Vegan Chickpea Omelette

Vegan Chickpea Omelette

Since going vegan I would be lying if I said I didn’t miss having breakfast omelettes. I do not miss the “taste” of eggs. I much rather live without eggs than to contribute to their pain and the torture they go through. Yet I miss piling on tons of veggies and toppings sautéed for breakfast in an omelette. Only if I didn’t have to eat eggs to have omelettes.

Welp, we don’t! At least we don’t any longer. Say goodbye to eggs and to those thoughts that you could no longer enjoy omelettes for breakfast with your family. This recipe is the perfect replacement to what us vegans have missed for so long! Chickpea Flour! Yes, mashed Chickpeas ground into a flour texture. Who would have thought? Chickpeas are the best replacement when you want the protein while also staying true to a plant-based diet.

I do have something to get off my chest because I’m such a perfectionist, sometimes it hurts. When I was making these omelettes I made Hubbz his first and it turned out perfectly. I used his omelette to do my tutorials up until the end result. I gave him his omelette before I took a picture of it and he TORE THAT SHIT UP! I’m happy he enjoyed it but he could have waited right? Wrong! Oh well it just happened that I poured too much into my skillet so it was much thicker than it should have been. It’s easier to cook the omelette when they are more on the thin side. Learn from my mistake. It didn’t take away from the taste, it was still delicious. I guess looks aren’t everything. ::Sigh::


To start, prepare your filling of choice. Chop everything in advance that you plan on folding into your omelette. I decided to use Red Onions, Red Bell Peppers, Tofurkey Sausage and Fresh Spinach.

Once you’ve decided on and prepped your choice of ingredients for the omelette filling add it into a hot skillet that has been lightly oiled.

Sauté the onions until they’re almost carmelized and the bell peppers and sausage have a darkened charred appearance. Add in some fresh spinach and cook until it wilts. Remove from the skillet and set aside.

Next, to make your chickpea batter, add the chickpea flour, curry powder, onion powder, sea salt, spring water and olive oil to a mixing bowl.

Whisk the ingredients until thoroughly combined.

The batter will have lots of air bubbles.

Then, add your skillet to the stove on medium heat and coat with oil. Pour some of your batter into the skillet.

TIP: Be sure not to overflow the batter because too big of an omelette won’t cook well. This batter could make 3-4 omelettes. 

Let the batter set in the hot skillet until you start to see air bubbles. Usually about 2-3 minutes.

Now, you have the option to flip the omelette {if you think you can without the omelette breaking} or you can add your toppings to one side of the omelette and fold the other top over.

If you decide to flip the omelette it should only take another 2 minutes. It will cook pretty quick.

If you decided to add the toppings to one side of your omelette and fold the other side on top you need to cover with a lid, remove the pan from the heat and let it steam about 5 minutes.

Plate it and serve!


Print Recipe
Vegan Chickpea Omelette
A cruelty-free, alternative to using eggs while also being much healthier for you, still giving you all that taste of love for breakfast omelettes!
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. To start, prepare your filling of choice. Chop everything in advance that you plan on folding into your omelette. I decided to use Red Onions, Red Bell Peppers, Tofurkey Sausage and Fresh Spinach.
  2. Once you’ve decided on and prepped your choice of ingredients for the omelette filling add it into a hot skillet that has been lightly oiled. Sauté the onions until they’re almost carmelized and the bell peppers and sausage have a darkened charred appearance. Add in some fresh spinach and cook until it wilts. Remove from the skillet and set aside.
  3. Next, to make your chickpea batter, add the chickpea flour, curry powder, onion powder, sea salt, spring water and olive oil to a mixing bowl. Whisk the ingredients until thoroughly combined. The batter will have lots of air bubbles.
  4. Then, add your skillet to the stove on medium heat and coat with oil. Pour some of your batter into the skillet. TIP: Be sure not to overflow the batter because too big of an omelette won’t cook well. This batter could make 3-4 omelettes.
  5. Let the batter set in the hot skillet until you start to see air bubbles. Usually about 2-3 minutes.
  6. Now, you have the option to flip the omelette {if you think you can without the omelette breaking} or you can add your toppings to one side of the omelette and fold the other top over.
  7. If you decide to flip the omelette it should only take another 2 minutes. It will cook pretty quick. If you decided to add the toppings to one side of your omelette and fold the other side on top you need to cover with a lid, remove the pan from the heat and let it steam about 5 minutes. Plate it and serve!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

This recipe is by @BeVegan__ check out her  original recipe on her Instagram account.

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