Yummy Vegan Recipes by Vinna Best

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)
  • Water

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


  1. Preheat: turn on the oven and set the temperature to 190 C.
  2. 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.
  3. Add turmeric for colour.
  4. Add black salt (kala namak) for that eggy flavour. It offers a unique flavour that enhances this dish.
  5. Add garlic powder for flavour. Garlic is low in calories and rich in nutrients, including vitamin B6, vitamin C and manganese.
  6. Add onion powder for flavour. 
  7. Add black pepper for flavour.
  8. Add water and hand mix or use a blender to combine all the ingredients into a lovely textured batter-like mix.
  9. Prepare vegetables: chop onions, mushrooms, tomatoes and spring onions.
  10. To add flavour, lightly season the mushroom with jerk seasoning.
  11. Add your favourite herb to season the mushrooms. Thyme is my herb of choice.
  12. Lightly add oil to the mushrooms, mix and marinate for 5 minutes.
  13. 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.
  14. 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.
  15. Add the food toppings on one side of the omelette. The toppings are mushrooms, onions, spring onions and tomatoes. 
  16. 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.
  17. Enjoy


  • 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.
Shopping Basket