A deliciously fluffy, protein-packed vegan omelette featuring silken tofu and chickpea flour, filled with sautéed mushrooms and spinach. This plant-based alternative to traditional egg omelettes delivers all the texture and satisfaction without any animal products.
Why You’ll Love This Recipe
This vegan mushroom omelette is a game-changer for plant-based breakfast enthusiasts. The silken tofu creates that signature fluffy texture, while chickpea flour adds structure and protein. The savory mushroom and spinach filling makes for a satisfying meal that will keep you full for hours. It’s perfect for meal prep, naturally gluten-free, and packed with nutrients. Whether you’re vegan, reducing egg consumption, or simply looking to try something new, this recipe delivers restaurant-quality results with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Silken tofu provides the creamy base for our eggless omelette, mimicking the texture of traditional egg omelettes when cooked. It’s high in protein and creates that signature fluffy consistency.
Unsweetened almond milk thins out the mixture to the perfect pourable consistency. Feel free to substitute with any plant milk you have on hand.
Chickpea flour acts as a binding agent and adds significant protein to this recipe. It also contributes a mild, savory flavor that works beautifully with the other ingredients.
Nutritional yeast delivers that wonderful cheesy, umami flavor without any dairy. It’s a powerhouse of B vitamins and enhances the savory profile of the omelette.
Cornstarch helps bind the mixture together and ensures your omelette sets properly when cooking.
Ground turmeric adds a beautiful golden color that mimics traditional egg omelettes. It also brings subtle earthy notes and anti-inflammatory properties.
Olive oil is used for sautéing both the omelette and the mushroom filling, adding richness and preventing sticking.
Mushrooms create a meaty, satisfying filling that’s packed with umami flavor. They’re a great source of vitamins and minerals.
Spinach wilts beautifully into the mushroom mixture, adding color, nutrients, and a gentle earthy flavor that complements the mushrooms perfectly.
Directions
- Add the tofu, almond milk, chickpea flour, nutritional yeast, cornstarch, turmeric, sea salt, and black pepper to a high-speed blender. Process until the mixture is completely smooth and creamy, scraping down the sides as needed to recombine.
- Add half of the olive oil to a large skillet over medium-high heat. Once the pan and oil are warm, pour a scant 1 cup of the blended mixture into the pan. Allow it to spread to form a large pancake shape.
- Cook for 4-5 minutes, or until the omelette looks dried out with small bubbles on top and the bottom is brown underneath. Carefully flip the omelette and cook for another 4-5 minutes on the second side.
- Once both sides are browned, transfer the omelette to a plate and continue until all of the blended batter is gone. The recipe should make about 4 omelettes.
- While the omelettes are cooking, prepare the mushrooms. Add the remainder of the olive oil to another skillet and heat over medium-high. Once it’s warm, add the sliced mushrooms and sauté for 8-10 minutes, until they’re lightly browned on all sides. Season with salt and pepper.
- In the last few minutes, add the spinach and cover with a lid until the greens are fully wilted.
- To serve the vegan omelettes, plate each omelette and add ¼ of the mushrooms and greens onto one side. Fold the omelette in half and serve with sliced avocado, berries, and hot sauce.
Servings and Timing
This recipe makes 3-4 servings, perfect for a family breakfast or meal prep for a single person. Total preparation and cooking time is approximately 35 minutes, with 15 minutes of prep and 20 minutes of cooking time. Each serving provides a substantial breakfast or brunch option with about 15-20 grams of plant-based protein.
Variations
Mediterranean Style: Add sun-dried tomatoes, olives, and fresh basil to the filling for a Mediterranean twist.
Mexican Inspired: Replace the mushrooms with black beans and corn, and serve with salsa, cilantro, and lime wedges.
Breakfast Burrito Alternative: Chop the cooked omelette and mix with the vegetables, then wrap in a tortilla for a portable breakfast.
Herb Garden: Add fresh herbs like dill, chives, or parsley to the batter for a fragrant variation.
Spicy Version: Mix in chopped jalapeños or red pepper flakes to the batter for a kick of heat.
Cheesy Delight: Add vegan cheese shreds to the inside of the omelette before folding for extra richness.
Storage/Reheating
Store leftover omelettes and sautéed vegetables separately in airtight containers in the refrigerator for up to 5 days. This makes them perfect for meal prep.
To reheat the omelettes, place them on a plate and microwave for 45-60 seconds, or until heated through. Alternatively, warm them in a skillet over medium-low heat for 2-3 minutes per side.
For best results, reheat the mushroom filling separately in a microwave or skillet until hot, then add to the warmed omelette.
Freezing is not recommended as the texture may become spongy upon thawing.
FAQs
Can I substitute the silken tofu with something else?
While silken tofu provides the optimal texture, you could try using soft regular tofu in a pinch. The omelette might be slightly less smooth but will still work. Alternatively, you could increase the chickpea flour and liquid ratio, though the texture will be different.
Why is my omelette breaking when I try to flip it?
This typically happens when the omelette isn’t cooked long enough on the first side. Make sure you see those small bubbles forming and the edges looking set before attempting to flip. Using a large, thin spatula and flipping confidently also helps prevent breaking.
Can I make the batter ahead of time?
Yes! The batter can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Give it a good stir before using as it may separate slightly.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your nutritional yeast is certified gluten-free (most brands are). Chickpea flour, also known as garbanzo bean flour, contains no gluten.
What can I use instead of chickpea flour?
While chickpea flour provides the best results, you could substitute with another bean flour like fava bean flour. All-purpose flour will work in a pinch but will reduce the protein content and alter the flavor profile slightly.
My omelette is sticking to the pan. What am I doing wrong?
Make sure your pan is properly heated before adding the oil and batter. Using a good quality non-stick pan or a well-seasoned cast iron skillet makes a big difference. Also, be patient and don’t try to flip the omelette too early.
Can I double this recipe?
Absolutely! This recipe doubles well. You can make a large batch and refrigerate the extras for quick breakfasts throughout the week.
What can I use instead of nutritional yeast?
While nutritional yeast provides that distinctive savory, slightly cheesy flavor, you could omit it if necessary. Consider adding a bit more salt and perhaps some garlic powder to compensate for the lost umami flavor.
My omelette mixture seems too thick. What should I do?
Simply add a little more plant milk, one tablespoon at a time, until you reach a pourable but not too runny consistency. The thickness of silken tofu can vary between brands.
Can I make mini omelettes instead of large ones?
Certainly! Use about ¼ cup of batter for each mini omelette. They’ll cook faster, so keep an eye on them and adjust the cooking time accordingly. Mini omelettes are great for breakfast meal prep or for serving at brunch gatherings.
Conclusion
This vegan mushroom omelette recipe proves that plant-based cooking can be just as satisfying and delicious as traditional methods. By harnessing the power of silken tofu and chickpea flour, you’re able to create a protein-rich breakfast that mimics the texture and experience of egg omelettes without any animal products. The mushroom and spinach filling provides earthy depth and nutritional benefits, while the customizable nature of the recipe means you can adapt it to your preferences and what you have on hand. Whether you’re a committed vegan or simply exploring plant-based options, this recipe deserves a spot in your regular breakfast rotation. With its make-ahead potential and stellar nutritional profile, it’s a smart choice for anyone looking to start their day with a satisfying, wholesome meal.
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Vegan Mushroom Omelette
A Vegan Mushroom Omelette made with silken tofu and chickpea flour, stuffed with sautéed mushrooms and spinach. A protein-packed breakfast option that’s delicious and healthy.
- Total Time: 35 minutes
- Yield: 3-4 servings
Ingredients
- 16-oz. silken tofu
- 1 cup unsweetened almond milk
- ¾ cup chickpea flour
- 3 TBSP nutritional yeast
- 1 TBSP cornstarch
- ¼ tsp ground turmeric
- ¼ tsp Himalayan sea salt
- Pinch of black pepper
- 1 TBSP olive oil, divided
- 8-oz. sliced mushrooms
- Giant handful of spinach
- Avocado (for serving)
- Berries (for serving)
- Hot sauce (for serving)
Instructions
- Add the tofu, almond milk, chickpea flour, nutritional yeast, cornstarch, turmeric, sea salt, and black pepper to a high-speed blender. Process until completely smooth and creamy, scraping down the sides as needed to recombine.
- Add half of the olive oil to a large skillet over medium-high heat. Once the pan and oil are warm, pour a scant 1 cup of the blended mixture into the pan. Allow it to spread to form a large pancake shape. Cook for 4-5 minutes, or until the omelette looks dried out with small bubbles on top and the bottom is browned underneath.
- Carefully flip the omelette and cook for another 4-5 minutes on the second side. Once both sides are browned, transfer the omelette to a plate, and continue until all of the blended batter is used. The recipe should make about 4 omelettes.
- While the omelettes are cooking, prepare the mushrooms. Add the remainder of the olive oil to another skillet and heat over medium-high. Once warm, add the sliced mushrooms and sauté for 8-10 minutes until they’re lightly browned on all sides. Season with salt and pepper.
- In the last few minutes of cooking the mushrooms, add the spinach and cover the skillet with a lid until the greens are fully wilted.
- To serve, plate an omelette and add ¼ of the mushrooms and greens onto one side of the omelette. Fold the omelette in half and serve with sliced avocado, berries, and hot sauce.
- Store leftover omelettes and sautéed vegetables in airtight containers in the refrigerator for up to 5 days. Reheat before serving.
Notes
- Recipe adapted from Vegan Yack Attack’s Plant Based Meal Prep.
- Store omelettes and sautéed vegetables separately for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 omelette
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
