vegan omelette

A gluten free, soy free, and vegan omelette using chickpea flour and fried in a skillet.

Chickpea Omelette - Vegan Omelette

chickpea flour

water

yeast ((optional))

salt salt

tbsp oil (for frying)

Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps.

Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).

Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.

Remove the veggies and add them to the batter and give the batter another stir.

Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)

Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.&nbsp; (Make sure there is no wet batter left in the center).

Top with cheese and fold over so that the cheese is in the middle.

https://content.jwplatform.com/videos/5t5sLDih.mp4

How to make vegan omelets from chickpea batter.

chickpea omelette

This Chickpea ‘Omelette’ is a deliciously healthy breakfast that is dairy-free, gluten-free, egg-free, nut-free, and made with no onion. The batter for this vegan Chickpea ‘Omelette’ is made without oil (apart from the oil contained in the coconut milk), and almost as easy to make as a traditional omelette made with eggs. With a rich cheesy texture, this is my best version of a vegan ‘omelette’ recipe; and I sincerely hope you will enjoy it as much as I do.

Chickpea Omelette (no onion | oil-free batter)

coconut milk*

tsp turmeric**

paprika

cumin seeds

salt

tsp black pepper

tomato (finely chopped)

mushrooms (about 70 g) (sliced)

chickpeas (drained weight: 120 g)

green peas

lime juice

spring onions (finely chopped)

Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.

Add all the &#039;for the batter&#039; ingredients in a mixing bowl and mix with a whisk until smooth.

Add vegetables and mix again with a spatula.

Optional: slightly oil pan with a silicone brush.

Heat up pan on low medium heat and pour half of the batter in the hot pan. Cook on low heat for about 2 miutes, until edges are dry and bubbles appear on top.

For the batter

Add vegan cheese and green peas on one half of the &#039;omelette&#039;, and cook for 5 more minutes on low heat. 

Fold in half using a spatula, set on side, and cook the second &#039;omelette&#039;. Cut both large &#039;omelettes&#039; in half for 4 small servings. PRO TIP: Depending if you are using induction or gas for cooking the Chickpea ‘Omelette’, it can happen that your ‘omelette’ will not be properly cooked from inside when you fold it in half. In that case, you can oven bake or air fry the ‘omelette’ to make sure it is cooked from inside. RAW CHICKPEA FLOUR DOES NOT TASTE GOOD!

For the filling

Serve warm with spring onion and fresh lime juice, and enjoy!

For topping - optional

This Chickpea ‘Omelette’ is a deliciously healthy breakfast that is dairy-free, gluten-free, egg-free, nut-free, and made with no onion. The batter for this vegan Chickpea ‘Omelette’ is oil-free, and almost as easy to make as a traditional omelette made with eggs. With a rich cheesy texture, this is my best version of a vegan ‘omelette’ recipe; and I sincerely hope you will enjoy it as much as I do.

FULL RECIPE: https://thedorkyfrench.com/chickpea-omelette/

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CHICKPEA 'OMELETTE' (no onion | oil-free batter)

No one will believe there are no eggs in this vegan omelette! Fluffy, so flavorful, and made in just 10 minutes. Gluten free!

Vegan Omelette

tofu*

nutritional yeast

cornstarch

brown rice flour

unsweetened non-dairy milk (I used almond milk)

onion powder

turmeric

black salt (kala namak) OR regular salt*

olive oil

non-dairy cheese shreds (I used daiya cheddar)

Stretchy Vegan Mozzarella

vegetables,

avocado slices, tomato slices, hot sauce, salsa, fresh herbs

Vegan Nacho Cheese Sauce

Nut Free Vegan Cheese Sauce

Drain any liquid from the tofu package. Add the tofu, nutritional yeast, cornstarch, brown rice flour, unsweetened non-dairy milk, paprika, onion powder, turmeric and black salt (or regular salt) to a blender. Blend until smooth, scraping down the sides as needed. Set aside.

If you want to use sautéed vegetables as your filling, cook them now in a small pan with a little olive oil until soft, then set aside. You can even use the same pan you will make your omelette in, just place the cooked vegetables on a plate and keep them close by. Have any vegan cheese you will use nearby as well.

Make the Omelette: Add a few tablespoons of olive oil to a medium non-stick pan (or spray with oil) and turn to medium-high heat. Once hot, pour half of the omelette batter into the center of the pan, trying to make a circle. You can use a spatula to encourage it to spread, sort of like a pancake. You don&#x27;t want it to be too thick, about 1/4-1/2 of an inch thick is perfect.

Cover and cook for 3-4 minutes, or until the top looks somewhat dry and set, no longer liquidy. At this point, if for some reason it was thicker than you thought or it&#x27;s not cooked all the way through, you can carefully flip the omelette over and cook the other side for 1-2 minutes.

Add any fillings you want (I used cooked onions, mushrooms, spinach and daiya cheddar shreds) to one half of the omelette, then fold one side over to cover the fillings. Cover and cook for another 1-2 minutes, until the cheese has melted.

With a spatula, carefully transfer the omelette to a plate and serve with any additional toppings desired. Repeat with the rest of the batter and toppings. The recipe makes 2 omelettes. Enjoy!

This vegan chickpea omelette is hands down the best plant-based omelette I’ve ever had. Crisp on the outside, soft and tender on the inside, and packed with a a rainbow of veggies. Plus, it’s high in vegan protein, vitamins and minerals.

Vegan Chickpea Omelette

plant-based milk (I used almond milk)

baking powder

garlic powder, optional

sea salt,

red onion, finely chopped

leek, white part only, thinly sliced

cherry tomatoes, quartered

red bell pepper, cubed

chives,

In a small bowl or measuring cup, whisk together chickpea flour, milk, baking powder, garlic powder, and salt. Let the batter sit while you prepare the vegetables.

In a non-stick pan, heat olive oil. Add onion and leek and sauté for about about a minute. Add tomatoes and bell pepper, and cook for another 2 to 3 minutes. Right before you&#x27;re done, toss in the chives as well. Remove from the pan and transfer to a bowl or a plate.

Pour about half of the omelette batter into the heated pan and almost immediately add the vegetables on top. Pour over the other half of the batter.

Wait until it bubbles and firms up along the edges, approximately 2 minutes. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.

Serve right away and garnish with fresh tomatoes, minced red onion or more fresh chives.

This eggy silken tofu omelette taste just like the regular ones! It happens to be vegan, gluten-free and high in protein. Super easy to make and incredibly versatile.

Vegan Silken Tofu Omelette

block 14.3 oz silken tofu

cornstarch (or potato/tapioca/arrowroot starch)

salt (or kala namak (black salt))

garlic powder

turmeric powder ((optional))

sauted vegetables

vegan cheese

avocado

In a blender, place in all ingredients and blend until smooth. Depending on the water content of your tofu, you might need to add some water. The batter should resemble that of regular omelette batter, and is slightly more watery than pancake batter.

Heat up ½ a tablespoon or so of oil in a non-stick pan over medium heat. Once pan is heated, pour in half the amount of batter and swirl the pan to encourage the batter to spread out.

Let it cook, covered for 4-6 minutes, or until the tops are cooked and no longer appear wet. Towards the end of cooking, loosen out the sides, ideally using a flexible spatula.

Add fillings of choice to one half of the omelette, them gently fold the other side over. Lightly press it down and cook for another 1-2 minutes.

Carefully transfer it to a plate, serve and enjoy!

This Tomato omelette recipe is a delicious vegetarian and vegan omelette that is made without eggs. A light, crispy and protein rich Indian veg omelette made with gram flour or chickpea flour, tomatoes, onions, herbs and spices.

Tomato Omelette Recipe

gram flour ((besan) or swap with 1 cup of chickpea flour)

tomatoes (or 2 medium-sized tomatoes)

onions (or 1 medium-sized onion)

ginger (or 1 inch ginger)

peppers

coriander leaves ((cilantro))

turmeric powder (- optional)

red chilli powder (or cayenne pepper)

asafoetida ((hing)- optional, skip to make gluten-free)

Garam Masala

¼ teaspoon baking powder (- optional)

black salt (- optional)

salt (as required)

water (or add as required)

oil (or as required)

Finely chop tomatoes, onions, green chilli and ginger. Also chop the coriander leaves.

In a mixing bowl take gram flour, finely chopped onions, tomatoes, ginger and green chilies. Add the chopped coriander leaves.

Then add the ground spices - asafoetida (hing), turmeric powder, red chili powder, garam masala powder, black salt and salt as required. Add baking powder

Add water and with a wired whisk begin to mix everything. The batter has to be of medium consistency and without any lumps.

Mix and stir well to make a medium consistency flowing batter. Depending on the quality and texture of gram flour, you can add more or less water as needed.

Making omelette mixture

Heat a skillet, frying pan or a tawa. Spread 2 to 3 teaspoons oil on the skillet. Keep the heat to a low or medium-low.

With a large spoon pour the batter on the pan.

Spread it lightly with the back of the spoon. But do not spread too much.

You can even rotate and tilt the pan.

Drizzle ½ to 1 teaspoon oil on the edges and on top of the omelette.

When the base is golden and crisp, flip and cook the second side.

Cook the second side until you see some golden or lightly caramelized spots on the veggies.

Flip again if needed and cook until both the sides are crispy and golden. Make remaining omelets with batter.

Serve eggless tomato omelette with bread or buns or dinner rolls with a side of dipping sauces like tomato ketchup, coriander chutney or mint chutney.

Making tomato omelette

A creamy, fluffy, EASY vegan omelet that&#39;s loaded with protein and is wonderful for breakfast or for a light lunch. The batter is made in a blender in under five minutes!

Vegan Omelet

tsp avocado oil oil

garlic ((thinly sliced. Use less if you prefer less garlicky flavor).)

onion ((thinly sliced))

oz cremini mushrooms (or button mushrooms)

thyme

chives

chickpea flour ((besan,

rosemary

kala namak ((black salt, or regular salt, to taste))

black pepper

Heat a teaspoon of oil in a small skillet over medium heat. Add 6 cloves sliced garlic, a small sliced onion, salt and ground black pepper. Saute until the onions are soft and translucent.

Add 8 oz sliced mushrooms and saute another 2-3 minutes over medium high heat.

Add a tablespoon of chives and a teaspoon of thyme to the mushrooms and onions in skillet. Mix and turn off heat. Set aside while making omelet.

Make mushroom filling

Place all of the omelet ingredients in a blender in this order: tofu, chickpea flour, rosemary, kala namak and ground black pepper. Add ¾ to 1 cup of water--less water for thicker omelets and more water for thinner omelets. Blend for a few seconds until the batter is thoroughly mixed.

Heat a nonstick skillet or well-seasoned cast iron skillet over medium high heat. Coat the bottom well with oil or use a cooking spray. Once the oil is hot, pour in approximately ⅓ cup batter to form a six-inch circle. Let the omelet cook, covered, until the top is quite dry and there is no wet batter on top. You can reduce heat to make sure the underside doesn&#39;t overcook.

Place filling on one half of the omelet and carefully, using a thin spatula, fold the other half over it. Serve right away.

Make vegan omelet

A Vegan Omelette made with just 2 ingredients.  Chickpea flour and aquafaba. It&#39;s really puffy, light and fluffy, a bit like a souffle omelette, and so delicious. Budget-friendly too!

(46 grams) chickpea flour

(120 mls) aquafaba (, liquid from canned chickpeas)

kala namak (, for eggy flavour)

Add the pepper to the chickpea flour, mix together, then set aside.

In a scrupulously clean bowl, with an electric mixer, whisk the aquafaba until stiffish peaks form. It won&#39;t be as stiff as you need for meringue, just white, fluffy and airy and it should form gentle mounds.

Put a large and very good non stick shallow frying pan or omelette/crepe pan over a medium heat and brush with oil.

Gently and gradually sieve about ¼ of the chickpea flour into the aquafaba and fold in with a metal spoon (don&#39;t use wood or plastic) until just combined. Don&#39;t mix or beat it in.

Repeat until all flour is incorporated. the aquafaba will lose some of its volume but should still stay quite fluffy if you&#39;re very gentle.

Gently help the batter into the frying pan to conserve as much air as possible, so it&#39;s about ½ an inch thick, and level the top gently with a spatula.

Turn to medium low heat and leave well alone until it starts to solidify a bit and the top isn&#39;t wet anymore.

Now you can either turn your omelette over very carefully and continue cooking for another 3 - 4 minutes or put it under the broiler on low keeping a close eye on it until it&#39;s cooked through. Make surre it is cooked through thoroughly because raw chickpea flour does not taste good.  It&#39;s now you should add kala namak for eggy flavour. Sprinkle a tiny bit over the top once you&#39;ve flipped it. Only a tiny bit though because aquafaba is already salted. Don&#39;t do this before it&#39;s almost set as all of your fluffiness could collapse.

Once it&#39;s cooked, gently slide out of the pan. Cover one side with fillings of choice then flip the other half over the top. If you&#39;re using vegan cheese, you can sprinkle it on then pop it under the broiler to melt. Otherwise make sure fillings are pre-cooked.

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