Make a plant-based, vegan, healthy and delicious version of the classic egg and cheese sandwich, at home.
1/3 cup chickpea flour
1/4 tsp baking powder
1/8 tsp Black Pepper
1/2 cup non-dairy milk (plain, unsweetened) OR water
Optional: Sliced bread or English Muffin, Sliced Vegan Cheese (American/Cheddar/Smoked Gouda), Sauteed veggies, vegan sausage patty
Place dry ingredients in a small mixing bowl. Mix well. Add liquid and mix well. A small silicone whisk works well for this. Heat 8 inch non-stick pan on medium heat. Spray with olive oil if it isn’t a great non-stick pan. Pour batter into hot pan and spread it around quickly to cover the whole bottom of the pan.
Let cook about 1 1/2 minutes. Place cheese (if using) on half of omelet surface and flip one side over on top of the cheese. If not using cheese you can also choose to flip the entire circle over to make a thinner omelet that can be cut into squares or circles if you are making a sandwich. Cook approximately 1 more minute and remove from heat using a spatula.
If making a sandwich, toast your English muffin or sliced bread. Add cheese, sauteed veggies, or vegan sausage patty if using on top of bread. Add omelet and serve hot. You can microwave the sandwiches for 15-30 seconds before serving.
If not making a sandwich, top with sautéed veggies, a grind of Hawaiian salt, if desired, and serve hot.
Most vegan recipes for eggs using tofu or chickpea flour call for Indian Black Salt (Kala Namak). It has a sulphurous taste to it that can make a vegan dish taste more like real eggs. I actually find it a bit overpowering and prefer the taste of Hawaiian Black Salt in my vegan egg dishes. I’ve given you links for both.
Nutrition info includes only the ingredients for the omelet (no cheese, veggies or bread) and assumes you use water as the liquid.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Vegan Eggless Omelet, Chickpea Flour