Protein packed vegan omelet with asparagus – mushroom filling and tomato asparagus salad

Place all the ingredients in a blender and blend until you have a slightly runny mixture. If it’s too thick add a little bit more soya milk.

In a greased pan, on a medium to high heat place a ladle or two of the mixture and cook.

When golden, turn and cook from the other side for a little bit more.

For the filling:

Cut asparagus stems in a half and keep the tops and the bottoms aside. You need the tops to cook slightly because it’s sensible that’s why we are using them in the salad.

A good way to know where the asparagus stems should separate (tops & bottoms) is to hold two ends with your hands and snap them. Where it snaps it means that until this spot is where the asparagus is fresh and soft. The other halves are hard.

Take the hard bottoms, cut the hard edge and the rest of the bottom stem chop it in thinly slices.

Chop in thin slices the mushrooms and sauté the asparagus and mushrooms in a pan with little bit of oil.

When cooked, pour over the soya sauce, balsamic vinegar and agave syrup and cook for a little bit more.

Remove from the heat.

Springle over the garlic powder and set aside.

For the salad:

Take the asparagus tops and blanche them in boiling water for 2-3 minutes and quickly transfer them in a bowl of water with a little bit of ice.

Cut the cherry tomatoes in half and place them in a bowl with the balsamic glaze and a pinch of salt (you can do this upfront, before you even start to let the cherry tomatoes marinade and release all the beautiful aromas).

Combine the asparagus with the cherry tomatoes.

Serve the vegan omelet with two tablespoons of the filling and two tablespoons of the salad on the side.