Finally, an eggless, Spanish-style vegan omelet that is full of flavor and easy to make!
Ingredients
- 2 1/2 cups of boiled cubed potatoes
- 2 tablespoons of vegan butter
- 1/2 cup of onions
- 1/2 cup of red peppers
- 2 cloves of garlic, minced
- 1 cup of water
- 1 cup of chickpea flour
- 1 tsp of oregano
- 1 tsp of black pepper
- 1 tsp of sweet paprika
- 1/3 cup of frozen peas
- 1 tsp of salt
- 1/2 tsp of baking soda
- 1 cup of spinach
- 1 tbsp of fresh parsley
- A squeeze of lemon juice
Preparation
The preparation for this vegan chickpea omelette is simple and takes less than 20 minutes to cook.
1. Boil potatoes
Boil potatoes until firm, not mushy, and then let cool.
2. Saute onions and peppers
Sweat (don’t overcook) your onions and peppers, and add garlic.
3. Mix all dry ingredients.
Mix all of the dry ingredients, then add the spinach, parsley, frozen peas, and water.
4. Add potatoes
Take your cooled potatoes and carefully add to the mix without breaking apart.
5. Cook in a frying pan
Add vegan butter to a frying pan on medium-low heat and then add the mixture.
This vegan chickpea omelet recipe came from Youtube (Chef Jana).
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