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How To Make Vegan Eggless Omelette
Eggless Omelette That’s So Good You Won’t Notice It’s Vegan!
Imagine a silky, fluffy omelette served with a generous heap of veggies and a glass of freshly squeezed orange juice. Each bite is so fulfilling and seems to be the only right way to start your day. There is something about having eggs or omelette for breakfast, but if you are on a vegan diet, you’re out of luck.
I have you covered, though! I’m quite interested in experimenting with various egg replacements in my recipes, and the one I’m sharing today is Eggless Omelette for all the vegan souls out there.
What Makes Eggless Omelette Taste Like Eggs?
If I’d need to choose the key ingredients in this recipe, first will be tofu and next is black salt. Tofu is just perfect for this type of recipe because it helps create that pancake-like batter that we need for this omelette. A lot of my friends fell in love with tofu when they switched to a plant-based diet, and it’s quite a versatile ingredient because it has a pretty mild taste and will soak up the flavours you add to it. I used tofu when I was creating my recipe for Vegetarian Spaghetti Bolognese and it was an absolute hit!
Let’s get back to the other star in the Eggless Omelette recipe – which is black salt. This one is quite interesting and I use it only on special occasions like this one. Lol! Jokes aside, it’s indeed a type of salt that you will use only with certain types of recipes because it has a very potent smell. I don’t know if it’s only me, but for me, salt brings about the smell of sea. Black salt, however, smells like eggs! It’s very rich in sulfur, which gives the salt its peculiar smell, but that is exactly why black salt is great for this recipe.
Besides these two ingredients, I also used turmeric for the bright yellow colour, some savoury yeast and shallots for flavour, and plant milk to bind everything together. The full recipe is right below!
Eggless Omelette Recipe!
Ingredients
For the Omelette:
- 300 grams Soft or Silken Tofu
- 1 Shallot, peeled
- 1 Garlic Clove, peeled
- 1 Tbsp Savoury Yeast
- ⅓ cup Plant Milk
- ½ cup Rice Flour
- ½ tsp Turmeric Powder
- A pinch of Black Salt
- Salt and Black Pepper, to taste
- Coconut Oil, for frying
- 1 tsp #FAITH
For the Filling:
- A handful of Mushrooms, roughly chopped
- A bunch of Spinach, roughly chopped
- 1 Garlic Clove, peeled
- Salt and Black Pepper, to taste
For Serving:
- Fresh Lettuce
- Cherry Tomatoes, halved
- Cynthia’s Balsamic Glaze
- Cynthia’s Coriander Pesto
~METHOD~
To prepare the omelette:
- Add the ingredients to a food processor or blender, pulse to combine and set aside.
- Heat some oil on medium-high, pour in the omelette mixture and fry until cooked through and small bubbles come up.
To prepare the filling:
- Add the mushrooms to a grill pan without any oil and grill until they are half-cooked.
- Heat some water in a separate pan, add the spinach and garlic and season with salt and pepper.
- When the mushrooms are half-cooked, add them to the pan with the spinach and cook for one more minute.
To serve:
- Fill your omelette with fresh lettuce, spinach, and mushrooms.
- Drizzle with balsamic glaze and serve with a dollop of pesto.
***
Serves: 2
Prep time: 1 min
Cooking time: 10 mins
Freezer-friendly: No
C, RSF, GF, NF, DF, VEG, V
Hope you will find this Eggless Omelette a great replacement for your regular omelette, and if you are looking for more vegan and gluten-free recipes that are bursting with plant power, join my Gluten At Home online cooking classes and let’s share the joy of cooking together.
Feel free to connect with me on my YouTube channel; I’m eager to talk to you!
With love from my kitchen to yours,
Chef Cynthia Louise xx