We be BRUNCHIN’! This vegan omelette shows up with the texture, taste and look you’re wanting when you dig into that savoury fave of a dish.
Finally, an egg-free version of one of the best breakis around.
When it comes to veganizing old faves, it’s all about re-creating that texture, pleasing the taste buds, and replicating the sight of that nostalgic dish you used to devour over and over again…but this time, with plants.
I used to love cheese & avocado omelettes so much that they’d grace the plate for breakfast and dinner. Finally, I can sink my fork into that same omelette, without having anything to do with an animal 🙂
It even got a thumbs up from my hard-to-please fiancé/taste-tester. Davey’s specialty used to be cheese eggs, so needless to say, he’s got high standards when it comes to comfort-food brunchin’. I’m happy to report that this recipe passed with flying colours.
The black salt used in the recipe is a magical ingredient that gives the omelette that ‘egg-like’ suflur taste. If you can get your hands on some, do it. If not, your vegan egg mixture will still be delicious, but not quite as egg-y tasting. I ordered mine online from Vegan Supply (pick up some Jules Fuel while you’re at it!). You can also order it through Amazon or find it in any other natural food store these days.
Tapioca flour (from the Casssava root) is another magical ingredient that gives the omelette a egg-like texture. It creates the chewiness and helps it all stick together. Cornstarch can replace this, but, if you don’t have either in your cupboard for this recipe, don’t stress, it’s not the end of the world.
I used Alligga Flax Oil for the cooking oil. When it comes to the beauty of this omelette, a little oil goes a long way to give it that crisp, brown outer layer.
Flax oil, you ask?! Yup.
Usually you wouldn’t be able to cook with flax oil. But, these guys are the first to figure out a way to filter the oil so it has a ‘high-smoke point’. This means that you can cook with this flax oil with the omegas will staying in-tact, and the healthy fats in there won’t turn into trans-fats. This is a great way to get in your omega-3 fatty acids (which is an essential polyunsaturated fatty acid that we all need to balance out our omega 6 to omega 3 ratio) for brain power, memory, arthritis, mood, and overall healthy function.
- Tofu isn’t something to be afraid of. It’s super nutrient-dense and plant-protein packed. The phytoestrogens that come with it aren’t anything to worry about. These are plant estrogens that act completely differently than human estrogens. There’s no need to worry about about ‘man-boobs’ or hormone imbalances, when it comes to soy. Dairy on the other hand…cut that stuff out.
- Chickpea flour is also packed with protein! Chickpeas are also packed with manganese for bone health and antioxidant function.
- Nutritional yeast is an amazing source of Vitamin B12 for your nervous system, neurotransmitter signalling, and cell reproduction (great for hair and nail growth).
- 1½ cups (350g) firm tofu, patted with tea towel to remove excess liquid
- ⅓ cup chickpea flour
- ½ cup milk
- 2 tbsp tapioca flour
- 1tsp garlic/onion
- ½ tsp turmeric
- ½ tsp black salt
- ¼ cup nutritional yeast
- Dash of Pepper
- 2 tsp Alligga flax oil (for cooking)
- 2 cloves garlic
- 1 tsp flax oil
- Choice of veggies, diced (mushrooms, peppers, spinach, red onion)
- Vegan cheese Chao, Black Sheep, Gusta are all good options
- ¾ cup cashews, soaked over night (or 10 minutes in hot water), then strained
- ¼ cup lemon juice (juice of 1½ lemons)
- ½ cup unsweeted, unflavoured plant milk (almond, coconut or soy)
- ½ tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tsp turmeric powder
- ¼ tsp sea salt
- Sauté garlic and veggies in flax oil
- Blend all omelette ingredients, except for flax oil, in your blender until it’s as smooth as a baby’s bottom.
- Test the texture: dip a spatula in the mixture. Does the mixture stay on the spatula, but it’s on the verge of dripping? Perfect.
- Make hollandaise sauce: Blend all ingredients together until smooth.
- Turn a pan to medium heat and oil it up.
- Pour half the mixture onto the oiled pan and set timer for 2 minutes 30 seconds. DO NOT TOUCH.
- When the timer goes off the omelette should be darkening on the top, maybe with a few bubble holes. Cover half of the omelette with half of your fillings. Then fold one side over to create your vegan omelette!
- Place lid on the pan and let cook for a minute to melt that cheese.
- Serve with avocado slices and a mega-drizzle of hollandaise sauce. Helloooooo Brunch.
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