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 in a restaurant in Cape Town.
So after that I was totally inspired to get in the kitchen and figure out how to make my own.
Though I haven’t actually tried to make one with tofu, just from sampling vegan omelettes in restaurants 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, the light and fluffy texture, and a little black salt (also called kala namak – has a super eggy taste), 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 vegan 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!
I used black salt (kala namak) in this omelette, which gives a wonderful eggy flavor. If you haven’t tried black salt yet then you definitely have to give it a go! It’s got a very strong eggy flavor, it can almost seem too strong, so you have to go easy. I used only ¼ tsp in this recipe and I’d recommend to start with that amount, but after that if you like it and want to add more, go for it! If you don’t have black salt though you can just use regular salt, this omelette will still be totally awesome.
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 is at 18.6g protein per omelette!
So let us know what you think of this recipe by leaving a comment and rating the recipe too, thanks so much.
For more delicious ‘eggy’ vegan breakfast recipes check out our super ‘eggy’ vegan tofu scramble as well as our simple tofu scramble (yes we have TWO tofu scramble recipes!). And for more delicious vegan breakfasts our vegan french toast, vegan pancakes and classic vegan waffles do not disappoint!
And while you’re here, sign up for our email list and receive our awesome recipe ebook containing 10 vegan dinner recipes entirely free. You’ll also be the first to know when new recipes are posted to the blog.
For the Omelette
For the Filling:
- 1 tsp Vegan Butter or Coconut Oil
- ½ Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 2 cups White Button Mushrooms (150g) Sliced
- 1 Tbsp Soy Sauce
- 1 Medium Tomato Chopped
- 2 Vegan Sausages Sliced
- ¾ cup Vegan Cheese (72g) Grated
- Fresh Basil
- Black Pepper
- Add the vegan butter to a pot and then add the onion and crushed garlic and sauté until slightly softened. Add in the sliced mushrooms and soy sauce and sauté.
- Add in the chopped tomato and sliced vegan sausages and sauté for a few minutes until everything is cooked. Remove from heat and set aside.
- Prepare your omelette by adding soy milk to a jug and then adding in the nutritional yeast, turmeric, paprika, garlic powder, onion powder, black salt and dijon mustard and then whisking into a sauce.
- Weigh out your chickpea flour and then add it into the jug and whisk it in with the soy milk and spices until very well mixed.
- Add a little vegan butter to a frying pan and heat the pan until hot. The pan must be hot before you begin your first omelette.
- Pour batter from the jug into the frying pan, just under ½ cup (around 100ml) 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 filling mixture onto one half of the omelette. Top with grated cheese and then use your spatula to lift the one side of the omelette and fold it over. Use your spatula to press down from the top to seal it.
- Allow to cook for a little longer and then remove from the pan.
- Repeat for two more omelettes.
- Serve with a little fresh basil for decoration.
- You may have filling left over, just serve it alongside your omelettes, it's delicious as is.
- You can substitute black salt for regular salt if you don't have any or if you don't enjoy the flavor of black salt.
- Chickpea flour might also be called garbanzo bean flour. I highly recommend you weigh this out for accuracy.
- Use a gluten-free soy sauce or tamari if you want this to be entirely gluten-free.
- I used vegan hot dog sausages, but you can use any vegan sausage. Just check for gluten-free friendliness if you want this meal to be gluten-free.