As vegans we love to try and do the impossible in the kitchen. Cheese, meat, cream there’s not much we won’t try to tackle. Tofu scramble is an easy substitute for scrambled eggs, but what about the humble omelette? Shane wanted to recreate this using chickpea flour to give it the same texture and density as a cooked omelette.
The flavour of chickpea flour by itself is, well, not great. It’s kind of chalky and rubbery at the same time. However it works so well as a base and takes on flavours that are paired with it, which is why we like to add capsicum, onions, spices and fresh herbs. The final result is an omelette with just the right spongy texture and tons of great flavours.
Chickpea flour also has a high protein content which makes a chickpea omelette a great start to your day. We paired it with curly kale, capsicum and mushrooms to get some extra veg in. The creamy cashew cheese is totally optional but highly advised.
Do they look like an omelette- yes, do they taste like an omelette- yes. This is a winner!
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- 1 cup of cashews (activated- soaked minimum 4hrs)
- 2 tbsp. nutritional yeast
- Juice of 1 lemon
- 4 cloves of garlic
- Salt and pepper
- ½ cup of filtered water
• 1 cup chickpea flour
• 1 cup plant milk
• 1/4 tsp. baking powder
• Salt and pepper
• ¼ Red onion finely diced
• ¼ Red capsicum finely diced
• 1 tsp. coconut oil
• 1 cup sliced mushrooms
• 1 cup washed kale roughly shredded or 1 cup baby spinach
• 6-8 cherry tomatoes or 1 diced tomato
• 1 tbsp. fresh parsley diced
• 1tsp. crushed garlic
• 1 tbsp. tamari sauce
• 1 tsp. lemon juice
• 1/4 cup cashew cheese (see bulk recipe)
- Make cashew cheese by combining all cashew cheese ingredients in a high-powered blender until smooth (90sec, speed 10) transfer into a small jar.
- Prepare the batter by combining all the dry ingredients (chickpea flour, baking powder, salt, and black pepper) in a bowl and mix together.
- Add plant milk and stir until smooth.
- Stir in some very finely diced red capsicum and red onion.
- Pre heat a fry pan on medium heat. Add a small amount of water, then sauté spinach, mushrooms and tomatoes.
- Add tamari, pepper, crushed garlic and parsley. Once ingredients are cooked through and reduced, remove from heat and set aside.
- Heat a large non-stick frypan on high heat with a small amount of coconut oil, the heat must be high enough that you hear a sizzle when the batter hits the pan, and the pan must be non-stick (preferably ceramic) or you’ll end up with a mess.
- Cook the omelettes over a medium to high heat (be careful not to burn the oil). Slowly pour half your mixture into the pan and quickly swirl around in a circular motion to evenly coat the pan and keep the omelette thin. Cook for about 3 minutes, until the top starts to look like it’s cooking through. Flip and cook for another 3 minutes on the other side. Doing it this way helps cook the batter thoroughly and makes it easier to fold in half with the cooked filling inside. Set aside first omelette on serving plate and repeat the process for your second omelette
- Time to assemble the dish by drizzling the topside with cheesy cashew sauce, sautéed mushrooms, wilted spinach, blistered tomatoes, garlic and parsley. Fold in half and serve.
Cashew cheese can be stored in an airtight glass jar for up to 2 weeks.
To make dish this nut free, simply substitute cashew cheese for a soy or coconut oil based vegan cheese instead.