Vegan Omelets & Scrambled Eggs | Gluten-Free | Challenge Yourself | Luisa Dias | Skillshare

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Vegan Omelets & Scrambled Eggs | Gluten-Free | Challenge Yourself

teacher avatar Luisa Dias

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

4 Lessons (11m)
    • 1. Intro

      1:07
    • 2. Vegan Omelets

      4:16
    • 3. Vegan Scrambled Eggs Skillshare V2

      4:23
    • 4. Challenge

      1:24
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About This Class

This class consists of thoroughly describing 2 recipes:

  • Vegan Omelets
  • Vegan Scrambled Eggs

Both recipes are gluten-free.

In the end, you'll be able to reproduce each one and take your creativity to the next level by accepting our final challenge.

Music by bensound.com.

Meet Your Teacher

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Luisa Dias

Teacher

Luisa concluded a macrobiotic culinary course in 2012 and went from psychologist to cook, working in restaurants and at people's homes, organizing workshops, and opening two vegan restaurants at different times and places. She is happy to share her intense practice over the years, with all her passion, dedication, and creativity.

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Transcripts

1. Intro: Welcome to this class. My name is Luisa, and I am passionate about whole vegan foods. Since I concluded a macrobiotic culinary course in 2012, I went from psychologist to cook and I no longer stopped. All the work you find here is the result of years of practice in conjunction with Vasco's editor skills, who is the one behind the camera. In this class, you will find two gluten-free plant-based versions of omelets and scramble eggs. I will be guiding you through all the process, giving you all the details you need to know to carry on with it. In the end, you will be able to make a delicious version of vegan and omelets and vegan scrambled eggs, and also accept the challenge of taking your creativity to the next level. Now is the time, and together we succeed. Let's do it! 2. Vegan Omelets: Let's make vegan omelets. These are so, so tasty and they really look like omelets. So let's start. For the ingredients, we will need 1/2 cup of chickpeas soaked in filtered water for 12 hours. with a piece of kombu seaweed or a few drops of lemon juice. 1 1/3 cup of filtered water. A pinch of cayenne pepper. 1 tsp of turmeric powder. 1 tbsp of sea salt. A handful of fresh basil and sage. A pinch of dry herbes de Provence. A pinch of garlic powder. Some soft sprouts like beetroot sprouts or alfalfa sprouts and a pinch of coriander powder. We start by soaking the chickpeas in water with the kombu seaweed or the lemon juice for 12 hours. This process is very important because it helps breaking the acids from the chickpeas. After the 12 hours, we strain the chickpeas very, very well, and we put them inside of a high-speed blender. We add all the other ingredients, except for the the basil and the sage leaves and also the sprouts. We blend everything very well until we have a creamy moisty texture. Now we put the preparation inside of a bowl and we add the fresh herbs. Now it's time to preheat a crepe maker or a non-stick frying pan and add a little portion of dough to it. Leave it for a while until it's well cooked on the bottom. You can see easily by the way it looks: it gets dryer. At this point, we may add some sprouts just on one half of the omelet. Of course, you may fill the omelet with any other filling you like. Then you see if the omelet comes out of the crepe maker easily, and that you can do with the help of a spatula. Then you may fold one half of the omelet on top of the other half in order to cover the filling. Let it cook a little bit more and then you turn over in order to cook a little bit more on the other side. This way we make sure that it's well cooked on both sides. Now something very, very important: for every omelet that you do, you mix well the dough before, because the liquid tends to separate from the solid. Keep on doing this process until you finish the entire dough. And yes, now you can serve it and add any other preparations that you like. It goes very well with a salad, that's for sure. So enjoy it, have fun, and bon appétit. 3. Vegan Scrambled Eggs Skillshare V2: Let's make vegan scrambled eggs. This recipe really looks like scrambled eggs. So let's start. For the ingredients we will need 250 grams of tofu, 1 carrot, 1 tsp of white rice miso, a pinch of coriander powder, a pinch of garlic powder, a pinch of dry herbes to Provence, a pinch of turmeric powder, a pinch of sea salt, 300 grams of boiled sweetcorn, fresh basil leaves, and a little bit of sesame oil. We start by grating the carrot, and then we put a little bit of water in a non-stick frying pan. We turn on the heat, and we add the carrot. You just have to sauté it with the help of a chopstick or any other thing until the carrot becomes very soft. If necessary, we can add a little bit more of water. Then when the carrot is ready and moist, we smash the tofu in our hands and we add it to the carrot. You see it has to be in very small pieces to be able to add the texture that we want. And now we can add the miso and mix everything very well. Instead of miso, we can add soy sauce in the form of shoyu or tamari, depending on the flavor you want and especially if you want a gluten-free recipe. If that's the case, use tamari instead of shoyu. And let's keep on mixing it. It's important that we sauté well the tofu before adding the seasonings, because this way we are adding extra flavor because it will be a little bit toasted. And now it's time to add all the seasonings except the fresh herbs and the sesame oil. And keep on mixing it very well. In the meantime, we blend the corn very well in the food processor, a blender or with any other utensil that it's capable of creating a very creamy and moist texture. Now we can add the corn to the tofu, and we keep on mixing it very well. Now, depending on the texture we want, we can add more or less corn, or more or less tofu. If we like moist scrambled eggs, then we add more corn. If we like a dryer texture, we add more tofu or less corn. At this time, we can taste it and add more seasonings if we want. In this case, you can see that with these proportions of ingredients, the result is very moist and creamy. It's now time to add the fresh herbs. Don't forget to chop them very well. Keep on mixing it and now you can turn off the heat. As you may noticed, we didn't use any type of fat during this process. So now it's the time that you decide if you want a fat-free recipe or if you want to add a little bit of sesame oil or any other type of fat that you like. And yes, we may add some extra chopped herbs to give extra flavor to these scrambled eggs. It really looks like scrambled eggs, and it's very tasty. And here you have it. Enjoy it. And bon appétit. 4. Challenge: I really enjoyed giving you this class. Now it's time to put into practice what you've learned. The first task I give you is to make the two recipes while getting familiar with all the preparations, the textures, and the flavors. Once you've done it, you are ready for the next challenge. This consists of creating a new version of omelet by adding any new ingredient to the dough or the filling, or creating a new version of the scrambled eggs by adding or replacing any ingredients of the recipe. You are free to make whatever combinations you like while getting inspired by the basic process of these recipes. Imagine how many results you can get. You can make omelets filled with any kind of vegetable and scrambled eggs made with different spices, herbs, countless possibilities. Like I say, just be creative and of course, have fun. To complete the cycle of creation, share your abilities with us by posting pictures and commenting. I will be right here answering any question and giving you feedback on your progress and inventions. Enjoy every moment.