Fluffy Chickpea Vegan Omelet
Thinking omelets are off-limits for vegans? Think again! You won’t want to miss this episode of #LunchBreakLive where cookbook author and vegan chef at Catskill Animal Sanctuary, Linda Soper-Kolton, shows you how to turn chickpea flour and your favorite veggies into a fluffy, scrumptious, vegan omelet!
Compassion and Cooking Secrets
Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season and then return to her vegetarian and vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary and the urgency of the mission, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to cook, teach, write, and kiss pigs.
Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, her early memories of mealtime included mashed potatoes made with milk powder and potato flakes, Friday’s clean-out-the-fridge “spaghetti surprise,” and a lot of liver. Linda learned to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering for roommates, co-workers, and anyone else she could find. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others.
In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute chef’s training program. Combining her chef’s training with certification as a holistic health coach from the Institute for Integrative Nutrition and certification in plant-based nutrition from the Center for Nutrition Studies and eCornell, Linda is driven to love and influence others through compassionate, plant-based eating. When she’s not in the kitchen creating, she’s probably looking for her glasses.
Making a Vegan Omelet Out Of Chickpeas?
Where there is a will, there is a vegan way! Studies have shown that next to cheese, eggs tend to be the most difficult animal food for people to eliminate. If you miss your morning (or evening!) omelet, this recipe for a vegan omelet is perfect for you! While there are products on the market that you can use to make a vegan omelet, like Just Egg–which is amazing, chickpea flour has an uncanny ability to create a light and fluffy egg-like experience. Chickpea flour is widely available and may also be called gram flour or garbanzo bean flour. In this recipe, Linda uses it to create a scrumptious omelet but the batter can also be used to make a scramble if you have soy allergies and can’t enjoy a tofu scramble. Think of this recipe as an invitation to make it Linda’s way or to use whatever filling ingredients you like. You can’t go wrong and you won’t need eggs ever again!
- For the Batter:
- 1 cup chickpea flour
- 1/3 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 1/2 teaspoon black salt for eggy flavor or use regular salt
- 3/4 cup water
- Choose your own fillings or use these:
- 1/2 cup chopped onion
- 1/2 teaspoon salt plus more to taste
- 2 cups sliced mushrooms
- 1 pint cherry tomatoes halved
- 3 cloves garlic minced
- 2 big handfuls baby spinach
- Optional: shredded vegan cheese, cooked vegan sausage, beans, cooked broccoli
- To make the omelet batter, mix together the chickpea flour, nutritional yeast, onion powder, garlic powder, turmeric, baking powder, and black salt. Add the water and stir until a batter is formed. It should be pourable and not too thick so add a little more water, if necessary. Let the batter sit while you make the filling.
- In a non-stick pan, cook the onion and salt until the onions have softened. Add the mushrooms and cook until they are softened and lightly browned, about 8 minutes. Add the cherry tomatoes and garlic and cook until the garlic is aromatic and the spinach is wilted and much of the water has evaporated.
- Transfer vegetables to a bowl. Wipe out the pan.Heat the pan over medium heat and add a little oil. (Sometimes non-stick pans stick!) Scoop up about 1/2 cup of the batter with a measuring cup. Pour it into the pan and quickly swirl to cover the bottom of the pan with batter. Cook until bubbles form and the batter cooks through until it springs back when touched. Loosen the omelet to ensure it's not stuck.
- Spoon vegetables onto half of the omelet and fold one side over. Transfer to a plate and add hot sauce or ketchup then dig in!
Breakfast For Lunch!
I will take a good breakfast recipe for lunch any day! Give this tasty vegan omelet a try and let us know how you liked it. Take a photo of your finished dish and tag @UnChained_TV on Instagram. Looking for other easy plant-based recipes to cook up? Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.