I never really made omelettes before I was vegan – it was really only something I would eat at a restaurant. Vegan omelettes always seemed a bit weird to me. It makes sense that you can easily replace eggs in baking, but in an omelette, basically the only ingredient is egg.
However, I found a video recipe for chickpea omelettes and finally tried to make it. It turns out vegan omelettes are delicious!
Omelette recipe: (makes two omelettes)
2 tbsp flaxmeal + 5.5 tbsp water, left to sit for 5 minutes
1 cup chickpea flour
1 tbsp nutritional yeast
1/4 tsp turmeric
1 tsp garlic powder
1 tsp black salt
1 cup broth
Combine all ingredients in a blender and blend until smooth.
Heat a 35 cm/14 inch nonstick pan at medium heat with some oil. Then pour half of the batter into it and cook on one side for about 3 minutes, until the edges start to brown. Then use two spatulas to flip. Cook on the other side for 1 minute, then turn off the heat and add your fillings. Then fold the omelette over itself, remove from the heat, cover the pan and leave to sit for 3-5 minutes.
For the fillings, choose whatever you like. My favourite combination is soy chorizo (Trader Joe’s soyrizo is delicious, a few other brands have something similar), mushrooms, onions and vegan cheese.
