Description
This Vegan Mushroom Omelette is a wholesome, plant-based twist on the classic breakfast dish. Made with silken tofu, chickpea flour, and nutritional yeast, it offers a creamy, protein-packed base that cooks to a perfect pancake-like omelette. Sautéed mushrooms and wilted spinach add depth and earthiness, while avocado, berries, and hot sauce make for a fresh and flavorful finish. This recipe is easy to prepare, gluten-free, and ideal for a nutritious vegan meal any time of day.
Ingredients
Scale
Omelette Batter
- 16 oz. silken tofu
- 1 cup unsweetened almond milk
- ¾ cup chickpea flour
- 3 TBSP nutritional yeast
- 1 TBSP cornstarch
- ¼ tsp ground turmeric
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- 1 TBSP olive oil, divided
Vegetables
- 8 oz. sliced mushrooms
- Giant handful of spinach
For Serving
- Avocado, sliced
- Berries
- Hot sauce
Instructions
- Blend the Batter: Add the silken tofu, unsweetened almond milk, chickpea flour, nutritional yeast, cornstarch, ground turmeric, Himalayan sea salt, and black pepper to a high-speed blender. Process until the mixture is completely smooth and creamy, scraping the sides as needed to ensure everything is well incorporated.
- Cook the Omelette: Heat half of the olive oil in a large skillet over medium-high heat. Once the pan and oil are hot, pour a scant 1 cup of the blended batter into the skillet, spreading it to form a large pancake shape. Cook for 4-5 minutes until the top looks dry with small bubbles and the bottom is golden brown.
- Flip and Finish Cooking: Carefully flip the omelette and cook the other side for another 4-5 minutes until browned. Transfer the cooked omelette to a plate. Repeat the process with the remaining batter to make about 4 omelettes total.
- Sauté Mushrooms: In a separate skillet, heat the remaining olive oil over medium-high heat. Add the sliced mushrooms and sauté for 8-10 minutes until they are lightly browned on all sides. Season with salt and pepper to taste.
- Wilt the Spinach: In the last few minutes of cooking the mushrooms, add the spinach to the skillet, cover with a lid, and let it wilt completely.
- Assemble and Serve: Place an omelette on a plate and add a quarter of the sautéed mushrooms and spinach to one side. Fold the omelette in half and serve alongside sliced avocado, fresh berries, and a drizzle of hot sauce.
- Storage: Store any leftover omelettes and sautéed vegetables in airtight containers in the refrigerator for up to 5 days. Reheat before serving.
Notes
- You can substitute almond milk with any other plant-based milk of your choice.
- Use a non-stick skillet to prevent the omelette from sticking and to help with flipping.
- If you prefer a thicker omelette, reduce the amount of almond milk slightly.
- For extra flavor, add herbs like chives or parsley to the batter.
- This recipe is naturally gluten-free; ensure your chickpea flour is certified gluten-free if strict adherence is needed.
- Leftover omelettes can be reheated in a skillet or microwave for convenience.
