Annie and Dan Shannon demonstrate a vegan Greek omelette recipe from their award winning cookbook, “Betty Goes Vegan”.  They replace eggs in a traditional omelette with a blended mixture of silken tofu, spices, and seasonings.   They use vegan mozzarello cheese, tomatoes,  spinach, basil, oregano and olives for a filling.  This is a healthy and delicious recipe for any meal, breakfast, brunch, lunch, or even diner.

Annie and Dan Shannon have written a cookbook that veganizes classic recipes by reworking the 2005 version of the Betty Crocker Cookbook. Their cookbook, “Betty Goes Vegan”, won the award for the best cookbook of the year for 2013 by VegNews magazine. They are working on another cookbook, which should be available in 2015.

You can learn more about them and enjoy more of their recipes on their website, meettheshannons.com.

Their cookbook is available on Amazon.