Eggs aren't the only way to get protein in the morning. This Vegan Chickpea Flour Omelette packs as much protein as an egg and tastes just as delicious. Filled with veggie goodness so it's hearty and filling. A great way to start the day!
The number one question we get as vegans is "what about protein?", which always makes me laugh. There are so many ways to get adequate protein without animal products. Take this Vegan Chickpea Flour Omelette. It's super tasty and with over 6 grams of protein per serving, this omelette offers as much protein as a chicken egg.
This version doesn't have the same texture as an egg based omelette, but it is fluffy, flavorful, and delicious in it's own non eggy way and being filled with veggies definitely gives it that omelette like quality. If you prefer a more eggy texture, a tofu based version would probably be better for you.
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Ingredients
Let's talk about the nutrition facts on chickpea/garbanzo flour. There's roughly 110 calories per ¼ cup serving with 6 grams of protein. That's the same amount of protein in 1 egg, but there's no saturated fat or cholesterol, no animal suffering involved, and there's virtually no risk of salmonella. Chickpea flour is also a good source of fiber and a decent source of iron. My go to brand is Bob's Red Mill.
- chickpea flour
- nutritional yeast
- garlic
- baking soda
- salt & pepper
- water
- oil
- vegetables for filling
See recipe card for quantities.
Instructions
This vegan omelette is easy to make. Whisk together the ingredients for the "egg" and cook in a frying pan similarly to a conventional omelette. Fill with your desired vegetables and/or non dairy cheese and enjoy.
The best part about any omelette is being able to fill it with anything you like. For this one, I sautéed mushrooms and spinach with garlic, added a little vegan cheese, and topped with fresh tomatoes.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Chickpea Flour Omelette
Ingredients
- ¼ cup chickpea(garbanzo) flour I like Bob's Red Mill.
- 1-2 tablespoon nutritional yeast
- 1 garlic clove, minced
- ¼ teaspoon baking soda
- scant ¼ teaspoon salt
- dash of black pepper
- ¼ cup water
- 2 teaspoon coconut or olive oil
- 1-2 cups chopped vegetables ie mushrooms, spinach, bell peppers, etc.
Instructions
- Heat 1 teaspoon of oil in a skillet over medium heat. Sauté vegetables and set aside.
- In a small bowl whisk together flour, nutritional yeast, garlic and other spices, baking soda,and water.
- Heat additional teaspoon or so of oil in a small nonstick skillet over medium heat. You want to make sure the pan has enough oil to prevent the omelette from sticking.
- Pour batter into hot skillet. Shimmy the pan a little to spread around pan in a thin layer. Cook for 4-5 minutes until edges have set and bubbles have formed across the surface. Gently shake the pan to loosen and carefully flip. Continue to cook for 2-3 more minutes adding desired toppings. If using a vegan cheese such as Daiya, cover pan with a lid to help melt the cheese. Check that omelette has throughly cooked by lifting away from pan slightly. It should be be dry and lightly browned. It is super important to cook well because raw/undercooked garbanzo flour taste horrible.
- Flip one side over to close and serve immediately.
Did you make this recipe? Let me know!