How To Make A Vegan Chickpea Omelette With Tamari Mushrooms
If you're looking to try something new for breakfast, try this vegan chickpea omelette. It's easy to make, versatile and made with wholesome ingredients. Perfect for a slow weekend breakfast in bed or brunch, gluten-free & oil-free.
Servings 2 omelettes
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.
Calories: 301kcal | Carbohydrates: 34g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Sodium: 1197mg | Potassium: 924mg | Fiber: 11g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 8mg | Calcium: 185mg | Iron: 4mg