Vegan Omelette with Chickpea Flour
Savor a delectable Chickpea Omelet, the ultimate vegan omelette experience. Enjoy a plant-based delight with the perfect blend of flavors and wholesome ingredients.
Ingredients
- 1 cup chickpea flour (also known as gram flour or garbanzo flour)
- 1 tsp baking powder
- 2-3 tbsp nutritional yeast
- dash turmeric
- salt & pepper to taste use black salt for an "eggy" flavour
- 1 cup plain plant milk
- 1 tsp apple cider vinegar
Vegetable Filling
- 12 cherry tomatoes, halved
- 1 large handful baby spinach
- 4 large white mushrooms, diced
- 3 cloves garlic, minced
- 1 shallot finely diced (2 green onions work as a substitute)
Instructions
- In a medium mixing bowl, add all chickpea omelet ingredients together and whisk well to combine.
- Keep whisking until there are no lumps and set aside.
- In a large pan on medium heat, add 1 tbsp of olive oil, garlic, onion, and vegetables of your choice. Cook for 2-4 minutes or until mushrooms have cooked and the spinach is tender. Remove the filling from the pan and set aside.
- In the same pan, use olive oil or vegan butter to grease the pan before pouring the batter.
- Pour the batter into the pan into a thin circular shape. Cook for about 2 minutes on medium heat. The edges should be slightly browned, and bubbles should be forming throughout the omelette. (Similar to when a pancake is ready to be flipped). Once this has happened, carefully flip the omelette, and cook the other side for 1-2 minutes.
- Once the omelette is cooked all the way through, serve with the vegetable filling, and fold in half.
- Top with vegan cheese, and fresh herbs (optional.) Serve and enjoy!
Video
Notes
Batter Consistency:
The chickpea omelette batter should be a consistency that's similar to pancake batter. It should drip from the spoon while not pouring too easily. If your batter is too thick, add a little more plant milk. If your vegan omelet batter is too thin, add a little more chickpea flour and whisk thoroughly.
Tried this recipe?Let us know how it was!