What’s one of the best unexpected upsides of veganism? Loads of new, creative food options that delight your taste buds and open up a world of culinary excitement. You’ll even discover healthier alternatives or cruelty-free versions of some of your former favorites. Take omelets, for example. Everyone knows eggs are a vegan no-no. So how can you enjoy this fluffy breakfast dish if you’re passing on animal products? The solution is simple. This vegan omelet is made with garbanzo bean flour and assorted veggies to create a nutritious, filling meal without cholesterol-heavy eggs. You’ll impress your friends (even stubborn meat-lovers) with this tasty recipe!
Vegan Omelets with Garbanzo Bean Flour & Veggies
Makes 3 small omelets
1 cup garbanzo bean flour
½ tsp. garlic powder
½ tsp. baking powder
½ tsp. baking soda
Mixed veggies, diced (I used zucchini, cherry tomatoes and red onions)
1/8 cup red onion, optional
salt & pepper, to taste
fresh chives, optional
1 cup water
1 tsp. apple cider vinegar
- Heat and grease a 6-inch non-stick skillet over medium heat.
- In a medium bowl, combine garbanzo bean flour, baking powder, baking soda, garlic powder, salt and pepper. Add water and apple cider vinegar. Mix until well combined and smooth.
- At this point, the diced veggies can be folded into the batter, or you can sprinkle them on to the batter after it is poured onto the skillet.
- Using a 1/3 cup, portion out the batter and pour onto the greased skillet.
- Cook for 4-5 minutes, flip and repeat. Try to keep skillet greased between rounds to avoid sticking.
- Serve hot with diced fresh chives, if you desire.