load on the veggies

From our friends at Dianne’s Vegan Kitchen

You can sneak many veggies in this dish and make your mom happy. In this base recipe, they went with summery flavors, but root vegetables and tubers make this a heftier dish in the colder months. Like a frittata or Spanish tortilla, this baked omelet tastes as good cold as it does hot. You can even stick it between some bread for a sandwich. 


Yield: Makes 4 to 6 servings



Roasted Veggies:

·         2 tablespoons extra-virgin olive oil, plus more to re-grease pan

·         1 large leek, trimmed and sliced on an angle into

·         1-inch pieces

·         2 large carrots, peeled and sliced lengthwise

·         1 large red onion, peeled and sliced into thick half-moons

·         1 cup green beans, ends trimmed

·         1 pint cherry tomatoes, sliced in half

·         2 tablespoons fresh rosemary or thyme, or 1 tablespoon dried

·         Salt and freshly ground black pepper


·         16 ounces soft silken tofu

·         ½ cup unsweetened plain soy milk

·         ⅔ cup garbanzo bean flour

·         3 tablespoons nutritional yeast

·         2 heaping tablespoons whole-grain mustard

·         1 tablespoon olive oil

·         ½ teaspoon baking powder

·         ½ teaspoon ground turmeric

·         1 teaspoon salt



1.       Generous pinch of kala namak (Indian black salt) (optional) Prepare the veggies: Preheat the oven to 350°F. Toss together the olive oil, leek, carrots, onion, green beans, tomatoes, and herbs in a 9 x 13 x 2-inch baking dish. When everything is coated with oil, spread in an even layer in the pan. Sprinkle a little salt and pepper on top.

2.      Roast the veggies for about 30 minutes, stirring occasionally, until golden and tender. Remove the pan from the oven and transfer the vegetables to a dish or cutting board. When the baking pan is just cool enough to touch, line with foil (maybe slip on a pair of baking mitts for this part). Generously grease the foil with additional olive oil.

3.      Make the omelet: In a blender, pulse together until smooth the tofu, soy milk, garbanzo bean flour, nutritional yeast, olive oil, mustard, baking powder, turmeric, salt, and kala namak, if using. Pour into the pan and gently shake the pan a few times to remove any air bubbles.

4.      Arrange the roasted vegetables on top of the tofu mix-ture in a pleasing way. Return the pan to the oven and bake for 20 to 25 minutes, or until the tofu layer is lightly puffed, golden, and no longer liquid but instead a soft, solid texture when poked with a knife.

5.      Remove from the oven and set aside to cool for at least 5 minutes before slicing. Use a spatula to gently remove squares of the omelet from the pan. The tofu will firm up considerably if chilled overnight and reheats well.

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Rod Stone
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.