In the world of Veganism, people are always trying to create the perfect egg alternative. I’ve recently introduced myself to black salt and been using it flavour my savoury breakfasts. This led me to want to try Chickpea Flour. Many people on the internet have used it to make vegan omelettes but I wanted to know whether it was really worth the hype? I adapted a recipe from Loving It Vegan and found out for myself! Carry on reading for the recipe and my thoughts at the end.
Vegan Chickpea Omelette Recipe
90g Chickpea Flour
210ml Soya Milk
2 tbsp Nutritional Yeast
1/2 tsp Turmeric
1/2 tsp Garlic Powder
1/4 tsp black salt (approx. 2-3 grinds)
1 tsp Dijon Mustard
Dairy-free Butter for frying
This makes approx. 4 omlettes.
Firstly begin by making your filling for the omelette. I decided to go classic with spinach and mushroom. I simply fried them off with some salt, pepper and a little bit of garlic. However, you can choose whatever filling you like. You could do some dairy-free cheese and onion or even add some vegan sausage. Once your filling of choice is ready, set it aside and begin preparing the omelette.
Start by measuring out all of the ingredients apart from the chickpea flour in one measuring bowl. Weigh out the chickpea flour into another. Mix the wet ingredients and herbs together and then add the chickpea flour and whisk until there are no lumps and the batter is smooth.
Heat up some dairy-free butter in a frying pan on a medium heat. You don’t want too much butter otherwise the omelettes can come out quite oily so just enough to coat the pan. Once the pan has warmed up, add the batter to the pan. You want enough to resemble a thick crepe. If it’s too thin it may crack and if its too thick it can become stodgy so it’s best to judge compared to how big your frying pan is.
Once the bottom of the omelette has cooked and bubbles have started to form on the top, add your filling to half of the omelette and then fold over to cover. Cook until the middle has cooked through and serve! Repeat the process until all of the batter and filling has been used up.
My initial thought when cooking these omelettes were how good they smelt! The black salt created an aroma of eggy-ness and the butter cooking in the pan smelt very indulgent. The initial process of the recipe reminded me of cooking a pancake however once the components were ready it very much reminded me of making an omelette. Once I finally got to try the “omelettes”, it reminded me of a savoury pancake. A delicious savoury pancake but not necessarily an omelette.
The taste was very similar to an omelette due to the black salt and had the fatty-ness of an omelette from the butter. However the texture was different. It wasn’t a bad texture at all and actually very pleasant however it was denser and breadier than an omelette. This being said I really didn’t mind as the overall experience reminded me of an omelette and only faltered on one element. If your looking for an exact replica, this is not your dish however if you’re looking for a delicious savoury breakfast dish I would recommend giving it a go. It’s fun to see how you can make food taste a certain way to remind you of something else and I defiantly enjoyed trying this with the chickpea flour.
I hope you enjoyed my blog post and let me know in the comments if you have tried chickpea flour for making omelettes. How did yours turn out? Hope everyone’s Veganuary is going amazing and will speak to you all soon!