Vegan Savory Omelette with Creamy Herb Sauce
Indulge in the wholesome flavors of this Vegan Savory Omelette with Creamy Herb Sauce, a perfect plant-based twist on the classic breakfast favorite. Made with protein-packed chickpea flour, nutritional yeast, and vibrant turmeric, this gluten-free omelette boasts a golden hue and fluffy texture. Each omelette is brimming with sautéed red bell peppers, spinach, and onions for a nutrient-rich filling. The crowning glory is a velvety, aromatic herb sauce crafted from silken tofu, Dijon mustard, fresh dill, chives, and a splash of almond milk, creating a creamy complement to the hearty omelette. Quick and easy to prepare in just 35 minutes, this vegan recipe is ideal for a satisfying breakfast, brunch, or light dinner. Pair it with a crisp side salad or fresh fruit to elevate your meal. Whether you're vegan, gluten-free, or simply seeking a delightful new twist, this savory omelette will tempt your taste buds while nourishing your body.
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Water
- 2 tablespoons Olive oil
- 0.5 cup Red bell pepper, diced
- 1 cup Spinach leaves
- 0.5 cup Onion, finely chopped
- 1 Garlic clove, minced
- 0.5 cup Silken tofu
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh chopped dill
- 2 tablespoons Chives, chopped
- 2 tablespoons Almond milk
Instructions
In a medium mixing bowl, combine chickpea flour, nutritional yeast, turmeric, salt, and black pepper. Gradually add water while whisking to form a smooth batter. Set aside.
In a non-stick skillet over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and garlic, sauté until onion is translucent, about 3 minutes.
Add the diced red bell pepper and spinach to the skillet. Cook until the spinach is wilted, about 2 minutes. Remove from heat and set aside.
For the herb sauce, blend silken tofu, Dijon mustard, lemon juice, dill, chives, and almond milk in a blender until smooth and creamy. Adjust seasoning with salt and pepper as needed.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour half of the chickpea batter into the skillet, spreading it evenly into a round shape with the back of a spoon. Cook for 2-3 minutes until bubbles start forming on the surface.
Place half of the sautéed vegetable mixture onto one half of the omelette. Use a spatula to fold the omelette over the filling, cook for another 1-2 minutes, then transfer to a plate.
Repeat the omelette process with the remaining batter and filling to make the second omelette.
Serve the omelettes warm, drizzled with creamy herb sauce, and garnish with extra dill or chives if desired.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 24.0 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 619 mg | 48% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
