Plantain Omelette (Vegan) Recipe

Name: Plantain Omelette (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Omelette; 4 small plantains (3 cups mashed) or 4 small green bananas (3 cups mashed); 1/2 cup spelt flour; 1 teaspoon baking powder; coconut oil, for sauteing; Nut Cheese; 2 2 cups macadamia nuts or 2 cups pine nuts; 3 tablespoons lemon juice; 3 tablespoons olive oil; 5 garlic cloves; 1/4 cup shoyu (to taste); Veggie Topping; 1/2 cup cilantro, chopped; 1/2 bunch green onion, 1/4 inch slices; 1/2 cup carrot, grated

Servings: persons

Omelette
4 small plantains (3 cups mashed) or 4 small green bananas (3 cups mashed)
1/2 cup spelt flour
1 teaspoon baking powder
coconut oil, for sauteing
Nut Cheese
2 2 cups macadamia nuts or 2 cups pine nuts
3 tablespoons lemon juice
3 tablespoons olive oil
5 garlic cloves
1/4 cup shoyu (to taste)
Veggie Topping
1/2 cup cilantro, chopped
1/2 bunch green onion, 1/4 inch slices
1/2 cup carrot, grated

1
Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.
2
While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
3
Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher.
4
Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles.
5
Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.
6
Flip and cover 1/2 of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Omelette, 4 small plantains (3 cups mashed) or 4 small green bananas (3 cups mashed), 1/2 cup spelt flour, 1 teaspoon baking powder, and more.

Yes, Plantain Omelette (Vegan) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plantain Omelette (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions