Asparagus Mushroom Omelette Recipe

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Every day’s the perfect day for brunch…or so we think at Vegan Cuts. I’ll tell you right now that you’re going to be thinking the same thing once you read this Asparagus Mushroom Omelette Recipe. Vegan, wholesome, and protein-packed—what more could you looking for in a savory, day starting meal for two


How to Make a Vegan Omelette with The Vegg

Asparagus Mushroom Omelette

Photo by Jackie Sobon

I can’t go any further without mentioning two major players in this dish, The Vegg (Vegan Egg Yolk) and Bandar Mint Cilantro Chili Sauce. Both have distinct flavors, The Vegg adds some egg-y flavor to the chickpea flour omelette and the chili sauce adds some heat and fun herbs. Then, of course, there’s the spring-y asparagus and hearty mushrooms sautéed with onion. Lastly, the creamy mint cilantro chili sauce really puts it over the edge. The scents that will be flowing in and out of your kitchen are insane!

Making Chickpea Omelette

Photo by Jackie Sobon

You may dirty a few dishes while making this masterpiece, but I assure you, it is SO worth it. So, make this for the in-laws that you want to impress, a special someone, or just for you!

Asparagus Mushroom Omelette

Photo by Jackie Sobon

4.8 from 5 reviews
Asparagus Mushroom Omelette
Author: 
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A hearty Asparagus Mushroom omelette with Creamy Mint Chili Sauce!
Ingredients
Filling
  • 1 T. High Heat Cooking Oil (Safflower or Coconut Oil work great)
  • 8 oz. Asparagus Spears
  • 1 C. White Onion, Diced
  • 6 oz. Baby Bella Mushrooms, Sliced
  • 2 T. Bandar Mint Cilantro Chili Paste
  • Salt & Pepper to Taste
Omelette
  • ¾ C. Vegetable Broth
  • ⅓ C. Chickpea Flour
  • 1 T. Nutritional Yeast
  • 1 T. Vegg Powder
  • ¼ tsp. Salt
  • Pinch of Black Pepper
Creamy Mint Cilantro Chili Sauce
  • ½ C. Unsweetened Non-Dairy Milk
  • 1 T. Nutritional Yeast
  • 1 T. Bandar Mint Cilantro Chili Paste
  • 1 T. Corn Starch
  • Salt & Pepper to Taste
  • Garnish: Fresh Cilantro, Chopped
Instructions
Filling
  1. Trim the white ends off of the asparagus.
  2. In a large cast-iron pan, over medium heat, warm the cooking oil. Once hot, add in the asparagus and white onion.
  3. Sauté until the onions start to clear, then add in the mushrooms. Adjust heat to medium-low and sauté until the mushrooms soften and reduce in size, stirring occasionally.
  4. Place the sautéed mixture in a bowl and set aside.
Omelette
  1. Place the veggie broth, chickpea flour, nutritional yeast, Vegg powder, salt and pepper into a blender and puree until completely smooth.
  2. Warm the same large cast-iron pan over medium heat, and coat with a thin layer of oil.
  3. Pour the omelette batter into the hot pan and cook for 3 minutes before filling half of the omelette with the sautéed veggie mix.
  4. Cook for an additional 2-4 minutes, until the edges brown and lift slightly, making sure to pop any large bubbles.
  5. Carefully separate the edge of the omelette from the pan and use a large spatula to flip the empty half on top of the veggies. Adjust heat to very low, just to keep warm while preparing the sauce.
Creamy Mint Cilantro Chili Sauce
  1. Whisk all ingredients together in a small, unheated pot until the cornstarch dissolves. Bring to a boil, stirring frequently, and lower to a simmer. Stir over heat until the sauce thickens and take off of heat.
  2. Pour the sauce over the omelette and serve hot, preferably with a mimosa. ;)
Asparagus Mushroom Omelette

Photo by Jackie Sobon

17 Comments

  1. Kathryn

    Thanks for the recipe; I can’t wait to try it! I’ve been vegan for almost five years, and I sometimes miss the flavor, utility and versatility of eggs.

    Regarding the flour – I don’t like the taste of garbanzo flour, so will another flour work? I am not sensitive to gluten, and have very little experience using non-wheat flours, so I don’t know which are interchangeable.

    • Amy

      Hi Kathryn,
      I am going to ask Jackie what she says about subbing a different flour. I’ll get back to you soon.

      • Amy

        Hello again, Kathryn – I’d suggest trying soy flour or millet flour in place of the chickpea flour. Let us know how it works!

  2. Jennifer Vo

    OMG…It look soooooo good, I am going to make this.

  3. Joyce

    Thank you so much for this amazing recipe. Due to my daughters sensitivities and thyroid condition, I substituted quinoa flour for the chickpea flour. And potato starch for the cornstarch. I left out the chili spices and added a minced garlic clove to the vegees. I scrambled the omelette & used olive oil to saute. Garnished with parsley.

    It was outstanding!

  4. Liz W

    That was excellent, I made it this morning and it was delicious. I didn’t make the sauce however as I have no idea where to get that mint cilantro chilli paste so I just blended some vegg and poured it over top, yum!

    • Amy

      So glad you enjoyed the recipe!! Bandar’s sauce is available in the Vegan Cuts marketplace. We provided a link in the post, but here it is again just in case. :)

  5. This looks heavenly….now I know what to do with this Vegg stuff I bought!!

  6. Made this tonight for dinner…..turned out awesome, as usual!

  7. Laurie

    Hi,

    This recipe looks wonderful! Can Nutritional Yeast Flakes be used instead of the Vegg?

    Thanks,
    Laurie

    • Laura

      Hey Laurie,

      Nutritional yeast flakes can be added to the recipe, but they don’t have the same binding properties as the Vegg. We recommend definitely adding this egg replacement to your baking shelves!

      Hope that helps!
      Laura

  8. Diane P

    Hi!

    So, I’m not sure if Kathryn’s question was answered or not but I also don’t have any intolerance toward wheat and am wondering if just plain old Organic all-purpose flour can be used instead of the Chickpea flour???

    Thanks!
    Di =)

    • Aja

      You should be fine substituting regular flour for chickpea flour (though I do recommend chickpea flour, it’s really high in protein)

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