Chickpea Vegan Omelette With Jerk Mushrooms Recipe by Vinna Best
Chickpea flour omelette is an egg-free omelette great for a protein vegan breakfast. The texture is chewy, soft, and by adding black salt, it gives it the egg flavour. Here is a how-to video of this quick and easy recipe.
Vegan Chickpea Omelette Ingredients
- 1 ½ cups of chickpea flour
- 1 teaspoon of ground turmeric
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of black salt (kala namak)
Vegan Omelette Fillings Ingredients
- Handful of mushrooms
- 1 tablespoon of jerk seasoning
- 1 teaspoon of thyme
- 1/2 of a red onion, chopped
- 2-3 sprigs of spring onions
- Handful of baby or plum tomatoes
- Cooking oil
- Dulse seaweed flakes (optional)
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 Minutes
- Preheat: turn on the oven and set the temperature to 190 C.
- Create an eggless and dairy-free omelette using chickpea flour. Add 1 ½ cups of chickpea flour to a container, and it is an excellent vegan substitute for eggs.
- Add turmeric for colour.
- Add black salt (kala namak) for that eggy flavour. It offers a unique flavour that enhances this dish.
- Add garlic powder for flavour. Garlic is low in calories and rich in nutrients, including vitamin B6, vitamin C and manganese.
- Add onion powder for flavour.
- Add black pepper for flavour.
- Add water and hand mix or use a blender to combine all the ingredients into a lovely textured batter-like mix.
- Prepare vegetables: chop onions, mushrooms, tomatoes and spring onions.
- To add flavour, lightly season the mushroom with jerk seasoning.
- Add your favourite herb to season the mushrooms. Thyme is my herb of choice.
- Lightly add oil to the mushrooms, mix and marinate for 5 minutes.
- In a nonstick skillet, heat oil over medium-high heat, then sauté seasoned mushrooms until mushrooms are brown. Remove mushrooms from skillet. And using a paper towel, wipe away any leftover food in the skillet.
- To the still-warm skillet over medium heat, add oil to the skillet. Once the oil is heated, pour in the omelette mixture. Cook for 2-3 minutes.
- Add the food toppings on one side of the omelette. The toppings are mushrooms, onions, spring onions and tomatoes.
- Then using a spatula, gently flip the other side of the omelette over to cover the fillings. Add the skillet to the oven for up to 3-5 minutes.
- Optional: You can eat this vegan omelette by itself or why not add black rice and a cooked green pepper.
- Optional: Sprinkle dulse seaweed flakes on top of the omelette. It tastes like bacon! Plus, it’s rich in iodine, an essential nutrient needed for optimal health.