I’ve mentioned before that my husband is not a vegan (although our household is vegan with the exception of our cat food and a microsuede couch given to me as a gift a long time ago). He has greatly reduced his animal consumption since we met (and even before we met, he was very open to eating plant-based) and I definitely bother him to go vegan/still hold some hopes that he will go vegan, but when he’s out of the house he eats an omnivorous diet. He has been choosing the veggie option lately even when he isn’t with me, which I’m very proud of.
Anyway, the interesting thing is that my husband loves vegan staples, sometimes even more than I do. He’ll dump nooch on top of pasta like there’s no tomorrow, he loves vegan meat substitutes (even ones I’m not a fan of) and there isn’t a vegan cheese recipe he won’t try. And the thing he loves more than anything is tofu scramble.
When we wake up groggy on Sunday mornings, sometimes we’re too tired to even talk to each other, but the first thing he does is take out a block o’ tofu and press it.
Well, I love tofu scramble too, but lately I’ve longed for something different. It took me a long time to actually go down the chickpea omelette path, but I swear, since I have, it’s turned my life around! (Okay, too bad I don’t have a flair for the dramatic). Like tofu scramble, chickpea omelettes are very high in protein, but if you have a soy allergy, they’re obviously the way to go. It’s very different from making tofu scramble, which usually involves breaking the tofu into chunks. This is more of a pancake recipe, which is why I do it in an omelette format.
There’s a lot of room to play around in this recipe, which is why I’ve given it the title of “Garden Veggie.” It’s all about what veggies you like most. I’d recommend going conservative with your veggie volumes, but if you find you still end up with too much veggies, just thin out the batter a little more with more water.
Garden veggie chickpea omelettes, serves two
- Refined sugar-free
- Nut-free (depending on milk)
- Soy-free (depending on milk)
- Serves two
- Prep time: 10 minutes
- Cook time: 10-15 minutes
- 1 cup chickpea flour
- 1/2 cup unsweetened, unflavoured non-dairy milk*
- 1/2 cup cold water, plus more as needed
- 2 tsp lemon juice
- 1/4 cup nutritional yeast
- 1 tsp black salt, salt, Herbamare or salt alternative
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried parsley flakes
- 1/4 tsp turmeric
- 2 cloves garlic, minced
- 2 shallots, finely chopped (or 1/4 cup yellow onion)
- Vegetable add-ins (use your preferred measurement — I like about 1/3 cup total veggies)
- Shredded carrots
- Red peppers
- Chopped mushrooms
- Sun-dried tomatoes
- One handful of chopped baby kale or spinach
- 1 tsp coconut oil or other light oil**
* Because chickpea omelettes are such a good high-protein recipe, I recommend using a creamy high-protein milk like soy milk or, if you prefer to avoid soy, Ripple milk. Any kind of neutral tasting plant-milk will be fine, however.
** I believe that for most people, oil in moderate amounts is not unhealthy. However, some people prefer oil-free or low oil-diets or are asked by their physicians to limit oil. If you don’t want to sautée in oil, I’d prefer some water or vegetable broth, but remember you may have to add more as it can evaporate more quickly.
- Heat the coconut oil in a non-stick pan over medium heat.
- When the pan is evenly heated, add the chopped garlic and shallots. Sautée for about five minutes or until the shallots become transluscent and fragrant.
- Add your other veggies and heat for another two to three minutes, stirring and agitating occasionally.
- Combine the chickpea flour, nutritional yeast, salt, garlic powder, onion powder, parsley flakes and turmeric in a bowl and whisk to combine.
- Add the milk, water and lemon juice, adding more water as needed to get the batter to a mixture you like.
- Once the vegetables become tender, add your greens, stir in and cover for a few minutes to allow them to wilt.
- Once the greens are wilted, add the batter in on top, stirring a bit to cover all of the vegetables.
- Allot the mixture to cook undisturbed for two to three minutes, until the edges become hard and slightly golden. Gently flip to the other side and allow to cook through.
- Split is up and serve!
So, are you team chickpea or team tofu? Let me know in the comments! Also, if you check my Instagram, you can see a great breakfast sandwich I made out of the chickpea mixture, featuring some Nacho Cheese Love from the Fuss Free Vegan cookbook, homemade tomato mayo (which is really just combined ketchup and vegan mayo) and some romaine. Yum yum!