gluten free – nut free – low calories

By Jasmin

Smoky Vegan Omelette: 1 serving.

*We do not claim to be professional expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield 2 servings.

Nutritional value: 1/2 smoky vegan omelette.

  • 134 Kcal
  • Protein: 4.1 g
  • Carbs: 11.7g
  • Fat: 6.7g


for the smoky vegan omelette:

  • Chickpea flour 1/3 cup (45g)
  • Onion small 1/2
  • Sweet long red pepper 1/2
  • Spices:
    • Salt 1/2 tsp
    • Cinnamon 1/4 tsp
    • Garlic powder 1 tsp
    • Onion powder 1 tsp
    • Smoked paprika 1 tsp
    • Turmeric 1/2 tsp
  • Water 1/3 cup and 2 Tbsp
  • Margarine (or vegetable oil)

for the sautéed mushrooms:

  • Button mushrooms 6
  • Garlic 2 cloves
  • Margarine 1 Tbsp
  • Salt 1/2 tsp
  • Pepper a dash
  • Parsley chopped 1/4 cup

for the vinaigrette: in a small bowl whisk together:

  • Dijon mustard 1 Tbsp
  • Squeeze of lemon juice
  • Water 1 Tbsp
  • Salt ad pepper a dash


For the vegan omelette:

  1. Thinly chop the onion and pepper and sautée them in a preheated slightly oiled pan. Season with salt and pepper. Cook until soft and translucent.
  2. In a bowl mix together the chickpea flour and spices. Slowly add the water and whisk to combine. You should get a crepe batter like consistency.
  3. Add the sautéed vegetables into the chickpea batter and mix thoroughly.
  4. In the same preheated pan add 1 Tbsp margarine then pour the vegan omelette batter. Cover the pan and allow to cook for 15 min on medium heat.
  5. Gently insert a flat spatula around and under the omelette to detached it from the pan.
  6. Now hold tightly a plate over the omelette, hold the pan and in one quick motion invert the omelette onto the plate. Put the pan over the burner and carefully slid the omelette in and cook for another 15 min.
  7. Turn off the heat. Transfer the omelette to a plate and let rest. We will be prepping the rest of the dish in the meanwhile.

for the sautéed mushrooms:

  1. Preheat a pan on medium heat.
  2. Clean and slice the mushrooms in half.
  3. Mash the garlic into a paste.
  4. Slightly grease the pan with 1 Tbsp margarine.
  5. Add the mushrooms and garlic into the pan. Season with salt and pepper. Cook and stir until they’re lightly brown for about 10 min.
  6. Turn the heat off and stir in the chopped parsley.

Let’s plate:

Serve in each plate: half the vegan omelette, the buttery sautéed mushrooms, chopped cherry tomatoes and sliced third avocado dressed in mustard vinaigrette. Bon appétit !

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