Spicy vegan omelette

Spicy vegan omelette
  • Serves icon Serves 1
  • Time icon Hands-on time 15 min

This spicy vegan ‘omelette’ recipe takes just 15 mins and one pan to make. Made with gram flour and potatoes,  it makes a filling lunch.

Get more easy plant-based ideas with our 16 best budget vegan recipes.

Nutrition: per serving

Calories
527kcals
Fat
16.6g (2.2g saturated)
Protein
20.5g
Carbohydrates
67.1g (4.9g sugars)
Fibre
13.6g
Salt
0.9g
Calories
527kcals
Fat
16.6g (2.2g saturated)
Protein
20.5g
Carbohydrates
67.1g (4.9g sugars)
Fibre
13.6g
Salt
0.9g

Ingredients

  • 1 tbsp sunflower oil
  • 1-2 potatoes (about 170g), peeled, very thinly sliced on a box grater or mandoline
  • ¼ leek, thinly sliced
  • 50g gram flour (also known as chickpea flour or besan), sifted
  • ¼ tsp bicarbonate of soda
  • ¼ tsp ground turmeric
  • 1/2 tsp cumin seeds
  • ¼ tsp garam masala, plus a sprinkle to serve
  • Pinch chilli powder (optional), plus extra to serve
  • 100ml plant-based milk, such as almond
  • Squeeze lemon juice
  • 60g frozen peas, defrosted
  • Handful coriander leaves, roughly chopped or baby salad leaves
  • Sliced chilli, mango chutney and unsweetened coconut yogurt to serve (optional)

Method

  1. Heat half the oil in a medium non-stick frying pan over a high heat. Stir-fry the sliced potatoes for 1 minute, then reduce the heat to low-medium, cover and cook for 5 minutes, stirring 1-2 times. Add the leek and continue to cook, covered, for 3 minutes or until the potatoes are tender and the leek has softened.
  2. Meanwhile mix the gram flour, bicarb, spices and some salt and pepper in a medium bowl. Gradually mix in the plant-based milk, followed by the lemon juice. Add the potato and leek mixture, then toss to coat.
  3. Heat the remaining oil in the pan over a medium heat. Tip in the ‘omelette’ mixture and roughly spread to the edges of the pan. Cook for 1 minute, then cover and cook for 2-3 minutes more. Loosen the edges and underneath with a palette knife, then slide onto a chopping board. Invert the pan and put it over the omelette, then flip the board and pan over to drop the omelette back into the pan. Cook for another 1-2 minutes. Alternatively, cook the top under a hot grill for 2-3 minutes until golden (only if the handle won’t burn). Sprinkle with more garam masala and/or chilli powder, and serve with coriander/salad, fresh chilli and mango chutney or dairy-free yogurt, if you like.

delicious. tips

  1. Health credentials: This South-Asian inspired fry-up is low in saturated fat and includes ingredients that deliver antioxidants, minerals and vitamins. This is a tasty lunch that’ll satisfy hungry vegans and omnivores alike. Bonus: it’s also gluten free!

Recipe By

Katy McClelland

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