Plant Based Corn Omelet With Broccoli And Tempeh

Savory corn omelette served with stir-fried broccoli and tempeh for a delightful breakfast.

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This is my first time to try corn omelette, plant based version without eggs. Maybe weird. Omelette without eggs. But just try it and you will know nothing completely wrong with no eggs :)

The first try is always exciting and tense. Full of expectations, new views but often it always ends differently. No problem and no need to be afraid to try.

Like I did this time. I tried making corn batter with a mixture of corn and coconut milk. Then, I cook them like pancakes or omelettes. But I prefer to call them corn omelettes because the resulting texture is not fluffy like pancakes.

Cooking the batter will ultimately lead us to the decision to flip the batter during the cooking process. If it can't be reversed, maybe it will become a mess. But don't be discouraged as long as the overall taste of the food is delicious.

At first, I felt discouraged and didn't want to share about this recipe because I failed to flip my corn omelet batter. But when I tasted the results, I was surprised that it tasted good and my husband also said the same thing.

Fortunately, plating technology can change things for the better in beautiful presentations. So, here is the plant-based corn omelette recipe for you. Stay tuned for this new experience :)

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The Ingredients

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the corn batter

• 1 corn cob, remove kernels from corn cob
• 100 ml of coconut milk
• 1/2 tsp of salt

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stir-fried broccoli and tempeh

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• 1 head of broccoli, cut into small pieces
• 100 grams of tempeh, cut into small pieces
• 1 tomato
• 3 tbsp of sweet soy sauce
• 3 small cloves of garlic, finely chopped
• 5 small cloves of red onion, finely chopped
• 1/2 tsp of salt
• a little water to avoid burning in the cooking pan

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Cooking Instructions

Preparing Broccoli And Tempeh

Cut broccoli and tomatoes into small pieces. I did this not like the size of the pieces in stir-fried in general for a friendly bite with corn omelette later.

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Do the same thing for cutting the tempeh. Diced into small pieces. Also useful so that tempeh absorbs seasoning more easily.

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Stir Frying The Seasoning

Heat about two tablespoons of vegetable oil. Then, add chopped garlic and chopped red onion. Stir-fry as in general until we can smell good fragrant of onion.

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Add sweet soy sauce and a little water (About 3 tablespoons of water). Stir well until the red onion and garlic are caramelized. Then, add salt.

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Stir Frying Broccoli And Tempeh

In the final step, add broccoli and tempeh into caramelized onion. Stir-well, and cook them for about 3-5 minutes. Remove when the broccoli is at your preferred level of doneness. The smaller the broccoli pieces you use, the faster the cooking time will be. Here, I only used 3 minutes.

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Please pay attention to your dishes because using caramelized seasoning with soy sauce will make them burn more easily. If it almost burns, you can add ready-to-drink water little by little using a tablespoon measure.

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Preparing Corn

After finishing cooking the stir-fried broccoli and tempeh, then I continued preparing the corn batter. Remove kernels from a corn cob.

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Making Corn Batter

Add kernels and coconut milk into a blender. Then, blend until create batter but is not really smooth in texture.

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Cooking Corn Batter

Add a little cooking oil to a nonstick pan. Preheat the cooking oil then add corn batter. Making a flat corn omelette batter.

I cooked the corn omelette batter for about 5-5 minutes. Unfortunately, I couldn't flip the batter because the texture was too soft. That's because I didn't add any additional flour. But no problem, we will be able to form the omelette on a serving plate later.

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SERVING

Corn omelette can be cooked well with a perfect golden brown color. The wet texture allows us to form the corn omelette on a serving plate.

After the corn omelette is shaped flat on a serving plate, then add the stir-fried broccoli and tempeh. Also, spicy sauce with tomatoes if you want to add it :)

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I like the overall taste of this corn omelette, which is savory and a little sweet. Creates an umami sensation that suits my taste buds.

The corn omelette itself tastes savory and has a smokey sensation. I will definitely try this recipe again another time, of course, variations in ingredients for the corn omelette batter. So, what do you think of my creation this time? Until next on my kitchen stories.

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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