One of the things I look most forward to on weekend mornings is breakfast! Especially Vegan “Eggless” Chickpea Omelettes! There is nothing like starting out the weekend with a healthy and delicious breakfast.
Who’s ready for the weekend AND breakfast??!
Discovering Chickpea Flour (or Garbanzo bean Flour) has been the best thing that has ever happened to me in the kitchen! You can make scrambled “eggs” using Chickpea Flour, but I have found that omelettes turn out way better and taste amazing!!
Every weekend the veggies I top my omelettes with changes. This is a great way to use up any vegetables in the refrigerator that are about to go bad. I also like make up some extra omelettes to take to work for breakfast during the week. Trust me, when your co-workers see you heat this up and you tell them it’s vegan, they NEVER believe you! LOL! Most people are still convinced I eat nothing but salad 24/7.
What is Chickpea Flour you ask?
If you have never heard of Chickpea Flour -> many recipes call for some type of wheat-based flour, whether whole-wheat or all-purpose flour, but you can successfully replace wheat flour with chickpea flour (you can learn more about Chickpea Flour from my Sweet Potato Pizza Crust Post). It adds a nutty taste and a boost of protein, and it works well in any dish. From baked goods to soups and “egg” dishes (like an omelette!) you are packing in that protein. Chickpea flour also makes a great alternative if you’re following a wheat-free or gluten-free diet. Chickpea flour is one of the most nutrient-packed gluten-free flours available. It’s made by grinding raw chickpeas, it’s full of healthy protein, fiber, vitamins, and more. I seriously use Chickpea Flour in most all of my recipes as a replacement for regular flour.
Now to make that perfect Vegan Chickpea Omelette!
Vegan Breakfast - Eggless Chickpea OmelettePrint Recipe
- 1 cup Chickpea Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Turmeric
- 1 tbsp Nutritional Yeast Flakes
- 1/4 tsp Pepper
- 1 cup Water
- 1/2 cup Red Onion, sliced
- 2 cups Asparagus, cut in bite size pieces
- 1 cup Mushrooms, sliced
- 1 Jalapeno, diced
- 1 Poblano Pepper, diced
- Soy Chorizo (optional)
- Vegan Pepper Jack Cheese (optional)
- Cilantro (optional)
Prepare the simple batter by combining chickpea flour, baking powder, salt, garlic powder, Italian seasoning, turmeric, nutritional yeast flakes and, pepper in mixing bowl.
Whisk in 1 cup of water and stir until no clumps remain. Let batter sit while you prepare the veggies.
In a large pan on medium-high heat, add red onion, garlic (as much or little as you like), asparagus, mushrooms, jalapeño and poblano.
Sautee veggies until they are fully cooked and remove from heat.
Using a small frying pan, heat over medium-high heat. You want the pan nice and hot before adding batter. You should hear the cooking spray start to sizzle.
Pour in about 1/4 cup of batter, swirling the pan to even out into a nice circle shape.
Cook for about 3-5 minutes on this side, You want it to be slightly soft in the middle.
If using vegan shredded cheese, lightly sprinkle on.
Add a little soy chorizo and a few of the stature veggies, but not too much so the omelette folds over easily.
Carefully fold the omelette in half letting it cook for another minute.
Remove from pan and place onto a plate.
Top with more sautéed veggies and cilantro.
Finish by topping with Salsa or Salsa Verde for more kick!
Once you have the base of the omelette down, the sky is the limit!
Maybe Mediterranean? Artichoke, sun dried tomatoes and zucchini for the veggies! What about Buffalo style? Sautéed carrots, onion, vegan chicken strips and drizzles with buffalo sauce! The possibilities are endless I promise you! Just don’t forget to add a side of fried potatoes!
Have a great weekend!