Vegan Millet Omelettes Stuffed with Peas

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These are incredibly flavorful and super easy to make. The recipe yields well and is made in a comparatively short amount of time. Enjoy!

1 1 /2 cups cooked millet (cooked to the consistency of rice according to package instructions)
3/4 cup frozen peas (thawed)
1 cup all purpose flour
Salt to taste
1 Tbsp. onion powder (1 tsp. if you're not a great onion lover, but onion is key in this recipe)
1/2 tsp. garlic powder
1/2 tsp. turmeric
1/2 tsp. sweet paprika powder
1/2 cup raw cashews, washed (could be substituted for raw, peeled almonds)
1 cup soy milk (plain and unsweetened)

In a blender, process the millet with the milk till smooth. Scrape into a bowl and add the rest of the ingredients, combining well and making sure you don't get any lumps.
Heat a skillet with very little olive oil and drop the mixture into it by large spoonfuls. Let set before flipping. Cook on both sides till golden brown.

Yield: Approx. 8 omelettes or depending on size you make them in.

Real Hope. . .

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