Vegan Omelette Recipe
This Vegan Omelette Recipe is made using chickpea flour, and comes out with a texture that very closely mimics that of egg!
Equipment
- Large Nonstick Pan
- Large Spatula
- Whisk
Ingredients
- 1 tbsp olive oil
- ½ cup besan (chickpea flour)
- ½ cup water
- ¼ small onion diced
- ¼ cup spinach chopped
- ⅛ red bell peppers diced
- ⅛ block firm tofu crumbled
- pink salt, black pepper, kala namak as per taste
Instructions
- In a large bowl, whisk together the spices, water and besan until no clumps of besan remain. The mixture should be thinner than pancake batter, similar to making a regular omelette.
- Heat up a large skillet over medium heat on the stove, and add the oil.
- Once the stovetop is hot, pour the chickpea batter into the pan, making it circular like an omelette.
- Sprinkle over the diced veggies at this point, except for the tofu and spinach (which you can toss in any spices you like - ground coriander, roasted cumin, chaat masala, paprika, onion powder, garlic powder or just salt and papper). Allow one side to cook for a couple minutes.
- Use the spatula to lift up one edge to check whether it's cooked or not before flipping. Once it seems cooked, carefully flip the omelette.
- Allow it to cook for a couple minutes on the other side. You can now add in the spinach and tofu.
- Once the other side is halfway cooked, flip one half of the omelette over the other (like in the photos above) so it is a folded omelette with the spinach and tofu inside.
- Cook each side of the flipped omelette for a few more minutes until it is fully cooked on either side. The spinach and tofu should also have warmed up inside the omelette too.
- Remove from the skillet and serve it hot!