This Spinach and Mushroom chickpea omelette is such a hit with my toddler right now and is the perfect way to get her to eat some greens that aren’t blended! If you have children you will probably know the struggle!
Ready within 15 mins it is also a quick and easy whole foods breakfast that you could easily take with on the go!
There may be certain foods that you may think about from time to time when you make the switch to a Vegan diet. Over time I can assure you that most of, if not all food cravings for non vegan items will completely diminish over time.
That being said it’s great to explore with plant based versions of our once favourite foods. This Vegan Omelette doesn’t exactly taste like eggs which I think is a great thing as I don’t particularly want it too! I have read and heard so much about black salt for adding that “eggy” flavour to dishes. So if you would like it to taste like that I would recommend using some of that 🙂
A fresh and tasty breakfast that you can whip up with minimal effort. High in protein the chickpea flour provides us with that kickstart we need to fuel us for the day ahead.
One of my favourite ingredients, chickpea flour is extremely versatile and I use it to create all sorts of great stuff! It often goes by other names so if your not familiar with it, it may because it’s known as Gram flour or Besan where you are! It’s a must have vegan cupboard filler! Naturally gluten free and boasting a range of vitamins and minerals you will be sure to fall in love with this flour!
For further nutritional information on the chickpea flour check here!
If you make this or any of the recipes I have shared. Come show off your creations with us on the Homemade Vegan Facebook group! Join here at Homemade Vegan-recipes and support 🙂
Spinach and Mushroom Chickpea Omlette
- 4 tbs Chickpea flour
- 4 tbs Nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp turmeric
- Pinch of nutmeg
- 6 tbs oat milk
- 8 tbs water
- 3-4 small mushrooms
- 1/2 red pepper
- 1/2 red onion
- 1 clove garlic
- Handful of fresh or frozen spinach
- 1-2 tbs Fresh chives to garnish
Chop the onion, garlic, mushrooms and red pepper finely.
Add to a pan of oil or water and sauté for 5 mins.
In a jug add sieved chickpea flour, nutritional yeast, turmeric, garlic powder, nutmeg, pink salt and mix well.
Slowly add the oat milk and water stirring thoroughly to ensure there are no lumps. (I normally just blend the mixture for quickness).
In a separate non stick pan add a tsp of preferred oil or water and allow to warm up on a low to medium heat.
Add the chickpea mixture to the pan.
Stir in fresh or frozen spinach into the sautéed veg and transfer onto the top of the chickpea mixture.
Cook on a low heat for 5 mins
Then finish the top under the grill. I normally have my grill on 200c and takes it take few minutes. You could add some vegan cheese on top for good measure if that's your style! I garnished mine with fresh chives.