Vegan Omelette

Let’s all take a minute to let that sink in. Modern vegan food never ceases to amaze us. The winning ingredient in this recipe is chickpea four.

Ingredients

-1 omelettes+

Metric

Method

1. 1

   Put a splash of oil into a frying pan on a medium heat. Add the mushrooms and fry for 15 minutes or until golden brown, stirring occasionally.

   
2. 2

   Add the garlic and fry for a minute, stirring occasionally.

   
3. 3

   Add the tomatoes to the pan along with the spinach and season with salt and pepper. Fry for 5 minutes, stirring occasionally. When the veggies are ready, transfer them to a tray and leave to one side while you carry out the next few steps.

   
4. 4

   Combine the chickpea flour, nutritional yeast, turmeric, paprika, oregano, onion powder, baking powder, plant-based milk and apple cider vinegar in a large mixing bowl. Whisk the ingredients together until the mixture is completely smooth.

   
5. 5

   Wipe out the pan you used earlier, add a splash of oil and place on a low-medium heat. When the oil is hot, pour in half the mixture and move the pan around to form a circle until the omelette is approx. 18cm (7”) in diameter. Cover with a lid and steam-fry for 5 minutes. Add half the cooked veggies from earlier to one side of the omelette and carefully fold the remaining side on top. If it feels like the omelette is about to break, leave it to fry for another minute then try again.

   
6. 6

   Remove the omelette from the pan and repeat step 5 for the remaining omelette mixture. 

   
7. 7

   To serve, sprinkle the omelettes with chopped parsley.