Soy Free Vegan Mushroom Omelette
An easy, 15 minute vegan mushroom omelette made with gram flour. High in protein, an easy breakfast or light mid-week dinner.
Servings Prep Time
1 5minutes
Cook Time Passive Time
10minutes 15
Servings Prep Time
1 5minutes
Cook Time Passive Time
10minutes 15
Ingredients
Instructions
  1. Chop up mushrooms and set aside, pour almond milk into a blender and add sieved gram flour and remaining spices, then blend for 30 seconds.
  2. Heat oil on a skillet and fry mushrooms with garlic powder, salt and pepper to your taste, for 3 minutes, until liquid leaves the mushrooms, preheat the oven to grill setting.
  3. Add omelette mix to mushrooms and allow to cook for 4 minutes. Gently with a wooden spatula scrape the edges to test the omelette’s durability, take care to not break the omelette’s shape.
  4. Once omelette has cooked for 4 minutes on a medium heat, either place it in the oven for one minute, or alternatively, place a plate or lid on top of the pan to cook through.
  5. After one more minute of cooking, slowly flip the omelette, be careful to not let it fall apart too much. Cook the flipped side for 1-2 minutes, remove from the heat and serve.
Recipe Notes

Best results when placed in the oven for 1-2 minutes.

Take care to not flip too early, to prevent it falling apart. 

Don’t add too much black salt, always balance the flavours properly.