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.