Cheesy Chickpea Omelet (Vegan + GF)
My absolute favourite recipes are the ones that transform a typically non-vegan dish to a vegan one that uses simple, wholesome ingredients, like this chickpea omelet! Nothing artificial or simulated here to re-create this classic! A few secrets to make this dish extra yummy are first, the cheese sauce. This is my classic cheese sauce recipe that I’ve been making for years. You are absolutely welcome to completely omit the cheese sauce, because this recipe still tastes amazing without it! But the cheese sauce just adds that creaminess and delicious cheesy flavour you would miss with cheesy omelets. It just makes it extra special.
Second, Indian Black Salt, a secret ingredient that has been trendy as of late for making vegan recipes taste eggy! Also called kala namak, black salt has a high level of sulphur (just like eggs do) which makes it smell and taste like eggs. If you put it on something raw, it will taste very strong. The flavour becomes much more mild when it is cooked. If you add it to this recipe and feel like you want even more of an eggy flavour, add more next time! You can’t really go wrong. And again, if this is something you actually don’t want (some people don’t want to taste eggs) or you don’t have access to this ingredient, you can most certainly leave it out. The recipe still tastes awesome, it is just optional.
Makes: 2 Omelets
- 3/4 cups yellow potato, diced into small chunks
- 3/4 cups carrots, diced into small chunks
- 1/4 cup yellow onion, roughly chopped
- 1 small garlic clove, roughly chopped
- 1/4 cup cashews
- 1/4 cup nutritional yeast
- 2 tsp lemon juice
- 1/2 cup liquid from cooking the vegetables
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/2 cup chickpea flour
- 3 tbsp nutritional yeast
- 1/2 tsp baking soda
- 1/2 tsp turmeric
- 1/4 tsp black salt (kala namak), optional
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup almond milk, unsweetened and unflavoured
- 1/2 cup mushrooms, sliced
- 1/2 cup spinach
- 1 green onion, white and green parts sliced
- 1 garlic clove, minced
- Begin by making the cheese sauce. Bring a small pot of water to a boil and add in the potatoes, carrots, onion, and garlic. Boil for about 10-15 minutes, or until the potatoes and carrots are cooked through and fork tender.
- While the veggies are boiling, mix together the dry mix for the Omelletes. Add the chickpea flour, nutritional yeast, baking soda, turmeric, salts, and pepper to a medium sized bowl. Whisk together until combined.
- Add the almond milk and whisk again until smooth. Add the veggies and give it a mix. Set aside.
- When the veggies are finished boiling, pour them into a blender with half of a cup of the liquid from boiling, and all of the rest of the cheese sauce ingredients. Blend until smooth. Give it a taste. If it tastes a bit bland, add more lemon juice or salt and pepper to give it more flavour, until it suits your taste! Sometimes lemons or spices can be a bit less flavourful than needed, so always adjust spices and seasonings as necessary.
- Heat a small non-stick pan. When it is hot, pour half of the omellete batter onto the pan. Cook for about 5 minutes. You don’t want to flip it too early, or else it will get very messy. Also you want to ensure that the chickpea flour is fully cooked, because chickpea flour tastes pretty bad when raw! After 5 minutes, check that the top is mostly dry (at least dry enough that it won’t drip when you flip it) and take a spatula and peek at the bottom side to see if it has browned. Then flip the omelet and cook for another 3 minutes on the second side. Repeat with the second omellete.
- Spread as much cheese sauce as you like on one half of each omellete, then flip over to fold. You will have leftover cheese sauce which you can use with many, many other dishes. Garnish with additional green onions if desired.