A plant based diet doesn’t mean giving up your favourite foods – it’s all about finding equally (or even more!) tasty substitutes. We have so many meat and dairy alternatives available to us, but egg substitutes can be a little trickier to get your hands on. Especially if you live in the UK!
Well, look no further – the perfect vegan omelette is here! Made with chickpea flour, this recipe has plenty of protein and a very low fat content. Plus it tastes virtually identical to it’s eggy counterpart.
To make enough batter for two omelettes:
- 3/4 of a cup chickpea flour (aka gram flour)
- 3/4 of a cup unsweetened dairy free milk
- 1 tbsp of water
- 2 teaspoons of nutritional yeast flakes (or sub onion powder/granules)
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- Pinch of salt and pepper
- Optional filling – I used sliced Tofurkey sausages, plenty of mixed veggies and a few cloves of chopped garlic.
The addition of nutritional yeast in this recipe is not essential, but adds lots of flavour – so I’d definitely recommend using it!
- Mix the ingredients for the omelette batter in a mixing jug, and set aside to rest.
- Fry the ingredients for your filling in a shallow frying pan with a pinch of salt and pepper until just about cooked. Pop into a bowl and set aside.
- Add a touch more oil to the pan, and pour in half of the batter.
- Spread half of your filling on top.
- Allow to fry for 3-4 minutes over a medium heat, then finish off under the grill until the omelette is firm. Alternatively, flip it over to cook the other side.