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A vegan omelette stuffed with mushrooms, pesto and vegan mozerella.
Course Main Dish
Cuisine Dairy Free, Gluten Free, No Added Sugar, Vegan, Vegetarian, Wheat Free

Equipment

  • a 20cm frying pan

Ingredients
  

Omelette Mixture

  • 1 cup chickpea flour
  • 1 cup tapioca starch
  • 1 tablespoon nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon groun turmeric
  • 1 teaspoon black salt see note
  • 2 cups water or plant-based milk
  • 3 tablespoon olive oil

Mushroom Filling

  • 3 tablespoon olive oil divided
  • 250 grams brown mushrooms thinly sliced
  • 1 small red onion thinly sliced
  • 3-4 tablespoon water
  • 2 tablespoon sun-dried tomato and rocket pesto recipe below
  • ½ cup grated mozerella
  • salt and ground black pepper to taste

Toppings

  • avocado
  • mixed baby leaves or microgreens
  • sprouts

Sun-dried tomato and rocket pesto (makes 3 cups)

  • 1 cup raw unsalted almonds soaked for 2-3 hours and then drained
  • 3 cup olive oil
  • 2 cup sun-dried tomatoes dry not in oil
  • 40 grams rocket
  • 2 garlic cloves
  • 1 cup nutritional yeast
  • ¼ cup lemon juice
  • salt and ground black pepper to taste

Instructions
 

Omelette Mixture

  • Place all the dry ingredients into a mixing bowl and whisk to combine. Add water and oil and whisk well (this incorporates air, making the omelette less dense). The mixture should be a thick pouring consistency. if it seems too thick add more water. Set aside as you prepare your filling.

Mushroom Filling

  • Heat 1 tablespoon of olive oil in a pan on medium-high. Add the mushrooms and onion and fry for 3-5 minutes until translucent (if they start to stick add a splash of water). Scoop into a bowl, add the pesto and stir through. Keep warm.

To make the Omelettes

  • Make one omelette ata time in a 20cm bowl.
  • Heat 1 tablespoon of olive oil over medium heat.
  • Pour batter into a half a measuring cup and gently pour into your pan, swirling it so it coats the bottom. I would err on the side of less batter to make it as thin as possible to allow it to fold and instead of fliiping it over once the top started bubbling (as the recipe suggests) I waited for it to look set, added the mushroom filling and cheese and then folded it over, covering it until the cheese melted. This allowed it to retain bendability.

Sun-dried tomato and rocket pesto

  • Place the almonds and 2 cups of oil in a blender and blend to a chunk consistency. Add the remaining oil, plus the other ingredients, and pulse until combined, but still chunky. Taste for seasoning, and add more salt, pepper or lemon if needed.
  • If not using immediately, store in a steralised jar in the fridge for 1 week.

Notes

The black salt used in the omelettes is Kala Namak which is a black salt that has a unique sulphuric quality that gives an authentic egg-like smell and taste. You can find it in Asian stores.