whether you are trying to reduce your egg consumption, are a vegan, or maybe just suffering from the egg ick this vegan omelette is the perfect replacement. made with chickpea flour, vegan yogurt, and coconut milk it has a fluffy, beautiful texture. fill it with your favorite vegetables and enjoy with a warm drink for the ultimate cozy brunch.
A vegan omelette is definitely an oxymoron but I am still a believer in enjoying the foods you ate before you went vegan. This recipe was actually first developed for my cookbook Plantiful, which includes more eggy breakfast recipes if you are ever curious for more! Since, I love this recipe so much I felt it had to be shared. Enjoy this vegan omelette on a cozy weekend morning for the ultimate brunch experience. It is way more fun to make your own food and enjoy it in your pj’s anyway!
What is Chickpea Flour?
Before mung beans were cool, I’m looking at you Just Egg it was ALL about the chickpea flour. I first went vegan in 2016 and there was no Just Egg. So, I saw people online making vegan egg patties from chickpea flour. This stems from the Indian use of chickpea flour to make Besan Chilla, a large savory pancake that is typically enjoyed for breakfast. Chickpea flour is exactly what it sounds like, ground up chickpeas. It has an earthy smell and taste but do not let that deter you from using it. Once it is cooked that goes away. I have loved using chickpea flour as an egg replacement especially when it comes to using to replace an egg for breading something. I do that in my Spicy Sesame Cauliflower Wings. Chickpea flour is a great ingredient to keep in your pantry and it is inexpensive. You can find chickpea flour in many stores now usually with the alternative and gluten free flours. I personally like the Bob’s Red Mill brand but there are so many out there to use. If you also have an Indian market nearby that would be a great place to buy some.
Why Is Coconut Milk & Vegan Yogurt Important Here?
To make this vegan omelette you need coconut milk and vegan yogurt. The coconut milk adds some fat back into this recipe. It also helps to make our omelette batter. The vegan yogurt is also there to help add a little moisture and texture. For the coconut milk you can use any canned coconut milk. I have made this with both light coconut milk and full fat coconut milk and both work fine. Do not use coconut milk that is sold in the refrigerated section as that won’t work properly. For the vegan yogurt any plain, unsweetened vegan yogurt will work fine. I like either Kite Hill or Foragers. I don’t really recommend replacing these two ingredients with anything else, however if you need to you can check out the FAQ down below.
Best Vegan Omelette Making Tips
Here are a few tips and tricks to make your vegan omelette making experience better! Just like anything in life practice makes perfect.
- Use a good and reliable pan. You want to use a pan that you know is reliable. It cooks evenly, it has a good non-stick, and you trust it. I personally like the Caraway Pans. If you are ever curious to try them I have a 10% discount code for you. If you decide to purchase I receive a small commission which helps to support recipe development!
- Be patient. I know you are hungry but low and slow heat is the name of the game here. If you go to flip it and you it feels really wet, put the spatula down and wait.
- Don’t worry if it breaks. Despite being patient sometimes we aren’t rewarded with an easy flip. So, if it breaks when you flip it don’t worry you can push it back together and it will cook.
- Cook your vegetables ahead of time. I love a veggie-filled vegan omelette and if you want to add in veggies to yours (which I recommend but you can skip too) I encourage you to cook the veggies before. They won’t really get cooked in the omelette, so this helps to develop flavor.
- Wait before you fold. After both sides have cooked and you add your filling in, just wait one minute for it to cool down slightly before you fold it over. You want it to still be warm so its malleable but letting it cool slightly helps it to hold it’s shape better and not break.
What Veggies Are Best for a Vegan Omelette?
There are plenty of vegetables for you to choose from. I am partial to things like: onion, spinach, zucchini, bell pepper, and broccoli. However, feel free to have fun and play with things like kale or roasted potatoes. I know asparagus and mushrooms can be a popular filling too. It really is whatever vegetables you want and have on hand. It is a great way to get rid of some veggies that may be on their last leg.
Vegan Omelette Making Steps
There are a few easy steps to making this. The most patience will be required in the cooking process!
Step 1: chop and cook your veggies. I like to veggies to be small and bite-sized to fit into the omelette better. I cook them in a bit of oil (I actually prefer spray oil) and salt and pepper. Once the onions are translucent and fragrant I remove it from the pan.
Step 2: while the veggies cook you can make the omelette batter. You just need to whisk up the chickpea flour, vegan yogurt, coconut milk, and seasonings. It will form a nice thick batter.
Step 3: remove the veggies from the pan and then add a bit more oil. Pour the omelette batter into the pan and then cook over medium low heat. Cooking it in the same pan the veggies were cooked in helps to add flavor.
Step 4: be patient and cook each side for about 6 to 9 minutes this can vary from stove to stove. Once the top looks dry you are ready to flip. Then cook for another few minutes on the other side.
Step 5: add in your cooked veggies and vegan cheese to one side. Fold the omelette over. Then add in a sprinkle of water and cover with a lid this helps the vegan cheese to melt nicer.
Step 6: finally, it is time to enjoy the vegan omelette! Carefully, slide it onto a plate and garnish how you like. I always love to add some greenery over the vegan omelette. You can use basil, chives, microgreens. I like to keep it fresh and light!
More Delicious Vegan Breakfast Recipes
Why You Need This Vegan Omelette Recipe
This vegan omelette is sure to impress yourself or anyone you decide to be nice to and share with! It is a bit more time consuming so I do recommend this as a weekend brunch recipe. However, I do think you could make this ahead of time and leave it in your fridge to heat up. I love that this recipe is soy, nut, and gluten free too which makes it perfect for people with allergies! It is truly just a fun recipe to give a try and it may encourage you to use some ingredients you don’t normally use.
Why No Black Salt?
When vegans create “eggy” recipes you may see the use of black salt or kala namak. This seasoning has a sulfuric, egg-like smell and taste. Personally, I am not looking for that taste in my vegan egg recipes. If that is something you are looking for you of course can include it in the batter. However, I have felt that in my vegan egg recipes I am not lacking any flavor or looking to recreate that sulfuric taste and smell. More-so, just the dishes themselves. If it is a spice you readily have in your kitchen it would be a great time to use it. If you are like me and you don’t enjoy it too much it is totally fine t pass on it.
Vegan Omelette FAQ
- Is this recipe gluten free? Yes!
- Is this recipe nut free? Yes, as long as your vegan yogurt doesn’t contain nuts. You can use a coconut yogurt, I have done that before. Don’t worry this doesn’t taste like coconut!
- Is this recipe soy free? Yes, as long as your vegan yogurt doesn’t contain soy.
- Can I freeze this recipe? I wouldn’t this best enjoyed fresh!
- How long will this last in the fridge? I would say up to 2 days. To reheat you can put it back in a pan on the stove or microwave.
- My vegan omelette is still wet inside, what happened? Be patient when cooking and really give each side a proper 7 to 9 minutes depending on your stove.
- Can I add black salt? Of course. I personally don’t find a need for it but you can if you enjoy it!
- Can I replace the coconut milk? In all honesty, I have never tried this with another non-dairy milk I do think it should be okay if you use one that is a little thicker like Ripple or soy milk.
- What should I eat this with? Anything you like! Roasted potatoes, bread, fruit, tempeh bacon, vegan sausage. Anything you want to pair it with!
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Vegan Omelette
Ingredients
Filling
- 1 teaspoon olive oil or spray oil
- ¼ (1 ounce [25g]) sweet onion, chopped
- 2 large handfuls of spinach (around 50g), chopped
- ½ small zucchini diced (about 60g)
- Pinch of salt and black ground pepper
Omelette
- ¼ cup (30g) chickpea flour
- 2 tablespoons nondairy yogurt
- ½ cup (120ml) light or full fat canned coconut milk
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tablespoon nutritional yeast
- Pinch of black ground pepper
- Pinch of salt
- ⅛ teaspoon turmeric
- ¼ cup (28g) vegan cheese of choice
- Coarse sea salt and black pepper for garnish
Instructions
- Prepare the filling: in a medium non stick fry pan pour the oil and sauté onions over medium heat uncovered for 3 minutes or until turning translucent. Place the zucchini, onion, and spinach, in the pan along with 1 tablespoon of water, salt and pepper. Continue to sauté for 3 to 4 minutes until onion is translucent and fragrant. Remove from the pan when it is done and place in a separate bowl.
- Prepare the omelette: in a medium bowl add all the ingredients except the vegan cheese and whisk until a smooth batter has formed.
- In the same pan that you cooked the filling lightly grease it with cooking spray and pour in the omelette batter.
- Cook over medium heat for 8 minutes covered and then 2 minutes uncovered. Once omelette looks dry on top, the edges are slightly golden and you can easily get the omelette to move use a large spatula to flip. Cook the other side for 5 minutes uncovered.
- On one half of the omelette add the filling and vegan cheese. Flip the other half over to form the classic half-moon, folded omelette shape.
- Turn the stove off and cover with a lid for 2 more minutes to help the vegan cheese to melt.
- Garnish with red pepper flakes, salt, and if desired basil or parsley.
Video
Notes
- You can customize and add as many vegetables as you like.
- I never really measure my spinach I just grab 2 handfuls.
- This is a recipe from cookbook, it is copyrighted please do not share it.
- I like to use coconut milk yogurt but you can use anything you like!
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Only a 1 star because I’m allergic to chickpeas! Also nuts. I’m fine with soy milk….and whole wheat flour.
Can I substitute?
Hi Nancy! I am always happy to answer questions but please don’t give 1 star ratings to a recipe you haven’t tried or that isn’t suitable for you because of allergies. It really hurts the SEO behind recipes and then people will see it and think the recipe isn’t good. So to answer your question if you want to try replacing it with ground up mung beans if you can have those that would be great. However, unfortunately you can’t use whole wheat flour to make this.
when you mentioned coconut milk do you mean the water mixed with coconut or just the pure coconut?
hi Lori, it is canned coconut milk. I have linked the one I used in the section of the blog post titled “vegan yogurt and coconut milk”
I can’t find the scrambled tofu. I’ve tried several times.
Hi here is a link for the tofu scramble https://plantifullybasedblog.com/2019/06/20/tofu-scramble/