If you’re plant-based or vegan and miss the savoury taste of an omelette for breakfast, you’re in luck because this recipe is for How To Make A Vegan Omelette.
This recipe is for an omelette that is crispy on the outside and tender and creamy on the inside. Fill your omelette with your favourite ingredients like meaty mushrooms, sauteed spinach, melted vegan cheese and so much more. This omelette is quick, easy and gluten free while being low calorie and high in protein.
To create your omelette, you will need chickpea flour. This type of flour is also known as garbanzo bean flour so if you can’t find “chickpea” on the package, go with “garbanzo”. This type of flour is white so to achieve the yellow “egg” colour, we will be adding turmeric and nutritional yeast. To kick the flavour up a notch, we will add a mix of spices and dijon mustard.
To achieve the “eggy” flavor, we’re going to be using Kala Namak. You may remember this ingredient from my recipe for a Veggie Tofu Quiche. It’s a black salt with a natural flavor of eggs. You can purchase your own bottle of Kala Namak on Amazon. If you’re unable to purchase this ingredient or don’t like the taste of eggs, then you can omit this ingredient and your omelette will still taste great.
In most of my cooking, I use a non-stick pan. This is because some ingredients will soak up the oil instead of using it as a slippery base. Chickpea flour is one of those ingredients. If you don’t have a non-stick pan, consider investing in one, especially if you plan to cook a lot.
Tip: If you’re looking for a gooey cheese, place a lid or plate over your pan and let the heat melt the cheese.
Scroll below for a full list of ingredients and instructions on How To Make A Vegan Omelette. Pair this omelette with Rice Paper Bacon and Loaded Avocados.
My main tools and ingredients for this recipe: click to purchase.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintHow To Make A Vegan Omelette
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 omelettes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
Ingredients
For the Omelets:
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1 cup chickpea (garbanzo) flour
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1 cup vegetable stock or water
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2 tbsp nutritional yeast
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¼ tsp black salt (kala namak)
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¼ tsp turmeric
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½ tsp paprika
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½ garlic powder
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1 tsp Dijon mustard
For the Filling:
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1 tsp vegan butter
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2 handfuls fresh spinach ( 3 cups)
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½ onion, chopped
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1 clove garlic, chopped
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2 cups mushrooms sliced
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¾ cup vegan cheese grated (mozzarella or cheddar)
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Pea shoots for serving (optional)
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Hot sauce (optional)
Instructions
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In a medium-sized bowl combine chickpea flour, vegetable stock, nutritional yeast, black salt, paprika, turmeric and Dijon mustard. Mix well. Set aside.
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Heat vegan butter in a medium-sized pan over medium heat. Add onion and garlic and saute until softened and translucent. Add in the sliced mushrooms and saute until golden brown. Remove from heat and set aside.
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Use a small non-stick pan to make your omelettes. Ensure the pan is hot before you begin the first omelette. Pour ½ cup of batter into the pan and swirl around taking care that the omelettes aren’t stretched too thin or it will break.
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Allow to cook until it starts getting dry on top and bubbles start to form (about 3-4 minutes). If you are unsure if it’s ready, take a peek underneath. The bottom should be golden brown.
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Spoon ½ cup (more or less if you desire) of filling mixture onto one-half of the omelettes. Top with grated vegan cheese. Use your spatula to lift one side of the omelettes and fold it over and press down to seal it.
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Place lid over the pan, turn heat to low and cook for 2-3 minutes longer to melt the cheese. If you don’t have a lid for your pan a plate will work too.
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Once the cheese has melted, carefully remove from the pan. Repeat for the remaining omelettes.
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Serve with pea shoots and hot sauce (if desired).
I have been wanting to try vegan crepes for some time and finally gave it a shot. These were easy, fast and delicious! Will definitely add to my regular rotation!
Author
I’m so glad you enjoyed this recipe, Sonia. Thanks for sharing. If you liked this recipe I think you will love this Copycat Vegan “Just Egg” Mix recipe too. ☺️ https://susancooksvegan.com/how-to_make-just-egg-mix/.
In gratitude,
Susan 💗🌱