Happy first Monday of 2021! Today I am giving you the recipe for this Pesto Veggie Vegan Omelette! Vegan “eggs” are a real tricky thing for a lot of people. Unlike real eggs that can be eaten as is, or used for baking etc, vegan “eggs” aren’t the same. You can use applesauce to replace eggs in baking, but you obviously can’t make a vegan omelette out of applesauce. Get my drift? Substituting eggs in baking recipes is something I’ve gotten pretty good at! However, creating a vegan egg substitute for breakfast foods like omelettes is a whole different story.
I want to quickly link to my favourite omelette recipe here, which is like a copycat of the brand JustEgg. But I also really love omelettes made with chickpea flour! They’re quicker and easier to make, and quite satisfying! This recipe using chickpea flour, veggies, some spices, and a homemade basil drizzle (you might recognize it from this recipe) to make this omelette flavourful and filling.
Recipe for success…
I used a tiny little baby skillet for this recipe. It was so cute. But it wasn’t the most ideal pan for this recipe because my “egg” mixture stuck to it. I ate it straight out of the pan, which was fine, but I suggest using a nonstick pan for this!
Vegan chickpea omelette with veggies and a homemade basil drizzle. Best served with toast and coffee!
1/2 cup chickpea/garbanzo bean flour
3 tbsp nutritional yeast
1 tsp baking powder
1 tsp dried basil
1/2 tsp salt or more to taste
1/4 tsp garlic powder
cracked black pepper to taste
1/2 cup water
1/4 cup chopped onion, bell pepper, spinach etc! Use what you have!
2 tbsp oil
1/4 to 1/2 cup vegan cheese shreds (to taste, some people like more cheese!)
1 cup packed fresh basil leaves
1/4 cup neutral oil like avocado
1 clove garlic
1 tsp lemon juice
pinch of salt
Toast, for serving (optional)
To a mixing bowl, add chickpea flour, nutritional yeast, baking powder, salt, basil, garlic powder, pepper and water. Mix until combined.
Add a nonstick frying pan to medium heat. Add oil. Once hot, pour mixture into the pan either in one big circle or two smaller circle shapes (if you want separate omelettes). Add veggies, then cover with a lid or sheet pan and cook a few minutes until top is set and bottom is golden brown.
Flip and cook a few minutes on the other side. Add cheese shreds and cover again to help it melt.
Meanwhile, in a small blender or food processor, blend all basil sauce ingredients until combined.
Remove omelettes from pan and serve with toast, and a drizzle of basil sauce. Enjoy!
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