There are a lot of vegan omelette recipes out there. And that’s great, isn’t it? Going vegan and having MORE options.
So I’m not apologizing for showing you yet another option for your brunch, breakfast, picnic, lunch or dinner. Let’s just talk about the advantages of this omelette recipe.
These vegan omelette have a great texture, you can roll them, add a lot of toppings, make them small or really thin. They hold. Second biggest advantage is the taste, they do taste very good even if just with a pinch of salt. Lastly, the ingredients. Only a few, staple and wholesome ingredients. Win win win!!!
- Chickpeas: raw white (the most common ones) just soaked in water. It won’t work the same if they’re cooked or if you use the black variety. My go-to post for legume soaking, in case you need, from WholeLifestyleNutrition.
- Oats: you can use oat flour here but the texture will be slightly different.
- Turmeric: it gives mainly a more vibrant color but I do find that it makes more of a difference in the taste when I use the Kala Namak too.
- Herbs: oregano, thyme and sage are great dried. Parsley, spring onions ans coriander, fresh. Anything really.
- Salt: it does take at least a pinch, I use even when adding Kala Namak. But it is much to taste.
- Kala Namak(optional): if you like the taste try to mix with regular salt first. Or adding salt to the mix and just sprinkle a bit of Kala Namak on top.
How to Make Vegan Omelette
Drain the water from the soaked (at least 8 hours) chickpeas and place a cup of the grain in the blender.
Add the water, the oats, turmeric and salt. Blend until homogeneous.
Transfer to another container, add the seasonings and mix well.
Place a skillet on low heat. Place the amount of mix divided in 2, 3 or 4, depending if you want pancakes to roll or thicker with toppings. (more info just bellow)
If you put a thick amount, use a lid on the skillet to cook faster.
Check the edges and make sure nothing is sticking before turning.
Ways to Enjoy Your Vegan Pancakes
Dividing in 2 (first pictures above), adding topping and covering, without turning them. This way is delicious with the traditional tomatoes, basil and onions. Here I’ve added some jalapenos too.
Another idea is to just fold in half. This is the quickest and easiest way to enjoy. You can leave cooking while you just grab whatever you have in the fridge and top half your omelette. Fast and healthy vegan snack or lunch. Will make 3 pancakes.
And also you can divide it in 4 parts and enjoy them crepe style. They have a very good texture to roll and even take after to the oven. But that’s another recipe…
Big fan of chickpeas too?
Hope you try and enjoy.
Vegan Omelette – Chickpeas Recipe – Healthy – Super Easy – No FlourCourse: Dinner, Lunch, Sides and Basics, SnackDifficulty: Easy
These vegan omelette have a great texture, they do taste very good even if just with a pinch of salt and only take a few, staple and wholesome ingredients.
Chickpeas, 1 cup already soaked overnight
Oats, 2 tablespoons rolled
Turmeric, in powder
Herbs, oregano, thyme, sage, parsley, spring onions to taste
Salt, to taste (I use 1 1/2 teaspoon in the mix)
Kala Namak(optional), to taste, instead or mixed with salt ( I sprinkle over when cooking)
- Drain the water from the already soaked chickpeas and place a cup in the blender.
- Add the water, the oats, turmeric and salt(attention of the amount if using Kala Namak too). Beat until homogeneous, very homogeneous!
- Transfer the mix to another container, add the seasonings and chosen herbs and mix well.
- Place a non-sticking skillet over low heat. Pour the amount of dough into the pan and fry. If you want them like pancakes divide the dough in 3-4. Check the edges, unstuck them if necessary and when the omelette is all loose gently turn it for another minute.
- If you want a thicker open omelette divide in 2. Put the dough on the skillet, add your toppings and use a lid to cook faster, no need to turn. In any case Be patient!!! it takes longer than regular omelettes.
- Please check The Ingredients section for possible substitutions