Description
Vegan Mushroom Omelette made with silken tofu and chickpea flour stuffed with sautéed mushroom. Serve for a protein-packed breakfast!
Ingredients
Vegan Mushroom Omelette
- 16-oz. silken tofu
- 1 cup unsweetened almond milk
- ¾ cup chickpea flour
- 3 TBSP nutritional yeast
- 1 TBSP cornstarch
- ¼ tsp ground turmeric
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- 1 TBSP olive oil, divided
- 8-oz. Sliced mushrooms
- Giant handful of spinach
For serving
- Avocado
- Berries
- Hot sauce
Instructions
- 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.
- 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. Allow it to spread to form a large pancake shape. Cook for 4-5 minutes, or until the omelette looks dried out with small bubbles on top and the bottom is brown underneath. Carefully flip the omelet and cook 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 omelets.
- 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 with salt and pepper. In the last few minutes, add the spinach and cover with a lid until the greens are fully wilted.
- To serve the vegan omelettes, plate the omelet and add ¼ of the mushrooms and greens onto one side of the omelet. Fold the omelet in half and serve with sliced avocado, berries, and hot sauce.
- Store leftover omelettes and sautéed vegetables separately in airtight containers in the refrigerator for up to 5 days and reheat before serving.
Notes
Recipe adapted from Vegan Yack Attack’s Plant Based Meal Prep
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free