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    Home » Breakfasts

    Vegan Omelette

    Published: Dec 15, 2015 Updated: Jul 11, 2022 by Alison Andrews This post may contain affiliate links

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    Vegan Omelette

    The best vegan omelette is light, fluffy and so flavorful no one will guess it’s made without eggs! The perfect high protein vegan breakfast.

    Vegan omelette topped with fresh basil on a white plate.

    I’ve always loved breakfast food, so coming up with a good recipe for a vegan omelette was par for the course.

    Having sampled a fair few vegan omelettes at vegan restaurants I knew that I wanted the recipe to be based on chickpea flour rather than on tofu. So that’s what I went for with this recipe.

    And seriously, this vegan omelette is just perfect. It’s light and fluffy, eggy, high in protein and totally satisfying. It’s also so easy to throw together.

    And with some added vegan cheese, mushrooms, tomatoes, onion and sliced vegan sausage, this is the perfect vegan breakfast food. No doubt. I mean you can even fry up some vegan bacon on the side if you want to.

    And if you love breakfast food as much as we do, then you’ll also love our super eggy vegan tofu scramble.

    Vegan omelette topped with fresh basil on a white plate.

    How To Make A Vegan Omelette

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Sautéed Veggies:

    • Add vegan butter to a pot on medium heat, add chopped onions and crushed garlic and sauté until softened.
    • Add sliced mushrooms and soy sauce and sauté.
    • Add chopped tomato and sliced vegan sausage and sauté for a few minutes until everything is cooked. Set aside.
    Sautéed veggies in a pot.

    Chickpea Omelette:

    • Add soy milk to a measuring jug, along with nutritional yeast, turmeric, paprika, garlic powder, onion powder, black salt and dijon mustard and whisk it together.
    • Add chickpea flour and whisk it in until well mixed.
    • Add vegan butter to a frying pan and heat the pan until hot. The pan must be hot before you add the chickpea omelette mix.
    • Pour batter from the jug into the frying pan, just under ½ cup of batter per omelette.
    • Swirl it around the pan, making sure that the omelette isn’t stretched too thin (it will be breakable) or too thick (it will be stodgy).
    • Allow to cook until it looks dry on the top, add some sautéed veggie mix onto one half of the omelette. Top with grated vegan cheese.
    Vegan omelette cooking in a frying pan.
    • Use your spatula to lift the one side of the omelette and fold it over. Press down with your spatula from the top to seal it.
    • Let it cook a little longer and then remove from the pan.
    • Repeat with your next omelette.
    Vegan omelette cooking in a frying pan.
    • Serve your vegan omelettes fresh and hot.
    Vegan omelette topped with fresh basil on a white plate.

    Ingredient Notes

    Chickpea flour – is also known as garbanzo bean flour. I highly recommend weighing this out for accuracy and the right texture.

    Black salt – I used black salt (kala namak) in this omelette, which gives it a wonderful eggy flavor. If you don’t have black salt on hand you can just use regular salt, this omelette will still be totally awesome.

    Vegan sausages – we used vegan hot dog sausages, but any sliced vegan sausage will work great.

    Vegan butter – we sautéed our veggies and cooked our omelette in vegan butter, but of course you can switch this for oil if you prefer.

    Vegan omelette topped with fresh basil on a white plate.

    Serving Suggestions

    It’s wonderful served as is, but it’s also great served with a side of avocado toast, vegan French toast or vegan bacon.

    Vegan omelette topped with fresh basil on a white plate.

    Chef’s Tips

    Sautéed veggies. Feel free to use whatever sautéed veggies and vegan ‘meats’ you like for the filling. If there is leftover sautéed veggies then no problem, just serve them alongside your omelettes.

    Serves. This recipe makes around 3 omelettes. Feel free to double up the recipe if you need to serve more people.

    Gluten free. Chickpea flour is gluten free so this omelette can be gluten free so long as you use a gluten free soy sauce or tamari in the sautéed veggies. Also make sure your vegan sausages (if using) are gluten free.

    Vegan omelette on a white plate.

    Storing Instructions

    They are best served fresh and hot, but if you do have any leftovers then keep them in a covered container in the fridge for 3-4 days and reheat in the microwave.

    Vegan omelette on a white plate.

    More Delicious ‘Eggy’ Vegan Breakfasts

    1. Tofu Scramble
    2. Vegan Quiche
    3. Vegan Shakshuka
    4. Vegan Scrambled Eggs
    5. Vegan Frittata
    6. Vegan French Toast

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan omelette with fresh basil on a white plate.

    Vegan Omelette

    The best vegan omelette is light, fluffy and so flavorful no one will guess it's made without eggs! The perfect high protein vegan breakfast.
    4.87 from 15 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 3
    Calories: 368kcal
    Author: Alison Andrews

    Ingredients

    Sautéed Veggies:

    • 1 teaspoon Vegan Butter or Oil
    • ½ Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 1 ½ cups White Button Mushrooms (145g) Sliced
    • 1 Tablespoon Soy Sauce
    • 1 Medium Tomato Chopped
    • 2 Medium Vegan Sausages Sliced

    Chickpea Omelette:

    • ¾ cup + 2 Tablespoons Soy Milk (210ml) or other non-dairy milk
    • 2 Tablespoons Nutritional Yeast Flakes
    • ½ teaspoon Turmeric
    • ½ teaspoon Paprika
    • ½ teaspoon Garlic Powder
    • ¼ teaspoon Onion Powder
    • ¼ teaspoon Black Salt Kala Namak*
    • 1 teaspoon Dijon Mustard
    • 1 cup Chickpea Flour (92g)
    • Vegan butter For Frying

    Toppings (Optional)

    • ¾ cup Vegan Cheese (72g) Grated
    • Fresh Basil
    • Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    Sautéed Veggies:

    • Add vegan butter to a pot on medium heat, add chopped onions and crushed garlic and sauté until softened.
    • Add sliced mushrooms and soy sauce and sauté.
    • Add chopped tomato and sliced vegan sausage and sauté for a few minutes until everything is cooked. Remove from heat and set aside.

    Chickpea Omelette:

    • Add soy milk to a measuring jug, along with nutritional yeast, turmeric, paprika, garlic powder, onion powder, black salt and dijon mustard and whisk it together.
    • Add chickpea flour and whisk it in until well mixed.
    • Add vegan butter to a frying pan and heat the pan until hot. The pan must be hot before you add the chickpea omelette mix.
    • Pour batter from the jug into the frying pan, just under ½ cup of batter per omelette. Swirl it around the pan taking care that the omelette isn't stretched too thin (or it will be breakable) or too thick (it will be stodgy).
    • Allow to cook until it starts getting dry on top, then spoon out some of the sautéed veggie mix onto one half of the omelette. Top with grated cheese.
    • Use your spatula to lift the one side of the omelette and fold it over. Press down with your spatula from the top to seal it.
    • Allow to cook for a little longer and then remove from the pan.
    • Repeat with the next omelette.
    • Serve with a little fresh basil for decoration.

    Video

    Notes

    1. Sautéed veggies. Feel free to use whatever sautéed veggies and vegan ‘meats’ you like for the filling. If there is leftover sautéed veggies then no problem, just serve them alongside your omelettes.
    2. Black salt. You can substitute regular salt for black salt if you don’t have any or if you don’t enjoy the flavor of black salt.
    3. Chickpea flour. Might also be called garbanzo bean flour. I highly recommend you weigh this out for accuracy. 
    4. Serves. This recipe makes around 3 omelettes. Feel free to double up the recipe if you need to serve more people.
    5. Gluten free. Chickpea flour is gluten free so this omelette can be gluten free so long as you use a gluten free soy sauce or tamari in the sautéed veggies. Also make sure your vegan sausages (if using) are gluten free.
    6. Storing: They are best served fresh and hot, but if you do have any leftovers then keep them in a covered container in the fridge for 3-4 days and reheat in the microwave.

    Nutrition

    Serving: 1Serve | Calories: 368kcal | Carbohydrates: 43g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1186mg | Potassium: 836mg | Fiber: 9g | Sugar: 10g | Vitamin A: 680IU | Vitamin C: 14mg | Calcium: 136mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. flyingmartini says

      September 28, 2024 at 12:40 am

      I made this again last week. To the batter from my herb garden I added cilantro, basil, oregano, cut up red onion, vegan shredded cheese,,garlic chives; a small sprig of chocolate mint. I did add a little more almond milk to the batter to make it pourable. I really like how savory it was; it had a nice after taste.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 01, 2024 at 10:40 am

        Happy to hear you enjoyed the recipe! Thanks so much for your great review!

        Reply
    2. kali says

      February 14, 2024 at 3:19 pm

      this looks fantastic! I can’t wait to try it

      I have a quick question for you – so I’ve been batch making “justegg” dupe from moong daal and leaving it in a mason jar in the fridge, then cooking by serving. I would like to continue to do this, but want to try subs other than mung bean. Can I do this with the chickpea mixture? can I make a week’s worth of batter and keep it in the fridge and cook servings as needed?

      I really hope this will meal prep well because I’m very excited to have a new omelette recipe to try !!

      Reply
      • Nadine @ Loving It Vegan says

        February 16, 2024 at 8:03 am

        Hi Kali. I think this recipe will do really well as meal prep. Make the veggies ahead and the chickpea batter as well. Storing the batter in a mason jar for up to 3 days will be the limit. Thanks for your comment!

        Reply
    3. Oliver Neely says

      July 18, 2023 at 6:11 am

      I tried making a “chickpea” omelet in the past with gram flour but it was made primarily from Yellow Split Peas more than chick peas. I didn’t find it very filling. Is this filling at all, or will you get hungry soon after?

      Reply
      • Nadine @ Loving It Vegan says

        July 18, 2023 at 6:39 am

        We found it to be very filling! 🙂

        Reply
    4. Rosie says

      October 06, 2021 at 10:22 am

      Being the only vegan in the house – I don’t need 3 servings. Could I freeze this recipe?

      Reply
      • Alison Andrews says

        October 06, 2021 at 12:14 pm

        Hi Rosie, I don’t think it freezes very well, it may be better to halve the recipe in that case.

        Reply
    5. Arushana says

      September 21, 2020 at 1:28 am

      This recipe does not make me miss eggs at all! Easy and simple to make. I usually make it more of a pancake/omlette style and tend to have it for dinner sometimes…. I mean who says you cant have breakfast for dinner. Love that chickpea flour has protein. Its perfect to eat after a workout and made some fry potatoes on the side and with ketchup as well! Will be making this more often!

      Reply
      • Alison Andrews says

        September 21, 2020 at 10:41 am

        So happy you like it Arushana! Thanks for sharing!

        Reply
    6. Valerie says

      September 13, 2020 at 8:24 pm

      I commented yesterday a that I didn’t think I let it cook long enough and that was the trick! I waited until it looked slightly crusty on top and it tturned out great! I’m so excited to now have a vegan omelet option!

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:26 am

        Oh awesome – so glad to hear that Valerie!

        Reply
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    4.87 from 15 votes (4 ratings without comment)

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