How to Make Your Own Vegan Omelettes!

Omelettes are a pretty popular lunch, and with a few tweaks, it’s easy to make your own. Surprisingly, it’s chickpea flour (also in catering size) that is the usual ingredient of choice.

This omelette recipe (School Night Vegan) uses a blend of rice flour and potato starch (or use cornstarch if you can’t find it). The ‘eggy smell and flavour’ comes from kala namak (Indian black salt). Add optional vegan grated cheese.

Before cooking, read our post on food safety for people and pets. Just bin allium scraps (onion, garlic, chives, shallots, leeks) as like tomato/rhubarb/citrus, acids could harm compost creatures.

A Tofu-Free Omelette Recipe!

This Tofu-Free Omelette (ElaVegan) replaces chickpea flour with red lentils (ground in a coffee machine) and tapioca flour to mix with black salt and spices. Add the dry mix to water, to make your omelette batter.

Recipe for a Vegan Spanish Omelette!

If you’re feeling a bit more ambitious, try this Spanish omelette (School Night Vegan). It’s made with potatoes and potatoes and tofu (organic Tofoo is made in Yorkshire) for a buttery-tasting omelette.