Chickpea Flour Omelette (Vegan Egg Series Part 3)

Ingredients

• 90 g chickpea flour
• 300 g silken tofu
• 1 cup unsweetened plant milk (Or water)
• 0.5 tsp Himalayan black salt (kala namak)
• salt (To taste)
• chilli flakes (To taste)
• 1 tsp turmeric (Optional, for color)
• 4 tbsp nutritional yeast
• 2 tbsp cooking oil (For frying; recipe lists 2–4 tbsp total and specifies adding 1–2 tbsp to the pan for each omelette batch. Quantity reflects the stated lower total.)

Steps

1. 1

   Add the chickpea flour, silken tofu, plant milk or water, kala namak, salt, chilli flakes, turmeric if using, and nutritional yeast to a blender. Blend until smooth and creamy. The batter should be pourable but thick enough to hold its shape when cooked; set it aside. If you do not have a blender, whisk the chickpea flour and plant milk first, then whisk in the remaining ingredients.

2. 2

   Heat a non-stick pan over medium-low heat and add 1–2 tablespoons of the cooking oil.

3. 3

   Pour in half of the blended mixture and spread it into an even, thin layer, like a crepe.

4. 4

   Cover the pan with a lid and cook for about 3–5 minutes, until the edges begin to lift and the surface looks mostly set.

5. 5

   Once set, carefully slide the omelette onto a plate. Repeat with the remaining mixture, adding oil to the pan as needed. The recipe makes about four omelettes.

Notes

The batter can be stored in the refrigerator for up to 4 days; shake it before using. The source gives a total frying-oil range of 2–4 tablespoons and says to add 1–2 tablespoons to the pan; the exact amount used depends on cooking the batches.

Nutrition per serving

• breakfast
• vegan
• dairy-free
• gluten-free
• stovetop
• quick