Eggless Vegan Omelette With Mushrooms and Spinach
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Vegans can still enjoy omelettes stuffed with veggies, cheese (vegan), and even vegan meats if you like. This quick to prepare recipe will serve a family of four. Add fruit or hash browns or grits, and you have a meal fit for a king!
Created by:
Recipe Type: Breakfasts
Cuisine: Vegan
Number Servings: 4
What You Need
  • 2 cloves fresh garlic
  • 1 carton Extra Firm silken tofu (make sure its non-GMO and organic)
  • 2 rounded Tablespoons nutritional yeast
  • 2 Tablespoons olive oil
  • ½ cup unsweetened almond milk
  • ½ teaspoon Turmeric
  • 2 teaspoons Kala Namak (aka black salt or egg salt) (hold 1 in reserve)
  • ½ cup garbanzo bean (chickpea) flour
  • 1 Tablespoon arrowroot powder (can substitute corn or potato starch)
Omelette Stuffing
  • 1 tsp olive oil
  • 2 cups baby spinach leaves
  • 3 green onions, chopped small
  • 6 mushrooms, sliced thin
  • ½ red or yellow bell pepper, minced
  • ½ yellow onion, chopped
How to Do It
  1. Place tofu in blender or food processor. Add garlic, nutritional yeast, olive oil, turmeric, almond milk, and 1 teaspoon of Kala Namak. Puree until smooth.
  2. Add the garbanzo bean flour and arrowroot, and mix again for about 15 seconds, scraping sides as you go to make sure everything is well mixed.
  3. If mixture is too thick, thin it slightly with 1-2 tablespoons of water. It should be rather thick and pasty, but spreadable. This mixture does not pour. Set aside and prepare vegetables.
  4. Make your stuffing by sauteeing onion, mushrooms and pepper in a 10" non-stick skillet in 1-2 tsps olive oil until soft. Add spinach and stir until wilted. Remove from pan and set aside.
  5. Return same pan to stove over medium heat. Spray with cooking spray if needed. When pan is hot, add one-quarter of mixture (between ½-3/4 cups) of batter to pan. Spread it quickly and evenly with spatula or back of spoon so that you end up with a 7-8" circle.
  6. Let cook over medium heat 4-5 minutes. Shake pan to loosen omelette, then carefully turn it over to cook the other side.
  7. When second side has cooked about 30 seconds, add your vegan cheese of choice and stuffing to one half of the omelette. Sprinkle with ¼ tsp of remaining black salt. Flip other side of omelette over so that it tops the stuffing and cheese.
  8. Gently shake pan to loosen omelette, then slide it out onto a plate to serve.
  9. Top with slices of avocado, salsa, or additional cheese.
Recipe by Blacks Going Vegan! at