Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

Vegan Veggie Chickpea Omelette

As you may know, I have been concocting warm breakfasts to take out on our early morning walks and the vegan veggie chickpea omelette was a hit! I have been playing with the idea of chickpea omelette for a while after getting quite into Socca and wanted to take it up a notch by adding veggies and spices.  It worked a treat and tastes amazing dipped in tomato ketchup or chilli sauce.  Plus, it stays nice and warm for an autumn picnic.

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

I did mine stuffed with green veggies as that was what I had in at the time, but I reckon it would look amazing with rainbow veg in there.  The thing about chickpea omelette is that you have to make them thinner than regular ones otherwise they are goopy and uncooked in the middle.  I’ll share with you my fool-proof tip for making sure they are a good thickness and cooked through.

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

I have tried many times to cook these vegan veggie chickpea omelettes in the frying pan with varying success and have opted towards cooking them in the oven.  Not only do they come out square and easy to package, they cook all the way through and don’t need much oil to prevent them from sticking.  (In y trial and error, I have come up with a serendipitous way of making a kind of fake Dosa though!  So keep your eyes peeled for that recipe soon)

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

The ingredients for the vegan veggie chickpea omelette are so simple ad easy to get hold of. Most supermarkets now have a ‘free from’ section and you can also buy chickpea flour (or Gram flour as it is also known) in the Indian section too. The rest can be found in the spice department.  My recipe does include Nutritional Yeast*, which can be bought in most health food stores or from Amazon (if you buy via that link, I get a couple of pence from Amazon for helping the sale!)

So here we go with the recipe.

Vegan Veggie Chickpea Omelette

Ingredients:

1.5 cups of gram flour

4 tbsp nutritional yeast

1.5 tsp baking powder

1 tsp ground turmeric

1 tsp ground cumin

1/2 tsp ground pepper

1 small sweet pepper, chopped

6 spring onions, finely chopped

a handful of fresh spinach, finely sliced

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

Method:

  1. Pre-heat oven to 180 C
  2. In a pestle and mortar, crush the nutritional yeast flakes and mix well with the baking powder, turmeric, cumin and pepper
  3. In a large bowl add the gram flour and spice blend and mix well
  4. Add 1.5 cups of water to the dry mix and use  whisk to blend it into a smooth batter
  5. Let it stand while you line and grease an ovenproof dish (use greased baking paper to line the dish)
  6. Mix the chopped vegetables into the rested batter and stir to coat each of them
  7. Pour the mixture into the prepared lined dish and place in the oven on the middle shelf for 15 minutes until the top is no longer shiny (this shows that it is cooked.  You can also poke the middle to check that no batter is remaining in the middle)
  8. Remove from the oven and let cool slightly before cutting into rectangles (you might need to use a spatula or palate knife  lift them as they will be a little bit fragile when very warm
  9. Either eat immediately or wrap in foil then kitchen paper and package into an insulated lunchbox to snack on later
  10. These are perfect with tomato ketchup or a dash of Encona hot sauce as they both compliment the light Indian flavours

NOTE: when picking your vegetables to add to the chickpea omelette, make sure that they are quick cooking such as frozen peas or sweetcorn, spring onions, peppers, spinach, grated carrot etc. OR cook them before adding.  This can be useful for left over veg as it is already cooked and can just be chucked into the mix.

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

^Uncooked vegan veggie chickpea omelette (notice the shine that will disappear when it is cooked)

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

Here they are all packaged up in my Polar Gear Insulated Lunch Box*.  Seriously, I never realised how useful these are until we started going out for morning walks and wanted to save money on breakfast.  (and anyway, I love experimenting with making different breakfasts) I am going to do a review of it soon, but in the meantime, I certainly recommend that you check them out.  Especially at a snip of a price at £5.53.

And here they are out in the wild at Angel Meadow in Manchester.

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

They can get a bit sticky if you’re eating them with your fingers, so I would highly recommend taking some hand sanitiser and a cloth to give yourself a rinse afterwards.  It’s nice to clean up after eating anyway, but having yellow sticky fingers is not a good look, especially if you’re in town!

These vegan veggie chickpea omelette are a great way to get that omelette kind of meal without the eggs.  I would imagine that they would be so good with some baked beans and chips for that kind of UK kid style dinner on a Friday night as well as for picnics and breakfasts.

Let’s have three cheers for breakfast!!

No wait, three cheers for hot vegan veggie chickpea omelette breakfast picnics!! Woo!

Sarah sig

Are you as big on breakfast as I am? Do you like to get outside picnicking?

Let me know in the comments below

Oh yes!  And before you go, remember to pin this recipe for later so that you can add it to your meal plan!

Vegan Veggie Chickpea Omelette | Vegan recipes | Breakfast | Sarah Irving | Susty Meals | Manchester Food Blogger

*there are some links in this post to amazon affiliate products. If you purchase anything through those links I get a little cut of the sale (not at your expense!) which helps to keep this blog going 🙂

 

Vegan Veggie Chickpea Omelette
Recipe Type: Brunch
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 10
Vegan Veggie Chickpea Omelette, perfect for a picnic, breakfast at home or in larger bits for a dinner. Add whichever veg you have in the house so long as they cook quickly!
Ingredients
  • 1.5 cups of gram flour
  • 4 tbsp nutritional yeast
  • 1.5 tsp baking powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground pepper
  • 1 small sweet pepper, chopped
  • 6 spring onions, finely chopped
  • a handful of fresh spinach, finely sliced
Instructions
  1. Pre-heat oven to 180 C
  2. In a pestle and mortar, crush the nutritional yeast flakes and mix well with the baking powder, turmeric, cumin and pepper
  3. In a large bowl add the gram flour and spice blend and mix well
  4. Add 1.5 cups of water to the dry mix and use  whisk to blend it into a smooth batter
  5. Let it stand while you line and grease an ovenproof dish (use greased baking paper to line the dish)
  6. Mix the chopped vegetables into the rested batter and stir to coat each of them
  7. Pour the mixture into the prepared lined dish and place in the oven on the middle shelf for 15 minutes until the top is no longer shiny (this shows that it is cooked.  You can also poke the middle to check that no batter is remaining in the middle)
  8. Remove from the oven and let cool slightly before cutting into rectangles (you might need to use a spatula or palate knife  lift them as they will be a little bit fragile when very warm
  9. Either eat immediately or wrap in foil then kitchen paper and package into an insulated lunchbox to snack on later
  10. These are perfect with tomato ketchup or a dash of Encona hot sauce as they both compliment the light Indian flavours

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