The BEST Vegan Omelet: How To Make A Vegan Omelet Without Eggs

Whether you spell it omelette or omelet, the main thing is that this omelet is made without eggs and or the typical vegan substitute; chickpea flour (yuck)! I’ve created the BEST vegan omelet recipe, and can’t wait to share with you how to make it!

Feel free to share & print my recipe below to make your own Vegan Omelet! Or you can watch me on YouTube show you how to make it!

Related Recipe: Vegan Eggs Benedict

Hi, I’m Candice & welcome to The Edgy Veg! Where I try to veganize popular food for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.

After perfecting vegan scrambled eggs in my Tofu Scramble Florentine recipe, I knew the next thing I needed to create was the perfect vegan omelet. I’ve tried a few vegan omelets both at home and at vegan restaurants, but the one I’m about to share with you is EGGCELLENT (insert Mr Burns visual here.. hehe). It is fluffy, golden, stuffed with classic fillings, and the recipe yields enough to serve to an entire group at brunch (tip: you can also make the Ginger Kombucha Mimosas in my cookbook).

How To Make: The BEST Vegan Omelet

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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Omelette.

To be honest, there are quite a few vegan omelet recipes floating around the internet, but most resemble a sad tortilla more than a classic brunch food. Most vegan omelet recipes I have seen are also chickpea flour-based; not my cup of tea to be honest. The goal is to make an omelette after all, not a pancake.

I’ve been on a mission to make the BEST vegan omelet and have experimented when it comes to the look, smell, texture, and taste so similar to an actual egg omelet. With many trial and errors, I’ve finally created the BEST vegan omelet, and I’m thrilled to share it with you here.

The secret is using medium tofu, brown rice flour, and corn starch to make the omelet turn out fluffy, golden, and perfect to hold classic omelet fillings and accompany other brunch foods.

Related Recipe: Tofu Scramble Florentine

INGREDIENTS FOR BEST VEGAN OMELET

FOR THE TOFU BATTER:

1 shallot, chopped
14 oz package of medium tofu
3 tbsp nutritional yeast
2 tbsp olive oil or avocado oil
2 tsp garlic powder
½ tsp turmeric
½ tsp vegetable bouillon powder or paste ( I like better than bouillon)
1 tsp black salt also known as Kala Namak
1/4 tsp black pepper
3 tbsp brown rice flour
1 tbsp cornstarch
¼ cup – ½ cup unsweetened soy milk
Sea salt & black pepper to taste

FOR THE FILLINGS:

2 tbsp vegan-friendly butter or margarine
2 shallots
2 garlic cloves
4 cups cremini mushrooms
½ cup dairy-free Cheese (optional)
2 cups baby spinach
Chives, for garnish

INSTRUCTIONS FOR THE BEST VEGAN OMELET

This recipe is all about flavour and texture. To start, heat oil over medium-high heat, and cook chopped shallot until it becomes translucent and fragrant. Once cooked, put the onion in a food processor with medium tofu, nutritional yeast, olive or avocado oil, garlic powder, turmeric. As you’re blending, add about a tablespoon at a time of soy milk to help the mixture blend. Puree this until it becomes a smooth paste, scrape down the sides of the food processor when needed. Add cornstarch, bouillon, and rice flour to the food processor and blend again for another 30 seconds, add black salt and pepper, and more soy milk if needed, blend again. The mixture will become thick, similar to the consistency of pancake batter. Set this aside.

In a nonstick skillet, heat vegan butter and sauté minced garlic, shallot, and chopped mushrooms until mushrooms are browned, add spinach and cook until wilted, remove from the pan and set aside.

Related Recipes: Vegan Brunch Recipes

In a large, nonstick skillet, heat vegan butter over medium heat to coat the pan. Add half of the tofu batter, and spread it gently and evenly with a spatula to cover the bottom of the skillet completely. Cover with a lid and cook for 5-8 minutes, or until the top of the omelet seems dry. With a spatula, gently loosen the omelet from the bottom of the pan and carefully flip over to cook on the other side for 2 minutes. Add toppings to one half of the omelet, then gently flip the other side over to cover the fillings. Move to a serving plate and garnish with chives. Repeat with remaining batter and fillings.

Note: A fluffier batter, that is not runny like pancake batter, is good for making vegan scrambled eggs.

If you want more vegan recipes, click here for my newest recipes.

Recipe for The BEST Vegan Omelet

The BEST Vegan Omelette EVER

Save Print

Prep time

10 mins

Cook time

16 mins

Total time

26 mins

There are a few vegan omelet recipes floating around the internet, but most resemble a sad tortilla more than a classic brunch food. The look, smell, texture, and taste of this are so similar to an egg omelet, I know I've now created the BEST vegan omelet, and I'm thrilled to share it with you here.

Author: The Edgy Veg

Recipe type: Brunch

Cuisine: French

Serves: 4-6 servings

Ingredients

Tofu Batter:
1 shallot, chopped
14 oz package medium tofu, drained
3 tbsp nutritional yeast
2 tbsp olive or avocado oil
2 tsp garlic powder
½ tspturmeric
½ tsp vegetable bouillon
1 tsp black salt, (kala namak)
¼ tsp black pepper
3 tbsp rice flour + more to reach desired consistency
1 tbsp cornstarch
¼ cup - ½ cup soy milk(as needed)
Salt & pepperto taste

Fillings:

2 tbsp vegan-friendly butter or margarine or cooking oil of choice
1 shallot, minced
2 cloves garlic, minced
4 cups cremini mushrooms, sliced
½ cup dairy-free Cheese(optional)
2 cups baby spinach
Chives, for garnish

Instructions

Heat 1 tsp olive oil over medium-high heat, add onion and cook until translucent and fragrant, 3-5 mins.
Add the onion to a food processor along with tofu, nutritional yeast, oil, garlic powder, and turmeric. As you're blending, add about a tablespoon at a time of soy milk to help the mixture blend. Puree until you have a smooth paste. Scrape down the sides as needed.
Add the cornstarch and bouillon, and slowly add the rice flour and puree again for about 30 seconds, add black salt and pepper, and more soy milk if needed, blend again until combined and thick, scraping down the sides. The batter should resemble a pancake batter. Set aside.
Heat 1 tbsp vegan butter or oil in a nonstick skillet, sauté 2 cloves of garlic, shallot and mushrooms until the mushrooms are browned add spinach and cook until wilted. Remove from the pan and set aside.
In a large non-stick skillet over medium heat. Add 1 tsp of vegan butter and coat the pan.
Add half of the tofu batter, and spread it gently with a spatula to cover the bottom of the skillet completely.
Cover, and cook the omelet for 5 - 8 minutes, or until top seems dry.
Gently loosen the omelet from the bottom of the pan with a spatula and carefully flip and cook it for another 2 minutes.
Loosen the omelet again, and some of the toppings to one side of the omelet.
Gently with your spatula, fold over the other side of the omelet and transfer onto a serving plate. Repeat with remaining batter and fillings.

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You guys must try this Vegan Omelet recipe & let me know what you think! Once you try it, come back and leave me a comment below with your feedback and star rating! If you make this, let me see on social! Tag @edgyveg on your photo & add the hashtag #theedgyveg in your caption so I don’t miss it!