Vegan Omelette with Tomato & Leek (VE, GF, DF)

Vegan Omelette with Tomato & Leek (VE, GF, DF)

Are you looking for a simple, quick and healthy lunch? Then this vegan omelette is perfect! With only a few ingredients, super easy to whip up in under 15 minutes, absolutely delicious and healthy as well! What more do you need?

The base of the vegan omelette is chickpea flour and water. This is a great egg substitute in omelettes, spanish tortilla and frittatas. The mix of the chickpea and water becomes solid just like egg when it is cooked and it also looks exactly the same. I have only used chickpea flour to make Spanish tortilla so far, but I had some left over veg and not much else in the cupboard today so I tried it with some tomato, leek and red onion.

To add a bit of flavour to the chickpea omelette base I added a salt & garlic mix, some onion powder, black pepper and nutritional yeast. This will give the chickpea mixture plenty of flavour! You can also add some black salt if you have some, to give it an eggy taste.


Prep time: 5 mins

Cooking time: 10 mins

Total: 15 mins


Vegan Omelette with Tomato & Leek (VE, GF, DF)

Vegan Omelette with Tomato, Leek and Avocado

Ingredients (serves 2):

Chickpea base:

  • 1 cup of chickpea flour
  • 1/2 – 3/4 cup of water
  • 1 tsp onion powder
  • 1 tsp salt and dried garlic (can also use some garlic powder)
  • 1 tbsp nutritional yeast
  • pinch of black pepper


  • 1 tomato, chopped
  • 1/3 red onion, chopped
  • 1/2 leek, chopped


Toppings (optional):
  • Avocado slices
  • Hot sauce



Mix all the dry chickpea base ingredients together in a jug or bowl. Start by mixing in 1/2 cup of water, it should be quite runny but thicker than water, a bit like that of a soup. If it is still quite thick, add a bit more water.

Chop up the tomato, red onion and leek.

Put a small to medium sized frying pan on medium to high heat to sauté the red onion in 1 tbsp olive oil for a couple of minutes. Then add the tomato and leek, and a tiny bit of salt to taste, and saute for a few more minutes. When the vegetables starts to turn golden brown, add them into the bowl with the chickpea mixture and stir.

Lower the heat to medium and add 1 tbsp of olive oil to the pan. Pour in the mixture. Let it cook for about 5 minutes, until quite firm and then flip it with the help of a plate to cook on the other side for a few minutes.

I like to top the vegan omelette with some sliced avocado and spicy sauce. Serve with a slice of bread or on its own. Enjoy!

Vegan Omelette with Tomato, Leek and Avocado

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