Vegan Omelette - Soy-free!

• 1 1/2 cup water
• 2/3 cup chickpea flour
• 1/2 cup raw cashews (or 1/4 cup cashew butter)
• 4 tbsp oatmeal flour (or 6 tbs. oatmeal)
• 5 tbsp maize (ground corn, polenta mix)
• 3 tbsp cornflour (corn starch)
• 1 1/2 tbsp nutritional yeast
• 1 clove garlic
• 1/2 tsp salt
• 1 pepper to taste
• 4 tbsp chopped parsley
• 1/4 cup thinly sliced green onions
• 1/4 cup thinly sliced mushrooms
• 1 try your own combination...

1. In a blender or food processor, blend all the batter ingredients.
2. Adjust flavor.
3. The omelette gets a little more bland while cooking, so you want it to taste a tiny bit "too" salty, flavorful...
4. Mix in your Add-ins.
5. Make ahead: at this point, you can pour the batter into an airtight container and leave for a day or two in the fridge for later use.
6. Heat a small non-stick frying pan on the stove to medium-high with some oil (I use olive oil).
7. Pour batter into the pan till it reaches the edges, and keep going till your desired thickness.
8. (I like it about 1/3 inch thick).
9. Let it fry on one side.
10. If your omelette is thick, cover the pan for a few minutes.
11. When you see holes forming in the middle of the omelette, it's time to flip it over (pretty much like a pancake).
12. Fry for another 2-3 minutes on the other side till it's nice and golden brown.

water, chickpea flour, cashews, flour, ground corn, cornflour, yeast, clove garlic, salt, pepper, parsley, green onions, mushrooms

Taken from cookpad.com/us/recipes/361331-vegan-omelette-soy-free (may not work)