When we decided to try a vegan diet for a month, I was sure that I could manage it easily but I would miss eggs and cheese. Then I realised trying a new diet can open up a lot of doors to alternative ingredients and can seriously boost creativity. To be honest I have put quite a bit of work in it as well, because I spent about a month getting ready and searching for recipes and read quite a few articles about vegan stuff. It was worth the time invested as the new dishes we are trying are incredibly delicious.
This chickpea omelette ticks all the boxes and made my fear vanish about missing eggs or cheese. Add any veggies you like to the batter.
You can either prepare a chickpea omelette by itself, or upgrade it to a vegan full english breakfast with vegan sausage, facon, toast with vegan spread, and baked beans.
Ingredients for a large omelette:
60 g chickpea flour
60 ml water
1 tbsp chia seeds
Sea salt & black pepper
1 tbsp olive oil
¼ brown onion
2 handful baby spinach
Half red pepper
1 tsp nutritional yeast (optional)
Prepare the batter mixing the chickpea flour with water, chia seeds, salt and pepper. Mix in the nutritional yeast if using.
Heat a tablespoon of olive oil in a pan over medium heat. Chop up the onion and sauté for 5 minutes.
Slice the bell pepper and add to the pan. Cook for 2 minutes and add the spinach. Cook for 2-3 minutes until wilted.
Mix the veggies into the chickpea batter, then pour it in the pan. Cook for 5 minutes, flip over and cook for further 3-4 minutes.