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Vegan Omelet With Kale Filling And Cheesy Tahini Sauce

November 14, 2017
vegan omelet

Do you feel stuck with your current vegan breakfast options? Or maybe your mornings used to start with a rich and fluffy omelet that you really miss having on your plant-based diet. Well, it turns out that even omelet can be veganized. So today I’ll share one of my most favorite breakfast recipes – satisfying vegan omelet with kale filling and cheesy tahini sauce.

I know, the word combo “vegan omelet” sounds quite bizarre. After all, you need eggs to make an omelet, right? Of course, you won’t be using eggs for this vegan omelet. The base for this recipe is chickpea flour (also known as gram flour). Using the right technique, chickpea flour can almost copy the texture of regular omelet.

But what about the taste? Don’t worry, you won’t feel like eating a pile of chickpeas. By using the right spices, you can give this vegan omelet a real egg flavor. In this case, the secret ingredient is kala namak or also known as black salt.

Kala namak salt has a very specific and strong smell. Thanks to sulfur compounds found in this salt, it smells and tastes like hard-boiled egg. You should be able to find this salt in most health food stores or online. However, if you’re not a fan of egg flavor, feel free to use regular salt instead.

To make this omelet even more satisfying, I filled it with onion, garlic, and kale plus topped it with rich and cheesy tahini dressing. Always remember that you can adjust the recipe to your liking. If you’re not a fan of kale, feel free to fill this omelet with tomatoes, mushrooms or any other veggies! It tastes great with just the sauce too. The sauce takes literally a minute to make and you can use it as a salad dressing or pasta sauce too!

While this vegan omelet is very filling and can be considered a real vegan comfort food, it’s also nutritious. Chickpea flour is rich in vitamins B and selenium which is a powerful antioxidant. Kale is filled with vitamins K, C, and A that are essential for good bone health, strong immune system and a good eyesight. But tahini is the best vegan source of calcium. Yup, this omelet is a real win-win!

Let’s go to the recipe. 🙂

vegan omelet

vegan omelet

vegan omelet

vegan omelet

vegan omelet

vegan omelet

vegan omelet

vegan omelet

vegan omelet

Vegan Omelet With Kale Filling And Cheesy Tahini Sauce

Makes 2 omelets

Ingredients

For vegan omelet:

  • 3/4 cup chickpea flour
  • 3/4 cup water
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp kala namak salt (or use regular salt)*
  • 1/2 tsp garam masala spice blend
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric powder
  • 1/4 tsp baking powder
  • olive oil for cooking

For kale filling:

  • 2 cups chopped kale
  • 1/2 onion
  • 2 cloves of garlic
  • 1 tsp of finely chopped sun-dried tomatoes
  • a healthy pinch of salt and pepper
  • olive oil for cooking

For cheesy tahini sauce:

  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 4 tbsp water
  • a pinch of salt and pepper

* Kala namak (also known as black salt) will give your vegan omelet an egg flavor.

Directions:

  1. First, let’s make the sauce. Mix all ingredients in a small bowl or a glass jar. Taste test to see if it needs any more salt and pepper. Set aside.
  2. Let’s move on to making the omelet. Mix all dry ingredients in a bowl. Slowly start adding the water and continue mixing (if you’ll pour all water at once, I guarantee you’ll have a lot of lumps!). The mixture should be quite runny. Leave it to rest for 10 minutes.
  3. Heat a non-stick pan over medium heat. Sprinkle with some olive oil and evenly pour half of the mixture into the pan. Cook for a couple of minutes with the lid on. When the top of the omelet is no longer shiny and the bottom is light brown (check with the spatula), carefully flip the omelet and cook the other side until it’s light brown as well. Set aside and repeat this process with the second omelet. Cover the omelets with a plate to keep them warm. Now it’s time to make the kale filling.
  4. In the same pan, add some olive oil. Chop the onion and garlic, add to the pan and cook for 3 to 4 minutes until soft. The add the kale, sun-dried tomatoes, salt, and pepper. Cook for a few minutes until the kale gets dark green and soft. If it starts to burn, add some water.
  5. It’s time to serve! Top the kale filling on each omelet, drizzle on the sauce and fold it in half. Yum! 🙂

Recipe inspired by Vegan Richa.

P.S. For more vegan breakfast deliciousness, check out these 3-ingredient banana pancakes, peach chia pudding and raspberry breakfast muffins!

12 Vegan Substitutes

vegan omelet

vegan omelet

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