I’ve got egg-celent news for you… being vegan doesn’t mean sacrificing eggs! You heard it here, and the news is true. You can make delicious vegan omelettes, and even scrambled “eggs”! All you need is some handy ingredients that when cooked properly, make some serious vegan magic happen in the kitchen.
I’ve also committed a total food blogger fail… I’ve been making various versions of this vegan omelette for a while now and never bothered to write down the recipe! It’s delicious and I kept it from you! I’m sorry! But with the vegan breakfast challenge on this week, I went to town and made what I thought was a good staple breakfast idea. Watch it now!
These vegan omelettes are made with tofu, vegan cheese, and flavorful veggies. Hit the kitchen and fry one up for your next lazy Sunday brunch!
- 2/3 a brick of medium firm tofu (approximately 1 cup crumbled)
- 1/2 C unsweetened nondairy milk
- 3 tbsp nutritional yeast
- 3 tbsp chickpea flour
- 2 tbsp tapioca starch
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp Old Bay seasoning (optional)
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1 to 2 tbsp vegan butter, for frying omelette
- 1 C mushrooms, roughly chopped
- 1 tbsp vegetable oil
- 2 green onions, finely chopped
- 1 C vegan cheddar style shreds
- Place all the ingredients for the batter in a blender and combine until very smooth.
For the filling, heat a large non-stick pan over medium heat with vegetable oil. Once hot, sauté the mushrooms until mostly cooked, approximately 4 to 5 minutes. Remove from the pan and wipe clean so you can make the omelette in the same pan.
The cheese I used in the video is Field Roast Chao Slices. I recommend taking the whole stack of cheese slices out of the package and shredding it like a brick with a grater.
- Reduce the heat for the pan to medium-low. Add a coating of vegan butter to the surface of the pan. Pour some of the omelette batter into the centre and spread it out until it’s about 1/4″ thick. It will take about 3 to 4 minutes to cook on the first side.
You’ll notice the batter being cooked through and getting darker in color around the perimeter of the omelette. At this point, add in some of the cooked mushrooms, finely chopped green onion, and shredded vegan cheese to one side of the omelette.
After 30 more seconds or so, you can use a spatula and lift one side and fold it over to create a half moon shape. After another 30 seconds or so, gently flip the omelette over on to the other side. Cover the pan with a lid to allow the cheese to really melt well inside cooking for another 2 to 3 minutes. Serve immediately!