This is the name of the dish we have chosen for you; Vegan omelette with chickpea flour and wild garlic
We have prepared a vegan omelette every now and then, and in our book Vegan breakfast everyone can find a very delicious recipe with silk tofu. But hey, better – or should I say “different”, because our tofu version is awesome! – always works, right?
We felt like it again and wanted to know it: Will the perfect vegan omelette succeed even without silk tofu? One that can also be folded nicely in the pan, neatly thick and yet fluffy. Well, and it should taste really good.
Here again we were not primarily concerned with imitating the egg dish down to the last detail. That just does not make sense. It is much more important to us to develop a delicious new recipe that simply tastes great.
At the confluence of our first experiment, at least we have not expected such a brilliant result. The consistency of the dough promised while stirring a lot damn, but the glow can sometimes deceive. You know that from the one or the other nasty baking experience, which went really bad in the pants!
Anyway, we have our beautiful chickpea paste in the pan and after a few minutes Jörg and I were relatively safe: Zack, first try and that is already terrific!
After a few more minutes of extreme tension, the moment of truth came. Can it be folded down halfway or does the dry chickpea pamp simply break apart?
We could once again rely completely on our sweet tapioca starch . She has helped the omelette to a genius elasticity, which is otherwise only with an egg hinbekommt. And because the question is asked so often: No, no, no! Tapioca starch can not be replaced by any other starch in these cases. Not by cornstarch, not by potato starch 😉
Our secret tip number two is Aquafaba , that is chickpea water instead of normal water. This looks like whipped egg whites and gives the whole thing an extra dose of fluffiness.
We are still baffled by the beauty and the unbelievably good taste of the chickpea omelette and strongly advise you to give it a go! We’ve already eaten it in dozens of variations and the nice thing is that it’s so incredibly fast.
Whether for breakfast, lunch or dinner. It always fits. Our spring favorite variant is of course the wild garlic! I would almost have forgotten it because of my lack of omelette 💚 Do you also collect diligently yourself?
30 Minuten Preparation 30 minutes
30 Minuten Total 30 minutes
- Mix chickpea flour, tapioca starch, Kala namak, baking powder and turmeric powder.
Mix with yoghurt alternative and Aquafaba to a smooth dough.
- For each omelette add 1/2 tsp of olive oil to a hot, coated pan and add 1/4 of the omelette mixture to the pan. Cook with lid closed for 5-7 minutes over medium to high heat.
Then fill (or not), fold in half and serve hot.
Sauté the garlic leaves briefly and then add the chickpea mixture for a pretty damn chic wild garlic omelet. Of course it also works with other herbs, spinach, mushrooms, tomatoes etc.
We like to serve chutney with our vegan chickpea omelette.