Spinach and Mushroom Chickpea Omelette

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 šŸ™‚

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 atĀ Homemade Vegan-recipes and support šŸ™‚

Spinach and Mushroom Chickpea Omlette

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 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

Instructions

  1. Chop the onion, garlic, mushrooms and red pepper finely.
  2. Add to a pan of oil or water and sautƩ for 5 mins.
  3. In a jug add sieved chickpea flour, nutritional yeast, turmeric, garlic powder, nutmeg, pink salt and mix well.
  4. Slowly add the oat milk and water stirring thoroughly to ensure there are no lumps. (I normally just blend the mixture for quickness).
  5. 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.
  6. Add the chickpea mixture to the pan.
  7. Stir in fresh or frozen spinach into the sautƩed veg and transfer onto the top of the chickpea mixture.
  8. Cook on a low heat for 5 mins
  9. 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. 

Vegan banana pancakes

TheseĀ banana pancakes are the perfect way to start the day! Light and fluffy with a natural sweetness sure to satisfy all your senses.

Ready in only 15 mins they will definitely be a regular breakfast in your household from now on. With many toppings to choose from you can get creative and enjoy the basic pancake as you like. These pancakes can also be made gluten free by substituting for gf flour and gf baking powder

I love mixing it up each time I make these, adding cocoa powder to the batter creates a nice chocolately treat, great for an energy boost. High in antioxidants and a natural mood enhancer.

 

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BananaĀ pancakes

Prep time: 5 min Cook time: 10-15 mins serves: 4

Ingredients

1/2 cup organic plain flour or gf plain flour
1 ripe organic banana
200ml organic oat milk or other plant milk
1 Tsp of baking powder
1 Tsp organic cocoa powder (opt)
1 tbs of gram flour
2 tbs of water
Olive oil
Fresh strawberries, blueberries,Ā Chia seeds
Organic agave syrup

Instructions

1. Mix gram flour and water to make egg replacement.
2. Put flour into a jug.
3. Add plant milk, “egg”, cocoa powder, banana (mashed), baking powder and mix really well.
4. On a low to medium heat add a splash of olive oil to a non stick pan for 1-2 mins.
5. Pour pancake batter into frying pan, can either make large pancakes or small pancakes.
6. Cook each side for 2-3 mins.
7. Serve with fresh organic fruit, organic agave syrup and chia seeds.

Batter can be kept upto 48 hours in the fridge covered. Cooked pancakes can be kept in an air tight containerĀ for upto 3 days, best served freshly cooked.

 

These oats are bananas šŸŒ

Looking for a quick breakfast for on the go? Perfect for picky toddlers and ideal for lunch boxes these banana oakies are my go to.

Oats are the perfect way to start the day high in dietary fibre, highest of all the grains and a staple for the vegan family. PossibleĀ health benefits of oats include: reducing the risk of coronary artery disease, lowering levels of cholesterol, and reducing one’s risk of colorectal cancer.

Researchers have found that oats keep you fuller and help to reduce hunger which makes them perfect for breakfast! Paired with banana they are jam-packed with essential vitamins and minerals! Have I mentioned that they are really quick to make yet?

Banana Oakies

Ingredients
  • 2 ripe banana’sĀ 
  • 2 cups of oats
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
Instructions

pre-heat theĀ oven to 180c. Blend oats in a food processor for 1 minute, along with seeds if using (they are optional).

Add banana and blend until all the ingredients are combined, if using raisins stir into mixture. Grease baking tray or line with baking paper and spread mixture onto tray using spoon, using the back of the spoon to flatten.

Bake for 10 mins.

When cool, cut into slices or shapes using cutters. They can be stored in the fridge in air tight container for up to 3 days.

Prep time: 2 mins Cook time: 10 mins Total time: 12 mins Yield: 8-10 slices