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Preheat oven to 350F. Grease the cups of a muffin tin and set aside. Chop all the vegetables into small pieces. Sauté in a large pan with 1 tbsp olive oil until soft. While the vegetables are sautéing, whisk together the dry ingredients (garbanzo bean flour and all spices). Add the soy sauce, vegetable broth, and white wine vinegar. Stir to combine. Add the sautéd vegetabl. . .
Prep Time: 00:30
Cook Time: 00:00
1 1/2 cup garbanzo bean flour
3 tbsp nutritional yeast
1 tbsp arrowroot powder
1 tbsp olive oil
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/4 tsp turmeric
1/4 tsp onion powder
1 tbsp soy sauce (or gluten free tamari)
1 1/2 cup vegetable broth
2 tsp white wine vinegar
spinach cashew cream topping
1 cup organic spinach
1/2 cup cashews
1 tsp vinegar
1/2 tsp salt
1/2 tsp garlic
1Preheat oven to 350F. Grease the cups of a muffin tin and set aside.
2Chop all the vegetables into small pieces. Sauté in a large pan with 1 tbsp olive oil until soft.
3While the vegetables are sautéing, whisk together the dry ingredients (garbanzo bean flour and all spices). Add the soy sauce, vegetable broth, and white wine vinegar. Stir to combine.
4Add the sautéd vegetables and stir again. Using a large spoon or cookie scoop, drop batter into the muffin tins so they are almost completely full.
5Place in the oven and bake for 25-30 minutes until completely firm.
6While the omelette cups are baking, prepare the spinach cream sauce by placing all ingredients in a high powered blender. Blend until creamy.
7Serve the omelette cups warm and top with spinach cream sauce, avocado, and fresh tomato if desired.
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