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Vegan and Fabulous!

Spinach-Mushroom Chickpea Flour Vegan Omelet

February 22, 2016 By Dianne

Spinach-Mushroom Vegan OmeletOne of my favorite meals in my prevegan days was a simple omelet with mushrooms and cheddar cheese. When I went vegan 14 years ago, I figured I’d never eat one again, not realizing that vegan chefs and bloggers would soon create delicious vegan versions of just about everything. My first vegan omelet was made with chickpea flour, and the recipe came from High Protein Vegan by Hilda Jorgensen just a few years ago. It wasn’t exactly like the eggy omelets I remembered, but it was still delicious. Since then, I’ve played with the recipe and made it my own, and I’m back to enjoying omelets on a regular basis.

Feel free to play with the fillings and use whatever strikes your fancy. You’ll have some cheese sauce leftover, but it tastes great on just about anything, so go ahead drizzle it on tacos, salads, and anything that needs a little extra something-something.

 

Spinach-Mushroom Vegan OmeletSpinach-Mushroom Vegan Omelet

Ingredients

For the Omelet

  • 1 cup chickpea flour
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon. garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kala namak (black salt)
  • 1/4 teaspoon sea salt
  • 1 cup water
  • 1 – 2 teaspoons olive oil

For the Filling

  • 1 teaspoon olive oil
  • 1/4 cup onion, diced
  • 2 cups mushrooms, sliced
  • Pinch of sea salt
  • 5 ounces baby spinach, coarsely chopped

For the Cheese Sauce

  • 1/2 cup raw cashews, soaked for two hours and drained
  • 1/2 of a medium tomato, chopped
  • 2 teaspoons raw sesame seeds
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoons lemon juice
  • 2 tablespoons water

For Serving

  • 1/4 cup diced tomatoes, optional
  • 1/4 cup chopped flat leaf parsley, optional
  • 1/4 cup thinly sliced scallions, optional

Spinach-Mushroom Vegan OmeletPreparation

  1. Whisk all of the omelet ingredients except the oil together in a medium bowl. Let sit for 10 minutes, while you prepare the filling.
  2. To make the filling, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about five minutes, until the onions begin to brown.
  3. Add the mushrooms to the pan along with a pinch of salt. Stir frequently and allow them to brown.
  4. Once the mushrooms have browned, add the spinach and stir quickly to allow to wilt.
  5. Cover the veggies to keep them warm while you cook the omelets.
  6. Brush 1/2 to 1 teaspoon of olive oil onto a large skillet. Heat over medium-high heat and pour in half of the chickpea batter. Cook for undisturbed for about 5 minutes, until the edges start to brown and the center bubbles slightly. Gently flip over and cook for another two minutes or so. Remove from the pan and cook the other half of the batter the same way.
  7. While the chickpea omelets are cooking, mix all of the cheese sauce ingredients together in a blender or food processer. Add more water if necessary, to achieve a saucy-like consistency.
  8. To serve, top half of one of the chickpea pancakes with half of the veggie mixture. Fold the pancake over and drizzle with the cheese sauce. Top with chopped tomatoes, parsley, and scallions. Prepare the other omelet the same way. Enjoy!

Serves two

 

Reprinted with permission from Dianne’s Vegan Kitchen.

 

 

Related

Filed Under: Recipe Tagged With: chickpea, chickpea flour, Dianne Wenz, Dianne's Vegan Kitchen, featured, gluten free, gluten-free recipe, omelet, plant-based diet, plant-based recipe, vegan breakfast, vegan brunch, vegan food, vegan omelet, vegan pudla, vegan recipe

About Dianne

Dianne Wenz is the Editor-In-Chief for Chic Vegan. She is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizers guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. In addition to food and nutrition, Dianne loves crafts and cats. To learn more, visit Dianne’s website and blog at Dianne's Vegan Kitchen

Reader Interactions

Comments

  1. Amy Katz says

    February 24, 2016 at 12:45 am

    I’m definitely going to try this recipe. I bet that cheese sauce would be great on a baked potato.

  2. Dianne says

    February 24, 2016 at 9:22 am

    I hope you enjoy it!

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