Yes, I am Vegan

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Vegan Brekky-Omelette, Mushrooms and Spinach

by 49 Comments

Quitting eggs were very hard for me. French toast, poached eggs, I miss them all. Thinking about egg farming makes me sick sometimes. Till today. Watched Earthlings before three and half years and every scene is still etched in my memory. I think poultry farming scenes were the ones that affected me the most. I will stop my vegan preaching here. Moral of the story: I was craving for omelette. To me, Chickpea crepes are vegan omelette. Yum 🙂 Healthy and you can whisk them up in seconds.

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You need:

  • Chickpea flour/Garbanzo bean flour-2 heaped Tbsp
  • Brown rice flour-2 heaped Tbsp
  • Nutritional yeast-1 tsp ( level)
  • Turmeric-a pinch-for ‘egg’y effect
  • Black Salt aka Kala Namak (ask for this in Indian stores)-a pinch-for ‘egg’y effect
  • Salt-to taste
  • Water-7 Tbsp
  • Garlic flakes -1/2 tsp
  • Coconut oil-to taste for crepes
  • Mushrooms – 3 chopped lengthwise and Spinach-a handful

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Method:

  • For Mushrooms & Spinach:
    • In a pan, wilt spinach and let mushrooms brown. Sprinkle salt. Keep them aside.
  • For Omelettes:
    • Mix the dry ingredients together
    • Add water and make a batter-just make sure there are no lumps
    • Pour 3 Tbsp of batter at a time over a griddle on medium heat (both high heat /low heat-will not work) and spread like crepes
    • Drizzle coconut oil around it
    • Wait until you see the edges brown
    • Flip and cook the other side
    • Transfer to a plate, add some sautéed mushrooms & spinach, and serve hot 🙂

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Print
Vegan Brekky-Omelette, Mushrooms and Spinach

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Vegan Brekky-Omelette, Mushrooms and Spinach

Soyfree Chickpea Omelette with spinach and mushrooms. Vegan and Gluten-free

Ingredients

  • Chickpea flour/Garbanzo bean flour-2 heaped Tbsp
  • Brown rice flour-2 heaped Tbsp
  • Nutritional yeast-1 tsp ( level)
  • Turmeric-a pinch-for ‘egg’y effect
  • Black Salt aka Kala Namak (ask for this in Indian stores)-a pinch-for ‘egg’y effect
  • Salt-to taste
  • Water-7 Tbsp
  • Mushrooms - 3 chopped lengthwise and Spinach-a handful
  • Garlic flakes -1/2 tsp
  • Coconut oil-to taste for crepes

Instructions

    For Mushrooms & Spinach:
  • In a pan, wilt spinach and let mushrooms brown. Sprinkle salt. Keep them aside.
    For Omelettes:
  • Mix the dry ingredients together
  • Add water and make a batter-just make sure there are no lumps
  • Pour 3 Tbsp of batter at a time over a griddle on medium heat (both high heat /low heat-will not work) and spread like crepes
  • Drizzle coconut oil around it
  • Wait until you see the edges brown
  • Flip and cook the other side
  • Transfer to a plate, add some sautéed mushrooms & spinach, and serve hot 🙂

Notes

Do not add more than 3 Tbsp at a time.They might not cook through.

Recipe Management Powered by Zip Recipes Plugin
https://yesiamvegan.com/2014/07/02/vegan-brekky-omelette-mushrooms-and-spinach/

Comments

  1. Wow, that’s a great idea! I love eggs, and that’s one of the main reasons I haven’t become vegan. It’s too tough for me to try now, but I will in a couple years.
    But I will be trying these very soon! 🙂

    Reply

    • I have been a lacto-ovo vegetarian all my life (Gosh! I sound old). Yeah I’m sure you’ll get there someday.

      Please do-Let me know if you like them. I have been having these for the last 2 years-I forgot the taste of eggs 😛

      Good luck

      Reply

  2. This is such a good idea! I have been trying to restrict my intake of animal products where possible since reading Eating Animals. I have just mastered ‘chia eggs’ in my baked goods, so I’m excited to try this and master egg-free omelettes!

    Reply

  5. Looks amazing! I agree about eggs, the whole industry is terrible! This recipe looks great, I am def going to try it. I love your balance btw facts and then a recipe! Thank you:)

    Reply

    • Awww. Thanks 🙂 We are brought up in a way where eggs are protein, they are healthy blah blah blah. But when you really wake up, it’s not true at all. Thanks for passing by 🙂

      Reply

  12. I’m not a vegan, but I have a milk and egg allergy. These Brekky-Omelette’s look scrumptious. I’ve honestly never thought about trying to make my own omelette though. I must admit, the tempting part here is the mushrooms and spinach. Yum!

    Reply

  13. Oh my, your photos of the brekky omelet are killing me!!! I am an egg freak and often eat them for dinner, even sometimes adding rice flour . . . . but have never tried chickpea flour. Looks positively delicious!

    Reply

  20. Oh wow, what a delicious and smart recipe! Love all the ingredients you used! Since I embarked on the eating healthier journey and using more “Superfoods” in my cooking, I also love to cook more vegan often. I never thought about egg-less omeletes, so this is definitely must-try once! Thanks for bringing this to the Fiesta – hope you had lots of fun partying! 😉

    Reply

    • Thanks Sylvia 🙂 Hope you like them. Please do lemme know if you try them out. Love Friday Fiesta 🙂 Place to meet amazing people 🙂

      Reply

  21. I love eggs but this looks like a delicious substitute! You have a great blog, I can’t wait to read more 🙂

    Reply

    • Aww. Thanks 🙂 🙂 I couldn’t do frozen food-I was at South Africa and the cook got heaps of frozen food- Camazouldn’t survive for even a week 🙂 You have an amazing blog 🙂

      Reply

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