Let’s make a vegan chickpea omelette with easy tamari mushrooms as a filling! This breakfast or brunch idea is easy to make, satisfying and super versatile too: you definitely won’t miss the eggs. Gluten-free and oil-free.
I’ve always loved breakfast. While not everyone feels super hungry in the morning, I certainly can’t relate. The thought of eating something delicious and energising makes me leap out of bed and head straight to the kitchen – after a few stretches and at least half a litre of water of course because #health.
My go-tos on a typical day are, of course, oatmeal bowls, smoothies and a lot of fresh fruit. But from time to time, something a little different finds its way to my plate. For example? A chickpea omelette.
Egg-free, vegan chickpea omelette
I know, sounds like a paradox. But contrary to popular belief, you, in fact, don’t need to crack some eggs to make an omelette. Ha ha.
In general, I’m a huge advocate of switching up meals. Firstly, it’s a great way to make sure you’re eating a variety of foods and getting all the nutrients your body needs. Secondly, if you’re new to veganism/healthy living/eating more plant based, you want to keep things interesting. This means trying as many dishes as possible.
The easiest option is finding a new recipe for lunch or dinner. I eat breakfast super early, when my brain isn’t functioning at its. utmost creativity. But as much as it’s hard to get bored of oats, a girl’s gotta bring in some variety from time to time. So, I’ve set myself a mini-goal of switching up my breakfasts whenever I have a bit of room in my schedule – for my own sake, and to bring in something different to this mostly lunch and dinner-based blog.
After trying them a few times with a few different fillings, chickpea omelettes have become another favourite of mine. The concept of an ‘omelette’ made from chickpea flour may sound odd to some people. I’m not gonna lie, most vegan versions of non-vegan foods don’t taste exactly like the original (although, after almost five years on the lifestyle, I have a hard time remembering!). It’s best to just enjoy them as they are! Regardless, this definitely has an egg-like, slightly cheesy flavour, and has been non-vegan approved by several people!
What you’ll need
The ingredient list is amazingly simple!
The best vegan omelette requires:
- Chickpea flour. This is a pretty crucial ingredient that you can’t really replace in this recipe. It cooks really well and has the most realistic flavour.
- Ground flaxseeds. These add texture and help the omelette stick together.
- Nutritional yeast. Always a must for adding cheesy undertones!
- Plant based milk of your choice.
- Maple syrup. This is an optional ingredient, but I do find it balances out the other flavours really well.
How to make a vegan chickpea omelette
Start by adding all the omelette ingredients to a blender or food processor. Blend until really smooth and no lumps remain. You can also whisk by hand, but that way it will take longer to get rid of any clumps.
Heat a non-stick frying pan over a low-medium heat. You may need to add a little bit of oil to grease the pan, but I find that with a good non-stick surface this is not necessary.
Pour in around 1/2 cup of the batter per omelette. Cover and allow to cook for 4-5 minutes, until fully cooked through (i.e., no soggy centre) and crispy around the edges.
Tamari mushroom filling
This has to be one of my favourite fillings for wraps and sandwiches etc in general, but it’s even better with a chickpea omelette. All you have to do is add onion, mushrooms and tamari to a saucepan or frying pan and sauté for around 5 minutes, until the mushrooms are softened and fully cooked through. Spread mashed avocado on 1/2 of the omelette, add the filling on top, and you’ll have yourself a breakfast anyone would be jealous of.
Other filling ideas for an eggless omelette
There are just so many possibilities! Anything that you can add to a normal wrap or sandwich you can add to this chickpea omelette. Here are some of my favourites:
- Simple mashed avocado with a pinch of salt and pepper.
- Chickpea salad
- Asparagus and vegan cream cheese
- Spicy cashew cream
- Crispy vegan lemon potatoes
- Peanut butter or tahini
- Soy yoghurt with berries or fruit
- Mixed vegetables of your choice
A few extra tips:
- The consistency of the omelette batter should be on the runnier side. Don’t worry about this, because it will solidify during the cooking process.
- Add more nutritional yeast to the batter if you want a stronger cheesy flavour.
- As the omelette is quite thin, use a good non-stick frying pan to make sure everything goes as planned! Also, prevent overheating – a low-medium heat (gas mark 3 or 4) is enough.
Let me know in the comments: what’s your favourite thing to eat for breakfast? And have you ever tried a chickpea omelette before? If you try this recipe, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.
How To Make A Vegan Chickpea Omelette With Tamari Mushrooms
- Blender or food processor
- Non-stick frying pan
For the omelette base
- 1/2 cup chickpea flour
- 1 tsp ground flaxseed
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp cumin
- 1 cup plant based milk
- 1 tsp maple syrup optional
For the tamari mushrooms filling
- 1/2 medium onion chopped
- 1 cup mushrooms chopped
- 2 tbsp tamari
- 1/2 large avocado mashed
To make the omelette:
- Add the chickpea flour, ground flaxseeds, nutritional yeast, turmeric, cumin, plant based milk, and maple syrup. Blend until smooth. You can also whisk by hand, but that way it will take longer to get rid of any clumps.
- Heat a non-stick frying pan over a low-medium heat. You may need to add a little bit of oil to grease the pan, but I find that with a good non-stick surface this is not necessary.
- Pour in around 1/2 cup of the batter per omelette. Cover and allow to cook for 4-5 minutes, until fully cooked through and crispy around the edges.
To make the tamari mushrooms filling
- Add the onion, mushrooms, and tamari to a non-stick saucepan or frying pan. Cook for 4-5 minutes, until fully softened and cooked through.
- Serve with the chickpea omelette, on top of a layer of mashed avocado.