Vegan Omelette - Soy-free!. Unbelievable Soy-Free Vegan Omelette To Die For! In my pre-vegan days I never was a big fan of eggs. Especially boiled eggs, and I really hated it when a personal trainer I used to have was making me eat loads of them 'for protein', because I was vegetarian at the time.

Besides being flavorful and delicious, this vegan omelet is rich in plant-based protein and fiber! Whether you're making the tofu or the soy-free chickpea option, this egg-less omelet is packed with protein, making it to the best low-carb fitness meal! This chickpea omelette is the best invention for a vegan breakfast since sliced bread! You can have Vegan Omelette - Soy-free! using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegan Omelette - Soy-free!

It's of Batter.
You need 1 1/2 cup of water.
Prepare 2/3 cup of chickpea flour.
It's 1/2 cup of raw cashews (or 1/4 cup cashew butter).
You need 4 tbsp of oatmeal flour (or 6 tbs. oatmeal).
It's 5 tbsp of maize (ground corn, polenta mix).
Prepare 3 tbsp of cornflour (corn starch).
It's 1 1/2 tbsp of nutritional yeast.
It's 1 clove of garlic.
It's 1/2 tsp of salt.
It's to taste of pepper.
Prepare of Add-ins.
Prepare 4 tbsp of parsley, finely chopped.
Prepare 1/4 cup of thinly sliced green onions.
Prepare 1/4 cup of thinly sliced mushrooms.
Prepare 1 of try your own combination....

It's vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to egg omelettes! If you haven't cooked with chickpea flour yet, you have to try this recipe! Just enough to coat the bottom of the pan. The mixture will begin to look dry.

Vegan Omelette - Soy-free! step by step

In a blender or food processor, blend all the batter ingredients. (Everything but the parsley, onions and mushrooms, or your own additions.).
Adjust flavor. The omelette gets a little more bland while cooking, so you want it to taste a tiny bit "too" salty, flavorful....
Mix in your Add-ins..
Make ahead: at this point, you can pour the batter into an airtight container and leave for a day or two in the fridge for later use..
Heat a small non-stick frying pan on the stove to medium-high with some oil (I use olive oil)..
Pour batter into the pan till it reaches the edges, and keep going till your desired thickness. (I like it about 1/3 inch thick)..
Let it fry on one side. If your omelette is thick, cover the pan for a few minutes..
When you see holes forming in the middle of the omelette, it's time to flip it over (pretty much like a pancake)..
Fry for another 2-3 minutes on the other side till it's nice and golden brown..

Then add your vegetable filling to half of your omelette. Next carefully fold the other half of the omelette over. The recipe is plant-based, gluten-free, soy-free (no tofu), low-fat, and easy to make! After my vegan quiche recipe turned out to be a success and people asked for a crustless quiche version, I figured, it's time for an egg-free frittata recipe. And here it is, the best vegan frittata recipe I tried so far. #GLORIA is the NOT EGG whole egg Omelet or Omelette Mix developed by the world's leading Vegan cooking academy, Vegan Gastronomy Culinary Academy, and is designed to replace whole eggs and egg-whites used in making omelets.