Light and fluffy vegan omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese.
By now you have probably heard all about Aquafaba. If not, where have you been? ;o)
Basically it is the brine from a tin of chickpeas, or garbanzo beans as they are more commonly called here.
I must admit that I didn’t like the sound of it at first but once I started seeing the amazing recipes that were being created by my fellow vegan food bloggers I was blown away. I mean just look at these macarons!
Seeing that macaron recipe by Amrita and Levan over at Crazy Vegan Kitchen was my turning point.
AQUAFABA MAGIC
I just had to try cooking with aquafaba!
I decided I wanted to go down the savoury route with my recipe creation and ended up coming up with a soufflé style vegan omelette which I stuffed with asparagus, spinach and my Cashew Cheese Sauce.
Aquafaba is magic stuff. I still can’t quite believe that you can whip it up like meringue. Plus it gives the most amazing results in baked goods like my Oatmeal Chocolate Chip Cookie Bars.
VEGAN OMELETTE PERFECTION
My Vegan Omelette with Asparagus, Spinach and ‘Cheese’ is light and fluffy with a deep earthy chickpea flavour and is stuffed full of sautéed vegetables and oozy cheese
Yum!
If you try it be a ☆ and let me know what you think below. You can share your pictures on Instagram too. I am @avirtualvegan.
Vegan Souffle Omelette with Asparagus, Spinach & ‘Cheese’
Ingredients
- 6 asparagus spears
- 240mls | 1 cup aquafaba , liquid from canned chickpeas
- 92g | 1 cup garbanzo bean flour
- 2 large handfuls of fresh spinach
- 1 pinch chilli flakes , feel free to add more if you want an extra kick
- salt & pepper
- your choice of oil for sautéing & frying
- Cashew Cheese
Instructions
- Get a sauté pan warming over a medium heat.
In a very clean bowl whisk the aquafaba until stiffish peaks form.
- While this is happening add a drop of oil to your sauté pan and sauté the asparagus gently with some salt and pepper.
- Warm a fry pan over a medium heat with a tiny drop of oil. The least you can get away with. You know your pan. If it's a really super-duper non-stick one you can get away with none. If it's pretty good use a tiny drop and if it's not great use a bit more.
- Gently and gradually fold the garbanzo bean flour into the aquafaba with a metal spoon until just combined.
- Pour a thick layer (about 1cm) of the batter into the frypan and smooth the top very gently with a spatula.
- Turn heat to low/medium and leave well alone until it starts to solidify a bit and the top isn't wet anymore.
- While the omelette is cooking move your asparagus to one side of the pan & add your spinach to the other side.
- Sprinkle with chilli flakes and salt and pepper. Cook until gently wilted then turn off the heat.
- Turn your omelette over very carefully (it will be pretty fragile and you might need to loosen it up around the edges a bit first) and continue cooking for another 3 - 4 minutes.
- Remove from pan and keep warm in the oven until you have cooked the other omelette.
- Once they are both cooked, stuff with spinach and asparagus and drizzle over plenty of cashew cheese.
Recipe Notes
It is normal to see some lumps throughout the mixture when folding the chickpea flour into the aquafaba so don't worry about them. Folding the flour in gradually though will minimize this. It is also normal for it to lose a bit of it's puffiness, but being as gentle as you can will preserve it as much as possible.
Nutritional information is for one omelette and does not include the cashew cheese.
Lisa says
Mine turned out good except I didn’t use enough oil and it did stick to the pan on parts of it. It kind of reminded me of a cross between a souffle and flatbread. I liked the crisp outside and soft inside. For those that talk about the bitter taste of chickpea flour, that happens when you don’t cook it all the way through. I cook with chickpea flour all the time and I made that mistake twice and never again lol…it’s disgusting! Thanks for the recipe!
A Virtual Vegan says
You’re welcome. Glad you enjoyed it. And I totally get what you mean about raw chickpea flour! It’s amazing how cooking transforms it so much!
Rachael says
Hi! Would it have to be chickpea flour? I have used it in the past, perhaps incorrectly, but it had an extremely bitter and terrible taste, and frankly I am a bit traumatized haha. Would brown rice flour be an appropriate substitute?
Thank you for your time!
A Virtual Vegan says
It does have a bit of an acquired taste. I haven’t tried this recipe with anything else so I can’t say whether rice flour would work I’m afraid. If you try it let me know how it goes!
Sarah Haynes says
First time I might have been too fast (and I used a metal spoon). This time I made sure the peaks were very stiff, was very slow and gentle, and used a wooden spoon. All good till about half way when it seemed like it collapsed under its own weight… Nice pancakes, but not even vaguely omelette-ish. Suggestions?
A Virtual Vegan says
Do you mean it collapsed when folding the chickpea flour into the whipped aquafaba or when it was cooking? If it was when folding it in that is normal to some extent and I mention it in the notes. You should never use a wooden spoon for aquafaba, in the same way as you shouldn’t for whipped egg white. If any trace of oil is on the spoon it will cause the aquafaba to deflate and it is so easy for wooden spoons to soak up residue from whatever they have been used for in the past. They aren’t scrupulously clean like a metal spoon is because they are porous. That could have been a factor in the collapsing.
If you fold the flour through (not stir) and treat it gently it will retain some puff and when cooked is kind of like a souffle omelette. It’s a vegan ‘omelette’ alternative and wont taste or have a texture like an egg omelette. That isn’t possible unless perhaps you use the vegan egg that you can buy. It is more of a fluffy pancake, cooked in a similar way to a souffle omelette. Hope that helps!