Leftover Veggie Chickpea Omelette

Leftover Veggie Chickpea Omelette (Gluten-Free Recipe Analysis)

This tasty vegan dish is great for weekend brunches. Ideal leftover veggies include onions, mushrooms, peppers, broccoli and asparagus but use any you like.

Full recipe at www.forksoverknives.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

695g

Ingredients

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2 cups leftover steamed or sautéed vegetables, chopped

2 cup (266g) Salsify, (vegetable Oyster), Raw

266g
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1 tablespoon nutritional yeast

1 tbsp (11g) Savory Nutritional Yeast Flakes

11g

Ingredients

DRY YEAST, NIACIN, PYRIDOXINE HYDROCHLORIDE, THIAMIN HYDROCHLORIDE,RIBOFLAVIN, FOLIC ACID AND B12.

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½ teaspoon garlic powder

0.5 tsp (1.6g) Spices, Garlic Powder

1.6g
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¼ teaspoon onion powder

0.25 tsp (0.6g) Spices, Onion Powder

0.6g
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½ teaspoon baking powder

0.5 tsp (2.5g) Leavening Agents, Baking Powder, Low-sodium

2.5g
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½ avocado, peeled and sliced (optional)

0.5 avocado, NS as to Florida or California (101g) Avocados, Raw, All Commercial Varieties

101g
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¾ cup chickpea flour

0.75 cup (69g) Chickpea Flour (besan)

69g
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1 cup chopped spinach

1 cup (30g) Spinach, Raw

30g
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1 tablespoon lemon juice

1 tbsp (15g) Lemon Juice, Raw

15g
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¾ cup plain, unsweetened almond milk or soy milk

0.75 cup (197g) Beverages, Almond Milk, Unsweetened, Shelf Stable

197g
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¼ teaspoon sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp Pinch red pepper flakes

0.5 g (0.5g) Peppers, Hot Chili, Red, Raw

0.5g