For years I have been making my vegan omelettes with just chickpea flour (besan) or later, red lentil flour, which is less bitter than the chickpea flour. Here are some recipes for those very simple, tasty, filling omelettes:
A lighter, Chickpea-Corn Omelette with Herbs and Garlic
I had long-admired the popular tofu version of vegan omelettes but the recipe contains ingredients I couldn’t get here in Israel, namely: silken tofu, vital wheat gluten, and egg replacer. But it’s 2016 and all things have become available here in the land of plant milk and bee-free honey!
Now, truth be told, compared to the fool-proof bean flour omelettes above, this one is fiddly. It’s delicate and you can’t just heave it up and flip it over. Either don’t flip it at all, as in the original recipe, or you use the slide-onto-a-plate-cover-plate-with-pan-and-flip method. It also took me a few tries to get it not to stick to the pan. But despite the care it takes to make this, the results are definitely worth it! It is light and fluffy and the most convincing egg-like vegan omelette I have ever had.
- 8 mushrooms, sliced
- 1 Onion, sliced
- 1 Red Bell Pepper, sliced
- 1 cup fresh spinach
- 1 box Silken Tofu (Mori-Nu, the shelf-stable tofu in the carton)
- 2 Tbsp Soy Milk
- 2 Tbsp Nutritional Yeast
- 2 Tbsp cornstarch or powdered egg replacer
- 2 tsp soy sauce
- 1 Tbsp Vital Wheat Gluten (get at health food store or baking supply store)
- ¼ tsp Onion Powder
- ¼ tsp Turmeric
- Spray a non-stick skillet with a little oil spray.
- Saute mushrooms and onion over high heat for 5-7 minutes or until mushroom liquid is mostly gone.
- Remove to a bowl and return skillet to the heat.
- Toss in bell pepper strips in the skillet for 3 minutes until they begin to brown slightly.
- Remove from heat and set aside.
- Blend together all ingredients in a blender or food processor until smooth.
- Heat and spray a large nonstick skillet with cooking spray and pour half the batter (a little less than 1 cup) into the center.
- Spread out batter thinly over the bottom of the pan with a spoon.
- Turn the heat to medium, cover and cook for 6-8 minutes.
- Place half the cooked mushrooms, onions, pepper strips and spinach in a line down the center of the omelet.
- Use a spatula (and help with your fingers if you need to) to flip both sides over the veggies, cover and cook an additional 2 minutes.
- Remove from heat and gently shake the skillet to loosen the omelet.
- Carefully slide omelet onto a plate.
- Repeat with remaining batter and filling.