I’ve failed many times making a vegan omelette which wouldn’t fall apart. But then I found a secret ingredient to make it stick together and create amazing gooey consistency - tapioca flour (tapioca starch). You can find it at Asian shops or health food stores and can use in vegan cheese-making, gluten-free baking or for a delicious weekend breakfast. You can add an egg replacer if you want to ensure even more omelette-y consistency. Toppings are up to you - mushrooms, spinach, vegan cheese, tomatoes, green onions, herbs. For some extra eggy taste season your omelette batter with a pinch of black salt (Kala Namak).
- 4 tbsp lupin flour alternatively chickpea or soy flour
- 2 tbsp tapioca flour
- 2 tsp nutritional yeast
- 1 tbsp oil olive or deodorized coconut
- 60 ml warm water
- 1/4 tsp baking powder
- salt, pepper, garlic powder, to taste
- pinch of turmeric powder
- onion powder, chilli/cayenne, black salt optional
- oil for frying
- fresh herbs, vegan cheese, mushrooms, green onions, tomatoes... (toppings to taste)
Combine dry ingredients in the bowl, add the oil.
Slowly add water mixing with a whisk to achieve smooth batter without lumps. The batter should have pancake batter consistency.
Lightly oil and heat the non-stick pan. Pour the batter evenly spreading over the top of the pan, fry on medium-high heat for about 5-7 minutes, till the top gets dry and centre of the omelette firm. Sprinkle herbs, add toppings to your taste and carefully fold omelette in half. Flip after 2-3 minutes and cook for another couple minutes. Omelette should be a bit gooey/gummy inside due to tapioca. You can also flip unfolded omelette and cook it like a pancake.
Serve topped with extra fresh herbs, a drizzle of sriracha (optional) and salad/veggies of your choice.