Vegan Chickpea Omelette Recipe
Omelet. Omelette. However you want to spell it this Vegan Chickpea Omelet isn’t made from eggs (technically that makes it a non-omelet but you get the point). Whip this up for breakfast and you will forget about which spelling is which and why it’s even called this. You’ll want to refer it simply by the word: Delicious.**
**Me saying that reminds me of a scenefrom one of my favorite movies “Sixteen Candles” when Long Duck Dong, the foreign exchange student, is at the table with the entire family eating a quiche for dinner and comments on how delicious it is. He asked how you spell it and one of the grandfathers says , “Well, you don’t spell it son, you eat it!” Why am I laughing so hard as I type this? I’m a sucker for a good movie quote.
Since I started cleansing my body from the Candida overgrowth, I heavily relied on eggs in my diet when I had to be at the strictest point. That was awfully strange to me becauseprior to this, the main reason Ididn’t use eggswas because I was royally grossed out by the smell it leaves in bowls and plates after whisking or eating them.I’m talking, it made me an angrysort of grossed out. So naturally because I love baking and I can’t eat dairy due to my allergy towards it, I became a vegan baker by default. However once I had to go on a super strict diet for a good two months to help with my infection I was so limited with what I could eat. Eggs strangely stopped smelling bad to me (that was weird for me initiallyto wrap my brain around) so I began eating them.
Chickpea Flour Omelette (vegan)
Now that I can start incorporating new foods back into my diet, I am so excited to branch away from the heavy egg use and begin reconnecting with more plant-based recipes. Kittee of Cake Maker to the Stars, introduced me to the idea of using chickpea flour in pancake form, something called a Pudla and since breakfast is my favorite meal to cook up I wanted to create thiseggless omelet based off of her Pudlarecipeto add a bit of variety and spice into my breakfastlife. Viola!
3. Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
Please note that the apple cider vinegar performs two functions in this recipe. 1). When mixed with the baking soda, it adds bubbles to the batter and provides a certain lightness to bite into; and 2). It cuts the chickpea flour taste. If you have ever accidentally tasted chickpea flour batter for the first time, you will know what I mean. This is why it’s important to cook the omelet all the way through and why keeping a lid on the pan for a few minutes to allow it to steam through is key.
Chickpea Omelette (vegan, Gluten Free)
You’re going to love this breakfast recipe. It’s a new way to make sure that you are eating as many veggies as you possibly can in every meal.
Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like.
So a few weeks ago, I decided to experiment with making a mix that I could fix ahead of time and keep in the fridge so I could put together an omelet any time I like. And I’ve been enjoying chickpea omelets for breakfast (and lunch) ever since!
Vegan Omelette Recipe
The recipe is based on my Chickpea Flour Omelets with Asparagus, but I’ve tinkered with it to get the seasonings just right–flavorful but “generic” enough that they go with whatever ingredients I choose to fill them with.
Now all I have to do is mix 1/3 of a cup of the pre-made mix with 1/3 cup of water, chop a few favorite veggies, and cook them like pancakes. A bit of sriracha mayo or Roasted Red Pepper Dressing takes them from delicious to sublime.
My favorite way to make these is to stir the omelet “filling” right into the batter (that’s baby kale and roasted red peppers in the photos). Almost any fast-cooking vegetable will do, as long you don’t add too much. You can also make them more like traditional omelets by folding them over a filling, but to me, that’s just more work. I like to keep things simple in the morning.
An Amazing Chickpea Omelette
This mix is generically seasoned, making omelets that adapt to any kind of cuisine. Feel free to add additional seasonings depending on your mood or the filling you use–for instance, garam masala for an Indian flavor or chili powder or chipotle for a black bean filling. Each 1/3 cup of the mix will make 2 small omelets, which I consider one serving. I don’t advise cooking it as one large omelet because it’s difficult to get the middle completely cooked.
You can also make filled omelets by preparing a filling beforehand (sauted mushrooms and kale, seasoned black beans, etc.) Prepare omelet as above, adding the filling after the first side is well done and folding one side of the omelet over the filling. Cover and cook for a couple of minutes to complete cooking.
*Chickpea flour or besan and black salt can be found for low prices in Indian grocery stores, but if you can’t find them locally, you can order them online.
Tasty + Oil Free Chickpea Omelette (vegan Omlet)
Note: I’ve begun replacing my traditional non-stick pans with ones that are free of PTFE and PFOA. I use this moderately priced skilletby Scanpan to make these omelets.
This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!This chickpea flour omelette is a vegan version of the classic egg dish. It’s easy to make, filling, and perfect when you’re craving a savory, egg-free breakfast. You can skip the fillings and serve this chickpea omelette plain or stuff it to the brim with veggies and vegan cheese. It’s delicious either way.
If you want something sweet to serve with this dish, try these vegan chocolate buckwheat muffins. They’re easy to make and delicious.
Vegan Veggie Chickpea Omelette
This omelette is made with chickpea flour (also known as garbanzo bean flour) combined with water. I never would have guessed that chickpea flour could taste so much like eggs, but it actually does when prepared this way.
To up the egg-like flavor of this chickpea flour omelette even more, add a pinch of black salt to the chickpea flour and water mixture. Black salt contains traces of sulphur compounds which give it a distinctive egg-like flavor that works beautifully in this recipe. You can order black salt online (or skip it and just use whatever kind of salt you have).
This vegan omelette is quick and easy to make. This recipe makes one omelette but you can easily scale it up to make as many as you need.
Best Chickpea Omelette Recipe
Start by preheating a large nonstick frying pan on the stove set to medium heat. My pan is 11 inches which works well, but it’s okay if your pan is slightly smaller or larger. Add the olive oil to the pan and allow it to heat up while you prepare the other ingredients.
Cook the chickpea omelette for 2-3 minutes or until it looks somewhat solid, then sprinkle on whatever optional fillings you like. I find it’s easier to fold the omelette if you only put veggies on one side so that you can easily fold over the side without veggies. If you’re using vegan cheese, however, you can sprinkle that over the entire surface of the omelette so that it acts like a glue and holds everything together nicely.
Continue to cook for another minute or two or until it looks completely solid and slightly golden and crispy around the edges. Remove from heat, use a spatula to fold the omelette in half and then slide it onto a plate to serve. Garnish this vegan omelette with fresh chopped chives (optional) and enjoy it while it’s hot.
The Best Vegan Omelet: How To Make A Vegan Omelet Without Eggs
This chickpea omelette is delicious served simply, with a dash of hot sauce or a crack of freshly ground black pepper, but it’s even better stuffed with these caramelized mushrooms and a generous sprinkling of vegan shredded cheese. You can even make your own vegan cheese if you prefer to avoid the store bought varieties which are often highly processed.
Other filling ideas for this chickpea flour omelette include sautéed spinach, diced bell peppers, and/or onions. Or if you have leftover veggies to use up (such as cooked broccoli or asparagus) just chop them up and throw them in.
This vegan chickpea flour omelette recipe is perfect for meal prepping. You can make as many omelettes as you want and store them in an
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