Vegan Omelette with Chickpea Flour filled with Pumpkin
Vegan Pumpkin Omelette without Egg - This super-tasty egg-free omelet filled with roasted pumpkin (butternut or nutmeg squash) will not only convince vegans. Thanks to the combination of chickpea flour, psyllium husk powder and Kala Namak (black sulfur salt from India), this omelette is as yummy as an egg omelete. You can eat this chickpea omelette without tofu for breakfast or as we like it for dinner. Add variety to your omelette with different fillings.Vegan | Vegetarian | Wholesome | soy free | nutfree | gluten free | milk-free | lactose free | without cholesterol | healthy | low fat | wfpb (whole foods plant-based)
Servings 2
Ingredients
Omelette:
- ¾ cup chickpea flour
- 2 teaspoons psyllium husk powder
- ¼ tsp. Baking Soda
- 2 teaspoon apple cider vinegar
- 2 teaspoon of yeast flakes
- 2 pinches turmeric Kala Namak, garlic powder, onion powder
- Plant drink milk until the desired consistency is achieved.
- !Filling:
- Hakkaido pumpkin which you can eat the skin
- Onion in strips
- Ginger cinnamon, allspice or others
Instructions
- Fry the onions and sliced pumpkin in a pan or roast in the oven. Until it is as soft as you would like the pumpkin to be. I like to take a knife and stab in the pumpkin. If I can pierce the knife without resistance, the pumpkin is done.
- Add some of your favorite autumn spices like cinnamon, ginger, allspice.
- Now it's time to make the vegan omelette. Mix all ingredients to a homogeneous dough. Place half in a pan and roast on both sides. Add pumpkin and onion to one half and then fold once in the middle.