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Vegan “omelette” with greens, cauli mayo and stevia sweetened ketchup…

I used to be into omelettes in my omnivorous days, however its been 3 years since I last ate eggs, and until last week, I didn’t even know that vegan omelettes existed.. so I have been omeletteless for a long time. Enter Vegan Richa’s rendititon: I saved this recipe when I saw it last week and finally had the opportunity to try it. So. tasty.

Vegan omlette, sugarfree ketchup, paprika potatoes, salad and cauli mayo :)- what a feast!

I made a few changes to her recipe- I substituted hing for garlic powder, silver beet for spinach and extra linseed instead of oats. Her  instructions are awesome, so I don’t think I need to add anything else.. seriously, the black salt use is inspired.

So I was halfway through cooking these tasty morsels when I realised that I didn’t know what to serve them with- it needed to cook while I kept working on frying the main event. Eventually I decided on paprika roast potatoes, ketchup, salad and cauliflower mayo.

Vegan, sugar free, gluten free omlette wrap

Sugar free ketchup:

Tomato sauces are always packed with sugar to balance out the acidity of the tomatoes- liquid stevia was perfect instead.


3 cups diced tomatoes (I used canned, feel free to use fresh and boil them down  for about 20mins)

10 drops liquid stevia

1/2 a red capsicum/ bell pepper, diced finely

1/4 tspn cinnamon

1/4 tspn hing

4 cloves

1/2 tspn paprika

3 drops liquid smoke

1/4- 1/2 Himalayan salt, depending on salt preference.


Add all ingredients to a small saucepan and bring to the boil. Simmer until it thickens quite a lot, and lots of the water has boiled off (about 20mins.) Pick out the cloves, and if you like a smooth ketchup, whizz with a stick mixer for a couple of seconds. Done!

Cauliflower mayo:

I had heaps of prepped cauliflower sitting in the fridge asking to be used, so, cauliflower mayonnaise it was!

2 cups chopped cauliflower

3/4 cup suflower seeds

1/4 cup nutritioal yeast

2 Tbspns dijon mustard

1/2 cup lemon juice

1/2 cup water

1/4 cup oil

1/2 Tspn salt (Iused Himalayan)

1/8 tspn hing

1/2 Tspn black pepper

1/4 tspn cayenne pepper

1 tspn oregano (or other dried herbs, or a tablespoon of fresh herbs if you prefer) (dill tips might be nice, just a thought)


Add all ingredients to a food processor and process until smooth. I don’t have a fancy pants blender, and so to give it that smooth gloss that a high speed blender does I finished it off with the stick mixer for a couple of minutes. Somehow that whips it more into a gleaming “mayonnaise.”

Anyway, that is my lunch on this sunny Monday- I hope you have a beautiful Monday lunch too! X


About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

3 responses »

  1. The cauliflower mayo sounds yummy. I have three questions. I don’t have any hing. Is there a substitute or can I just omit it? Is the cauliflower steamed or raw? Are the sunflower seeds roasted or raw?

    • Hing is a substitute for onions and garlic- so you can substitute with onions and garlic haha. The cauli flower is raw- u just need a high speed ish food processor- but mine isn’t anything flash! I used raw this time but roasted give a “nuttier” flavour, although can be less creamy somehow. Hope that helps! Thanks Lynda


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