Easy Healthy Vegan Omelette
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This Easy Healthy Vegan Omelette is gluten-free, tastes amazing, and can be filled with anything you like!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine French
Servings 1
Calories 433 kcal
- For the Vegan Omelette:
- 1/2 cup/65g chickpea flour aka gram flour
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon ground flaxseed
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground turmeric
- 1/3 teaspoon paprika
- 1/4 teaspoon black pepper
- A pinch of kala namak or to taste
- 3/4 cup/177ml of water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- For the Veggie Filling:
- 1 teaspoon olive oil
- 1 medium onion sliced
- 1/4 medium red bell pepper sliced into strips
- A few slices of courgettes
- 2 small mushrooms sliced
- Salt and pepper to taste
- 1 garlic clove minced
- For spreading: pick your favorites
- 1 tbsp Cashew cream cheese optional (see recipe here)
- 1 tbsp Vegan Ricotta cheese optional (see recipe here)
- 1 tbsp Your favorite vegan cheese shredds optional
- Hot sauce or ketchup optional
Make the Vegan Omelette batter first:
In a medium bowl, stir together the chickpea flour, nutritional yeast, flax seeds, baking powder, turmeric, paprika, kala namak and black pepper. Add the water and soy sauce and whisk until blended.
Allow the mixture to sit for 10 minutes.
Coat a large frying pan with 1 tbsp of olive oil and place it over medium heat. Pour the batter into the skillet. Cook the omelet until bubbles appear in the center, about 4 minutes. Carefully flip and cook it for another 2 minutes.
Transfer the omelet to the plate. Recoat the frying pan with another tbsp of olive oil.
Add all of the veggies and stir-fry to desired tenderness, about 4-6 minutes.
Remove the pan from the heat and season the veggies with salt and pepper to taste.
Assemble the Veggie Vegan Omelette:
Spread the omelet with cashew cream cheese and the cooked veggies. Fold over and top with toppings of choice. I drizzled sriracha sauce.
I hope you enjoy this Easy Vegan Omelette!
Store leftovers in the fridge and consume within 3 days.
* kala namak is black salt. it has a strong eggy smell and flavor :)
Serving: 1servingSugar: 3.3gFiber: 4.1gCalories: 433kcalFat: 10.2gProtein: 12.3gCarbohydrates: 41.4g
Keyword dairyfree, easytomake, Omelette, vegan, vegan brunch, vegan eggs, vegan Omelette