Description
This Vegan Mushroom Omelette is a delicious and nutritious plant-based alternative to the classic omelette. Made with silken tofu, chickpea flour, and nutritional yeast, it offers a creamy texture and a rich, savory flavor. Sautéed mushrooms and wilted spinach add an earthy, fresh taste, while avocado, berries, and hot sauce serve as vibrant accompaniments. Perfect for breakfast or brunch, this recipe is both filling and healthy.
Ingredients
Scale
Omelette Batter
- 16 oz. silken tofu
- 1 cup unsweetened almond milk
- ¾ cup chickpea flour
- 3 TBSP nutritional yeast
- 1 TBSP cornstarch
- ¼ tsp ground turmeric
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- 1 TBSP olive oil, divided
Vegetables
- 8 oz. sliced mushrooms
- Giant handful of spinach
For Serving
- Avocado slices
- Berries
- Hot sauce
Instructions
- Prepare the batter: Add the silken tofu, unsweetened almond milk, chickpea flour, nutritional yeast, cornstarch, ground turmeric, Himalayan sea salt, and black pepper to a high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed to incorporate all ingredients evenly.
- Cook the omelette: Heat half of the olive oil in a large skillet over medium-high heat. Once the pan and oil are hot, pour about one scant cup of the blended batter into the pan, allowing it to spread out into a large pancake shape. Cook for 4-5 minutes, until the top appears dried with small bubbles forming and the bottom is nicely browned.
- Flip and finish cooking: Carefully flip the omelette and cook the second side for another 4-5 minutes until browned. Transfer the cooked omelette to a plate and repeat with the remaining batter to make about 4 omelettes total.
- Sauté mushrooms: While the omelettes cook, heat the remaining olive oil in another skillet over medium-high heat. Add the sliced mushrooms and sauté for 8-10 minutes, stirring occasionally, until they are lightly browned on all sides. Season with salt and pepper to taste.
- Wilt the spinach: In the last few minutes of cooking the mushrooms, add the spinach to the skillet. Cover with a lid and cook until the spinach is fully wilted, about 2-3 minutes.
- Assemble and serve: Place an omelette on a plate and add a quarter of the sautéed mushrooms and wilted spinach on one half. Fold the omelette over the filling. Serve with slices of avocado, fresh berries, and hot sauce on the side for added flavor.
- Storage: Store any leftover omelettes and sautéed vegetables in airtight containers in the refrigerator for up to 5 days. Reheat gently before serving.
Notes
- Ensure the tofu is silken for the creamiest texture in the batter.
- Use a non-stick skillet for easier flipping and cooking.
- Adjust seasoning to taste; nutritional yeast adds a cheesy flavor but additional salt may be needed.
- Customize the fillings with other veggies like bell peppers or tomatoes if desired.
- For extra protein, serve with a side of vegan sausage or tempeh bacon.
- This recipe is great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, American
