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how to make a vegan omelette

I’ve 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! So 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!

 

vegan omelette
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Print Recipe

vegan omelette

it's not sorcery... ok maybe it is, but breakfast just got better and here's how to make a vegan omelette!

Course Breakfast
Cuisine American
Keyword breakfast, omlette, vegan eggs
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 24 minutes
Servings 2 large omelettes
Author Lauren Toyota

Ingredients

omelette batter

  • 2/3 a brick of medium firm tofu (approx. 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 pepper
  • 1 to 2 tbsp vegan butter, for frying omelette

filling

  • 1 C mushrooms, roughly chopped
  • 1 tbsp vegetable oil
  • 2 green onions, finely chopped
  • 1 C shredded vegan cheddar cheese

Instructions

  1. Place all the ingredients for the batter in a blender and combine until very smooth.
  2. 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.
  3. The cheese I used in the video is field roast chao cheese. I recommend taking the whole stack of cheese slices out of the package and shredding it like a brick with a grater.

  4. 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.
  5. You'll notice the batter being cooked through and getting darker in colour around the perimeter of the omelette. At this point add in some of the cooked mushrooms, finely chopped green onion, and shredded cheese to one side of the omelette.
  6. 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!

15 comments

  • Dillon 3 years ago

    Hi Lauren just one quick question so I can make this tripe that I know will be delicious! All I have is firm tofu, can I use firm tofu instead of medium firm? If so would I need to add anything different to the egg batter? Thank you Lauren have a wonderful rest of your day.

    • Dillon 3 years ago

      recipe*

  • Kya 3 years ago

    Hey Lauren, do you think I could make a big batch of this and keep it in a jug in the fridge, then fry up a fresh omelette each morning? Or is it a cook-as-soon-as-you-blend sort of situation?

  • Gwen 3 years ago

    Hey Lauren, I love all your recipes! I was wondering if it were possible to make them a little more printer friendly or have a link to a printer friendly one? I like to print out recipes I like and keep them in a binder so I don’t loose them and can reuse them. Either way, I’ll always be a fan of hot for food!

    • Gwen 3 years ago

      I literally just saw the printer icon at the bottom of this page, I guess I’ve never scrolled past the recipe before! I can’t figure out how to delete this comment so just ignore it! Sorry for the trouble lol

  • Shuk 3 years ago

    Must I use chickpea flour or can I substitute it with white flour? Thankyou~~

  • Yesenia 3 years ago

    Can I use corn starch instead? I don’t have tapioca starch!

  • Kara 2 years ago

    Just made this and the taste was delicious but I think I need to work on the texture, it came out a bit wet and therefore very brittle. It was thick in the food processor but never seemed to fully cook and dry out when it was cooking. Do you recommend pressing the tofu first to remove some excess water?

  • B 2 years ago

    This did not turn out like the picture. The texture was chalky and wet. I thought I could cook it more to get rid of the "wetness" and it just lumped together into one giant wet ball.

  • Liz 2 years ago

    The recipe for the omelette is written down incorrectly..it says table spoons not tes spoons for the flour..

    • Lauren Toyota 2 years ago

      nope its tablespoons!

  • Shannon 2 years ago

    My omelette wouldn’t firm up whatsoever. I cooked it in the pan for 20+ minutes and it went from batter to hot sticky mush that I couldn’t flip or fold. Followed the recipe for the batter exactly. Any suggestions?

  • Korena Goodell 2 years ago

    Hello! So I just tried making this omelet using firm tofu since that’s what I had in the fridge and the omelet never seemed to ‘cook’ all the way through. When it was time to flip the batter would seep through the cracks and ‘leak’ onto the pan. I left a cover on the pan and that never firmed up the omelet. I tried cooking them in the oven but they puffed up and harden. Did this happen because I used firm tofu and not medium?

    • Korena Goodell 2 years ago

      Also, I did use arrow root flour instead of tapioca starch.

  • Jan Davidson 12 months ago

    I like it! Tips for a successful omelette… Blend well to get rid of chickpea grittiness. The batter should be thick. Make sure to spread the mixture thin or it won’t cook all the way through. Flip only when the edges and backside is browned. Mine firmed up perfectly. If you want a video tutorial, watch Lauren’s video on Chatelaine’s youtube channel. Mine came out good.

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