Vegan Omelette With Mushrooms Recipe

Name: Vegan Omelette With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 grams shimeji mushrooms or any other mushrooms; 1/2 small onion; 1 cup chickpea flour; 1 cup water; 2 tablespoons nutritious yeast; 1/2 teaspoon mixed spice powder; 2 tablespoons sake; 2 tablespoons chopped spring onion; 1 handful shredded cabbage and radicchio; 2 teaspoons ground sesame seeds; 2 tablespoons teriyaki sauce; extra-virgin olive oil

Servings: persons

80 grams shimeji mushrooms or any other mushrooms
1/2 small onion
1 cup chickpea flour
1 cup water
2 tablespoons nutritious yeast
1/2 teaspoon mixed spice powder
2 tablespoons sake
2 tablespoons chopped spring onion
1 handful shredded cabbage and radicchio
2 teaspoons ground sesame seeds
2 tablespoons teriyaki sauce
extra-virgin olive oil

1
To make the vegan omelette batter, whisk together chickpea flour, mixed spice powder, and nutritional yeast. Season and whisk in a little water at a time until there are no lumps in the batter. Batter should look thinner than the pancake mixture.
2
Set aside and let it rest for 10-15 minutes.
3
Preheat a skillet with a drizzle of olive oil on medium heat, cook onion for 3-4 minutes until they turn translucent.
4
Add mushrooms and a splash of sake. Season. After the alcohol has evaporated, put a lid on and cook for another 3-5 minutes. Heat off.
5
Add the cooked mushroom mixture to the omelette batter.
6
Preheat the skillet with a drizzle of oil on medium heat, spoon in the batter and spread it evenly. Cook for 2-3 minutes with the lid on before flipping to the other side. After flipping to the other side, cook for another minute or two with the lid on. Heat off.
7
Transfer the omelette to a plate and start garnishing with shredded cabbage, radicchio, grinded sesame seeds, and chopped spring onion.
8
I added 2-3 tbsp teriyaki sauce to go with my omelette
9
* you can substitute or add together with other sauces such as vegan mayonnaise or sriracha.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 80 grams shimeji mushrooms or any other mushrooms, 1/2 small onion, 1 cup chickpea flour, 1 cup water, and more.

Yes, Vegan Omelette With Mushrooms 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.

Vegan Omelette With Mushrooms

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