veganvegetarian soup

Susan's Ribz with a Z (vegan)
Hello and welcome to Everyday Dish! Today we present Susan's BBQ'ed Rib'z without the meat. Tasty honest to goodness deliciousness! We make this all the time.

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Selbstgemachte Leberwurst VEGAN

Vegan Omelet - Cooking with The Vegan Zombie

In this video we show you how to make a vegan omelet, which we like to call our Vegan Zomblette. We made several omelets and made many mistakes to show you how to make the perfect vegan omelet. So here it is. Follow our directions exactly or it might not turn out quite right.

The Vegan Zomblette Ingredients:
1/2 brick firm tofu (fresh, not frozen and thawed)
1 tbsp nutritional yeast
1 tsp corn starch
2 tbsp chick pea flour
1/2 tsp curry powder
1/8 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/8 tsp sage
1 tsp onion powder
1 tsp dijon mustard
1 tsp vegan worcestershire sauce (we used Edward & Sons organic)
3-5 tbsp veggie broth till you get medium thick pancake batter consistency (how drained your tofu is will affect this)
optional 2-3 shakes of hot sauce
1 handful of fresh chopped spinach

Add everything except spinach to blender.
Blend till smooth batter.
Add chopped spinach and stir in with spoon.
Use non stick pan, lightly oil or spray.
Turn heat to low temperature or in between Med and Low
Pour batter on heated skillet and smooth out so middle is even with edge.
Cover and let cook for 5-7 mins.
Use thin spatula to flip.
Cover again and cook for 3-5 mins.
Add chopped veggies of your choice and Daiya Cheddar Cheese (optional) to omelet.
Fold omelet and cover again to melt cheese.
Enjoy!