You should not miss your weekly omelet if you decide to go vegan! Instead, you can easily replace it with this delicious protein-rich vegan recipe made with chickpea flour. Chickpea flour (besan) is readily available in most Asian grocery stores. Note that 100 grams of chickpea flour contains 22 grams of protein, 100 grams of chia seeds contain 17 grams of protein, 1 cup of soy milk contains 8 grams of protein, and 1 ounce of Tahini will give you 4.5 grams of protein.
½ cup chickpea flour
1 cup unsweetened soy milk
1 tbsp. tahini
2 tbsp. ground chia seeds
1 tbsp. nutritional yeast Salt to taste
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. yellow mustard
⅛ tsp. paprika
Filling: cooked spinach, sautéed mushrooms, olives or any other vegetable of your choice.
Mix the flour with a little tahini, mustard, and soymilk to make a sticky paste. The batter should be readily flowing like pancake batter and free from lumps.
Add salt, paprika, chia seeds, onion and garlic powders, and nutritional yeast and whisk until smooth.
Heat up the skillet.
Add a teaspoon of oil (or coat the skillet with the spray) and spread evenly.
Add a tablespoon of the batter and spread around like a crepe (not as thin though – ideal consistency would be that of an omelet). Add a teaspoon of oil to the sides to prevent sticking.
Cover and cook for a few minutes.
Lift and cook the other side. Add some more oil.
Omelet is done once it turns