How to make Plant-based Omelette with Aqua Faba

[@townsendstephen]

Amazing. I am lost for words. I have thrown so much aquafaba down the drain and I could have been having vegan omelette every day. Thank you.

[@deeb.9250]

same... i used it for plant fertilizer

[@someguy2135]

One way to get the egg flavor without black salt, is to use Kalamata olives as an ingredient for your omelette. Delicious!

[@CreativeRecipeswithKaren]

I disagree. Kalamata olives would not give you an egg flavor. It will taste great but it will not replicate an egg flavor. Thanks for comment and take care.

[@someguy2135]

@@CreativeRecipeswithKaren I have to admit that I haven't tried black salt, and haven't eaten chicken eggs for many years. Have you tried my idea? You might be surprised. I was. Of course, I was using JUST egg instead of chickpea flour and aqua faba.

[@skycherubim3089]

This looks sooo good!! Thank you for sharing. One thing I just learned today about the black salt I didn’t know and would like to share it with you. The black salt should be added at the end of everything because this salt looses its egg flavor and smell by the end of cooking. You will have the egg flavor and smell if you add it just before eating it. Hope this helps 😊 blessings

[@leilalloyd811]

This looks amazing and so easy to do. I am going to try this. I will let you know how it came out.

[@MsNalder1]

This looks delicious! I’ve made a omelette with just the chickpea flour, I would have never thought to use the aquafaba! Thanks so much for sharing this tip

[@AishaAjona]

MsNalder1 I know right! ✨👌🏿

[@hkrtrivedi]

Thanks Madam for the recipe.

[@mimionstage9780]

I made it yesterday. Oh so yummy and crispy!

[@denise969707]

Thank you so much. I have been wanting to incorporate aquafaba in an omelet and now I know how!

[@naturalbeauty8026]

Thank you for this info😊

[@deidrajohn2426]

Thank you so much

[@omisadekai5560]

It actually looks like an omelet. I've seen other videos on this recipe and they haven't come close. You, ma'am, have Nailed it.. Thanks so much 🌻 🙏🏾 🌻

[@CreativeRecipeswithKaren]

My pleasure 😊

[@zaixai9441]

I really like you accent. Where is it from?

[@kinb2318]

Can wait to try this. Where can I find the vegan cheese recipe? Thanks

[@blueandbanana]

Use very very little at the end if it’s runny still. It worked.

[@blueandbanana]

If your mayo becomes runny and doesn’t seem to thicken use xanthan gum (very very little). If it turns into a big blob. Add more water or Aquafaba then blend and spices and lemon again. I added hot sauce. Friends loved it for sushi and salads.

[@dharamveersinghgill5315]

This is the perfect video I have been trying to find that perfect blend, I have seen so many videos, most people use too many ingredients for that eggy flavor & fluff but they are making it thicker, but yours feels just right.

[@AishaAjona]

Great recipe I really enjoyed making AND eating it! 💛

[@caninedrill_instructor5861]

Hello Ma'am, I may take your method and run with it. I have homemade aquafaba made from navy beans. So, I'm also going to make navy bean flour to go with the navy bean aquafaba.

[@nathaliaurizzibertin780]

Hello! I'm Brazilian and I was looking for a recipe like that. It helped me a lot, I'll do it here at home. Thank you! 🙏

[@CreativeRecipeswithKaren]

Welcome Brazil!!. Glad the recipe was helpful. Take care:)

[@sankarasubramaniambala7779]

by adding cheese it is not vegan but vegetarian. i am vegetarian so thanks anyway good reciepe

[@CreativeRecipeswithKaren]

What cheese did I add? Are you sure of your assumptions.

[@Mandi2727]

I hope that was vegan cheeze lol

[@abigailherrera976]

Have you tried adding cream of tartar? It makes it more stable

[@CreativeRecipeswithKaren]

No. I have not.

[@dukenegju]

Thank you dear, you are an extraordinary chef :) I'd like to ask what do you think about the chickpea flour, as basically it is a raw legume, which is then or in this case not heated as traditionally legumes are/were being cooked - like with soaking them, having them boiled for eg. at least 1hour, removing the scum and in some cases even not using the liquid at all - however I'd like to know about the short-time heating of the chickpea as a flour - would that be fine for consumption on a regular basis? Love

[@CreativeRecipeswithKaren]

I am not sure that I am clear on your question, but I will try to respond. Chickpea flour is no different from any other flour in terms of how it is produced. It is alway raw when turned into flour. Legumes are not cooked before making them into flour.. It is always cooked before eating and, It is fine to eat. Thank you for your question.

[@dukenegju]

@@CreativeRecipeswithKaren Thank you dear. So we know same regarding chickpea flour :) Chickpeas traditionally are soaked in water over night, rinsed, boiled in fresh water for 1 hour or more and some as I said also remove their scum they release when being heated. Now in this case the chickpea flour - and thus the chickpeas - are only grinded = turned into smaller pieces (maybe store chickpea flour is made of hulled chickpeas) = flour and as such heated/baked for a few minutes. However the process of soaking, removing the water they were soaked in, boiling for a long time (which transfers toxins to the water and greatly destroys those due to the heat for a certain time) and some times also scumming - all this is missing here, or in other words, heating raw legumes (even in flour form) for a few minutes is not enough to have transformed the raw legume to edible food, as it is considered as a toxic plant for humans in its raw form - I am referring to the phasin and protease-inhibitors when being raw and also when being insufficiently heated or transported to the water and also saponins and furthermore hydrocyanic acid substances. Just wanted to know any insights from you on those. So as for me, I like to try this, however I'll be more on the observative side sticking to the traditional method unless I have more insight . Love

[@CreativeRecipeswithKaren]

Are you saying that the chickpea flour should be boiled, then dried, then turned into flour? AS the end of the d ay we re not eating raw flour, the flour it mix with water and cooked in various ways like any other flour. I am not aware that chickpeas and other legumes are toxic. I know that soaking and sprouting makes them more digestible. You seem to know a lot more than me. Do as you wish. I am sure you will make the best choice for ourself. Take care.

[@dukenegju]

@@CreativeRecipeswithKaren I was actually asking for a good solution, that combines gourmet food and health. Unlike grain flour as I said legumes contains other substances, which are being released in water and in the scum, which is what our ancestors have choosen to remove them. There are some varieties where fermentation is a process choice - like with miso or with indian chapatis that contain legumes, however I am not sure whether the fermentation process removes those substances irrespectively the pre-cooking/boiling/soaking and water removing-process. Alternatives would be at least soft-heating the whole chickpeas or chickpea flour at 100°C for 1hour or maybe as the people in India do like soaking the chickpeas, removing this water, blending the soaked chickpeas with fresh water and letting it sit/ferment for several hours and then further processing this dough as you did with the Aquafaba - haven't tried it, and I won't regularly :) that is why I asked. Or using slightly sprouted chickpeas that have been dried as flour base. Or it is fine as such, or it will be fine over time when we evolve to it using this practice. And of course typical legume spices such as cumin etc. would at least help digestion :) Best wishes

[@megangreeff782]

Fabulous thankyou ❤

[@oliviasfermi4465]

It looks like a pancake??

[@vinnettepope8255]

Thank you for sharing this wonderful recipe meal idea 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽🙏🙏🙏🙏🙏🙏🙏

[@CreativeRecipeswithKaren]

Most welcome 😊

[@blacktimbsandblackhoodies5176]

Where can I find black salt? Thanks in advance.

[@CreativeRecipeswithKaren]

I put a link in the description box. Thanks and take care

[@Kaur-anmol97]

No Charisma you can find it in any indian/ethnic store

[@chillipop9]

I get mine from amazon, bit cheaper! :)

[@leilalloyd811]

These came out amazing. Oh! Soooooo good. Thank you for the recipe.

[@UnicornEmpress]

How long do you boil the chickpeas to get the correct consistency of the aqua faba?

[@CreativeRecipeswithKaren]

The chick peas would be cooked as usual, until it is tender. And the aqua faba will be right consistency.

[@MrsLoonatic]

Amazing :)! Thank you for sharing

[@lifegenius763]

That’s a great recipe 😊 I will try out

[@atthequeenstable9731]

Very good Aunty!

[@mamiconrazon]

So if you just pour a bag of chick peas in a pot of water I’m sure you won’t get Aquafaba. Can you please tell us if you used half a bag or a whole bag and then how much water?

[@CreativeRecipeswithKaren]

Before you pour the bag of chick peas(dried) please soak for at lest 6-8 hours. Yes, you can put a bag of chick peas add water. Let it cover the chickpeas and cook until tender. The water from this cooking is aqua faba.

[@donnahardin4651]

After soaking, do you discard water and use fresh water to cook peas?

[@mamiconrazon]

@@donnahardin4651 I’m sure just don’t pour the water from cooking unless you don’t want the Aquafaba. We really need to know the measurements I think

[@yuktaparekh1]

Omg.... I loved this recipeeeeeeee , best thing I've had in a long time ❤❤

[@CreativeRecipeswithKaren]

Glad you liked it!!

[@dsbmblade5053]

it looks lovely! I have to try adding aquafaba in my vegan omelets. ♥

[@CreativeRecipeswithKaren]

You should!

[@NattyKinssss]

Could you possibly try doing scrambled eggs with the aqufaba too?

[@CreativeRecipeswithKaren]

I am no longer a vegan. If you are interested in doing a scrambled version of this recipe, you can scramble this mixture in the pan by mixing and turning it around with a fork in the pan. I can do a beautiful scrambled egg for you with real eggs. Thank you and Take care of yourself.

[@NattyKinssss]

@@CreativeRecipeswithKaren do you mind me asking why you’re no longer vegan?

[@bonitaperry7378]

Beautiful

[@kitokamilimusic6378]

The omelette I made was absolutely delicious! I appreciate you QUEEN

[@CreativeRecipeswithKaren]

Thank you.;)

[@AishaAjona]

I used Karen’s recipe and it was perfect 😁 👌🏿

[@GrowingGoodHair]

The opening song❤❤❤❤

[@provegan100]

Can you use any flour besides garbanzo. I have several flours here but not garbanzo. Sorghum, amaranth? Probably not but have those on hand. Just anxious to try but will probably have to wait until my order of dried garbanzo beans come to make flour.

[@CreativeRecipeswithKaren]

Of course, You can use whatever flour you have.

[@Mandi2727]

What if you don't have the chickpea flour?

[@CreativeRecipeswithKaren]

You will not get the desired results.

[@VGargy]

Do you think using a blender for the aquafaba would also work? Or a hand emulsifier? Thanks

[@CreativeRecipeswithKaren]

Yes, a hand blender on will work.

[@sherryssweetsensationz2623]

I tried this and it was like a pancake texture. It was good but I couldn’t find the recipe on your site. There was no latest recipe in menu. Thank you though I can work with this. I’m struggling giving up egg white omelette.

[@CreativeRecipeswithKaren]

Check again. Thank you:)

[@avissavage9688]

I just found out about black salt. Its does taste like eggs. I was wondering if it was considered "Sebi approved ". Thank you.

[@CreativeRecipeswithKaren]

It does not matter who approves it. What do you care who approves it. It is black salt. It comes from the earth. Take care.

[@avissavage9688]

@@CreativeRecipeswithKaren I understand your point but, respectively, every thing that comes from the ground is not necessarily good for us. Thank you. ;)

[@CreativeRecipeswithKaren]

We are talking about black salt though. . We can discuss the other things that you might be referring to as they come up. As a vegan, I don't have time to be getting into the weeds. It is challenging enough. I eat organic. I eat what I like, I try to eat foods that are in season. I eat as much veggies and fruits that I like. I understand that all foods are hybrids after thousands and thousands of years of hybridization and domestication. I cannot and will not be BOUND by a "list" . I explained this in a video. I know, I started this channel as a Sebian with all good intentions at the time and feeling great about it. As time went by, I realize this list was too constricting. It does not make sense to me. it was not feasible or sustainable for me. Thanks for your comments and take care.. BTW According to Sebi, only sea salt is good to eat. I have always used Himalayan salt which is very rich in minerals. I also use sea salt. But you see what I am saying. I don't like being in boxes.

[@jnbsetfree]

@@CreativeRecipeswithKaren I understand I was also going by the Sebi list. I learned a lot from you and others on how to prepare foods from the list. But after a while I stopped and now my family and I just enjoy various fruits and vegetables and we feel much better. The most important thing to us is we do not eat any animal products. We love your videos! Take care 💞

[@CreativeRecipeswithKaren]

Exactly

[@ziggy33399]

Subscribed & liked ✅

[@taoeml]

love this!!!!

[@poshsims4016]

But I have no money for a machine whipper can i use a regular whisk?

[@CreativeRecipeswithKaren]

Yes, you can, absolutely.

[@josephburrage8894]

how much water did you use?

[@CreativeRecipeswithKaren]

Hello, Please go back to the video and look in the description box. I have put the recipe for omelette there. This is the recipe from my recipe book. There is spelt flour in that recipe. You do not have to use spelt flour as I did not in this recipe. It is optional. And you see the great results from it. Take care. ps. If you don't use the spelt, flour you will have to add less water. So, know that the consistency is not too thick as I show you on the video.

[@josephburrage8894]

@@CreativeRecipeswithKaren thank you!!

[@shaluniefernando1151]

Is the pan which you using for frying omelet is part of the stove?

[@CreativeRecipeswithKaren]

it came with the stove.

[@rlupara]

I don’t understand why so complicated by calling chickpeas flour as “gabanso bean flour?” It’s the same thing.

[@iHeartAmySue]

Everybody ignore this fella.

[@amcgee0668]

Thanks for sharing🌼

[@LadyKhris]

Looks tasty! Where can I purchase black salt?

[@CreativeRecipeswithKaren]

You can purchase here: amzn.to/2TRQD7D - Thank you and take care.

[@LadyKhris]

@@CreativeRecipeswithKaren Thanks!

[@brittanitempleton9503]

Am I able to make this batter the night before and then cook it in the morning?

[@CreativeRecipeswithKaren]

You can. I have never done the night before. These batters are quick and easy though.:)

[@sherryssweetsensationz2623]

How much Aquafaba

[@CreativeRecipeswithKaren]

You can whip up 1/4 cup aqua faba. You will have more than enough of the whipped egg white substitute.

[@crownchrist]

How is the sodium content in the CAN beans ?

[@okenada]

i rinse the canned beans in water. that takes away most of the exec sodium

[@CreativeRecipeswithKaren]

I like to use the Aquafaba from cooking the dried beans. But it is fine to use the bean water from the can of beans. It is up t o you. You will get the same results. Take care.

[@velosapien]

that whisk should never scrape the bowl...you are poisoning your food with chrome from the stainless

[@CreativeRecipeswithKaren]

this is nonsense. stainless steel is not harmful. Maybe you mean Aluminium. This is the how a mixer works. The whisk will touch the bowl.

[@sandraherrera6832]

Love it, thank you For share many blessings to you 💚