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  • Writer's pictureCheryl Ferguson

Chickpea Omelet with Mushrooms & Spinach

This is a welcome recipe for any vegan who misses omelettes! It comes to us from Andrew Olson of "One Ingredient Chef" fame. His website is worth checking out, as his mission is to cook exclusively with ingredients that are single ingredients (no processed foods).

For any vegan that has searched for an egg substitute, this chickpea flour combination is pretty interesting, especially with the green onions and red peppers mixed into the batter. (Also gluten free!) Check it out:


Ingredients:

For the nacho cheese sauce:

1 cup raw cashews

2/3 cup water

3 Tbsp nutritional yeast

1/2 tsp smoked paprika

1/4 tsp salt

1/4 tsp turmeric


For the omelet:

1 cup chickpea flour

1 cup water

1/4 tsp baking powder

1/4 tsp garlic powder

salt to taste

2 green onions, chopped

1/2 red pepper, finely chopped

1 cup spinach

1 cup sliced mushrooms

1 Tbsp soy sauce (or tamari)

1/4 cup fresh parsley


Directions:

First, make up a batch of the cashew nacho cheese. Start by soaking the cashews in hot water for about an hour.

Drain the soaked cashews, place in a blender and add the other ingredients (water, nutritional yeast, salt, turmeric).

Blend like crazy!

Set the nacho cheese aside. You will need it for the assembly.

Now we start on the "eggs". Combine the dry ingredients (chickpea flour, baking powder, garlic powder, salt and pepper), whisking them together.

Add in the water, and mix until lumps disappear.

Mix in the chopped green onions and red peppers.

Get the mushrooms and spinach going in a frying pan with a little water and the soy (tamari) sauce. They should cook 8-10 minutes or until they look perfect to you!

Next, work on frying up the omelet. Heat a little oil in a non-stick pan until the batter would sizzle a bit when it hits the pan (on my stove, this was a minute or so at medium-high). Pour in half the batter and cook 3 minutes before flipping and cooking the other side.

Once cooked, spread a layer of the nacho cheese on one side, top with the mushroom/spinach mixture, add some parsley and fold over. Enjoy!

Simplicity rating: ⭐⭐⭐⭐ Pretty basic!


Vegan rating: ⭐⭐⭐⭐⭐ Yum! Needed to add a bit more salt and pepper along the way, but it was delicious! Adding the onions and peppers to the batter is a MUST - would have been too bland otherwise.


Carnivore rating: ⭐⭐⭐ "A little bland for me."


Kid rating: ⭐⭐⭐⭐ "I underestimated that one!"


Interesting and delicious solution to the absence of eggs....Hope you enjoy!



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