Name: Chickpea Omelets
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 2
Ingredients: ¼ teaspoon turmeric; 1 cup (110 g) chickpea flour; ½ cup + 2 tablespoons (155 ml) water, divided; ⅛ teaspoon black pepper; 1 tablespoon nutritional yeast, optional; 1 teaspoon black salt (kala namak) or regular salt; ¼ cup (25 g) chopped green onion (white part only); ½ cup (50 g) chopped sun-dried tomatoes (if hard, rehydrated in water until softened); ½ teaspoon cumin; Olive oil spray; ½ teaspoon dried thyme; ¼ teaspoon smoked paprika; 2 cups (60 g) chopped kale or other greens; ¼ teaspoon garlic powder; 2 cups (140 g) sliced mushrooms; 1 teaspoon extra virgin olive oil

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

I really can’t take credit for this recipe. It’s inspired by the hundreds of versions I’ve found online since I became vegan. When considering veganism, Chris and I actually said to each other, “Well, we can still occasionally have an omelet, right?” But the more we researched the horrific way egg farms work, the more sure we were that we would never have another egg-based omelet again. A quick online search for “vegan omelets” turned up a bazillion recipes for pudla or chilla