Vegan Omelette Recipe
A light and fluffy egg-less chickpea flour omelette filled with sautéed baby spinach, mushrooms and red bell pepper. Topped with avocado, a homemade vegan ranch dressing and chopped spring onion.
Feeds
1Person
Preparation time
25Min.
easy
Ingredients
- For the vegan ranch dressing:
- 125 ml (1/2 a cup) vegan mayo
- 60 ml (1/4 cup) Knorr Italian Vinaigrette
- 30 g (3 Tbsp) fresh parsley, finely chopped
- 10 g (1 Tbsp) fresh dill, finely chopped
- 10 g (1 Tbsp) fresh chives, finely chopped
- 7,5 ml (1,5 Tsp) of Robertsons Black Pepper
- For the omelette batter:
- 60 g (1/4 cup) chickpea flour
- 15 ml (1 Tbsp) dry yeast
- 2 ml (1/4 tsp) baking powder
- 7,5 ml (1,5 tsp) Knorr Aromat Naturally Tasty
- 80 ml water (1/3 cup), at room temperature
- 30 ml (2 Tbsp) olive oil, separated
- 1 small red bell pepper, sliced into strips
- 5 Portobello mushrooms, sliced
- A handful of baby spinach
- 7,5 ml (1,5 tsp) Robertsons Masterblends Rustic Garlic & Herb Seasoning
- ½ Avocado, sliced
- 1 spring onion stalk, chopped
Preparation method
Nutrition
- Without milk
- Vegan
- Vegetarian
whatsfordinner Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.