This omelet is made from beans! That’s right: chickpea flour whips up to make the batter for this egg-free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.
This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. And guess what: you don’t even need to soak the nuts! This soup can be on the table in 40 minutes flat.