I used to love eggs. I loved them every which way. Sunny side up, hard-boiled, scrambled, and my personal favorite THE BEST VEGAN OMELETTE in an omelette. I mean, when you think about it, what’s not to love about omelettes? You get the tastiness of an egg, plus a bunch of delicious fillings stuffed inside its warm center. You can fill omelettes with any of your favorite veggies and vegan meats. They’re amazing.
I used to think I’d never enjoy an omelette again, but thanks to endless recipe testing and the high sulfur content in Kala Namak salt, I’m able to enjoy this eggy, yet egg-free meal whenever my little heart desires.
Pour yourself a mimosa and let’s get to cooking the best vegan omelette you’ve ever had!
We stuffed our vegan
Omelettes with my favorite veggies…mushrooms, spinach, and asparagus. Since tomatoes are in season, I also added some fresh picked cherry tomatoes on top of our vegan omelette to give it some freshness. I also made a super simple and tasty creamy chive sauce for our vegan omelettes, which really takes it to another level.
To give our vegan omelette that super eggy flavor, we added Kala Namak salt, or Black Sea Salt. You can find it at many health food stores and specialty Indian stores. If you aren’t able to find any in stores, you can purchse it on amazon. While this salt is a key ingredient, you can definitely omit it and replace it with sea salt. Your omelette will still be tasty af, just not eggy in flavor.
We hope you guys love this recipe for our vegan omelette as much as we do! If you give it a try, take a photo and share it on Instagram! Make sure to tag us @eat_figs_not_pigs and use the hashtag #EatFigsNotPigs so we can see all your recreations!
Til next time, friends!
THE BEST VEGAN OMELETTE
- ½ cup raw cashews, soaked in very hot water for 30 minutes, drained and washed
- ¼ – ½ cup filtered water
- ¼ cup fresh chives, chopped
- 2 cloves garlic
- 2 tsp fresh lemon juice
- ½ teaspoon sea salt
- 1 brick firm tofu, crumbled (about 1½ cups)
- ½ – ¾ cup unsweetened non-dairy milk
- ¼ cup chickpea flour
- 2 TBS + 2 tsp tapioca starch
- ½ tsp turmeric
- ½ tsp Kala Namak (if you don’t have Kala Namak, or Balck Salt, you can sub for sea salt)
- ¼ tsp fresh cracked black pepper
- ¼ tsp smoked paprika, optional
- and ¼ tsp cayenne pepper, optional
- ¼ tsp ground pepper
- 1-2 tsp avocado oil
- ½ cup vegan shredded cheese, such as Daiya Cheddar Shreds
- ½ cup sauteed spinach
- Half cup sauteed mushrooms
- ½ cup blanched asparagus
- ½ cup cherry tomatoes, diced
- Microgreens, for garnish
- Fresh chopped chives, for garnish
- Add all ingredients to a blender, starting with ¼ cup water, and pulse until completely smooth. Adjust seasonings to taste. Add more water if you feel the sauce is too thick. Set Aside.
- To a blender, add all omelette ingredients (starting with ½ cup non-dairy milk), except the avocado oil. Blend until smooth. The omelette batter should mimic the consistency of pancake batter – not runny and a bit thick. If it is TOO thick, add in the additional ¼ cup non-dairy milk by the tablespoon.
- In a medium non-stick pan on medium low heat, add 1 teaspoon avocado oil. Once the oil is hot, add ½ cup of the omelette batter and spread it out until it’s about ¼” thick. After about 3-4 minutes, you should notice the perimete of the batter getting a bit darker in color. At this point, spoon a few tablespoons of desired omelette fillings to one side of the omelette. After about 30-60 seconds, gently fold over the omelette to create a half moon shape. After 2-3 minutes, flip the omelettes on its other side. Cover and cook another 5 minutes. Complete this process until all the batter is gone (should make 2-3 omelettes). You can store omelettes in a preheated oven at 275 while you prepare the rest.
- Serve warm, garnished with creamy chive sauce, fresh cherry tomatoes, chives, and microgreens.