Jalapeño Bagel Chickpea Egg 'n Cheeze Breakfast Sandwich
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich which you can enjoy for breakfast today!
Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich!
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich to enjoy for breakfast today! Here’s one Chickpea Omelette on this sandwich. Each omelette side is folded over the center. Then the whole omelette is folded in half for this breakfast bagel sandwich. The cheese is sliced provolone by Follow Your Heart. Each omelette has 11.5g of plant protein. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. If you wish to make an omelette, add fillings of your choice. This omelette recipe is soy-free, gluten-free, egg-free, Esther Approved, and vegan.
Chickpea Omelette
Prep Time: 10 minutes
Cook Time: 7 minutes without fillings
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1 teaspoon tapioca flour
2 teaspoons potato flour
1/2 teaspoon Kala Namak salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon melted coconut oil
1/8 teaspoon ground turmeric
pinch of ground cumin
1 Tablespoon nutritional yeast flakes
1-1/4 cups water
Preparation:
1. Stir all dry ingredients in a mixing bowl first. Pour in the water. Whisk until smooth. Let the batter rest for 5 minutes.
2. Heat a nonstick pan on medium heat. Melt nondairy butter in the pan. Pour the batter in the pan. Add the lid on the pan. Begin to swirl the pan with the lid on to spread the uncooked batter to the sides. Cook for about 5-7 minutes. Once you begin to see the surface cooked, begin to loosen the sides and bottom of the omelette with a spatula. Shift the pan occasionally to loosen the omelette.
3. Add nondairy cheese or precooked vegetable fillings down the center. Fold one side of the omelette over the center. Fold the other side of the omelette onto the first folded side. Place the lid on the pan. Cook for an additional 1 minute to melt the nondairy cheese. Slide the omelette out of the pan and onto a plate.
ENJOY!
Chickpea Omelette for Brunch!
Enjoy this flavourful Chickpea Omelette for Brunch. The cooking method is easy and is aided by a lid.
Chickpea Omelette for Brunch
Recipe courtesy of Chef Linda of Esther's Kitchen!
Enjoy this flavourful Chickpea Omelette for Brunch. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. Add fillings of your choice. Today’s fillings are sautéed diced bell pepper, diced onion, garlic, and jalapeño slices. The non-dairy cheddar shreds were added on top of the omelette. Then the veggies were added on the cheese. A little more cheese was added on top of the veggies. The veggie blend was cooked first before making the omelette. This recipe is soy-free, gluten-free, egg-free, Esther Approved, and vegan.
Chickpea Omelette
Prep Time: 10 minutes
Cook Time: 7 minutes without fillings
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1 teaspoon tapioca flour
2 teaspoons potato flour
1/2 teaspoon Kala Namak salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon melted coconut oil
1/8 teaspoon ground turmeric
pinch of ground cumin
1 Tablespoon nutritional yeast flakes
1-1/4 cups water
Preparation:
1. Stir all dry ingredients in a mixing bowl first. Pour in the water. Whisk until smooth. Let the batter rest for 5 minutes.
2. Heat a nonstick pan on medium heat. Melt nondairy butter in the pan. Pour the batter in the pan. Add the lid on the pan. Begin to swirl the pan with the lid on to spread the uncooked batter to the sides. Cook for about 5-7 minutes. Once you begin to see the surface cooked, begin to loosen the sides and bottom of the omelette with a spatula. Shift the pan occasionally to loosen the omelette.
3. Add nondairy cheese or precooked vegetable fillings down the center. Fold one side of the omelette over the center. Fold the other side of the omelette onto the first folded side. Place the lid on the pan. Cook for an additional 1 minute to melt the nondairy cheese. Slide the omelette out of the pan and onto a plate.
ENJOY!
Breakfast Bagel
This morning’s breakfast bagel sandwich features a quick and easy Chickpea Scramble with violife cheddar on a toasted sesame bagel.
Morning Breakfast Bagel
Recipe courtesy of Chef Linda of Esther's Kitchen!
This morning’s breakfast bagel sandwich features a quick and easy Chickpea Scramble with Violife cheddar on a toasted sesame bagel. The flavours of this scramble are more chickpea forward than egg. Add more Kala Namak salt at serving for a sulphuric eggy finish. The tapioca flour gives the chickpea a slight rubbery texture that’s similar to chicken eggs. There are even little crispy edges that form like the edges of fried eggs.
Breakfast Bagel
Cuisine: Esther Approved, Egg-free, vegan
Prep Time: 15 minutes
Yields: 1 serving
Author: Chef Linda | Esther's Kitchen
Ingredients:
1/2 cup chickpea flour
1 Tablespoon tapioca flour
1/4 teaspoon Kala Namak salt, plus more to taste at serving
Dash of ground black pepper
1/2 cup water
Pat of nondairy butter for the skillet
Preparation:
1. Whisk all ingredients, except the nondairy butter, in a mixing bowl.
2. Heat a skillet on medium heat. Melt the vegan butter.
3. Pour the batter in the pan. Begin to move the batter with a spatula as if cooking scrambled eggs.
4. Cook for 5 minutes or until the pieces of chickpea scramble are fully cooked. Serve
ENJOY!