Thursday, October 22, 2009

Thai Stuffed Omelets

I hardly ever buy veggie ground round, but for some reason it called my name on this week's shopping trip. I also finally got around to making the omelets from Vegan Brunch, so it seemed to me that these two things could combine together to make a tasty dish. The result: Thai stuffed omelets. I revised Isa's recipe a bit to make the omelet a little more durable, but they are still delicate. The soft texture of the omelet contrasts nicely with the more chewy filling, and the combination of sweet and savoury makes for a delicious dish that can either be an entree or an appetizer.

INGREDIENTS
Makes 6-8
Omelets:
- 1/4 cup instant tapioca
- 1/4 cup water
- 1 pound silken tofu (not Mori-Nu)
- 2 tbsp nutritional yeast
- 2 tbsp oil
- 1/2 tsp tumeric
- 1 tsp fine black salt
- 1/3 cup chickpea flour
- generous tbsp corn flour
- 1 tbsp cornstarch

Filling:
- 2 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pkg veggie ground round (I used Yves)
- 1 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp brown sugar
- 1 tomato, chopped
- 2 tbsp chopped cilantro

METHOD
Omelets:
1. Place tapioca in a food processor and sprinkle water over top. Let sit for a few mins. Add tofu, nooch, oil, tumeric, and salt. Blend until very smooth. Add chickpea and corn flour, and cornstarch and blend until smooth.
2. Heat a non-stick pan over medium heat (you may have to play around with the heat a bit to find the right temp where the omelets can cook without burning). Lightly grease and pour a generous 1/2 cup of batter into the pan. Spread out into an 8" circle with a spatula, then cook until mostly dry on top (a few mins). Flip and cook for another few mins. Remove and let cool for a min or two. I find the omelets are a bit more durable when they sit for a bit.
3. Place about 1/4 cup of filling in the middle of the omelet, then fold the opposite ends of omelet in to create a square. Place on a cookie sheet, cover with foil, and keep warm in the oven while you cook the other omelets.

Filling:
1. Heat oil in a frying pan over medium heat. Saute onion and garlic for 5-7 mins, until soft. Add ground round, sauces, sugar, and tomato. Bring to bubbling and cook for 8-10 mins, until tomato cooks down into a thick sauce. Add cilantro and stir. Keep warm while you cook the omelets.

27 comments:

ElasticHeart said...

This sounds and looks delish!

samichami.blogspot.com

Kris said...

These looks marvelous. The omelet looks much thinner than the ones I made from Vegan Brunch. Good job! I was wondering, though, why Mori-Nu shouldn't be used. And if we don't use Mori-Nu, what do we use? When I made the ones in Vegan Brunch, I used Mori-Nu anyway (I don't obey directions very well) and it turned out fine.

Thanks in advance :)

Sophia.Pflieger said...

That omelet looks so real, and it didn't rip or anything, that's awesome! You always make such neat food!
http://whatyourmommadidntknow.blogspot.com/

kellycrochets said...

Why not Mori-Nu? Is there a brand you recommend?

Anonymous said...

It is cheaper to make your own tofu, and tastes better. Invest in a soy milk maker, and a tofu press. Buy a large supply of soy beans and in the long run will costs much less to make.Way to many plastic packages going to the landfill from store bought tofu and soy milk. For those allergic to soy beans, use hemp.

The Voracious Vegan said...

That looks AMAZING! I love the good filling, it is calling MY name!

Neta said...

This looks amazing!

What is veggie ground round and how much is a package? What can be used instead?

dr_igloo said...

Where did you find your black salt? Ever since I bought Vegan Brunch I've been looking for it, but no luck. Perhaps I should give up on trying to find it in Sudbury and just go to Toronto?

Kandiss said...

why not mori-nu?

Vegan Dad said...

All,
About the Mori-Nu: I'm just repeating what Isa says in Vegan Brunch. She recommends silken tofu that is not in the aseptic pack. I have no idea why. I will ask her.

Vegan Dad said...

Neta,
Veggie ground round is just fake ground beef. There is about 2 cups in a package. You could grind up seitan in a blender, use chickpeas pulsed in a food processor, or even tofu (though that might be too mushy).

Sheri said...

I found black salt at an Indian food store. :)

kellycrochets said...

I tried using tofu once to make ground "beef" it was not pretty. I would go with seitan.

stacy said...

V-Dad, may I ask what specific brand tofu you use for this? I live in Canada too and have found it difficult to find a "silken" type that *isn't* Mori-Nu.

IsaChandra said...

The Mori-Nu just didn't give as good as a texture as fresh silken tofu did. It could be the kind of caogulent used, or whatever they do to make it shelf stable, that's just a guess. But for me, the texture was just a bit slimy. The refrigerated silken tofu gives the omelet a nice fluffy texture that I preferred. But if it works for you or it's all you can find, then try the mori-nu at your own risk! I just didn't wanna sign my name on something I wasn't entirely happy with. Happy omeletting!

Anonymous said...

and where's the black salf from??

Anonymous said...

Dr Igloo:

I buy my black salt at a salt shop called The Meadow near my house in Portland OR. I know they ship orders (not sure if to canada) and they have a great selection of types and sizes.

website-->
www.atthemeadow.com/shop/

Cheers!
-Nicole

Meghan said...

looks great, but is there an alternative to instant tapioca?

by the way - love your blog; i check and use it constantly!

Vegan Dad said...

Meghan,
You could just make them as per Isa's recipe in Vegan Brunch.

For those who inquired about black salt: I got mine at an Indian grocery in Ottawa. Super cheap and it really does taste like a boiled egg.

Annette said...

I enjoyed this recipe tremendously, especially since I'm just learning to cook vegan and thought an omelet was out of the question. Since I'm just learning to cook vegan, I'm trying to figure out what certain ingredients do. I noticed the tapioca and was reminded of its use in some of Bryanna's seitan recipes. Is it for texture? And I'm also wondering why one wouldn't use Energy Egg replacer or even the ground flax/seed + water mixture to make it less fragile. In truth, I was unable to turn it even with the plate method and finally resorted to a quick trip under the broiler. Your blog has been a great resource in my effort to change my lifestyle. Thanks!!!

Emra said...

I loved this! I'll definately be using it again!
Your blog is a god send!

Holly said...

If you like Asian food, be sure to come to Ottawa soon and check out the brand new T&T Chinese supermarket that opened last Wed!! But wait a while; I was there today and there was a lineup just to get in the store!

Vegan Dad said...

Annette,
The tapioca is for texture and durability. It gives the omelet some bounce and makes it easier to fold without breaking.

Endo said...

Wow, I just ate that and my tummy is happy!!!
Simply Delicious :)

Sylvia said...

I think these would be great for Christmas morning.. when the whole family is around, it'd be a great chance to show off some vegan cooking. I think I'll practice first though ! :)
-Sylvia
Cigar Bunker

Anonymous said...

You say to use corn flour... does that mean corn starch?

Thank you, Amy

Vegan Dad said...

No, corn flour is different (like a very fine cornmeal). It is yellow, not white.