VI Owner, Foodie, Blogger & Planet Enthusiast
23.6g per portion (2)
Breakfast, Lunch, Kids
So, I needed alternatives!
And this is how I discovered vegan omelettes. A low calorie, high protein meal which really fills you up until your next meal.
You can use purchase chickpea/gram flour, however, I found it to be quite expensive compared to a large bag of dried chickpeas. Instead, I grind dried chickpeas in my coffee grinder – with fingers in my ears because it is sooo loud! But 15 seconds later and you have enough flour for one portion.
I have also made a breakfast version by adding a ripe banana into the mixture. This changes the texture, so that it is fluffier, but does change the taste, so if you love bananas or eating this for brunch then you might want to try this version out!
After combining everything together, I heated a small frying pan to a medium heat. Spraying some oil in the pan, I added a quarter of the omelette mixture. The first side I cooked for 5-6 minutes, flipping carefully and cooking the other side for another couple of minutes.
My vegetables were cooked just right. The mushrooms were cooked through and the asparagus still retained a slight bite to them – which is just how I like them. Before taking your omelette out of the pan, do make sure yours are cooked.
Serve your omelettes on their own or with a side salad.
You might find two omelettes a lot to get through, but fear not, they keep well in the fridge for a couple of days and can be eaten cold.
- 1 1/2 cups Gram flour 180g. If you have a high speed food processor, you can make this yourself from dried chickpeas)
- 1 1/2 cups Tap water 360ml
- 1/2 tsp Baking powder
- 2 tsp Apple cider vinegar
- 1 tbsp Nutritional yeast
- 1/4 tsp Black (Kala Namak) salt
- 1/8 tsp Ground black pepper
- 1/2 cup Mushrooms sliced
- 1/2 cup Asparagus chopped into 4cm pieces
- Olive oil spray
- In a medium bowl, mix the chickpea/gram flour with the baking powder, nutritional yeast and ¼ tsp black salt.
- Next, add the water and apple cider vinegar and whisk well with a small whisk or fork until you have a nice smooth paste.
- Add in 1 cup of your favourite vegetables and stir. N.b Make sure you vegetables are cut up small and thin so they cook easily.
- Heat a frying pan on medium and spray lightly with oil. N.b. Either use a small pan and cook one omelette at a time, or a large one to get two in at the same time.
- Once the pan is heated, add ¼ of the mixture for each omelette to the pan and allow to spread out.
- Cook for 5-6 minutes or until the edges have started to cook and the pancake is loose in the pan.
- Turn the omelette over and cook for another couple of minutes.
- Serve and eat immediately with your chosen salad!