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.
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
Hungry for more?
As well as this Vegan Omelette recipe I have many other vegan recipes that are traditionally egg-based. Check them out and see the power of plants for yourself:
- Vegan Yorkshire Puddings
- Vegan Scrambled Eggs
- Vegan Banana Pancakes
- Vegan Shakshuka
- Vegan Lemon Curd
- Vegan French Toast
- Earl Grey Vegan Cake
- Vegan English Pancakes
- Vegan Coconut Macaroons
Vegan Omelette with Asparagus, Spinach & ‘Cheese’
- 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.
Estimated nutrition per serving: