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.
Servings: 3
Calories: 368kcal
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.
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