Chickpea Omelette

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Chickpea Omelette

Chickpea Omelette

  • Author: This recipe was first published on Tom Sivan’s “Modular Vegan Cooking Blog”

Description

Our recipe for a basic chickpea omelette, which has become a hit among vegans and is often served for breakfast in cafes. You may want to try making the omelette with lentil flour instead, as some people don’t like the taste of chickpea flour and find lentil flour much tastier. You can find chickpea and lentil flour in health food stores and Indian/South Asian food stores.

A chickpea omelette is a great source of protein and iron, and while an egg omelette contains cholesterol, this vegan omelette does not. In fact, the nutritional fiber in chickpea flour may help lower blood cholesterol levels and also help us to stay feeling full. We can tell you from experience that one chickpea omelette for breakfast will keep you satisfied for a good few hours!


Scale

Ingredients

  • ½ cup chickpea flour, or lentil flour
  • 2 tablespoons of nutritional yeast (optional, but recommended!)
  • ½ cup of water
  • Medium-sized onion, finely chopped
  • Salt, black pepper and other spices to taste
  • Olive oil, or other oil for frying

Instructions

  1. Sauté the onion in a little oil.
  2. Meanwhile, put the chickpea flour in a bowl and mix briefly with a fork to get rid of any lumps.
  3. Add your seasoning and the nutritional yeast and mix.
  4. Add water and stir with a fork until you get a smooth batter.
  5. Add the onion to the bowl and stir.
  6. Heat some oil in a flat-bottomed pan or skillet and pour in some batter to make a thin layer, slightly thicker than a pancake.
  7. Cover immediately and turn down the heat.
  8. When the omelette begins to dry out on the top, turn it over using a spatula and cook on the other side.

Notes

  • For a scramble: stir as soon as the mixture is in the pan, until little scrambled chunks form. Of course, scrambled tofu is also an option and comes out delicious every time!
  • For a herb omelette: Add chopped herbs to the omelette batter – parsley, dill, basil or any other herbs you like (you will also need to add a little more water).
  • For a mushroom omelette: First, sauté the onion with some mushrooms (champignon, portobello, shiitake, or whichever mushrooms you like), then stir these into the omelette batter and cook as above.
  • For a vegetable omelette: Grate onion, carrots and zucchini (courgette) – or any vegetables that don’t require a long time cooking – and stir these straight into the batter. Cook for slightly longer than usual.
  • For an omelette with a delicious twist: Add curry powder and coconut cream for an Indian-style omelette.
  • A great recipe for a tofu scramble.
  • Try our weekly plant based meal plan for more yummy ideas!

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

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