The perfect vegan omelette
Wow – I can’t believe how long I’ve been away!?!? But I’m back! 🙂
I started this blog almost exactly one year ago. After having worked for 10 years (just writing that freaks me out – TEN YEARS!) at a job that I never found truly satisfying, the smallish Swedish company I worked for was acquired by an American mega-company, and together with the vast majority of my colleagues – I was laid off. I decided there and then, that I wanted to work with something I loved, deeply believed in and that would hopefully make some kind of difference. And so, I started blogging about vegan food, showing people how beautiful it was, telling them how delicious it was, showing YOU how to make wonderful, healthy, cruelty-free dishes.
While my ambition was always to turn this into something profitable, something that I could maybe even live on. I gave myself 1 year, and acknowledged that even if I had to turn to something else after that year of blogging, at least I’d have done my part in spreading the vegan word. But then, it happened. A good friend told me that a local café was looking for a vegan chef. I nervously wrote to them, knowing I had no real restaurant experience. I was interviewed the day after and started working 3 days later. And now I get to do something I love every single day – and get paid for it!
While that has meant that I haven’t been able to blog as much as I’d like to, I’m back with some new-found energy. And more importantly for you, with a new recipe that you guys and girls are just gonna love! The café that I work at is not only 100% vegan, it’s gluten free as well! This is a challenge for me, because I love seitan, bread, and seitan on bread! 😀 But I’m learning a lot. And one thing that I learned recently while baking some gluten-free pita bread, is that Xanthan gum is the sh*t! Sorry, but it really is!
Gluten is a natural binding agent. Eggs are too. Without either one of them, gluten-free vegan baking can get mighty tricky! Vegan omelettes, since they are usually made using chickpea flour (along with other ingredients) have a tendency to be more crêpe-like. Any of you that follow me here, on Instagram or on Facebook, know that I love breakfast and brunch. So I have been playing with the recipe for some time now. And finally, using a triple chickpea attack together with Xanthan gum – I struck omelette gold!
The appearance, flavor and consistency of this awesome breakfast/brunch dish has, in my humble opinion, resulted in the perfect vegan omelette! Don’t be fooled by the thickness and stickiness of the batter. I’ve tried thinning it out on several occasions, but have found that thicker is better. So go grab yourself some chickpeas in every shape and form, and some Xanthan gum – and get cookin’!
- ¼ cup (ca ½ dl) – chickpea flour
- ½ cup (1 dl) – plant-based cream (Or the thickest plant milk you have access to.)
- 3 Tbsps (45 ml) – aquafaba (chickpea brine)
- 2 Tbsps (30 ml) – chickpeas, mashed
- 1 Tbsp (15 ml) – nutritional yeast
- 1 tsp (5 ml) – kala namak (aka black salt)
- 1 tsp (5 ml) – turmeric
- ½ tsp (2.5 m) – baking powder
- ½ - 1 tsp (2.5 - 5 ml) – Xanthan gum
- Optional: Finely chopped onion, peppers, and grated vegan cheese
- Add the first four ingredients to a bowl and whisk with a handmixer.
- Add the rest of the dry ingredients and whisk again. (The mixture should be quite thick, but if you can, avoid adding any water
- Stir in any optional ingredients like peppers and onions.
- Oil a non-stick frying pan or flat cast iron pan and pre-heat on medium high (I find that getting the pan quite hot BEFORE adding the omelette mix reduces the chance of it sticking.)
- Pour and spread the mix (it will be quite thick) so that it covers the entire frying pan, and cook for about 5 minutes.
- Carefully flip the omelet and cook for another 5 minutes. (Depending on how thick your omelette is you may or may not want to fold it like a traditional omelette.)
- Serves 2. Or 1 hungry person!