Go Back
Vegan omelette on a white plate.
Print Recipe
4.82 from 11 votes

Vegan Omelette

Light and fluffy vegan omelette served with sautéed mushrooms, tomatoes, onion, vegan cheese and vegan sausage for a fabulous vegan breakfast of champions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Gluten-Free
Cuisine: Vegan
Diet: Vegan
Servings: 3
Calories: 361kcal


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

For Serving:

  • 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.



  1. 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.
  2. Chickpea flour might also be called garbanzo bean flour. I highly recommend you weigh this out for accuracy. 
  3. Use a gluten-free soy sauce or tamari if you want this to be entirely gluten-free.
  4. 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.


Serving: 1Omelette | Calories: 361kcal | Carbohydrates: 35.4g | Protein: 18.6g | Fat: 16.2g | Saturated Fat: 6.3g | Sodium: 1092mg | Fiber: 5.2g | Sugar: 6.3g