Vegan Omelet
(Makes about 3 Omelets) ~ Vegan, Gluten-Free, Dairy-Free and Egg-Free
Last week Seth and I had a discussion about IHOP and we talked about how we used to frequent the restaurant for breakfast (pre-vegan) and he mentioned their omelets. Then I said, ‘next week, I will make you an omelet!’ I’ve attempted the vegan omelet several times over the years and continue to try and perfect it. Since we both had the day off and better yet, it was my hunny’s birthday – I made Omelets yesterday! This recipe is very flavorful in my opinion and you can add any filling(s) you’d like. I had spinach, onions and garlic on hand so that was today’s filling. Don’t get discouraged in your attempts to make your vegan omelet, sometimes they break or it can get tricky to flip. Just be patient, stick with it and enjoy!
Ingredients:
1 lb Silken Tofu
2 Tbsp Chickpea Flour
¼ Tsp Turmeric
¼ Tsp Curry
2 Tbsp Nutritional Yeast
¼ Tsp Chili Powder
1 Tbsp Potato Starch
½ Tsp Salt
¼ Tsp Pepper
½ Tbsp Apple Cider Vinegar
Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.
Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.
-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.
-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).
-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!
Vegan Omelet
Credit: http://www.veganrescue.com
Ingredients:
1 lb Silken Tofu
2 Tbsp Chickpea Flour
¼ Tsp Turmeric
¼ Tsp Curry
2 Tbsp Nutritional Yeast
¼ Tsp Chili Powder
1 Tbsp Potato Starch
½ Tsp Salt
¼ Tsp Pepper
½ Tbsp Apple Cider Vinegar
Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.
Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.
-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.
-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).
-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!
Wishing Seth a very happy birthday! – I hope you enjoyed the cookie cake. ❤
❤ Birthday man and I Cake cutting ceremony.
Vegan Rescue 
Interesting! I would try that.
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Thank you! Let me know how you make out if you do. 🙂
I read about your wild mushrooms, I’d love to try that one day. I see wild mushrooms all the time, but I’m always nervous that I’ll pick ones that aren’t edible.
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It is imperative to be absolutely certain that a wild mushroom is edible. I have had an interest in wild edible foods for much of my life and include many wild edibles frequently in my diet, but the area of mushrooms is incredibly complicated. Of the numerous mushrooms that show up at our place I have only been able to positively identify four or five as being edible. It’s an area I would love to be an expert in but I am not.
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Nice! Will be a nice change from our usual tofu scrambles. 🙂
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Quite Interesting
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Great recipe – will have to try this out
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Never mind a vegan omelet being hard to flip, an egg one is hard too. I never wait long enough! This looks so good, I will have to try the Silken tofu version – Kat
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Looks delicious! While living in Italy we used chick pea flour to make a hearty pancake but never thought to thin it out into an omelet. We can’t wait to give this a try 🙂
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This looks awesome! Reminds me have you tried the new egg replacement by Follow Your Heart? It’s a total game changer!!
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Yummy, that sounds like it would make for an awesome omelet. I’ve had the “Vegg” before at a vegan restaurant once, I think I confirmed at least 3 times that it was vegan before diving in, lol, it really looked like a yolk. I’ll definitely have to try the Follow Your Heart brand.
Thank you so much! 🙂
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