Asian Inspired Vegan Omelet Recipe

Here’s another eggless omelette using chickpea flour. This one contains black salt, which gives the chickpea batter a very realistic “eggy” smell and flavour — that’s because of the sulphur it contains. The omelette is filled with stir-fried veg and is flavoured with soy sauce, giving this breakfast an authentic Asian twist.

Serves: 1

Ingredients

For the Omelette Batter:

• 1/2 cup chickpea flour
• 1 tablespoon ground flaxseed
• 1/4 teaspoon baking powder
• 1/4 teaspoon black salt (kala namak)
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 tablespoon sesame oil

For the Filling:

• 1 teaspoon sesame oil
• 1/2 onion, sliced into strips
• 1/2 red bell pepper, sliced into strips
• 1/2 cup small broccoli florets
• 1/2 cup shredded cabbage
• 1 small carrot, cut into strips
• 1 garlic clove, very finely chopped
• 1 tablespoon soy sauce

Preparation

1. Prepare the omelette batter: In a small bowl, combine chickpea flour, ground flaxseed, baking powder, black salt, and black pepper. Add water gradually, mixing well to form a batter with the consistency of pancake batter. Allow the batter to stand for 10 minutes to ensure optimal texture.

2. Stir-fry the vegetables: Heat sesame oil in a pan and stir-fry onions, red bell pepper, broccoli, cabbage, carrot, and finely chopped garlic until they become tender. Flavor the vegetables with soy sauce, creating an authentic Asian twist.

3. Cook the omelette: Clean the pan and heat the remaining sesame oil. Pour in the prepared chickpea flour batter, cooking until it starts to bubble. Once the edges are cooked, top the omelette with the stir-fried vegetables.

4. Gently fold the omelette in half, ensuring a perfect blend of flavors.