Vegan Omelette



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Vegan Omelette


  • • ¼ cup (ca ½ dl) – chickpea flour
  • • ½ cup (1 dl)– plant-based cream
  • • 3 Tbsps (45 ml) – aquafaba (chickpea brine)
  • • 2 Tbsp (30 ml) – chickpeas, mashed
  • • 1 Tbsp (15 ml) – nutritional yeast
  • • 1 tsp (5 ml) – kala namak (black salt)
  • • 1 tsp (5 ml) – turmeric
  • • ½ tsp – baking powder
  • • ½ tsp – Xanthan gum
  • • Optional: Finely chopped onion, peppers, grated vegan cheese… The mixture should be quite thick but add a little water if you
  • want/need too.


  1. Add all the wet ingredients to a bowl and whisk with a handmixer.
  2. Add the dry ingredients and whisk again.
  3. Oil a non-stick frying pan or flat cast iron pan and pre-heat on
  4. medium high (I find that getting the pan quite hot BEFORE adding the
  5. omelet mix reduces the chance of it sticking.) 4. Pour and spread the mix (it will be quite thick) so that it covers
  6. the entire frying pan, and cook for about 5 minutes.
  7. Carefully flip the omelet and cook for another 5 minutes.
  8. Serves 2. Or 1 hungry person!




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