The best vegan omelette is light, fluffy and so flavorful no one will guess it’s made without eggs! The perfect high protein vegan breakfast.
I’ve always loved breakfast food, so coming up with a good recipe for a vegan omelette was par for the course.
Having sampled a fair few vegan omelettes at vegan restaurants I knew that I wanted the recipe to be based on chickpea flour rather than on tofu. So that’s what I went for with this recipe.
And seriously, this vegan omelette is just perfect. It’s light and fluffy, eggy, high in protein and totally satisfying. It’s also so easy to throw together.
And with some added vegan cheese, mushrooms, tomatoes, onion and sliced vegan sausage, this is the perfect vegan breakfast food. No doubt. I mean you can even fry up some vegan bacon on the side if you want to.
And if you love breakfast food as much as we do, then you’ll also love our super eggy vegan tofu scramble.
How To Make A Vegan Omelette
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Sautéed Veggies:
- Add vegan butter to a pot on medium heat, add chopped onions and crushed garlic and sauté until softened.
- Add sliced mushrooms and soy sauce and sauté.
- Add chopped tomato and sliced vegan sausage and sauté for a few minutes until everything is cooked. Set aside.
Chickpea Omelette:
- Add soy milk to a measuring jug, along with nutritional yeast, turmeric, paprika, garlic powder, onion powder, black salt and dijon mustard and whisk it together.
- Add chickpea flour and whisk it in until well mixed.
- Add vegan butter to a frying pan and heat the pan until hot. The pan must be hot before you add the chickpea omelette mix.
- Pour batter from the jug into the frying pan, just under ½ cup of batter per omelette.
- Swirl it around the pan, making sure that the omelette isn’t stretched too thin (it will be breakable) or too thick (it will be stodgy).
- Allow to cook until it looks dry on the top, add some sautéed veggie mix onto one half of the omelette. Top with grated vegan cheese.
- Use your spatula to lift the one side of the omelette and fold it over. Press down with your spatula from the top to seal it.
- Let it cook a little longer and then remove from the pan.
- Repeat with your next omelette.
- Serve your vegan omelettes fresh and hot.
Ingredient Notes
Chickpea flour – is also known as garbanzo bean flour. I highly recommend weighing this out for accuracy and the right texture.
Black salt – I used black salt (kala namak) in this omelette, which gives it a wonderful eggy flavor. If you don’t have black salt on hand you can just use regular salt, this omelette will still be totally awesome.
Vegan sausages – we used vegan hot dog sausages, but any sliced vegan sausage will work great.
Vegan butter – we sautéed our veggies and cooked our omelette in vegan butter, but of course you can switch this for oil if you prefer.
Serving Suggestions
It’s wonderful served as is, but it’s also great served with a side of avocado toast, vegan French toast or vegan bacon.
Chef’s Tips
Sautéed veggies. Feel free to use whatever sautéed veggies and vegan ‘meats’ you like for the filling. If there is leftover sautéed veggies then no problem, just serve them alongside your omelettes.
Serves. This recipe makes around 3 omelettes. Feel free to double up the recipe if you need to serve more people.
Gluten free. Chickpea flour is gluten free so this omelette can be gluten free so long as you use a gluten free soy sauce or tamari in the sautéed veggies. Also make sure your vegan sausages (if using) are gluten free.
Storing Instructions
They are best served fresh and hot, but if you do have any leftovers then keep them in a covered container in the fridge for 3-4 days and reheat in the microwave.
More Delicious ‘Eggy’ Vegan Breakfasts
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Omelette
Ingredients
Sautéed Veggies:
- 1 teaspoon Vegan Butter or Oil
- ½ Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 ½ cups White Button Mushrooms (145g) Sliced
- 1 Tablespoon Soy Sauce
- 1 Medium Tomato Chopped
- 2 Medium Vegan Sausages Sliced
Chickpea Omelette:
- ¾ cup + 2 Tablespoons Soy Milk (210ml) or other non-dairy milk
- 2 Tablespoons Nutritional Yeast Flakes
- ½ teaspoon Turmeric
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Black Salt Kala Namak*
- 1 teaspoon Dijon Mustard
- 1 cup Chickpea Flour (92g)
- Vegan butter For Frying
Toppings (Optional)
- ¾ cup Vegan Cheese (72g) Grated
- Fresh Basil
- Ground Black Pepper
Instructions
Sautéed Veggies:
- Add vegan butter to a pot on medium heat, add chopped onions and crushed garlic and sauté until softened.
- Add sliced mushrooms and soy sauce and sauté.
- Add chopped tomato and sliced vegan sausage and sauté for a few minutes until everything is cooked. Remove from heat and set aside.
Chickpea Omelette:
- Add soy milk to a measuring jug, along with nutritional yeast, turmeric, paprika, garlic powder, onion powder, black salt and dijon mustard and whisk it together.
- Add chickpea flour and whisk it in until well mixed.
- Add vegan butter to a frying pan and heat the pan until hot. The pan must be hot before you add the chickpea omelette mix.
- Pour batter from the jug into the frying pan, just under ½ cup of batter per omelette. Swirl it around the pan taking care that the omelette isn't stretched too thin (or it will be breakable) or too thick (it will be stodgy).
- Allow to cook until it starts getting dry on top, then spoon out some of the sautéed veggie mix onto one half of the omelette. Top with grated cheese.
- Use your spatula to lift the one side of the omelette and fold it over. Press down with your spatula from the top to seal it.
- Allow to cook for a little longer and then remove from the pan.
- Repeat with the next omelette.
- Serve with a little fresh basil for decoration.
Video
Notes
- Sautéed veggies. Feel free to use whatever sautéed veggies and vegan ‘meats’ you like for the filling. If there is leftover sautéed veggies then no problem, just serve them alongside your omelettes.
- Black salt. You can substitute regular salt for black salt if you don’t have any or if you don’t enjoy the flavor of black salt.
- Chickpea flour. Might also be called garbanzo bean flour. I highly recommend you weigh this out for accuracy.
- Serves. This recipe makes around 3 omelettes. Feel free to double up the recipe if you need to serve more people.
- Gluten free. Chickpea flour is gluten free so this omelette can be gluten free so long as you use a gluten free soy sauce or tamari in the sautéed veggies. Also make sure your vegan sausages (if using) are gluten free.
- Storing: They are best served fresh and hot, but if you do have any leftovers then keep them in a covered container in the fridge for 3-4 days and reheat in the microwave.
Being the only vegan in the house – I don’t need 3 servings. Could I freeze this recipe?
Hi Rosie, I don’t think it freezes very well, it may be better to halve the recipe in that case.
This recipe does not make me miss eggs at all! Easy and simple to make. I usually make it more of a pancake/omlette style and tend to have it for dinner sometimes…. I mean who says you cant have breakfast for dinner. Love that chickpea flour has protein. Its perfect to eat after a workout and made some fry potatoes on the side and with ketchup as well! Will be making this more often!
So happy you like it Arushana! Thanks for sharing!
I commented yesterday a that I didn’t think I let it cook long enough and that was the trick! I waited until it looked slightly crusty on top and it tturned out great! I’m so excited to now have a vegan omelet option!
Oh awesome – so glad to hear that Valerie!