An egg-free chickpea flour omelette so spongy you’ll be surprised. Filled with vegan cream cheese and mushrooms.
Hola!
Today I bring you an easy and very fluffy vegan omelette, with my personal favourite toppings: vegan cream cheese, herbs and mushrooms. The spongy texture will remind you of an actual egg omelette, and the luscious filling with vegan cream cheese and mushrooms will make it melt in your mouth! The secret is to make the omelette rise to give it that fluffiness that will result in a delicate airy bite.
This recipe is so simple and quick that it could become an easy go-to vegan meal. You can have lunch or dinner ready in under 30 minutes! And because you can add whatever the toppings, you can switch it up as much as you wish. Another filling suggestion: avocado, cherry tomatoes and spring onions. Dress with a garlicky tahini.
PLANT POWER, MAKE UP!
If you didn’t know that you can make a vegan omelette with chickpea flour, welcome to vegan 101. If you have seen many recipes for vegan omelettes but you’re still not very convinced because the texture feels more like a crepe, I’ve got news for you: adding raising agents makes it fluffy like it should be. I combined the basic vegan omelette recipe with an American pancakes’ recipe, and boom! Fluffiness galore.
All steps are important to make the difference: from making the vegan buttermilk to adding ingredients as per below. And no, you cannot taste the vinegar in the omelette. I hate vinegar and I can smell the tiniest trace of it, which would put me instantly off. In this case, none of that. So, don’t you fret, because the vinegar is just there for chemical reasons. All the other flavourings are there to give it more depth and to hide the earthy smell of the chickpea flour.
Another secret I’ve learnt is that kala namak (that eggy-smell black salt that vegans love) loses its smell when cooked, so it’s better to just add it at the end to season the omelette. Don’t use it when making the omelette or you might as well use table salt.
SUPER FLUFFY VEGAN OMELETTE
Prep: 5 minutes
Cook: 10 minutes
INGREDIENTS
Omelette
1/2 cup unsweetened soya milk
2 tbsp. white wine vinegar
1/2 cup chickpea flour
1 tbsp. nutritional yeast
1 tsp. baking powder
1/2 tsp. bicarbonate soda
1/4 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. onion granules
1/4 tsp. garlic granules
Kala namak and black pepper
Toppings
200g mushrooms, sliced and cooked
4 tsp. vegan soft cheese
Dried herbs of your choice (e.g., oregano, sage, etc.)
INSTRUCTIONS
- Mix the milk and the vinegar to make the vegan buttermilk and set aside for 5 minutes. In the meantime, slice and cook the mushrooms.
- Mix into the buttermilk the remaining dry ingredients, except for the kala namak and pepper, and mix well until you get a smooth batter. You can use a hand blender if there are any lumps.
- Spray a non-stick frying pan with olive oil, turn the heat to medium-high and let it get hot. Add the batter gently, cover with a lid and cook for 2-3 minutes or until the top is almost fully set. Spoon the soft cheese, sprinkle the herbs and add the cooked mushrooms on a line across the centre (middle third).
- Fold a third of the omelette into the middle and then the other third over. Let the omelette cook for one more minute. Season with kala namak and black pepper, and serve immediately.
Bon profit!