Running short on time or have you had a busy day or is it one of those when you really do not want to spend much time thinking about cooking or in fact- cook.
I am in this position a couple of times in a week and I worship my mother thinking as to how she would be whipping up a meal day in and day out with a persistent smile, for a big family and two naughty kids (my brother and I). It is then, when I had the enlightening bulb glow inside my tired head. Scrambles 🙂
I remember her doing that. Egg scrambles and Paneer scrambles and we used to lick it up all decent and clean. So since eggs and paneer are out the question and my refrigerator, in comes the TOFU. 🙂
I quickly drain the tofu (pressing in between two saucer plates) and with hopes and anticipation, the pan was now on fire.
Your easy ingredients:
I bring out all veggies I have in the refrigerator. 😛
chopped mushrooms- I love mushrooms
1 chopped onions
1//2 chopped bell peppers ( I had the green ones and so used them)
1-2 chopped garlic
1 chopped tomato
2 chopped green chilies
1 small bowl of chopped frozen vegetables (easiest)
and of course the packet of Tofu.
Salt to taste
Ground Pepper 1/4 tsp
Vinegar- 1 tsp
Soy Sayce – 1 tsp
a pinch of turmeric powder
while the pan is on fire. 😉 add a tablespoon of oil
add the onions and the garlic and saute with some salt until soft.
add the tomatoes and the veggies one by one with mushrooms to go in last if you do not like them too soft.
add some pepper, turmeric, a tsp of soy sauce and vinegar.
in the next 5-7 minutes , add the mushrooms and crumble the Tofu and add it to the veggies and mix well until it’s water dries out.
10-15 minutes and there you go, a bowl of steaming Tofu and Veggie Scramble is ready to be served with breads, rotis or even rice.
This has been one of my latest quick recreating food try’s that worked out really well for me. Please do let me know about your savior meals. I would really love to know more. 🙂
Thank you for stopping by and I hope you enjoyed !
I have always enjoyed the idea of a breakfast that is relished with an omelette. Yes, the omelette that was made with eggs!
Well now that I have looked at the brighter side and so much appreciate the thought of being vegan, healthy and ethical to my plate and myself, I constantly keep thinking of wonderful ideas to make a healthy and colorful meal and what better opportunity can it be to experiment with all the goodies in your pantry and the refrigerator over the weekend.
So with all the concept and logic that your breakfast should be the healthiest one, I decided to make a vegan omelette. 🙂
This omelette has no eggs, no egg replaces or substitutes but is certainly packed with all the delight of your excited and new vegan palate. Thanks to my Indian origin that is crazy about food. The level of permutation and combination that can happen in an Indian kitchen is a dose of pleasure to any food addict and I will be honest that the root idea of this savory pancake does arise from the Indian Kitchen and my soul is saved to crave no longer for the poultry omelette any more. So with no more further explanations, I am pretty excited to put down all the ingredients down here and you will know how amazingly simple and time saving this vegan chickpea omelette this one can be.
What you need is:
A cup of chickpea flour ( that makes 2 of them)
Chopped veggies of your choice- I used the easiest all time available vegetables like cucumbers, tomatoes, onion and mushrooms being my all time favorite and some chopped lettuce. ( I really love the crunch)
Salt, Pepper and some Italian Mixed Herb Seasoning.
Plain water just enough to make a smooth mixture of all the above depending on how thick you would like it to be.
And what you would be doing:
Heat a tsp of oil in a non-stick pan.
Once the oil is hot and steamy, add a portion of this mixture into the pan and spread it just like you would desire your omelette.
Once the face down of it is cooked, carefully flip the other side and in the next 3-5 mins your vegan omelette is just ready to be enjoyed.
So the next time I am poked for loving a vegan diet or the famous nutrition deficiency questionnaire, I am pretty sure I will have a lot more to answer and even more to offer. 🙂
I have completely enjoyed devouring my version of the vegan chickpea nutritious omelette. Please do let me know how you found my remodeled idea of this vegan chickpea omelette and please do share your inputs and ideas for a more fulfilling meal. 🙂
Its not long that I have chosen to become vegan and the great part of it is since I have always enjoyed eating vegetables and salads, the journey is becoming an interesting exploration. When I enter a grocery store now all I can look for is colorful veggies and am sure for all you with whom I share this common interest, you could agree with me in just no time.
I mean, there is so much variety and such a colorful plate to make a meal for. I am being pretty excited about all this. 🙂
However, I love cooking and at the same time do not enjoy spending hours in the kitchen on a regular basis to make a meal for me. Who would like to do that on a daily level? So, then I am in a phase of the 10 minutes meal brainstorming. A meal that would be healthy, filling, and colorful. Just having a salad might not be all to me, so a fist of easy quick carb is a really a good idea. Well, the internet is flooding with ideas. From YouTube to Pinterest , there is delicious, healthy and colorful vegan meal ideas everywhere and if you have the knack and the open-mindedness to welcome a new palate, then there is absolutely no reason to boredom and to looking back.
This ‘easy-peasy’ noodle salad is no rocket science but an exciting and easy fix to my 10 minute lunch theory. So here it goes; I have an immensely simple list to describe so you may have to bear with my current level of modesty.
From what I had in my refrigerator:
Baby Carrots – Thinly sliced
Broccoli Florets- Steamed in hot water
Some Baby Spinach Leaves- Steamed with the Broccoli ( we are saving time 😉 )
Chicken Tenders ( the vegan ones from Gardein). My excitement to try them out has been pretty much worth it. They are good to taste, happily plant based and satiating too.
and the for the show stopper- a cake of noodles to be boiled. 🙂
What I did for the 10 min wrap-up session:
Place your magic pot with water to boil, add the noodles and just bout when its their last 3 minutes to go add the broccoli florets and spinach leaves into it and then drain them through a strainer.
Heat your non-stick wok with a drizzle of olive oil, and add the chopped broccoli florets, mushrooms and the vegan chicken tenders with a seasoning of salt and pepper and let them cook, stirring intermittently to add that random crunch to the veggies.
In a bowl, add the warm drained noodles, chopped carrots and the stir fried veggies, vegan chicken tender and mix well like the norm of a salad. 🙂 and yes 10 mins and your done.
Adding some chopped nuts will add an addition of taste and crunch to your quick vegan colorful noodle salad.
And in no time this lunch bowl of health is ready to be enjoyed!
I hope you enjoyed my amateur noodle salad although I have a long way to go. 🙂