Here is a recipe for a plant-based and gluten-free omelet. It’s incredibly easy to make and very tasty!
Chickpea flour is wildly available in health stores or if you have a high-speed blender you can grind them into a fine powder, the chickpea you are using in the blender must be dry and ucooked.
Chickpea flour is wildly available in health stores or if you have a high-speed blender you can grind them into a fine powder, the chickpea you are using in the blender must be dry and ucooked.
Chickpea Omelette
This is possibly the best plant-based omelette ever!
Ingredients
Chickpea Batter:
- 1 cup chickpea flour
- ½ tsp baking powder
- 1 tbsp nutritional yeast
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp turmeric powder
- 1 tsp dry wild garlic
- 250 ml water
- 1 tsp apple cider vinegar
- salt/pepper to taste
- oil for frying
Vegetable Filling:
- onion, mushrooms, red bell pepper, cherry tomato, spinach.
Instructions
- Put the dry ingredients into a mixing bowl and mix them well.
- Slowly add water, mixing gently, and then add the apple cider vinegar. Stir well until it forms a smooth paste. If the batter is too dry add extra water. Set the batter aside for a few minutes
- Chop the vegetables to your preference, sauté them with your favorite spices - I normally use freshly ground black pepper, soy sauce and garlic.
- Remove the vegetables from the frying pan and set them aside.
- Heat up a little bit of oil on a frying pan, pour in the batter (the same way as if you were making ordinary crepes) and fry on both sides until the centre becomes dry.
- Place the vegetables on half of the omelette and very gently fold the other side on the top of the vegetables.
- Enjoy!
Notes
Did you make this recipe? Tag @vegulicious on Instagram and hashtag it #vegulicious
