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    Home » Recipes » Dinner

    Published: Jul 27, 2015 · Modified: May 21, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 34 Comments

    Vegan Omelette with Asparagus, Spinach & 'Cheese'

    GO TO RECIPE PRINT RECIPE
    4.83 from 17 votes
    Light and fluffy vegan omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese.

    Light and fluffy vegan omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese.

    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.

    Light and fluffy vegan omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese.

    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!

    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’

    Author: Melanie McDonald
    4.83 from 17 votes
    Light and fluffy vegan omelette with deep, earthy chickpea flavour, stuffed to bursting with delicious sautéed vegetables & cashew cheese.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 5 minutes
    COOK TIME: 10 minutes
    TOTAL TIME: 15 minutes
    Servings: 2 omelettes

    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
    Prevent your screen from going dark

    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.

    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. 

    NUTRITION

    Serving: 1omeletteCalories: 294kcalCarbohydrates: 42gProtein: 15gFat: 9gSodium: 27mgFiber: 11gSugar: 8gVitamin A: 1750IUVitamin C: 13.2mgCalcium: 120mgIron: 5.6mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan


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    Comments

    1. Denise says

      May 20, 2020 at 3:20 am

      Made this for breakfast. Halved the recipe because that’s all the aquafaba I had and just used black salt for that eggy taste, some black pepper and after flipping added some vegan cheese to melt on top whilst the bottom cooked, then folded. Definitely making this again by far the best vegan omelette recipe I have come across. Might give it a try as a Spanish tortilla.

      Reply
      • A Virtual Vegan says

        May 20, 2020 at 10:10 am

        Glad you enjoyed it Denise! And thank you for braving the very old and ugly post. I could really do with making this again to rephotograph/write it!

        Reply
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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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