Vegan Omelette. Whether you spell it omelette or omelet, the main thing is that this omelet is made without eggs and or the typical vegan substitute; chickpea flour (yuck)! I've created the BEST vegan omelet recipe, and. Light and fluffy vegan omelette served with sautéed mushrooms, tomatoes, onion, vegan cheese and vegan sausage for a fabulous vegan breakfast of champions.

It's vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to egg omelettes! Tofu and hummus provide a sturdy base, and nutritional yeast and spices add tons of flavor. Light and fluffy vegan omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese. You can Cook Vegan Omelette using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan Omelette

Lets Go Prepare 1,5 cups of Chickpea Flour (375 ml).
It's 5 ml of Black Salt (or Herb Salt).
What You needis 2.5 ml of Tumeric.
What You needis 5 ml of Hing (garlic /onion alternative).
Lets Go Prepare 1.5 Cups of Water (375 ml).
It's 1 cup of Packed Cauliflower Rice.
What You needis 2 Bunches of Asparagus (about 20 spears).
It's 5 ml of Lemon Juice.
It's of Black Pepper (optional seasoning).

By now you have probably heard all about Aquafaba. To give our vegan omelette that super eggy flavor, we added Kala Namak salt, or Black Sea Salt. We hope you guys love this recipe for our vegan omelette as much as we do! Let's all take a minute to let that sink in.

Vegan Omelette instructions

Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand)..
Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice..
Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top..
Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown..
Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!.
Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well..

Instead of flipping the omelette, we simply put a lid on it and let the steam cook the mixture. Think going vegan means no more omelets for breakfast? Our simple tutorial will show you how easy it is to make a vegan omelet. It's essential to use a truly non-stick skillet to make the omelet come out of the pan intact. Be sure to oil it and have it hot before you pour the batter into the pan.