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.
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.
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.
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.
- 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.
- Serve your vegan omelettes fresh and hot.
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.
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.
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.
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.
More Delicious ‘Eggy’ Vegan Breakfasts
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Omelette
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
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
- 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.
- 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.
- Chickpea flour. Might also be called garbanzo bean flour. I highly recommend you weigh this out for accuracy.
- 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.
- 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.
The taste was delicious but I don’t think I cooked it long enough because it didn’t flip very well. I had to smash it around and make a weird patty ???? But I have enough batter that I’ll try again tomorrow!
Hi Valerie, so glad the taste was good though! Hope you have better luck with the flip next time!
The first time I made this, it stuck to the pan and fell apart and got goopy. More like scrambled eggs. Second time I made it, I added a flax egg (3 tbsp water, 1 tbsp ground flax meal), and problem solved! I love how much protein this breakfast has from the chickpea flour and especially love that I can leave out the black salt and not have any sulfur taste. I never ate omelettes when I was vegetarian because I didn’t like that sulfur, and now as a vegan I am able to eat these. Thanks for another great recipe, Alison!
Thanks for sharing Charlotte!
This was sooooo good. I’ve tried to make chickpea omlettes before and failed miserably but today I decided to give it another go with this recipe and it was A HUGE success 🙂 I just changed up the fillings to use what I had but made the batter as per the recipe and the taste was delicious. Thank you!
Awesome! Thanks so much Kristy!
Hi Alison, thanks for the recipe. Didn’t think I could live without eggs. How wrong was I. Lovely and tasty recipe. Just need a decent vegan Halloumi cheese now.
Awesome! So glad you enjoyed it! Thanks Susan. 🙂
My husband just went from being an omnivore to being vegan after watching The Gamechangers. I made this for him for breakfast and he absolutely loved it! He said it that if I continue to make this he won’t miss egg one bit. Thank you for this recipe!
That’s wonderful! So happy to hear that Vanessa. Thanks for sharing and the awesome review. 🙂
Pretty good alternative to conventional omelette. It is like a stuffed crepe. But very good taste.
Glad you enjoyed it Joe! Thanks for posting. 🙂
Hi Alison,
These vegan omelettes look divine and I will be making them shortly.
I just want to know whether these omelettes can be made upfront and then frozen??
Hi Linda, I haven’t tried freezing these but I think the omelette itself would freeze well but maybe not fillings like tomato, so maybe leave that out if you want to freeze. All the best! 🙂
my fam loved it and I live for it ❤️
Wonderful! Thanks for sharing! 🙂
Great recipe, made it twice and it’s so tasty and so like the real deal……the vegan real deal
Haha yes I love that, the vegan real deal! So glad you enjoyed it. Thanks so much for the wonderful review! 🙂
Thank you!
I have just finished eating my first attempt at this, and I’m very impressed.
Made the omelette exactly as per recipe, but with a simple vegan cheese & mushroom filling, and served with fried potatoes and peas. Made a very satisfying meal, and I can’t believe how quick and easy this was.
Although I don’t really miss eggs since becoming vegan, it’s nice to have something to put “omeletty” fillings in, so this is likely to be a regular thing now!
So glad you enjoyed it Keith, thanks for the awesome review! 🙂
I’ve just gone vegan and I loved omelettes so I’m glad to see this recipe. It looks delicious. I’ll just be cooking for me so I won’t need to make three in one go. Dividing the quantities by three looks a bit fiddly. Will the batter keep in the fridge for a couple of days, do you think? Or would I be better making three omelettes and keeping them in the fridge? Also, would oat milk be suitable rather than the soy? Thanks in advance! Claire
Hi Claire, I haven’t tried it this way but I don’t see an issue with making the full batch of batter, and then keeping the leftovers in the fridge and making another omelette the next day. If you’re making them on subsequent days I don’t see an issue as you’d be using it quite fast. Just whisk it up before re-using. Oat milk (so long as it’s not a homemade variety) should be fine too.
Excellent! First time making a vegan omelette.
(Didn’t have chickpea flour so had to improvise a bit… used regular gluten free flour+flax egg)
Delicious, my not-vegan partner loved it too!
Excellent! Thanks for sharing your adjustments too! 🙂
This look amazing! Do you think you could substitute the chickpea flour for another flour like almond or coconut?
Thank you
I’m not sure – chickpea flour just seems to work well in terms of a nice fluffy texture that is pretty close to a regular omelet so it just works well. But if you try something else, let us know how it works out!
OMG!!! I just made it… and I ate it in the kitchen (I couldn’t wait)
Finally, an easy recipe that works.
I served it with mushrooms, onion and chives.
Simply perfect… thanks, Alison! ♡
That’s wonderful Ines! So happy to hear! 🙂
fluffy, yummy, quick and easy.
Thanks Karen! 🙂