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Chickpea flour omelette filled with mushrooms, with a side salad and bread.
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Chickpea Flour Omelette (Vegan)

The perfect vegan omelette is made using chickpea flour! A simple batter of chickpea flour, black salt, nutritional yeast and water comes together to make a surprisingly convincing eggless omelette alternative. It’s quick and easy to make, and versatile too – just add your favourite omelette fillings.
Course Breakfast
Cuisine British
Diet Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 202kcal
Author Jess & Dan

Ingredients

Omelette mix:

  • 6 tablespoons chickpea flour
  • 1 tablespoon nutritional yeast
  • cup water hot
  • ¼ teaspoon kala namak AKA Himalayan black salt

Instructions

  • Put the dry ingredients in a measuring jug or bowl and add the hot water gradually while whisking to create a smooth batter.
    6 tablespoons chickpea flour, 1 tablespoon nutritional yeast, ⅓ cup water, ¼ teaspoon kala namak
  • Get a frying pan on medium heat with a little oil, or a few squirts of oil spray, then pour in the chickpea flour omelette mix.
  • Put a lid on the pan and cook for 3 minutes – the top of the omelette should no longer be wet.
  • Optional: if you want to brown the outside, carefully flip and cook for another minute on the other side. We find using a spatula helps. This isn't necessary for a tasty chickpea omelette though (and can be tricky!).
  • Add fried mushrooms and grated vegan cheese, or any other fillings of your choice, to half of the omelette. Carefully fold the other half over, put the lid on the pan, and allow the vegan cheese to melt for a minute, if using.
  • Repeat the process for each omelette you’re making. Serve hot from the pan or gently heat in the oven to keep warm if making a batch for a group.

Notes

  • Chickpea flour is also known as gram flour, garbanzo flour or besan. There’s no good replacement for this ingredient but it’s common in big supermarkets or in Asian supermarkets.
  • Kala namak, or black salt, is important because it adds an eggy flavour to the recipe. We’d recommend using it for this recipe and it keeps for a long time in the cupboard. If you don’t use it the recipe won’t have an omelette flavour.
  • Hot water is used to help dissolve the nutritional yeast and to make a smoother batter. It doesn’t need to be boiling hot, just from the hot tap.
  • When combining the dry ingredients with the water, stir with a fork or small whisk while gradually adding the water. This helps to ensure a smooth batter – adding all the liquid then mixing results in lumps and affects the consistency.
  • Use a frying pan with a lid, then put the lid on when cooking the omelette. Trapping the heat helps to cook the top side of the omelette.
  • Any filling you want to use works for this recipe. We cooked ours with garlicky fried mushrooms and vegan grated cheese, but it works really well with wilted spinach, sauteed vegetables or even a tofu scramble.
  • This vegan omelette doesn’t freeze and shouldn’t be made in advance. Best served fresh out of the pan.

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 614mg | Potassium: 531mg | Fiber: 7g | Sugar: 5g | Vitamin A: 18IU | Calcium: 23mg | Iron: 3mg