Spicy vegan omelette
- January 2022
- Serves 1
- 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.
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- 16.6g (2.2g saturated)
- 67.1g (4.9g sugars)
- 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)
- 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.
- 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.
- 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.
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!
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