Since sliced bread, this chickpea omelette has been the best innovation for a vegan breakfast!
It’s vegan, gluten-free, soy-free, and, of course, egg-free, but it tastes just like egg omelettes!
If you’ve never cooked with chickpea flour before, this is a recipe to experiment.
It’s as if it’s made of magic!
They’re simple to create.
You can include any of your favorite ingredients, such as mushrooms, peppers, spinach, or onions.
Add some vegan cheese and you’ve got yourself a fantastic vegan chickpea omelet!
Why these omelets are great
They’re nut-free, gluten-free, soy-free, and vegan!
They’re a filling, high-protein breakfast that will keep you satisfied throughout the day.
You can use whichever vegetables you choose to suit your tastes!
To have quick, ready-to-make omelets at any moment, combine the dry ingredients ahead of time.
They’re also fantastic for camping and hiking! Simply bring the dry mix with you and add water!
Ingredients and substitutions
Garbanzo bean flour, often known as chickpea flour.
When this flour is soaked and cooked, it has an egg-like flavor.
It can be found in the gluten-free flour area of most large supermarkets.
To hydrate the flour, add water.
To add umami flavor, use nutritional yeast.
If you don’t have any, you may leave it out, but it gives these egg cups a lovely flavor.
For flavor, add a little of salt. For a more egg-like flavor, add black salt instead.
Veggies of Your Choice – 1 1/2 cups diced up tiny vegetables of your choice work great.
Onions, peppers, mushrooms, broccoli, zucchini, kale, or spinach are all terrific options.
Optional vegan cheese to melt in the center of your omelette.
My vegan mozzarella melts nicely in this dish.
Vegan “Meats” – Tempeh and tofu added to the batter.
They provide nutrition as well as a lot of flavor.
To keep the omelettes from sticking to the pan, use oil to fry them.
Gram flour is a flour made from chickpeas.
These vegan omelettes are made using chickpea flour, also known as garbanzo bean flour.
If you’ve never tried chickpea flour before, you’re missing out!
It’s strong in protein and fiber, and when saturated and prepared.
It takes on an egg-like flavor and texture that I haven’t found anywhere else.
In baking, I like to use a chickpea egg.
It’s the only egg substitute that works in baking to replace more than two eggs.
Device To Use
Use a mixer to make the batter smooth.
A brassbound pan that will also work
A quarter cup of chickpea flour
1/3 cup liquid
1 tablespoon dietary yeast (optional)
salt (1/4 teaspoon) (black salt for a more egg like flavor)
1/4 cup of your favorite vegetables
1 tablespoon vegetable oil (for frying)
Add 2/3 cup chickpea flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup water, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon to a bowl. Mix until there are no clumps, and then spoon about a 1/4 cup portion for each pancake onto a skillet over medium heat. Repeat until all batter is used. Top with your favorite pancake toppings. 🙂 Makes one serving. Note: If you’d rather have savory pancakes to use as a high-protein bread or wrap replacement, just omit the maple syrup, vanilla, and cinnamon.
In a mixing bowl, combine chickpea flour, nutritional yeast, and salt.
Mix in half of the water until a smooth paste is formed.
Stir in the remaining water until smooth, then leave aside while you finish the add-ins.
Using dice, cut up whichever vegetables you want to incorporate in your omelette.
In a well-seasoned brassbound pan heat the oil and saute the vegetables on medium-low for 3-5 minutes, or until they are soft.
Remove the vegetables from the oven and add them to the batter, giving it another stir.
Increase the heat to medium-high and spoon the batter into the brassbound pan like a giant pancake.
Place the cheese on top and fold over so that it is in the centre. (If you put a handful of baby spinach in the midst of the omelette, it will wilt as the cheese melts.)
+ Add ins
Toss any of the following ingredients into your omelettes. The possibilities for flavor combinations are infinite!
Tomatoes that have been sun-dried
Bits of Bacon
Ham that is vegan
To begin, prepare the chickpea batter.
Set it aside while you prepare and saute the vegetables.
Before cooking, let it settle for at least 10 minutes.
Use a well-seasoned iron skillet or a nonstick frying pan.
It will adhere to the pan more than an egg would.
Before flipping the omelette, let it cook for about 5 minutes over medium heat, or until the top is no longer damp.
To help it cook more evenly, cover the frying pan with a lid for a minute or two while cooking.
First, saute the vegetables before adding them to the batter.
You can cook them first and then pour the batter over them in the pan, but I prefer to do it this way since the batter sticks better.
Lessen the batter.
Before it’s cooked, chickpea flour tastes horrible.
It’ll be great after it’s fully cooked!
Make ahead and meal prepping
You may make a large batch of the dry ingredients and store it for up to three months in your cupboard.
When ready to prepare omelets, simply add water and vegetables.
You can make a large quantity of chickpea batter with vegetables and store it in the fridge for up to three days.
You have complete freedom to prepare anything you want, whenever you want.
Make vegan egg muffins out of the chickpea omelets.
Simply bake them in muffin tins and you’ll have ready-to-eat snacks!
Storage and reheating
Freeze: An omelet can be frozen for up to 3 months in an airtight bag.
Place them in the fridge to thaw overnight or reheat them straight from the freezer.
Reheating: Microwave them one at a time for 1-2 minutes, or cook them in a brassbound pan for a few minutes on each side.