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Vegan chickpea omelette

Name: Vegan chickpea omelette
Total time: 20 min
Yield: 2 servings
Cuisine: Modern vegan
Ingredients: 3/4 cup besan (chickpea flour, gram flour); 2/3 cup water; 1 tbsp nutritional yeast; 1/2 tsp black salt; 1/4 tsp turmeric (ground turmeric); 3/4 tsp baking powder; 1/2 diced red bell pepper (red capsicum, red pepper); a handful spinach; 1 sliced spring onion (green onion, scallion); 1 small diced tomato; 1 tbsp divided olive oil; a pinch black pepper

Chickpea flour, a pinch of black salt, a pan of peppers. The omelette with no egg and no apology.

20 minTime

13 gProtein each

mildSpice

Chickpea flour, the old egg replacer2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

279kcalsame

13 gproteinsame

7 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)¾ cup

Water⅔ cup

Nutritional yeast1 tbsp

Black salt½ tsp

Turmeric (ground turmeric)¼ tsp

Baking powder¾ tsp

Red bell pepper (red capsicum, red pepper)½, diced

Spinacha handful

Spring onion (green onion, scallion)1, sliced

Tomato1 small, diced

Olive oil1 tbsp, divided

Black peppera pinch

Method

5 steps

1Whisk besan, nutritional yeast, black salt, turmeric and pepper with the water until smooth. Rest 10 minutes, then whisk in the baking powder.
2Cook the pepper, tomato and spring onion in a little oil for 3 minutes, add the spinach to wilt, and tip out.
3Heat the rest of the oil in a nonstick pan on medium low and pour in half the batter. Spread to a thick round, cover.
4When the top looks dry and the base is golden, spoon half the filling on one side and fold.
5Slide onto a plate and repeat with the rest.

Serve it like this

Fold over the filling and plate with sliced avocado or a spoon of salsa and a lemon wedge.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Global

Vegan chickpea omelette

Chickpea flour, a pinch of black salt, a pan of peppers. The omelette with no egg and no apology.

20 minTime

13 gProtein each

mildSpice

Chickpea flour, the old egg replacer2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

279kcalsame

13 gproteinsame

7 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)¾ cup

Water⅔ cup

Nutritional yeast1 tbsp

Black salt½ tsp

Turmeric (ground turmeric)¼ tsp

Baking powder¾ tsp

Red bell pepper (red capsicum, red pepper)½, diced

Spinacha handful

Spring onion (green onion, scallion)1, sliced

Tomato1 small, diced

Olive oil1 tbsp, divided

Black peppera pinch

Method

5 steps

1Whisk besan, nutritional yeast, black salt, turmeric and pepper with the water until smooth. Rest 10 minutes, then whisk in the baking powder.
2Cook the pepper, tomato and spring onion in a little oil for 3 minutes, add the spinach to wilt, and tip out.
3Heat the rest of the oil in a nonstick pan on medium low and pour in half the batter. Spread to a thick round, cover.
4When the top looks dry and the base is golden, spoon half the filling on one side and fold.
5Slide onto a plate and repeat with the rest.

Serve it like this

Fold over the filling and plate with sliced avocado or a spoon of salsa and a lemon wedge.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vegan chickpea omelette

Make it your way

Ingredients

Method

Vegan chickpea omelette

Make it your way

Ingredients

Method

Make it a meal