Description
Chickpea flour makes for the quickest and most reliable egg-free vegan omelette recipe I have tried! Pantry friendly, thrifty, & delicious!
Ingredients
- 1/2 cup besan flour (or chickpea/garbanzo/gram flour, see notes)
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp kala namak (black salt for eggy flavour)
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 2/3 cup soy milk (can use water but plant milk provides a fuller taste)
- 1/2 – 1 cup sautéed vegetables of choice (can use raw if preferred)*
- 1/4 cup vegan queso (or vegan cheese of choice), optional
*Fresh ingredients you need that are not part of our pantry and freezer tips
Instructions
*Chickpea flours do benefit from hydrating longer so feel free to make this batter in advance and store it in the fridge until you are ready to use it.
- In a medium bowl combine the chickpea flour, nutritional yeast, and spices.
- Slowly whisk in the milk. You can use water but I find milk provides a smoother and richer flavour.
- Allow the batter to sit while you prepare the vegetables you’re using. I like to sauté a bit of onion, mushroom, and spinach but you can use whatever vegetables you prefer.
- To make the chickpea omelette, heat a good non-stick crepe or frying pan over medium low heat. I don’t need to oil my pan but if you are worried about the omelette sticking you can lightly grease the pan.
- Pour half the omelette mixture into the pan and swirl it into an even layer. Allow to cook for 2-3 minutes until dry on top and browned around the edges. Carefully flip the omelette and cook on the other side for an additional minute.
- Flip the omelette back to the first side and add half the vegetables and “cheese” to one side. (I freeze my vegan queso and shred it!). Fold the other side over the fillings and press down to seal. Continue to cook if needed for another minute but then remove and keep warm.
- Repeat with the other half of the batter to make your second omelette.
- Serve with my crispy home fries, fresh fruit, a side salad, and/or your favourite toast bread.
Notes
Approximate Cost: $1.35 Canadian for the chickpea omelettes ($0.68 cents per serving). For comparison one 2 egg omelette would cost me $1. Buying a vegan egg product would cost me about $2.75 per 2 egg equivalent omelette.
Besan flour or gram flour is slightly different than chickpea flour or garbanzo flour (they are all made from chickpeas but different varieties). I find that I prefer the taste of besan flour a little bit more and would suggest using it if you can. I do make this recipe with both flours and have found that I do not have to change the amount of milk or water used.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian inspired