Show Notes

Learn how to make the perfect egg free tofu scramble in our FREE online course Tofu Mastery

Come meet our online vegan cooking school for even more delicious plant-based recipes and vegan cooking techniques and training

Our video for the easiest egg free chickpea omelette (the recipe is also below!)

Our video for a vegan sunny side up egg that is to die for

Learn how to make vegan meringue using aquafaba

Learn how to make our perfect breakfast waffles using aquafaba as an egg replacer

What makes a truly wonderful egg-free breakfast? If you've ever said the words "I'd love to be vegan but I can't live without eggs!", you were me and I was you.

I hear you. Eggs are protein-rich, inexpensive, practical, but if you've been wanting to go vegan or make more plant-based choices, I'm here to tell you you don't have to say goodbye to the flavors, textures and breakfasts you love.

In this episode of More Plants, I share stories of my mother’s incomparable omelettes and my uncle’s luxurious scrambles. Then I make you travel with me through the history of eggs at breakfast and share how to reimagine omelettes, shakshuka, eggs Benedict, tortilla de patatas, and more using vegan ingredients like tofu, chickpea flour, a one of a kind salt, and today’s plant-based egg alternatives. The episode ends with a tender chickpea-flour vegan cheese omelette recipe that is so easy and quick to make.

In this episode you'll hear:

• The story behind my mom's one-of-a-kind omelettes
• What my uncle taught me through his slow-cooked truffle scrambles
• A brief history of tortilla de patatas, shakshouka, and eggs Benedict, a few world favorites you might be very attached to and you don't have to say goodbye to
• How to turn tofu, chickpea flour, aquafaba, and liquid vegan egg replacers (both homemade and store-bought) into delicious egg-free breakfast recipes
• Ideas for vegan shakshouka, eggs Benedict, tortilla, omelettes, scrambles, vegan sunny side up eggs and more
• Store-bought options including UOBO, Biográ Vegg, JUST Egg, Crackd, Neggst, Aquafaba, and Yo Egg
• Plus a plant-based recipe for a chickpea-flour omelette with a cheesy mushroom filling

Make better tofu scramble for free

Join Tofu Mastery: Learn How to Cook Tofu, Brownble’s free video mini-course on tofu techniques and recipes.

Tender vegan chickpea omelette with melty vegan cheese and mushrooms

Makes 3 omelettes:

Ingredients:

For the filling:

1 & 1/2 cups sliced mushrooms

Some grated non-dairy cheese that melts. I love Violife mozzarella or pizza mix flavor for this omelette

For the batter:

1/2 cup chickpea flour

1 teaspoon cornstarch or arrowroot powder

A few dashes of kala namak salt (black Indian salt) for the eggy flavor (or just use regular salt)

A dash or two of paprika for color

1 cup water

A bit of non-dairy butter for the pan

Directions

• Sauté some mushrooms with a little olive oil, salt and pepper
• Whisk the batter together and let it rest for 5 minutes.
• Add some non-dairy butter to a pan on high heat, add a third of the mixture and lower the heat.
• Add your vegan cheese, some of the sautéed mushrooms, cover for 2-3 minutes on low until bubbles form and it's no longer runny.
• Add any other fillings you like and close the omelette with a spatula. Cook for 1-2 minutes covered on very low heat to allow the cheese to melt.
• Serve with some delicious sourdough toast, and if you’re a student of our online vegan cooking school, may I recommend the forever sourdough loaf or the high hydration sourdough loaf from our course The Bakery (included within our cooking school membership).

That’s it! It’s that easy. Watch me making it on video below!

Want to make our vegan sunny side up egg sauce? Here it is!