When Jaye and I were first dating, we were both working at a nightclub in Cape Town. I was a bartender and he was the manager.
Shifts were long – we would often start at 5pm and only knock off at 7am the next morning.
I was at university at the time so you can just imagine how well I was coping with the early morning classes. Luckily I only worked 2-3 nights a week. But that’s besides the point.
The actual point of my little story is that when I wasn’t rushing off to early morning classes, we would often go out for breakfast straight after our shift. And omelettes were the preferred choice!
By the time we went vegan, we had also left nightclub work behind and were all about getting to bed at 11 like ‘normal’ people.
But nonetheless breakfast food brings back fond memories, and though I didn’t exactly miss omelettes after going vegan, I was still pretty thrilled to sample some vegan omelettes on a recent trip to Cape Town.
So after getting back to Dubai I had to try making my own.
Though I haven’t actually tried to make one with tofu, just from sampling some vegan omelettes in Cape Town I decided that I preferred the ones made with chickpea flour. So that’s what I went for with this recipe.
When I was making this Jaye remarked that it’s more like a pancake than an omelette really when you consider the ingredients, and….maybe it is. But with how it’s served, the fabulous yellow color and the light and fluffy texture, it’s perfectly ‘omeletty’ to me!
And with some vegan cheese, mushrooms, tomatoes, onion and some sliced up vegan sausage, vegan omelettes are just perfect breakfast food. No doubt.
I mean you can even fry up some vegan bacon on the side if you want to.
Serve with toast (or not if gluten-free) and you have yourself a vegan breakfast of kings I tell ya!
You will love how light and fluffy, cheesy, salty and omeletty this recipe is. As well as how easy it is to throw together.
You’ll also love how high in protein this baby is at 29g per omelette! I mean HELLO! This is awesome!
So let us know what you think of this recipe by leaving a comment.
Rate this recipe (if you make it) and let us know how it goes!
Don’t forget to tag it on instagram #lovingitvegan so we can see your delicious breakfast as well!
- For the Omelette
- ¾ cup (70g) Chickpea Flour
- ¾ cup (180ml) Soy Milk (or other plant milk)
- 1 Flax Egg
- 2 Tbsp (16g) Nutritional Yeast
- Garlic and Chili Spice (or any spice of your choice)
- For the Filling:
- 5 oz (140g) Mushrooms
- ½ Onion (100g)
- 2 Tbsp (30ml) Soy Sauce
- 1 Vegan Sausage
- 1 Tomato
- 2 oz (60g) Vegan Cheese (grated)
- Chop up the onion and slice the mushrooms.
- Add the soy sauce to a pot with the onion and mushrooms.
- Turn the heat to medium high, cover the pot and cook for a couple of minutes.
- Chop the tomato and slice up the vegan sausage.
- Remove the lid and add vegan sausage and chopped tomato and stir fry for a few minutes until any excess water has cooked off.
- Remove from heat.
- Prepare the omelette by sifting in the chickpea flour to a bowl.
- Add the nutritional yeast and some spices.
- Prepare the flax egg by mixing 1 Tbsp of ground flaxseed with 2.5 Tbsp of Hot Water and allowing to thicken for a minute or two.
- Add the soy milk, flax egg and spices and mix in.
- Use a hand whisk to remove any lumps.
- Grate the vegan cheese.
- Heat a frying pan with a little coconut oil.
- When the pan is hot, pour in enough batter to make a decent sized omelette.
- Swirl the batter around the pan ensuring even spread and thickness (not too thick or it will be stodgy).
- When the omelette has cooked enough that it is mostly dry on top, add vegan cheese along one side of it.
- Then scoop out some of the mushrooms, tomato, onion and vegan sausage mix.
- Using your spatula fold it over in half.
- Allow to cook a little longer and then remove.
- Repeat until you run out of ingredients.
*Nutritional estimate is based on 1 vegan omelette of 2.
*Sodium content is due to the soy sauce used in the recipe, substitute this for low sodium soy sauce or even just water if you're on a low sodium diet.
*Serve without toast, or with gluten-free toast if you're on a gluten-free diet.