This vegan omelette is made with chickpea flour and stuffed with broccoli stalk pesto and miso mushrooms, kale, and onions. It’s like a fluffy chickpea crepe that is made more “eggy” with some kala namak. Such an easy, delightful, and veggie-loaded brunch idea!
I think part of the joy of an omelette is just having nice fillings in the middle of fluffy eggs. I won’t say this vegan omelette is exactly like an egg omelette, but it does have nice fillings in the middle of a fluffy chickpea crepe that you can make taste more like eggs if you use kala namak! There are also lots of cool recipes that make a vegan omelette with silken tofu, so I’ll probably try that at some point in the future. But for now, this omelette is a simple job and hit the spot! Give me anything with pesto and miso mushrooms and I’ll be more than satisfied.
What you’ll need for this vegan omelette
Chickpea flour. Also known as besan to some people. It’s a great binding flour that makes the omelette high in protein, much like an egg omelette.
Kala namak (black salt). You can absolutely do this recipe without kala namak and it will still taste good. But if you want your omelette to be as similar to an egg omelette as possible, you NEED kala namak. The kala namak has sulfur, just like eggs, so it ends up making things taste more “eggy.”
Turmeric, nutritional yeast, black pepper, and garlic powder. For flavor!
And some plant-based milk, baking powder, and vegan butter or olive oil. I personally used vegan butter and it was key to prevent the omelette to turning dry.
What to pair your omelette with
Broccoli stalk pesto! Because why not use your leftover broccoli stalks for something? Put it together with some kale (or a green of choice), cashews (or a nut of choice), nutritional yeast, lemon juice, garlic, olive oil, and smoked paprika. Easy toast and pasta topping done too.
Miso mushrooms, kale, and onions. What I listed is basically all the ingredients. Feel free to use whichever veggies you want in your omelette, but I highly recommend these!
Vegan Omelette with Broccoli Stalk Pesto and Miso Mushrooms
Ingredients
Omelette
- 1 cup chickpea flour
- ½ tsp turmeric
- 2 tbsp nutritional yeast
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp baking powder
- ¾ tsp kala namak (black salt)
- 1 cup oat milk
Broccoli Stalk Pesto
- broccoli stalk of one broccoli
- 1.5 cups kale sub any green
- ½ cup fresh basil
- 1 garlic clove
- ¼ cup cashews
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp smoked paprika
- salt to taste
Miso Mushrooms, Kale, and Onions
- ¼ red onion
- 1 stem of kale (½ cup chopped)
- 4 bella mushrooms, sliced
- 1 tbsp olive oil
- 1 tbsp miso
- ¼ tsp garlic powder optional
Instructions
- For the omelette, add all ingredients to a bowl. Whisk together. To get rid of the clumps of chickpea flour, process it in a processor.
- For the broccoli stalk pesto, simply process all the ingredients in a small processor. The broccoli stalks may be difficult to break down, so make sure your processor can break it down by adding the broccoli stalks in first. You may need 1-2 tbsp of water to get the pesto to your desired texture.
- For the miso mushrooms, kale, and onions, heat 1 tbsp olive oil in a saucepan over medium heat. Add the onions, mushrooms, miso, and garlic powder if using. Break apart the miso as you stir. Once the mushrooms have significantly softened, add the kale and stir it all together until it's done, so about 2-3 minutes.
- For the omelette, heat a small 8-to-9-inch pan over medium heat. Grease it with vegan butter (recommended) or olive oil. Add a fourth of the batter (¼ cup to the pan). Flip after about 2 minutes. It should be very easy to flip.
- Add some of the pesto and mushroom filling to half the omelette and fold it in half with a spatula. Cook for about 2 minutes before removing it from the heat and repeating for the next omelette.
- Serve with some more pesto if you'd like (I like) and some arugula!
Let me know if you try this! For more savory breakfasts, I also love…
Masala Tofu Toast (Tofu Bhurji)
Miso Mushroom Toasts with Parsley Pesto
