Chickpea Flour Vegan Omelette Recipe
A tasty chickpea flour omelette stuffed with tofu, mushrooms, and other veggies.
Ingredients
Omelette Base
- 1/4 cup chickpea flour (I used Bob's Red Mill)
- 1/2 tbsp nutritional yeast seasoning
- 1/8 tsp turmeric
- salt to taste
- black pepper to taste
- 1/4 cup water
- 1 tsp extra virgin olive oil
Omelette Filling
- 1/2 cup tightly packed spinach
- 1/5 package extra firm tofu (just under 3 ounces)
- 3 tbsp chopped mushrooms
- 3 tbsp chopped tomato
- 2 tbsp chopped yellow onion
- 1 - 2 tbsp vegan cheddar cheese shreds (I used Daiya)
- 1 tsp extra virgin olive oil
Instructions
- Add the chickpea flour, nutritional yeast seasoning, turmeric, salt, and pepper to a bowl and mix to combine.
- Add in the water and whisk all ingredients together thoroughly, then set aside.
- Add a bit of olive oil to a pan over low to medium heat.
- Add in the spinach, chopped mushrooms, chopped onion, and chopped tomatoes.
- Sauté the veggies for a few minutes until they have cooked down a bit.
- Press as much liquid as possible out of the tofu with a towel or tofu press.
- Crumble the tofu into the pan with the veggies and cook for a few more minutes.
- Remove the veggie tofu mixture from the pan.
- Re-oil the pan with more olive oil, then pour in the chickpea omelette mixture.
- Tilt the pan in a circular motion to spread the chickpea omelette mixture out to your desired size and thickness.
- Let the omelette cook for about four to five minutes over medium heat until it begins to solidify and comes up easily from the pan with a spatula.
- Flip the omelette and add in the veggie mixture along with the vegan cheese shreds.
- Fold the chickpea omelette in half to enclose the filling.
- Remove the omelette from heat and add optional fresh chives for garnish.
- Serve the omelette up with mashed avocado, fresh salsa, more vegan cheese shreds, or whatever else you'd like!
Notes
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