A savory and flavorful vegan chickpea omelette stuffed with caramelized onion and mushrooms. This will be your new favorite spring breakfast recipe!
Chickpea omelettes are essentially savory pancakes with an “eggy” essence. They are a tasty, plant-based alternative to omelettes.
I highly recommend stuffing this omelette with your favorite vegetables. This recipe includes caramelized onion and mushrooms, but feel free to add other vegetables, such as spinach, tomato, and/or bell peppers. Feel free to get creative!
What is chickpea flour?
Also known as besan or gram flour, chickpea flour is made from finely ground chickpeas/garbanzo beans. This flour is widely used in Indian and Middle Eastern cuisine. It is a great gluten-free alternative!
It adds a fluffy and light texture to these omelettes, with an eggy, omelette texture.
Why You’ll Love This Chickpea Omelette with Caramelized Onion and Mushrooms:
It’s savory, fragrant, and oh so flavorful. This chickpea omelette contains all the right spices to make a tasty dish, including black salt, onion and garlic powder, smoked paprika, nutritional yeast, cayenne pepper, and black pepper. The addition of caramelized onion and mushrooms adds a delicious umami and slightly meaty taste.
Light and fluffy. The chickpea flour aids in the fluffiness of this omelette, which makes for an ideal mouthfeel.
Easy and simple. This is a no-fuss recipe that will be ready in less than 40 minutes. Additionally, it contains simple ingredients and easy-to-follow instructions.
100% plant-based. No need for eggs in this recipe. This omelette is completely vegan.
How to Make a Chickpea Omelette with Caramelized Onion and Mushrooms:
This is a simple, no-fuss recipe.
1. Start by cooking the carmelized onions, mushrooms, and garlic: In a large skillet over medium-high heat, melt vegan butter. Add sliced onions and mushrooms and cook for 15 min. or until onions are golden and mushrooms have lost most of their moisture. This would also be the time to cook any other vegetables of your choice. Transfer to a bowl and set aside.
2. In a large mixing bowl, whisk together chickpea flour, baking soda, spices, and nutritional yeast. Gradually pour in water while stirring. The consistency should resemble a thin pancake batter, but not as thin as crepe batter.
3. In the same skillet used to cook the vegetables, heat oil over medium heat. Pour in about 1/3 cup of batter into the center of the pan. Use the back of a spoon to spread into a slightly thin circle. Cook until the surface starts to bubble and appear matte. Add a spoonful of the vegetable mixture to one-half of the omelette, fold over, and cook for 30 seconds. Flip and cook for another 30 seconds until golden brown on each side.
4. Top omelette with desired ingredients, such as vegan sour cream, sliced green onion or chives, hot sauce, and/or roasted tomatoes.
This Chickpea Omelette with Caramelized Onion and Mushrooms is…
- savory, fragrant, and oh so flavorful.
- light and fluffy.
- easy and simple.
- 100% plant-based.
A savory and flavorful vegan chickpea omelette stuffed with caramelized onion and mushrooms. This will be your new favorite spring breakfast recipe!
- 2 ½ cups (about ½ large) sliced yellow onion
- 2 cups (about 1 oz.) sliced mushrooms (I used a mixture of shiitake + cremini)
- 2 cloves garlic, grated (about 1 tsp)
- 1 tbsp vegan butter
- 2 cups (200g) chickpea flour
- 2 tbsp nutritional yeast
- ½ tsp baking soda
- ½ tsp black salt (or sub kosher salt)*
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp black pepper
- (Optional) ¼ tsp cayenne pepper
- 1 ¼ cup water
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Start by cooking the carmelized onions, mushrooms, and garlic: In a large skillet over medium-high heat, melt vegan butter. Add sliced onions and mushrooms and cook for 15 min. or until onions are golden and mushrooms have lost most of their moisture. This would also be the time to cook any other vegetables of your choice. Transfer to a bowl and set aside.
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In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking soda, and spices. Gradually pour in water while stirring. The consistency should resemble a thin pancake batter, but not as thin as crepe batter.
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In the same skillet used to cook the vegetables, heat oil over medium heat. Pour in about ⅓ cup of batter into the center of the pan. Use the back of a spoon to spread into a slightly thin circle (in between the thickness of a pancake and crepe). Cook until the surface starts to bubble and appear matte. Add a spoonful of the vegetable mixture to one half of the omelette, fold over, and cook for 30 seconds. Flip and cook for another 30 seconds until golden brown on each side.
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Top omelette with desired ingredients, such as vegan sour cream, sliced green onion or chives, hot sauce, and/or roasted tomatoes.
*Black salt will add sulphur, a very eggy taste to this recipe. I highly recommend using it, but if it’s inaccessible to you then substitute with kosher salt.
