Soy Free (No Egg Either) Vegan Omelette
One of the most popular recipes on this blog is the Eggless Vegan Omelette With Mushrooms and Spinach. Yet many people have pointed out that it contains tofu, and why does it have soy in it, and what can I eat if I want an omelette and I don’t want soy, and why you are so mean to me?
Hmph.
To quiet those complaining folks down and to keep my sanity, I have a soy free version of the vegan omelette for you to try. I worked on the recipe and finally got it where I wanted it taste and texture wise. This vegan omelette recipe serves just two people, so if you are making it for a group or family, just double or triple it as needed.
The recipe calls for black salt, which gives the vegan omelette an “eggy” taste and satisfies that vegan urge for an omelette fix. I strongly suggest that you find some locally or order it online by clicking the image.
Feel free to add vegan cheese shreds, hot peppers, different vegetables, vegan sausage crumbled up – whatever you want. Consider this recipe a frame of construction around which you will build your omelette house.
- ½ red bell pepper minced
- 3 green onions, chopped fine
- 1 cup mushrooms, chopped
- 8 oz package baby spinach leaves
- 1 cup of chickpea flour
- ¾ to 1 cup of water
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon black salt or plain salt (divided)
- ½ teaspoon fresh ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground thyme
- ½ teaspoon turmeric
- 2 Tablespoons vegan butter
- Salsa
- Chop peppers, onions and mushrooms and put in bowl.
- Rinse spinach in colandar and set aside.
- Mix together chickpea flour and enough water to form a paste; keep blending until smooth. Add more water until mixture is a thin pancake batter like consistency.
- Add olive oil, green onions, onion and garlic powders, turmeric, ½ teaspoon salt, thyme and black pepper to bowl. Stir to combine.
- Heat 1 tablespoon of vegan butter over medium flame in non-stick skillet (about 8” diameter). Tilt pan to distribute evenly. Add bell peppers and mushrooms. Saute for 1-2 minutes until softened. Add the spinach and continue sauteing another minute. Remove vegetables from pan and set aside.
- Reduce heat to low. Add ½ the remaining vegan butter to the pan. Then pour in half the omelette batter, tilting pan to distribute it evenly. Let cook about 3 minutes. When the edges are lightly browned, flip over to cook the other side. Let cook 2-3 minutes on second side, then place half the sauteed vegetables on one half of the omelette, sprinkle it with half the remaining salt, then flip other half over.
- Let omelette continue cooking another minute before removing from pan. Cover and keep warm while you repeat process for second omelette.
- Top with salsa and serve.
Category: Breakfast
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Great recipe! I don’t like eggs but this is yummy!
Well thank you ma’am. So glad you liked it. 🙂