Do you ever crave breakfast food in the evening? If so, this recipe is for you. Morning or evening, serve this burger on toasted English Muffins (page 97) alongside roasted potatoes and a big glass of orange juice. If you have it for dinner, make enough to save for breakfast the next day!
1 cup garbanzo bean flour
¾–1 cup water
3 tablespoons olive oil or other neutral-flavor oil
2 tablespoons nutritional yeast
1 teaspoon ground mustard
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon mixed dried herbs (parsley, rosemary, and oregano work great)
2 cups finely diced veggies of your choice (red pepper, asparagus, mushrooms, onions, broccoli, and zucchini are great options)
Makes 4–6 burgers.
1. Preheat the oven to 350°F. Lightly grease a 6-count 4-inch baking tin or other tin of your choice (you can make these burgers in any size that baking tins come in) and set aside.
2. In a large bowl mix together the flour, water, oil, nutritional yeast, mustard, salt, garlic powder, and herbs. Then add in the veggies and gently fold to combine.
3. Pour the batter evenly into your prepared tin and bake for approximately 25 minutes until the tops are lightly brown and the centers bounce back when pressed upon. Remove the tin from the oven and let cool for about 5 minutes.
4. To remove the individual omelets, flip the tin over on a solid work surface and gently tap the back; they should fall right out. Serve on an English Muffin and top with mashed avocado, sprouts, or some Roasted Tomato Ketchup (page 106).
Quick Tip: If you don’t have a baking tin or just want to serve this dish as a traditional omelet, simply pour the entire batter into a nonstick skillet over medium heat. Cook until the edges start to brown, 5 to 10 minutes, then flip the omelet over and continue to cook for another 4 to 5 minutes, or until golden brown. Cut into wedges or fold in half and serve.
