ago prior to hoovering up the dish in a ‘nom nom nom’ fashion. It wasn’t pretty, it was, however, tasty and vegan.

This should make enough for two, or a greedy me.

You Will Need/Want

  • 1 tbsp olive oil
  • 1/3 of a packet of firm tofu
  • 1/4 cup precooked brown rice
  • 1 small leek or half a large leek, thinly chopped
  • 1/2 small red pepper chopped into small pieces
  • 3 or 4 small mushrooms
  • half a tomato, finely chopped
  • A smattering of Daiya (measuring? pah!)
  • Salt, pepper, basil and a dash of hot sauce if desired

The Method

  • Dump oil into a largeish`frying pan and, while it’s heating, squish up your tofu in the packet until it’s nice and crumbly.
  • Once your oil’s nicely warmed throw in the crumbled tofu and shake it around to get it nice and evenly spread. Fry it for a few minutes then add in your mushroom, leeks, peppers and whatever other fridge remnants you’ve ‘mustard’ up (mustard would be really good in this I think…).
  • Dump in your rice and stir everything up so it’s a big ol’ mess. Add the tomato and the salt, basil, pepper, and a tablespoon of nooch if you have it (if you don’t, you need to sort that situation out).
  • After three or four minutes sprinkle the Daiya over the top and stir stir stir before it all melts so as to evenly distribute the glorious gooey goodness.
  • Wait for the cheese to melt and start smushing everything together to form a vague flat omelette shape. Skillfully dump this onto your plate and impress all your friends, or your dog in my case.
  • Nom.

vegan omelette

Basically, you throw things in a pan and it's great.

The above vague pretence of a recipe is a great lunch for a busy vegan who wants something gluten-free and filling with sustained energy release. The brown rice is low on the glycaemic index and so won’t cause a sudden spike in blood sugar and then an afternoon crash and neeeeeeed for coffee and vegan cupcakes (that’s just a desire, not a necessity, sorry to break it to you). Brown rice and tofu are also great for protein and, along with those mushrooms and the nooch will give you B vitamins, chromium, magnesium and calcium.

The Daiya is a great source of deliciousness, which is important in food as it makes you want to eat it. Consider such things an absorption optimiser – without them you might not want to just eat a bowl of rice and tofu and, therefore, would miss out on those nutrients.

A Vegan Nomelette, simple, tasty, vegan, gluten-free and easy to customise from your fridge graveyard.

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{ 1 comment… read it below or add one }

Fawn Simpson December 6, 2012 at 03:02

This really looks good, think I have breakfast planned now, thanks!

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