Where there is a will, there is a vegan way! Studies have shown that next to cheese, eggs tend to be the most difficult animal food for people to eliminate. If you miss your morning (or evening!) omelet, this recipe for a vegan chickpea omelet is perfect for you! While there are products on the market that you can use to make a vegan omelet, like Just Egg–which is amazing, chickpea flour has an uncanny ability to create a light and fluffy egg-like experience. Chickpea flour is widely available and may also be called gram flour or garbanzo bean flour. In this recipe, we use it to create a scrumptious omelet but the batter can also be used to make a scramble if you have soy allergies and can't enjoy a tofu scramble. Think of this recipe as an invitation to make it our way or to use whatever filling ingredients you like. You can't go wrong and you won't need eggs ever again!
To make the omelet batter, mix together the chickpea flour, nutritional yeast, onion powder, garlic powder, turmeric, baking powder, and black salt. Add the water and stir until a batter is formed. It should be pourable and not too thick so add a little more water, if necessary. Let the batter sit while you make the filling.
In a non-stick pan, cook the onion and salt until the onions have softened. Add the mushrooms and cook until they are softened and lightly browned, about 8 minutes. Add the cherry tomatoes and garlic and cook until the garlic is aromatic and the spinach is wilted and much of the water has evaporated.
Transfer vegetables to a bowl. Wipe out the pan.
Heat the pan over medium heat and add a little oil. (Sometimes non-stick pans stick!) Scoop up about 1/2 cup of the batter with a measuring cup. Pour it into the pan and quickly swirl to cover the bottom of the pan with batter. Cook until bubbles form and the batter cooks through until it springs back when touched. Loosen the omelet to ensure it's not stuck.
Spoon vegetables onto half of the omelet and fold one side over. Transfer to a plate and add hot sauce or ketchup then dig in!
To make the omelet batter, mix together the chickpea flour, nutritional yeast, onion powder, garlic powder, turmeric, baking powder, and black salt. Add the water and stir until a batter is formed. It should be pourable and not too thick so add a little more water, if necessary. Let the batter sit while you make the filling.
In a non-stick pan, cook the onion and salt until the onions have softened. Add the mushrooms and cook until they are softened and lightly browned, about 8 minutes. Add the cherry tomatoes and garlic and cook until the garlic is aromatic and the spinach is wilted and much of the water has evaporated.
Transfer vegetables to a bowl. Wipe out the pan.
Heat the pan over medium heat and add a little oil. (Sometimes non-stick pans stick!) Scoop up about 1/2 cup of the batter with a measuring cup. Pour it into the pan and quickly swirl to cover the bottom of the pan with batter. Cook until bubbles form and the batter cooks through until it springs back when touched. Loosen the omelet to ensure it's not stuck.
Spoon vegetables onto half of the omelet and fold one side over. Transfer to a plate and add hot sauce or ketchup then dig in!
What brand of black salt do you use for this omlet?
Hi – there are several bands available online which is where I got my black salt. Spice Lab or Spice Station are just a couple. They should all be pretty similar!