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Vegan Chickpea Flour Omelette - With Sautéed Veggies and Vegan Cheese
This vegan omelette will have you jumping out of bed. Chickpea flour and water come together to make a tender omelette begging to be filled with veggies, vegan cheese, and really anything you'd like!
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 10 Minuten
Zutaten:
- ½ cup chickpea flour (60g)
- 1 teaspoon nutritional yeast (3g)
- ½ teaspoon kala namak (black salt, 2g)
- ⅛ teaspoon ground turmeric (
- 3g)
- ½ teaspoon onion powder (1g)
- ⅓ teaspoon apple cider vinegar (
- 5ml)
- ½ cup water (120ml)
- 1 teaspoon olive oil (5ml)
- 1 teaspoon olive oil or vegan butter (5ml)
- 2 tablespoons shallot or onion (finely diced, 20g)
- ½ cup mushrooms (thinly sliced, 40g)
- 1 handful baby spinach (20g)
- ⅓ cup vegan cheese (shredded, 35g)
- 1-2 teaspoons olive oil or vegan butter (5–10ml)
Arbeitsschritte:
- Prepare the Batter
- In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak, turmeric, and onion powder.
- Add the apple cider vinegar, then slowly whisk in the water until the batter is completely smooth with no lumps. Stir in the olive oil.
- Let the batter rest for 10–15 minutes. This allows the chickpea flour to fully absorb the liquid, creating a more tender omelette that's easier to flip.
- Prepare the Filling
- While the batter rests, heat 1 teaspoon olive oil (5ml) or vegan butter in a small skillet over medium heat.
- Add the diced shallot and cook for 2–3 minutes, stirring occasionally, until softened.
- Add the mushrooms and cook for another 3–4 minutes until they've released their moisture and are lightly browned.
- Stir in the spinach and cook for about 30 seconds, just until wilted. Remove from the heat and set aside.
- Cook the Omelette
- Heat a non-stick skillet over medium-low heat and lightly grease it with 1–2 teaspoons olive oil (5-10ml) or vegan butter.
- Give the batter a quick whisk, then pour it into the centre of the pan. Gently swirl the pan so the batter spreads into an even circle.
- Cook for 3–5 minutes, or until the edges are dry, the surface is mostly set, and the underside is golden brown.
- Carefully slide a wide spatula underneath and flip the omelette. Cook for 1 minute on the second side.
- Fill, Fold, and Serve
- Spoon the mushroom mixture onto one half of the omelette and sprinkle over the vegan cheese.
- Fold the empty half over the filling and gently press down with the spatula. Cook for another 1–2 minutes, until the cheese has softened.
- Transfer to a plate and serve immediately.
- Enjoy with avocado, roasted potatoes, fresh herbs, hot sauce, or a simple green salad.
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