Today’s vegan chickpea omelette with spinach
is accompanied with a discussion about breakfast and veganism.
Because why the heck not?
I’ve been dubbed as a morning person, but since I was in university, I used to stay up until 2 or 3 almost every day when I worked and volunteered at my university’s walk home service. Much to Chris’s chagrin, as soon as I wake up, I become a ball of energy that’s ready to take on the day. Poor ol’ Christopher just wants to sleep in, but 10/11 am is as late as I can sleep. Any later and I feel off-kilter.
Despite my morning-person affinities, I don’t actually eat breakfast much. It’s weird because I actually love breakfast. Before my vegan days, I had a breakfast special any chance I could. Two eggs, bacon, rye toast, and some water. Sometimes at 2 am on a Friday night with my floormates from residence, sometimes on Sunday at 10 am like normal humans. And when I had the opportunity to have eggs benedict, that was my JAM. Poached eggs smothered in hollandaise sauce, AKA more eggs, with homefries on the side was a staple.
I’ve had people misinterpret my lifestyle choice for a preference. The argument for “you chose not to eat meat, why would you eat stuff that mimics it?” is countered with the fact that just because I choose to be vegan doesn’t mean I don’t find a chicken burger or scrambled eggs to be delicious. Those things taste delicious, but I don’t want to support the unwilling deaths to enjoy those foods.
I eat vegan because I want to live a more compassionate life and avoid causing direct harm to any animals through my diet and lifestyle. That includes the the dairy cows that are pumped with hormones to lactate, chickens cooped up in tiny spaces to lay eggs, pigs slaughtered to make bacon, sheep killed and skinned to adorn UGGs, bird plucked to fill pillows, or rabbits skinned to adorn the hood of a winter jacket.
I don’t want any part of it if I can help it.
But that’s my choice. If anyone is curious, Chris is not vegan or vegetarian. He very much loves eating chicken and roast beef. I don’t pressure him to eat vegan, but since I’m the main cook anyway, anything we eat is going to be vegan unless he wants to add cheese or cook his own meat (usually he just adds cheese but never he really feels compelled to cook any meat). We’ve had our tribulations about how we’re going to co-exist with different diets, but I think we’ve got it figured out. Eating vegan is a choice. I will always encourage people to eat more plant-based, but ultimately, I don’t have a say.
All I can say is that we as beings that can communicate and cognitively understand pain in others, it is up to us to stand up for those who don’t have a voice or can communicate their pain and suffering.
So to reign myself back in here, as much as I love eggs for breakfast, I choose not to eat them anymore. But sometimes in the morning, I really want traditional breakfast food with that sort of stinky, egg flavour that eggs have. I recently discovered black salt aka Kala Namak, which is an Indian spice that has an eggy flavour thanks to its sulfur content. While this isn’t really a perfect omelette, it sort of looks and tastes like one. It’s full of protein, like an omelette would be, but has more of a pancakey-bread texture than omelette.
It tastes delicious though, and you can easily add your own add-ins! Want a vegan Western omelette? Add some peppers and onion. Going more for a florentine omelette? Add some tomato in with the spinach. Caramelized onion and mushrooms would be fantastic as well, but it’s all up to you.
Recipe adapted from Vegan Richa’s Fluffy Vegan Omelette
Vegan Chickpea Omelette with Spinach
- 1 tbsp flax meal + 3 tbsp water
- 1 cup chickpea flour
- 2 tbsp nutritional yeast
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp black salt
- 1/2 tsp black pepper
- 1 cup filtered water
- 1/2 cup chopped spinach (loosely packed)
- 2 tbsp olive oil for the pan
- In a large mixing bowl, whisk together flax meal and water and let stand until thickened.
- Add chickpea flour, nutritional yeast, cumin, garlic powder, red pepper flakes, black salt, black pepper.
- Whisk in water 1/3 cup at a time until all water is incorporated and no lumps remain. Stir in the chopped spinach, then set aside to thicken. It should have the consistency of pancake batter.
- Preheat a medium-sized non-stick pan over just-below medium heat. Add olive oil before you add the batter, and swirl around the pan to coat.
- Pour in the batter and cover to let the batter cook for about 10 minutes. Once the middle of the batter looks matte and more breadlike, flip to cook the other side. The first cooked side should have nice, browned patches that are crispy. Cook the other side until golden.
- Transfer onto a plate and serve!
Ceara @ Ceara's Kitchen says
This chickpea omelette looks wonderful, Lisa :) I have some chickpea flour in my cupboard and have been wanting to try a chickpea omelette for a while! Yum!
And I can really relate to your relationship with Chris –> “but since Iâ€™m the main cook anyway, anything we eat is going to be vegan unless he wants to add cheese or cook his own meat” Pretty much sums up my relationship in the kitchen with my bf, J! He is more than happy to eat vegan at home for dinner when I cook and when he wants a piece of meat once in a while he cooks it up himself.
Abby @ The Frosted Vegan says
I only recently discovered black salt and ohhh boy it’s a game changer! I love that when it’s combined with chickpea flour it gives that eggy flavor, without the eggs : )
Katie @ Produce on Parade says
What a great post! I haven’t tried making a chickpea omelet yet, though I am not a breakfast person…but Todd is big time. In fact, it’s my MO to not eat breakfast at all. Might have to make this for my love though.
Lisa Le says
=O NO BREAKFAST AT ALL!?
In writing this is going to sound crabby but it is not intended to be….Does waking up at 10-11am make you a morning person? :) That’s a funny one Lisa!
Lisa Le says
Haha no I was demonstrating that I can be both a morning person, and someone who can sleep in =P
This looks so delicious. I must find my chickpea flour and make this. I used it last to make “fronch toast” from Vegan with a Vengeance.
I totally understand where you are coming from with regard to those who think vegans/vegetarians shouldn’t eat anything resembling meat/fish etc. I gave up meat for ethical reasons, not because I didn’t enjoy the taste. Some non-vegetarians don’t seem to get that point. I miss meat/seafood all the time but for me there is no going back.
BTW, black salt is phenomenal sprinkled on avocado. Sooooo yummy.
Nina V says
Lovin’ the sound of this omelette Lisa. : )
How much chopped spinach did you use? I can’t see it listed in the ingredients.
Lisa Le says
Oh gosh! I had it in there, I don’t know what happened. It’s 1/2 cup loosely chopped spinach =)
Nina V says
Thanks so much. Really looking forward to making this.
hi! love ur blog!
i tried this recipe and it was yummy but it didnt turn out yellow like yours. it was brown/purple-ish color. do you have any idea why??
Lisa Le says
Oh! That’s so so weird. If you added any extra tamari, that would change the colour, as well as the colour of the chickpea flour to begin with. Nutritional yeast will also make it yellow-ish too.
Deb Weisblatt says
This is my MOST FAVORITE chickpea omelet recipe. Just one question…
This makes a REALLY BIG omelet and alas, I’m the only one in the house who will eat it. So, I started making a few smaller ones (they’re really filling!), but they taste best fresh. So, could I make one and then store the batter to make more another day? If so, how long do you think I could store the batter in the fridge?
PS Didn’t get black salt yet (made it with regular salt), but after reading the comments, I’ll put it on my shopping list!
Lisa Le says
Hi Deb! You’re totally right, they’re so much better freshly made. I don’t think the batter would store well. The chickpea flour is quite absorbent, and it might be a congealed mess in the fridge. I would recommend halfing the recipe, or even combining the dry ingredients to make a stand-alone mix so all you need to do is scoop out some and add the wet ingredients later (water and flax egg).
Thank you for restoring my faith in chickpea omelettes! The flax egg addition and black salt made it perfectly eggy.
Sarah Buda says
By black salt do you mean kala namak? Thank you! Sounds so delicious!!! :)
Lisa Le says
Yes Black Salt is the English term for kala namak :)
gotta try it. Looks delish. You can probably fry some leeks and then throw the batter in. That would be so yummy too.
Delicious! Thanks for posting, I made it with arugula instead of spinach because that was in my garden, topped with Daiya cheeze and served with salsa. I’m only 1 person so I have half leftover after a generous serving, I’ll see how it holds up in a frozen breakfast burrito and try and come back to let you know. Cheers :)
hi! i wanna try this omelet, i don’t have regular chickpea flour available so i tried it with this egg replacer i have (it has chickpea and chia flour only) but it didn’t turn out, i think it needs the amounts adjusted. i also tried to cut down the recipe but i have trouble with math, i normally have 1-2 eggs in my omelet and the replacer said that’s about 1-2 tablespoons, which looked like an ok amount but it wouldn’t cook right, i’m not sure why. the base consistancy was pretty good, though i had to add more water than the egg replacer called for, but it didn’t stay together, i also may have overdid the spinach. i would appreciate some help on this, thank you!
Lisa Le says
So the chickpea flour binds together when cooked and solidifies. As for the chia flour, I imagine that’s mostly for elasticity as well? I don’t have experience with chia flour. But typically, as far as egg replacers go, they don’t tend to be good as a scramble or an omelette, only as a binding agent for baked goods. I suggest sticking to the recipe haha.
… I don’t know why I am like this honestly… I liked the recipe so I go to the grocery store, buy the stuff, go back home and make the thing, it was nice, it looked really like yours but I just noted that I have bought and used the wrong flour… corn flour instead of chickpea flour. Aaaaa this is so me ^^. Great recipe ;)
What is the reason for the nutritional yeast. I know it has B vitamins? Etc it is is for flavor or nutritional support of the dish? Can
I make without it? Thanks, Carol
Lisa Le says
It’s to add kind of a savoury cheesy flavour, but it’s not completely necessary.
Maybe add about 1/2 tsp of baking powder and bake this omelette omitting the oil. I would bake it in muffin tins for small individual portions that could be frozen, thawed later and reheated.
This looks wonderful. How many servings does this make?
Lisa Le says
1 very generous serving, or two moderate ones :)
it is absolutely delicious!! I had difficulty cooking it on the stove-top, because I am not a good cook. Next time I’ll bake it in the oven.