I’m on a constant quest to find things to do with leftover okara as it’s something in which I’m usually swimming (so if you live near Crawley and ever want some, just give a shout). Here’s an easy and tasty recipe using okara for a vegan style omelette, a filling way to start off any day! Or end it. I’m all about the midnight snacks, you know.
Recipe Notes
I use okara which is left as a byproduct of making soy milk in my Soy Quick maker. First I allow the okara to cool and then I bundle it in thin muslin and squeeze and much milk out as possible, leaving me with a clump of broken down soybeans which is still just wet enough to stick together. I’m telling you this just so you have an idea of the liquid content of the okara before you set out making this yummy vegan omelette!
Try any filling ingredients that take your fancy, but the cheez and onion is a good combination. If you’ve got a cast iron skillet, I high recommend cooking the onions on that for nom factor.
Vegan “Cheese” and Onion Okara Omelette
- Directions/Method
- First combine the wet ingredients, the okara, oil and milk. Also note I use fresh okara, not dried, but I do press it to remove most of the moisture.
- Add the dry ingredients and thoroughly mix to ensure there are no lumps of flour. It will be a pretty thick batter, so don’t expect it to pour easily if at all.
- Lightly oil a skillet or saucepan and heat to medium high. Pour/scrape the okara batter into the middle of the pan and spread it with an icing spatula, knife, or spoon, until it’s about 6 inches round. Cook for 3-4 minutes or until the top of the omelette begins to look dry (and looks possible to flip without complete breakdown). Carefully flip it over, cooking for a similar amount of time on the second side.
- While the omelette’s cooking, heat another pan to high heat, frying your onion in a bit of oil until it begins to brown (you can do this next to the omelette while it’s cooking if you have a large enough pan). This should only take a couple of minutes.
- Place the fried onion and a handfull of shredded “cheese” on one half of the omelette and carefully fold the other half over. Cook for a minute or two longer and serve.
Sal says
31 January, 2010 at 3:38 pmAwesome, I love this idea!! I never know what to do with the okara either!
NicH says
8 August, 2012 at 4:30 pmSmelled like falafels, not complaining! texture was like them too; think my okara was quite dry, but didn’t fall apart even then. Didn’t have any black salt (really hard to find) so more cheezy than eggy, still really good!
I_Fortuna says
17 June, 2013 at 6:44 amIf your okara is too dry add some of the milk you sqeezed out of them back in. My is very wet and I have to add flour to balance the recipe. Adding matzo meal is a good idea too. : )
Kip says
17 June, 2013 at 8:29 amI hadn’t thought of matzo meal. Good thinking!
I_Fortuna says
17 June, 2013 at 6:43 amThis sounds great. Just made patties with lima bean okara, grated onions, corn flour, flour, dehydrated potato flakes, olive oil, egg, and salt. Tasted like potato pancakes. I have some black salt as it turns out and I would like to make your recipe with my mung bean okara. Black salt can be found online at My Spice Sage, they have everything. I think I will make this for breakfast. Yum!
Lisa says
15 October, 2017 at 5:22 pmThis works a treat frittata style too, so you can pack in more veggies. Thanks for a great recipe!
Kip says
16 October, 2017 at 9:15 amoh, awesome idea, thanks!
Dr Martin Huang says
23 February, 2018 at 2:17 amThis is the best omelettes I ever tasted. Never thought of using okara in the dish but it turns out to be amazing.
Kip says
24 February, 2018 at 10:01 amThank you. Okara is such an under utilised ingredient.