Vegan Mushroom Omelette

Vegan Mushroom Omelette made with silken tofu and chickpea flour stuffed with sautéed mushroom. Serve for a protein-packed breakfast!

When M and I first started dating, he showed me the art of omelette-making. 

Because we started dating during the pandemic, our first dinner together was over a computer screen. 

We made meals separately in the kitchen and then hopped online to eat and chat. 

I brought my Cauliflower Rice Veggie Burger Bowl (my go-to recipe at the time), and M brought a circular omelette piled high with vegetables and avocado. 

And of course, lots of mushrooms, always mushrooms, because M loves them. 

Before we moved in together, and even for a while after, omelettes were his go-to meal for breakfast, lunch, or dinner. 

When he finally made them in front of me, my mouth watered at how good they smelled.

There’s something about a good savory breakfast that feels like the ultimate form of self care. 

Because I started a new strength program in recent weeks, I’m focusing on vegan sources of protein to fuel my body pre and post-workout.

While M’s omelettes weren’t vegan, but the ones I’m sharing with you today are. 

These vegan made with silken tofu and chickpea flour stuffed with sautéed mushroom and spinach.

I love to serve them with avocado, berries, and hot sauce for a protein-packed breakfast!

They’re also totally worthy of a virtual first date, just sayin’. 

What You Need to Make Vegan Mushroom Omelette

The ingredient for this Vegan Mushroom Omelette is simple and sweet. 

The combination of chickpea flour and silken tofu creates a fluffy yet firm base for these omelettes that tastes totally egg-y!

Here’s what you need:

• silken tofu 
• unsweetened almond milk
• chickpea flour
• nutritional yeast
• cornstarch
• ground turmeric 
• Himalayan sea salt
• black pepper 
• olive oil
• sliced mushrooms
• spinach 

That’s it!

How to Make Vegan Mushroom Omelette

You will need a high speed blender or large capacity food processor to make this recipe. 

Add the tofu, almond milk, chickpea flour, nutritional yeast, cornstarch, turmeric, sea salt, and black pepper to a high speed bender.

Process until the mixture is completely smooth and creamy, scraping down the sides as needed to recombine. 

The mixture should look soupy and pourable; that’s wanted! 

Next, preheat the pan for omelette-making. 

Add half of the olive oil to a large skillet over medium-high heat.

Once the pan and oil is warm, pour a scant 1 cup of the blended mixture into the pan.

If you do a full cup, the remaining omelettes might be smaller, but that’s OK, too. 

Allow the batter to spread to form a large pancake shape.

Cook the omelette for 4-5 minutes, or until the omelette looks dried out with small bubbles on top and the bottom is brown underneath.

Use a large pancake turning or wide spatula to flip the omelet and cook it for another 4-5 minutes on the second side.

Once both sides are browned, transfer the omelette to a plate and continue until all of the blended batter is gone.

The recipe should make about 4 large omelets. 

Make the Mushrooms

While the omelets are cooking, prepare the mushrooms.

Add the remainder of the olive oil to another skillet and heat over medium-high.

Once it’s warm, add the sliced mushrooms and sauté for 8-10 minutes, until they’re lightly browned on all sides.

Season the mushrooms with  a little salt and pepper, if you want. 

In the last few minutes, add the spinach and cover with a lid until the greens are fully wilted. 

Swaps and Substitutions

I enjoyed mushrooms and spinach for the omelette filling, but you can add any vegetable that sounds good to you!

I think zucchini, onions, bell pepper, radishes, asparagus, broccoli, or carrots would all be delicious. 

You may need to increase the cook time on some of these if you prepare them on the stovetop. 

I encourage you to use whatever produce you have on hand to make these omelettes yours. 

For the actual omelette batter, I haven’t tested any variations on flours or different tofu firmness. 

Stick to the recipe as written for the best results. 

For serving, add whatever toppings you’d like! 

How to Serve Vegan Mushroom Omelette

Here’s what I love for topping my omelettes:

• Avocado
• Berries 
• Hot sauce 

To serve the vegan omelettes, plate the omelet and add ¼ of the sautéed mushrooms and greens onto one side of the omelet.

Fold the omelet in half and serve them with sliced avocado, berries, and hot sauce. 

The omelettes can be a bit fragile, so if it splits at the fold, don’t worry, it will still taste delicious.

Many times I take a note from M’s old school omelettes and plate it in a giant circle instead of folding it. 

You can spread your toppings on top and enjoy a thinner yet delicious circular omelette. 

Notes on Meal Prep

I found this recipe to be perfect for meal prep! 

The prepared omelettes store well in the refrigerator for days. 

The omelettes will take on the shape of whatever container you put them in, so I like to use a large rectangular or circular storage container so they can lie flat. 

It’s important to store the leftover omelettes and sautéed vegetables separately in airtight containers in the refrigerator so they don’t get soggy.

Reheat the omelettes and vegetables separately, then combine them just before serving and add your favorite toppings on top. 

These Vegan Mushroom Omelettes make a delicious vegan breakfast that’s packed with plant-based protein.

If you make them in advance, you can have a reheated breakfast ready in under 5 minutes. 

Enjoy!

More Savory Vegan Breakfast

• 10-Minute Veggie “Scramble”

• Easy Tofu Scramble Plate

• Loaded Tofu Scramble Bowl for One

• Chickpea Scramble Waffle Stackers

• 10 Minute Veggie Sausage Breakfast Tacos

• Kale & Sweet Potato Hash

• Sweet Potato & Beet Breakfast Hash

• Savory Zucchini Oats

I Want to Hear From You

If you make this Vegan Mushroom Omelette recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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