This easy vegan egg omelette is going to blow you away. When I was developing the recipe, I couldn’t stop raving to my partner about how cool it was that I could make something that looked exactly like egg, felt super similar, and tasted incredible… that wasn’t egg.
One of the most common questions I get from clients who are transitioning to a plant-based diet or through my Instagram is what a good vegan replacement for eggs is. Typically, I suggest my easy vegan tofu scramble (which is absolutely delicious), but I’m so excited to be bringing you this vegan egg recipe, too!
So what exactly is chickpea flour?
While chickpea flour has just gained popularity in North American cuisine in the past few years, it’s commonly used in traditional Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan, as well as European and North African cuisines and is called Gram Flour. It’s far from a ‘new’ invention!
Essentially, chickpea flour is just finely ground chickpeas. You can buy it pre-ground, or make it yourself by blending raw chickpeas in a high-speed blender until it forms a flour (I only recommend doing this if you have a high quality, high powered blender). The resulting flour can be used to make pancakes, baked goods, and yup, vegan eggs! If you don’t have a high-speed blender, you can usually find chickpea flour at bulk food stores.
Because chickpea flour is just chickpeas, it packs a serious nutrition punch! One cup of chickpea flour boasts 21 grams of protein, 10 grams of fiber, 25%, 38%, and 25% of daily iron, magnesium and vitamin B6 needs, respectively. It has a relatively neutral flavor, meaning it’s perfect for sweet or savory dishes. When it’s mixed with plant-based milk or water and is cooked, it creates a fluffy, slightly gummy texture. I’ve further flavored this vegan egg omelette with nutritional yeast and garlic powder to give it a delicious savory flavor.
The best thing about this vegan egg omelette? It takes just 20 minutes to make form start to finish, meaning it’s the perfect weekday breakfast staple, or can be enjoyed on those busy workweek evenings for breakfast for dinner!
While this recipe is for chickpea omelettes, feel free to get creative by making a breakfast sandwich with this vegan egg! I’m envisioning an English muffin, this vegan egg omelette, some vegan cheese, spinach and tomato… maybe that recipe will be next!
Easy Vegan Egg Omelette
If you've been searching for the perfect vegan egg substitution, look no further! This easy vegan egg omelette is insanely delicious, healthy, and easy. It comes together in just 20 minutes from start to finish with a few simple ingredients, making it the perfect weekday breakfast staple!
- 1/2 cup chickpea flour
- 2/3 cup plant-based milk of choice I used oat milk
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 ½ cup chopped vegetables of choice I used mushroom, red bell pepper and red onion
- 1 tsp avocado oil or other cooking oil
In a medium pan, sauté vegetables in ½ tsp oil over medium heat until cooked (about 5 minutes). Remove from pan
Whisk together chickpea flour, plant-based milk, nutritional yeast, garlic powder, salt and pepper.
Add ½ tsp oil to coat pan, then pour batter mixture into pan in a circle. Cook over medium heat until small bubbles appear (~ 3 minutes), then flip.
Cook on other side for 2-3 minutes, then place sauté vegetables on half of the circle. Flip the other half over the vegetables, press down slightly. Serve and enjoy!
Looking for more?
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