Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Brunch Omelette with Smoky Garlic Mushrooms

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
2 spoon difficulty rating

25-30 minutes

Serves: 2

Brunch Omelette with Smoky Garlic Mushrooms

Chava Eichner says: 'The basic omelette recipe is ideal for a variety of different fillings. This mushroom and pepper option is superquick and full of punchy flavours from the smoked paprika and garlic. A tasty, nutritious brunch, lunch or midweek supper.'

If you haven't come across aquafaba, it's just chickpea brine, ie the thick liquid in a tin of chickpeas or other tinned white beans such as butter or haricot. It works in a similar way to egg white or eggs. Use any type you wish, from value to posh organic tins! And the chickpeas themselves can be added to a soup, stew, curry, made into hummus or frozen until you need them. We've added pictures of some other ingredients too. A good health food shop or large supermarket branch should sell all or most of these, as does Ocado. And shop around, especially for things like the Himalayan salt - it doesn't need to be super expensive!

Thanks to Chava for the recipe and photo www.flavourphotos.com 

 

   

Ingredients: 

Filling
2 spring onions
1 tbsp olive oil
125g mushrooms
½ green pepper
½ red pepper
1 fat clove garlic, crushed
½ tsp smoked paprika
Salt and pepper
Chives or parsley, snipped with scissors

Omelette
175g firm silken tofu (half a pack of most brands)
2 tbsp nutritional yeast flakes
¼ cup/4 tbsp chickpea flour (also known as gram or besan flour)
1½ tsp cornflour or arrowroot
¼ tsp turmeric
Large pinch smoked paprika
½ tsp Himalayan black (pink) salt - this adds a more eggy flavour - OR regular salt
1 tbsp olive oil plus a little for frying
3 tbsp aquafaba (see above - chickpea brine from a tin of chickpeas or other white beans)

ALL KITTED OUT
Chopping board and knife; measuring spoons; measuring cups; scissors; wok or medium-large saucepan for filling; medium non-stick frying pan; silicone or plastic fish slice; blender or food processor; tin opener; garlic crusher (or just use a knife)

 

 

Method: 

1. Filling: slice mushrooms and peppers into bite-sized pieces. Slice or snip the spring onions quite finely. 
2. In the wok or saucepan, heat the oil and quickly fry up the mushrooms, onion and peppers. Season with crushed garlic, smoked paprika, salt and pepper to taste. Stir in the chopped parsley or chives and set aside (but keep a little back for the garnish at the end). Keep warm while you make the omelette. 
3. Blend all the omelette ingredients and whizz until everything is smooth and lump-free. Scrape down the sides then whizz again - do this a couple of times - to ensure all the ingredients are well integrated. 
4. Heat a medium, non-stick frying pan and add 1 tsp olive oil. When the oil is hot, pour in just under half a cup of the mixture and swirl around to distribute. If it is a bit thick, just spread it around the pan with the fish slice or a silicone spatula. 
5. Cook for a minute or so until firm then turn and cook the other side. Repeat the process with the remaining omelette mixture. Keep warm. 
6. To serve: place each omelette on a plate, spoon over half the vegetable filling and fold over. Sprinkle with the remaining chopped fresh herbs. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »