I have been asked over and over for the recipe for my eggless omelet. I love the puzzled look I get when I tell people that I make an eggless omelet! What in the world are you putting in this dish?
Since I don’t like dishes that are too complicated to make, these omelets are easy to prepare and keep in the fridge for up to a week. They are the thin kind. So prepare a batch, refrigerate it, and whenever you feel like it, make your omelet. I have never tried to freeze them because they don’t last that long in our home!
By the way, they are great for brunch, lunch, and dinner.
Another thing I love about this dish is that because it is made with chickpea flour (instead of the usual egg mixture), you do not need to eat bread with it. Truth be told, I feel like Oprah, I love bread! Hey, I am French! This omelet will leave you feeling satisfied and energized for many hours.
TIPS: If you made the batter ahead of time and refrigerated it, make sure to take it out 30mn before you need to make it otherwise the batter will be too thick and you will end up making pancakes! Not that pancakes are bad or anything, but you will miss the light texture of this lovely dish.
Another important thing I had to learn this the hard way, is to resist the urge to flip the omelet until it comes loose in the pan (this may take 1-3mn depending on the heat and the pan you are using), otherwise, it will break and you will have something that resembles more a scramble than an omelet! So be patient!
If you are making these for several people, make them ahead of time and keep them in the oven on low heat until it is time to serve them. Make an extra one, just in case, because, the chance of someone asking for seconds is almost guaranteed!
You can eat them plain or add a cup of fresh herbs or add a filling. You can use a mix of shredded vegetables, vegan meats, cheese, get creative and let me know how it turned out!
Bon appetit!
So without further ado, here is it:
Best Vegan Eggless Omelette
Prep time
Cook time
Total time
Author: Chef Sophie
Recipe type: Lunch
Serves: 12
Ingredients
- 2 cups of unbleached flour
- 2 cups of unbleached flour
- 1 cup of rice flour
- 1 cup of rice flour
- 2 tsp turmeric powder
- 2 tsp turmeric powder
- 1 tsp black salt
- 1 tsp black salt (kala Namak)
- 2 cups of coconut milk
- 2 cups of coconut milk
- ¼ cup water
- ¼ cup water
- Optional: 2 tbsp nutritional yeast
- Optional: 2 tbsp nutritional yeast
- ¼ cup shredded vegan cheese
Instructions
- Mix all the ingredients together.
- Mix all the ingredients together.
- For extra flavoring and protein, you can add vegan cheese and/or nutritional yeast
- For extra flavoring and protein, you can add vegan cheese and/or nutritional yeast
- If too thick, add a little water and make sure there are no lumps.
- If too thick, add a little water and make sure there are no lumps.
- Heat up a non-stick frying pan, drizzle a little oil.
- Heat up a non-stick frying pan, drizzle a little oil.
- Cook one laddle at a time over medium heat until it detaches itself naturally.
- Cook one ladle at a time over medium heat until it detaches itself naturally.
- When this happens, flip over for 1 minute.
- When this happens, flip over for 1 minute.
- Serve by adding your favorite fillings like fried onions, mushrooms, any vegetables you like.
- Serve by adding your favorite fillings like fried onions, mushrooms, any vegetables you like.
- It goes great with a salad!
Notes
What I love about this recipe is that because it is made of flour (instead of the usual egg mixture), you do not need to eat bread with it. You feel satisfied and energized for many hours just with this one dish and little salad on the side.
