Description
This Vegan Mushroom Omelette is a delicious and protein-packed plant-based breakfast or brunch option. Made with silken tofu, chickpea flour, and nutritional yeast, it mimics the texture and flavor of traditional omelettes while being completely vegan and gluten-free. The savory mushroom and spinach sauté adds a fresh and earthy touch, and it’s perfect served with avocado, berries, and hot sauce for a balanced and satisfying meal.
Ingredients
Scale
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
- Berries
- Hot sauce
Instructions
- Blend the Batter: Add the silken tofu, unsweetened almond milk, chickpea flour, nutritional yeast, cornstarch, turmeric, Himalayan sea salt, and black pepper into a high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as necessary to ensure it is well combined.
- Cook the Omelettes – First Side: Heat half of the olive oil in a large skillet over medium-high heat. Once the oil is warm, pour about 1 cup of the batter mixture into the pan, spreading it out to form a large, pancake-like circle. Cook for 4–5 minutes until the surface looks dry with small bubbles appearing and the bottom is nicely browned.
- Cook the Omelettes – Second Side: Carefully flip the omelette and cook the other side for an additional 4–5 minutes until it is browned and cooked through. Transfer the cooked omelette to a plate. Repeat with the remaining batter, creating about 4 omelettes in total.
- Sauté Mushrooms: While the omelettes are cooking, heat the remaining olive oil in another skillet over medium-high heat. Add the sliced mushrooms and sauté for 8–10 minutes until they are nicely browned on all sides. Season with a pinch of salt and black pepper to taste.
- Wilt Spinach: In the last few minutes of cooking the mushrooms, add a giant handful of spinach to the skillet. Cover with a lid and allow the spinach to wilt fully.
- Assemble and Serve: Place an omelette on a plate, then spoon about one-quarter of the sautéed mushrooms and wilted spinach on one side. Fold the omelette in half to enclose the filling. Serve with sliced avocado, fresh berries, and a drizzle of hot sauce for an extra kick.
- Storage: Store any leftover omelettes and sautéed vegetables in airtight containers in the refrigerator for up to 5 days. Reheat gently before serving.
Notes
- Using a non-stick skillet or well-seasoned pan will help prevent the omelettes from sticking and make flipping easier.
- If the batter is too thick, add a splash more almond milk to reach the desired consistency.
- You can customize the vegetables by adding bell peppers, tomatoes, or onions to the sauté mix.
- Ensure mushrooms are fully browned to bring out their savory flavor.
- Serve immediately for best texture, as vegan omelettes can firm up upon cooling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan, American
