With concerns over battery eggs (there is not enough land in England for everyone to eat free-range, and most free-range eggs result in male chicks being killed at birth), many people are turning to plant-based recipes.
This omelette recipe (School Night Vegan) uses a blend of rice flour and potato starch (or use cornstarch if you can’t find it).
Before cooking, read up on food safety for people and pets. Don’t give leftover omelettes to dogs, due to salt and other unsafe ingredients.
For ingredients packaging, most councils and supermarket bag bins now accept all soft plastics for recycling.
Commercial farming tends to rush when sexing chicks, so sometimes they get mixed up. This is what happened 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!
Whether you eat vegan omelettes some or all of the time, it pays to know how to make one. These make quick delicious lunches with salad, or nice cooked breakfasts served with ketchup or brown sauce.
Learning to cook your own simple plant-based recipes is peaceful politics in action. You don’t have to be vegan to whip up a plant-based meal. Which gives less profits to the supermarket ready-meal industry, costs less, uses less packaging and tastes better!
If you’re not a natural cook, just keep trying a few good recipes. Once you’ve mastered them, you’ll have a small repertoire of meals that you enjoy, to make again and again. Most of us only eat the same nine or so meals most of the time. So it won’t be long before you’re eating mostly home-cooked meals, which taste good and do good!
Ingredients in Plant-Based Omelettes
- The star of the show to make vegan omelettes is chickpea flour (also in catering size). Rich in protein, this creates the same egg-like consistency. One purchase will last weeks or months, depending on how many omelettes you make. You can also use it to make pancakes.
- Use unsweetened oat drink to adjust batter consistency. Add turmeric powder for colour (not too much, or it’s a curry omelette!)
- The ‘eggy smell and flavour’ comes from kala namak (Indian black salt).
- For ‘cheese omelettes’, add grated vegan cheese or nutritional yeast flakes (rich in B vitamins, these have a ‘cheesy beer’ taste’).
- Make use of leftover veggies (organic tomatoes, chopped peppers, onion, spinach and mushrooms).
- Season with salt and pepper. Or try garlic or onion powder, or paprika for a spicy kick. Or add fresh herbs.
Steps to Make a Vegan Omelette
- Combine 1 cup chickpea flour with 2 tablespoons nutritional yeast, a pinch of Indian black salt and 1/4 teaspoon turmeric.
- Slowly whisk in 3/4 cup of unsweetened oat milk, and mix until similar to pancake batter. Season to taste, add more black salt and pepper.
- Add a little Flora vegan butter to your pan, heat on medium flame, and pour the batter in, spreading with a spatula into a large circle. Leave to cook for around 5 minutes (meanwhile chop and cook your veggies).
- When the omelette is almost firm and forming bubbles, place veggies on one half, fold over to cover, and cook for a few minutes.
- Serve with roast potatoes or oven chips, and ketchup.
Simple Recipes for Vegan Omelettes
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.
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.
This is a good recipe to try out your tofu skills (it has no taste, but will absorb the flavour of what it’s cooked with, and give protein). You’ll need white rice flour and potato starch (or use cornstarch) for this recipe. But once bought, the packs should last a long time.
