Vegan Omelette. Most vegan omelet recipes I have seen are also chickpea flour-based; not my cup of tea to be honest. The goal is to make an omelette after all, not a pancake. I've been on a mission to make the BEST vegan omelet and have experimented when it comes to the look, smell, texture, and taste so similar to an actual egg omelet.

It's vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to egg omelettes! If you haven't cooked with chickpea flour yet, you have to try this recipe! And among the easiest is the vegan omelet! You can cook Vegan Omelette using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Omelette

Prepare 1,5 cups of Chickpea Flour (375 ml).
Prepare 5 ml of Black Salt (or Herb Salt).
Prepare 2.5 ml of Tumeric.
It's 5 ml of Hing (garlic /onion alternative).
You need 1.5 Cups of Water (375 ml).
It's 1 cup of Packed Cauliflower Rice.
Prepare 2 Bunches of Asparagus (about 20 spears).
Prepare 5 ml of Lemon Juice.
It's of Black Pepper (optional seasoning).

I know what you're thinking: how? It's actually pretty darn easy, just as easy, in fact, as an egg-based non-vegan omelet. Vegan omelets are one of my favorite quick breakfasts to throw together, and most of the time I don't even follow a recipe. Tips for the best vegan omelette.

Vegan Omelette instructions

Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand)..
Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice..
Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top..
Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown..
Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!.
Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well..

Black Salt (Kala Namak): This is the secret to making your vegan omelette taste a whole lot like a real egg omelette. It gives foods an "eggy" flavor so it's perfect for trying to mimic egg dishes. The best vegan chickpea omelette stuffed with colorful vegetables! This healthy plant-based breakfast is made with chickpea flour (no tofu!) and is dairy-free and low-fat — making it a weight loss-friendly and tasty higher protein vegan option you can serve all day. Tips for Making the Best Vegan Omelet Ever… I created this recipe to be super simple and easy enough to make during the week.