Recipe by Fee O’Shea

Vegan Omelette

If you’re craving eggs, this omelette is pretty close, certainly has the eggy flavour.


  • ¼ cup chickpea flour
  • 1 Tblsp nutritional yeast
  • ¼ tsp black salt
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ⅓ cup + more if needed) almond milk (or plant milk of choice)


  • ¼ cup cooked vegetables of choice (great time to use leftovers)


  1. In a blender mix all the ingredients and blend until smooth and like a batter.
  2. Set aside.
  3. Cook the vegetables of choice – set aside.
  4. In a non-stick pan pour the batter.
  5. Allow to settle for a minute then put a lid on.
  6. Cook for about 5 minutes.
  7. Gently loosen and flip to cook another couple of minutes.
  8. When the inside is cooked, slide onto a plate.
  9. Lay the cooked veggies on half and fold other half over.
  10. Serve.


  • Vegan parmesan.
  • Tomato relish or sauce.
  • Fresh herbs.

Note:  Putting the lid on will keep the steam in and keep the omelette moist.


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