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EASY VEGAN OMELETTE OR SCRAMBLE

easy vegan omelette

If you like my potato omelette with spinach and pomegranate seeds, you will love this easy vegan omelette or scrambled “egg”. It is ready in a few minutes, and just like the potato omelette, tastes almost like the real thing.

Nutritional yeast and Kala Namak add the eggy flavour, and chickpea flour and tofu deliver the consistency and grated carrots and smoked paprika are for the colour.

Kala Namak, a black salt from India and Pakistan. It often looks pinkish and smells sulphuric. That’s what adds the eggy aroma to vegan egg dishes. It is available in Asian specialty stores, organic supermarkets and shops that sell vegan supplies. Of course, it is also available here*

If you’d rather have a scrambled egg, this recipe works as well. I also use it for my “egg” fried pineapple rice, the recipe for which you’ll find here.  

Also if you’re looking for vegan low carb or gluten free recipes, this easy vegan omelette recipe ticks a lot of boxes.

Recipe

Ingredients for two easy vegan omelettes

  • 1 onion, chopped

  • 1/2 cup tofu (100 g), crumbled

  • 1 small carrot, grated

  • 1 cup chickpea flour (120 g)

  • 1 teaspoon Kala Namak (Indian black salt) 

  • 1/2 teaspoon baking powder

  • 1 tablespoon nutritional yeast

  • 1/4 teaspoon smoked paprika (pimentón de la vera)

  • 1 1/4 cup water (300 ml)

  • juice of 1/2 lemon

Vegan sour cream, dill, cucumber, striped beets, scallions and rocket salad are my favourite garnishes for the omelette. 

To the scramble I like to add chopped dried tomatoes and herbs that I roast with the onions, tofu and carrot. 

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How to make the easy vegan omelette or scramble

Divide chopped onions, crumbled tofu and grated carrot in two portions. Sauté the first batch in some plant oil for a few minutes.

In the meantime, mix the other ingredients well. I put them in a big glass with a lid and a shaker ball and shake it well. If you’re not sure what I mean by that, you can have a look at my instagram reel below. Whisking them in a bowl works too, of course.

Pour half of the mixture into the skillet and cook at moderate heat for a few minutes.

If you want scramble, scramble it like you would scramble an egg.

If you want an omelette, check with a big spatula when it’s safe to lift without breaking and turn, cook from the other side for a few minutes as well.

Repeat with the second half of the ingredients.

Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.

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