This tofu-free vegan omelette recipe (Ela Vegan) is packed with spices and vegetables, and uses a base of chickpea flour (or red lentil flour) and uses kala namak (Indian black salt) for the ‘eggy flavour and smell’.
Learn more on the ethics of eggs (and some good alternatives). Before cooking, read up on keeping people & pets safe in the kitchen.
egg-free tomato breakfast omelettes
These egg-free tomato breakfast omelettes (Ela Vegan) are made by stuffing thick-sliced tomatoes with ‘mini omelettes’ that are also made with chickpea flour and kala namak for an authentic ‘eggy’ taste and smell. Makes a good light lunch.
a plant-based Italian frittata recipe
This plant-based Italian frittata recipe (Ela Vegan) is a vegan version of an Italian omelette. Made with courgettes, peppers, sweet potato, tomatoes and peas (and again the chickpea flour & kala namak classic combo).
why don’t vegans eat eggs?
Even free-range eggs sometimes are from farmers who kill male chicks at birth (no financial value) or kill older hens when laying slows down. Commercial farming tends to rush when sexing the chicks, so sometimes they get mixed up. This is what happened during the pandemic when one woman bought three duck eggs (presumed unfertilised) from Waitrose. But they hatched (thankfully she knew what she was doing). She named them Beep, Peep & Meep!