I’ve seen a lot of vegan omelet recipes that called for tofu but recently I found this one from The Tasty K (which I modified a bit) that instead called for lentil or garbanzo bean flour. I have been wanting to try it out for weeks and finally had the chance so I’m excited to share it!
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- 1/2 cup lentil or chickpea flour (I used Bob’s Red Mill garbanzo bean flour)
- 2/3 cup plant milk (All I had was coconut milk so I watered it down a tiny bit)
- Nutritional yeast to taste (optional)
- Daiya shredded cheese to taste (optional)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp oil (I used olive oil)
- Chopped veggies (I used onions, broccoli, carrots, and spinach)
- 1/4 avocado sliced
1. Mix flour and milk in a bowl
2. Stir in baking powder, salt, pepper, and nutritional yeast
3. Put 1tsp oil in the pan and then add your chopped vegetables of choice
4. Sauté vegetables
5. Add in all of the omelet mixture and let cook until it stays together
6. Flip in half omelet-style and serve with cheese, avocado, or other breakfast foods!
I give this recipe an A! The recipe made one large omelet which was super filling. It turned out to be sort of a pancake consistency. I added a bit of garlic also which was a nice touch. I’m glad I added the nutritional yeast and vegan cheese because they really added to the flavor. Next time I make this I’ll definitely add less pepper (I didn’t measure oops!) and probably a different plant milk, though the coconut milk still tasted pretty good. I may also want to add more liquid or a little more olive oil. I will definitely be making many more breakfasts that include this omelet!
What’s your favorite breakfast?