Plant-based Asian Omelette

Plant-based Asian Omelette

Are you looking for a plant-based egg alternative? This plant-based Asian omelette recipe is the perfect way to start your day.šŸŒ… There are no eggs or dairy in this recipe, and it's gluten-free! It's also super easy to make ā€“ you can have it on the table in less than a 15 minutes. Serve it with beautiful fragrant jasmine rice šŸš and sweet chilli sauce.
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 1
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Omelette Ingredients:
  • Ā½ tablespoon olive oil
  • 30 g chickpea flour
  • 10 g tapioca flour
  • 75 ml water
  • 2 tablespoons finely chopped onion
  • 1 teaspoon vegan fish sauce
  • Optional garnish: chopped coriander and spring onions
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Sweet Chilli Sauce Ingredients:
  • 1 tablespoons Sriracha sauce
  • 2 teaspoons white sugar
  • Ā½ teaspoon vinegar
Method:
  • First, make the Sweet Chilli Sauce by mixing all the sweet chilli sauce ingredients, then set aside šŸ„£
  • In a mixing bowl, whisk together the chickpea flour, tapioca flour and egg replacement premix
  • Add water and fish sauce and whisk until combined
  • Add onion šŸ§… and whisk until combined
  • Add Ā½ tablespoon of olive oil to a non-stick frying pan on medium heat
  • Pour batter in the pan and spread evenly using a spatula
  • Cook for 3 ā€“4 minutes until the omelette is firming up around the edges
  • Flip the omelette and cook a further 2-3 minutes, until cooked through
  • Serve with steamed rice, sweet chilli sauce and garnish with coriander and spring onion. Enjoy! šŸ˜Š

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