Asparagus Omelet in a Bag

• 1 cup (120 g) chickpea flour
• 3 tablespoons (15 g) nutritional yeast
• 2 tablespoons (15 g) cornstarch
• 1½ teaspoons Indian black salt
• ¼ teaspoon black pepper
• 1¾ cups (415 ml) vegetable broth
• 2 cups (250 g) chopped asparagus, woody ends trimmed
• 1 cup (40 g) packed baby spinach or arugula
• ½ cup (55 g) vegan Cheddar shreds (optional)
• ¼ cup (30 g) diced shallots
• Cooking oil spray

In a mixing bowl, whisk together the chickpea flour, nutri-tional yeast, cornstarch, Indian black salt, and black pepper until combined. Pour vegetable broth into the flour and whisk until smooth, then divide the mixture between 4 sealable sandwich bags. Next, place ½ cup (75 g) of asparagus, ¼ cup (10 g) of spinach, 2 tablespoons (15 g) of Cheddar shreds (if using), and 1 tablespoon (7 g) of shallots into each bag. Store in the refrigerator or an iced cooler for up to 1 week, or move on to preparing it.When you are ready to prepare an omelet, warm a pan or well-seasoned cast-iron skillet over medium heat. Spray the pan with a thin layer of cooking oil. Once it is hot, shake the omelet bag vigorously. Pour the mixture into the pan and cook on one side for 5 to 7 minutes, or until the edges start to brown. Flip one half over onto the other half and cook for another 2 minutes. Repeat with remaining bags, when ready, and serve hot.

Yield: 4 servings

Tip: If you have the space and aren’t worried about weight, you can bottle these omelets up in 12-ounce (355-ml) jars. An omelet may not seem like an inherently vegan dish, but this asparagus spinach omelet with a chickpea base is quite outstanding! Make this omelet-in-a-bag recipe for your next camping trip or overnight stay, so that you don’t have to sacrifice quality for convenience.

‘Images and recipes from Vegan Yack Attack On the Go! by Jackie Sobon, Murdoch Books, RRP $27.99 Photography by Jackie Sobon.