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Vegan chickpea omelette on a white plate with sliced tomatoes and cashew cream drizzled on top.
Vegan Recipes

Unbelievable Vegan Chickpea Flour Omelette

This egg free vegan omelette is made with chickpea flour! It’s a vegan breakfast recipe that is fat free, cholesterol free, and gluten free. This faux omelette is fluffy, and the texture perfectly replicates eggs! Thanks to a little Black Salt (Kala Namak) and some seasonings this vegan chickpea omelette will win over omnivores!

Is Chickpea Flour Healthy?

Chickpea flour is a great addition to a healthy plant based diet! It contains a ton of fiber and micronutrients. It also contains quite a bit more protein than a traditional whole wheat flour.

Looking to make the switch to healthy plant-based eating?

Zero to Vegan gives you all of the tools you need to make eating vegan effortless.

My program will walk you through:

*  Exactly what foods you should and shouldn’t be eating for the healthiest results

*  How to plan your meals around a new protein, instead of meat

*  How to make sure you’re eating the right amount of food

*  How to properly plan a balanced vegan diet to make sure you’re getting the proper nutrition

With the added 3-day meal plan and recipe guide, you’ll be eating delicious plant-based food and improving your health in no time!

Is a Chickpea Omelette Healthier than an Egg Omelette?

Thanks to special interest groups funding egg studies that explore the effects of eggs on our diets, there is a plethora of conflicting information about the health benefits of eggs.

I took my information from the World Health Organization’s article, where they talk about Recommendations for Preventing Cardiovascular Disease.

In this article they state,

” Cholesterol in the blood and tissues is derived from two sources: diet and endogenous synthesis. Dairy fat and meat are major dietary sources. Egg yolk is particularly rich in cholesterol but unlike dairy products and meat does not provide saturated fatty acids.”

So, it sounds like eggs might be a better option for health than their meaty counterparts, however the article continues to state,

” There is no requirement for dietary cholesterol and it is advisable to keep the intake as low as possible (2). If intake of dairy fat and meat are controlled, there is no need to severely restrict egg yolk intake, although some limitation remains prudent.

I take this to mean that since there are no requirements to ingest cholesterol, it’s best to stay away from it entirely.

Vegan chickpea omelette on a white plate with sliced tomatoes and cashew cream drizzled on top.

Are Egg Whites Better Than Egg Yolk

From a health standpoint only, I would say the answer to that question is yes. Egg whites do not contain the amounts of saturated fat and cholesterol found in the egg yolk.

Why Vegan’s Don’t Eat Eggs

My issue with eating eggs comes from an ethical point of view.

Today, most people source their eggs from the supermarket. These eggs come from an industry where baby male chicks are seen as a waste product. They are destroyed once they hatch. It’s not pretty.

In addition to how the male baby chicks are treated, the female chicks are then subjected to confined living spaces (even the free range ones). They are genetically modified to produce way more eggs than what is natural and they end up living a significantly shorter life.

It is not an industry I want to support.

You can watch my video on why vegans don’t eat eggs for more information.

Ingredients for an Egg Free Omelette

To create this healthy, cholesterol free omelette you will need:

  • Chickpea Flour. I used Bob’s Red Mill
  • Black Salt/Kala Namak. Find it here.
  • Garlic
  • Turmeric
  • Onion Powder
  • Water
  • Baking Soda
  • Nutritional Yeast. Find it here.
  • Sauteed veggies of your choice. I used mushrooms, red pepper, zucchini and onion.
  • Veggie Ham **optional
  • Cashew Cream or Vegan Cheese **optional
Vegan chickpea omelette on a white plate with sliced tomatoes and cashew cream drizzled on top.

Where Do You Find Chickpea Flour?

I purchased my chickpea flour in store. I bought the Bob’s Red Mill Brand. You can purchase this online if you don’t live near a well stocked grocery store.

More Vegan Breakfast Ideas

  1. Vegan Eggs Benedict-A Hollandaise Sauce to Blow Your Mind
  2. Basic Vegan Tofu Scramble
  3. Easy Basic Vegan Bread Machine Recipe
  4. Vegan Banana Nut Muffins
  5. Fluffy Whole Wheat Vegan Pancakes Without Banana
  6. Easy Vegan Breakfast Ideas

What to Add to a Chickpea Omelette

In the list of ingredients I just gave you there is some room for creativity.

I went ahead and used sauteed mushrooms, red pepper, onion and zucchini. Some other veggies that would be delicious are:

  • asparagus
  • spinach
  • broccoli
  • cauliflower
  • fresh tomatoes
  • fresh green beans

I want you to experiment and add in whatever veggies you have on hand!

You will also see that I included some cashew cream, vegan cheese and vegan ham in my omelette.

These ingredients are completely optional, but they do offer a more authentic omelette experience!

Click here for a quick, easy, whole foods vegan cashew sour cream recipe.

Vegan chickpea omelette on a white plate with sliced tomatoes and cashew cream drizzled on top.

Topping Suggestions for a Chickpea Omelette

Some more suggestions for flavors and sauces to go with your vegan egg omelette:

How to Cook A Chickpea Flour Omelette

This chickpea omelette is very easy to work with.

  1. In a medium bowl mix together the chickpea flour, nutritional yeast, black salt, baking soda and all the other spices.
  2. Pour in the water and whisk until the chickpea batter is smooth.
  3. Allow the mixture to sit for 1-2 minutes before pouring into the pan.
  4. Be sure to saute the veggies you will be using before hand. The chickpea batter doesn’t take long to cook and its always nice when the veggies are tender.
Vegan chickpea omelette on a white plate with sliced tomatoes and cashew cream drizzled on top.
5 from 5 votes
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Unbelievable Chickpea Flour Vegan Omelette

This chickpea flour vegan omelette tastes just like the real thing-thanks to a little black salt! Fluffy, full of protein and fiber, this egg free faux omelette is a healthy, hearty start to your day!

Course Breakfast
Cuisine American
Keyword Chickpea Flour Omelette
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Calories 435 kcal
Author Megan Kerry

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 tsp black salt (kala namak)
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp baking soda
  • 1 tbsp nutritional yeast
  • 1 cup mushrooms sauteed
  • 1 cup peppers sauteed
  • 1/2 cup onion sauteed
  • Vegan Butter or oil for the pan

optional

  • 1/2 cup vegan cheese divided
  • 6 slices veggie ham
  • 2 tbsp cashew sour cream

Instructions

  1. Combine the chickpea flour, spices, baking soda and water in a medium bowl. Whisk until smooth.

  2. In a large pan, or a large flat top grill, water saute your vegetables of choice.

  3. Remove the sauteed vegetables from the pan.

  4. Use a small amount of vegan butter or oil to coat the pan to prevent the chickpea omelette from sticking.

  5. Add half of the chickpea batter to the pan. Spread with a spoon until it is close to 1/4 inch thick. This will allow for even cooking.

  6. Add half of the sauteed veggies to the cooking omelette.

  7. Add half of the vegan cheese and half of the veggie ham if using.

  8. Cook for 2-4 minutes, until you begin to see small bubbles forming in the middle of the chickpea batter.

  9. Using a large spatula, flip half of the omelette over on itself (as shown on the video), to cover the vegetables.

  10. ***Variation: Leave the omelette open faced and flip as you would a large pancake.

  11. Cook for an additional 2-4 minutes, until the inside of the omelette has set.

Recipe Notes

***Nutritional information is an estimate. Optional add ins and toppings were not included.

This Chickpea Flour Omelette makes enough batter for 2, “3 egg” omelettes.

To avoid using vegan butter, use a very good non-stick pan like T-Fal. I usually use a misting bottle and mist olive oil then wipe with a paper towel to remove any oil that’s not needed.

READ THIS NEXT: Basic Vegan Tofu Scramble

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Until next time,

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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