This vegan breakfast is great way to start the day. It’s the best vegan omelette recipe because it’s incredibly easy to make with just a few simple ingredients. You can also customize the omelette filling with your favorite vegetables and even add vegan cheese just like a traditional omelette.
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Giving up eggs is one of the most common reasons people will give you for not going fully vegan – so is dairy.
I know for me eggs and dairy are one of the reasons that have prevented me from going full time vegan. It’s been difficult for me giving them up.
So what I’ve been doing is “weening” myself off of them and have started to consume less egg and dairy lately. But I’m not perfect and it’s a process for use all.
Two of the ways I’ve been cutting down my egg consumption is by making either a tofu scramble or a vegan omelette for breakfast.
These omelette are a high protein vegan breakfast that keep me full all the way through to lunch.
You’ll never guess what the vegan egg is made with! It’s chickpea or garbanzo bean flour – crazy huh?!
I love that I can fill them with my favorite veggies or use whatever vegetables I happen to have in my refrigerator. Also if I happen to have vegan cotija or any other vegan cheese then I add some too.
It really is such a great way to start the day.
What is Chickpea Flour
Chickpea flour is a gluten-free flour made from ground up chickpeas or garbanzos.
It’s an ingredient used to make flatbreads like socca or farinata, used for making fritters, batters, pancakes, Burmese tofu aka chickpea tofu, desserts and countless other dishes.
Garbanzo flour has a light yellow color and a slight earthy smell to it. I don’t suggest tasting it raw because the taste is somewhat bitter. But it tastes amazing once cooked.
Chickpea flour is great source of vegan protein. Just 100 grams or 3.5 oz has 22 grams of protein!
In Mexico cuisine chickpea flour is not a traditional ingredient. But you can find it in most grocery stores for gluten-free needs.
You can find chickpea flour on Amazon or in most grocery stores now or anywhere that carried gluten free flours or Asian ingredients.
You’ll definitely find this flour in your local Indian market where it will be called gram flour or besan flour. It may actually be less expensive there too.
Vegan Omelette with Chickpea Flour
Your amiga never skips breakfast – like I just don’t function without it. For me it also has to be a hearty meal because I don’t like to snack before my lunch hour.
You may ask yourself is there such thing as eggless omelette? Yes there is!
One of the egg-free breakfasts I have been really liking lately is a vegan omelette made with chickpea flour and loaded with whatever leftover vegetables I have in the refrigerator.
One of the many things I love about this delicious vegan breakfast is that I can make the chickpea batter the night before, if I want to.
So I just mix everything in a bowl then leave in the fridge overnight and the next morning I can cook my omelette. Super easy!
I know I’m not alone, and many people can say they miss eating eggs for breakfast. But I promise you that this vegan omelette does a pretty darn good job at satisfying those cravings.
Even if you’re not vegan or following a type of plant-based diets, and just want to cut back on eggs, this vegan omelette recipe is perfect for you.
Vegan omelettes with chickpea flour are egg-free, soy-free, nut-free, gluten-free, and cruelty-free.
- Chickpea Flour: Also known as gram or besan flour.
- Nutritional Yeast Flakes: Added for cheesy flavor and for extra protein and nutrition.
- Salt: Black salt also called kala namak is what will help give this vegan omelette that eggy flavor.
- Spices: Turmeric to add a hint of yellow color, garlic powder and onion powder for flavor.
- Apple Cider Vinegar: To help make it fluffier when it interact with the baking powder.
- Water: To hydrate the ingredients and turn it into a batter.
- Oil: Use a neutral oil like canola or olive oil also works. If you don’t cook with oil then omit it.
- A Little Baking Soda: To make the chickpea flour omelette fluffier.
Other ingredients you could add are ground black pepper and your favorite fresh herbs. Save adding extra regular salt until cooked.
You can use your favorite vegetables or whatever you used to fill the traditionally egg-full dish. Below are just some suggestions and what I’ve used in my vegan omelettes.
- Mexican style sauteed mushrooms
- sliced or chopped vegan sausages, you could also serve on the side
- chopped poblanos or red bell pepper, a combo is delish
- caramelized onions mixed with baby spinach
- baby spinach and mushrooms
- cheese like vegan mozzarella cheese or a good melting vegan cheese
How to Make My Easy Vegan Omelette Recipe with Chickpea Flour
So as I previously mentioned you can either make the omelette right before you want to eat it, or you can mix the chickpea flour batter ingredients in a bowl the night before and cook in the morning.
Another option is that you can prepare the dry mix and store it in jar or small container for meal prep then just add the wet ingredients once ready to cook. Or you could cook a big batch for the weekly breakfasts.
Make sure you have a good non-stick pan or a well seasoned cast iron pan. This batter will stick and be difficult to separate from the pan when flipping over.
Step 1: In a large bowl combine the chickpea flour, nutritional yeast, salt and all of the spices. Do not add the baking powder yet.
Step 2: Pour in the water, apple cider vinegar and oil if using into the dry ingredients. Use a whisk to mix and combine until there are no lumps. The batter will be a bit thick, don’t worry.
Step 3: Set the bowl aside for 10 minutes. For best results you need to let the chickpea flour rehydrate as best as possible. You can make or reheat your fillings at this time.
Step 4: After 10 minutes mix in the baking powder and a little bit more water. The batter will be thinner now.
Step 5: Heat a medium-small pan over medium heat. Once hot drizzle in a little bit of oil or a small knob of vegan butter. Swirl the oil or melted butter around the pan making sure to coat the edges.
Step 6: Give the batter a quick mix. Measure out a 1/2 cup of the batter and pour it into the pan. Quickly swirl the pan around to create the round shape going all the way to the edges.
Step 7: Cook the omelette for 7 minutes or until the surface looks dry and you see the edges pull away from the side of the pan.
Step 8: Carefully flip over and cook for another 2-3 minutes or until you see the slightly crisp edges.
Step 9: You can add the filling right in the pan then flip the omelette in half. Or place the cooked omelette on your serving plate, add the filling, flip in half and serve. Repeat until you’ve used all of the remaining batter.
So of course this easy vegan omelette doesn’t taste exactly like an egg based omelette. But it does taste pretty darn delicious!
It’s savory, has a nice soft and fluffy texture, it’s loaded with fiber, protein and vitamins and mineral. Plus it’s quite filling so will get you through the morning.
I’ve made it for a hardcore meat eater and he also enjoyed it. You could always add some dairy cheese for those meat eaters in your home.
How to Serve
These easy chickpea omelets can be served just like you would an egg-based omelette.
As I previously mentioned I like to serve with refried beans, avocado slice, tomato slices, and sometimes salsa.
Other delicious dishes you could serve on the side of the omelette would be vegan meats and vegan proteins like vegan bacon and vegan sausage.
You could serve these for breakfast, brunch or lunch – heck, even dinner!
How to Store
You can make this vegan omelette recipe as part of your meal prepping and once cooked, allow to come to room temperature then store in an airtight container or wrapped with plastic wrap, in the fridge for up to 5 days.
You could freeze them but they really are best when made fresh.
Vegan Omelette Recipe
Ok amigos, the printable recipe card is below and remember you can also click on the heart to bookmark it for later.
Do let me know if you have any questions and definitely leave me a comment and star rating letting me know how you liked this egg replacement recipe.
Vegan Omelette Recipe
- 3/4 cups chickpea flour
- 2 Tablespoons nutritional yeast flakes
- 1/4 teaspoon black salt
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2/3 cups water
- 1/2 tablespoon vegetable oil
- 1/4 teaspoon apple cider vinegar
- 1/2 teaspoon baking powder
- 1/4 cup water
- filling of your choice
- 3/4 teaspoon vegetable oil divided, for cooking the omelettes
- In a large bowl combine the chickpea flour, nutritional yeast, salt and all of the spices. Do not add the baking powder yet.
- Pour in the water, apple cider vinegar and oil if using into the dry ingredients. Use a whisk to mix and combine until there are no lumps. The batter will be a bit thick, don’t worry.
- Set the bowl aside for 10 minutes. For best results you need to let the chickpea flour rehydrate as best as possible. You can make or reheat your fillings at this time.
- After 10 minutes mix in the baking powder and a little bit more water. The batter will be thinner now.
- Heat a medium-small pan over medium heat. Once hot drizzle in a little bit of oil or a small knob of vegan butter. Swirl the oil or melted butter around the pan making sure to coat the edges.
- Give the batter a quick mix. Measure out a 1/2 cup of the batter and pour it into the pan. Quickly swirl the pan around to create the round shape going all the way to the edges.
- Cook the omelette for 7 minutes or until the surface looks dry and you see the edges pull away from the side of the pan.
- Carefully flip over and cook for another 2-3 minutes or until you see the slightly crisp edges.
- You can add the filling right in the pan then flip the omelette in half. Or place the cooked omelette on your serving plate, add the filling, flip in half and serve. Repeat until you’ve used all of the remaining batter.
- Chickpea flour is also known as gram or besan flour.
- Nutritional yeast adds a cheesy flavor and for extra protein and nutrition.
- The Black salt is also called kala namak and is what will help give this vegan omelette that “eggy” flavor.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…