Chinese Omelette

Chinese Omelette

This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly hair. So good on any given day!

Easy recipeEasy Gluten free Wheat freeQuick meal Cheap as chickpeasKid recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 4.1 / 5. Vote count: 17

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Total time





  • mains
  • lunches





  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • ¼ head of Chinese leaves (stem lettuce), thinly sliced
  • 1 carrot, grated
  • 1 tbsp medium-heat tamari
  • 1 tbsp sesame seeds
  • 1 tsp sesame oil
  • 1 spring onion (scallion), green and all, thinly sliced


  • 60g/½ chickpea (gram) flour, sieved
  • ⅛ tsp bicarbonate of soda (baking soda)
  • 1 tsp apple cider vinegar
  • 125ml/ ½ cup water


  • Chilli sauce or sriracha (optional)


  1. Heat the olive oil in a pan then add the garlic, cabbage and carrots. Fry for 5–10 minutes until nice and soft. Add the tamari, sesame seeds and sesame oil and put the heat right down and leave.
  2. Put all the omelette ingredients in a mixing bowl and whisk until smooth, then leave to stand for 5 minutes. Get a non-stick pan nice and hot, then add the omelette batter and tip the pan so it spreads out thinly over the base. Sprinkle some sesame seeds on top and cook for a couple of minutes. When you see air bubbles appear on surface it’s time to flip to the other side and cook until just set.
  3. Put the omelette onto a plate, fill with the cabbage mixture and some added spring onion slithers before folding over the edges. For extra heat, add some chilli sauce or, my favourite, sriracha, if you like!

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

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Flourless Mince Pie Brownies

Add to favourites
Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely and super festive brownies are so good you’d never believe…

Mexican Halloween Hot Chocolate Cakes

Add to favourites
This deliciously spooky recipe is courtesy of Viva!’s very own Dr Justine Butler! Have a look at her blog for lots of other amazing recipes and inspiration 🙂

Orange Steamed Pudding

Add to favourites
The general cake method in vegan baking is to use a wet and dry mix, similar to when making muffins and this allows for the magic of the chemical reaction…

Day of the Dead Margarita Cupcakes

Add to favourites
This deliciously spooky recipe is courtesy of Viva!’s very own Dr Justine Butler! Have a look at her blog for lots of other amazing recipes and inspiration 🙂

Super Easy Soda Bread

Add to favourites
You cannot believe how easy this bread is to make (no proving, no yeast) AND it looks/tastes like it’s come from an artisan bakery! Thanks so much to Viva! podcast…