Enjoy a nutrient-dense, flavor-packed vegan omelette (‘omelet’) with vegetables using simple ingredients and 20 minutes! This recipe is dairy-free, egg-free, and even soy-free (no tofu) and can be served as a light breakfast, brunch, lunch, or dinner!
I’ve always made it a mission to not deny myself because of my dietary choice – and that includes enjoying my old favorite ‘eggy’ dishes – just veganized. For that reason, I frequently enjoy scrambled tofu, veggie quiche, frittata, and now this vegan omelette! It’s 100% egg-free, but with tons of flavor and satisfaction!
While traditional omelets combine eggs, milk, and often cheese – this version is made with a base of red lentil flour (which is interchangeable with split mung beans -aka moong dal- or chickpea flour), several spices, and Kala namak (aka black salt) for that eggy flavor. What is the same is how versatile this vegan omelette is for whatever fillings/toppings you want to use.
While it doesn’t perfectly mimic egg, I’m more than impressed with the results, and hopefully, you will be too. The resulting omelet recipe is a super adaptable, high-protein, nutrient-dense, delicious, savory vegan breakfast, brunch, or main!
Ingredients for this Red Lentil Omelet Recipe
- Ground Lentils: Or you could use split mung beans (aka moong dal to create a ‘moonglet’). Alternatively, use store-bought lentil, mung bean, or chickpea flour.
- Tapioca Flour: This is technically optional, but I prefer the texture of the omelette with it. If you want to omit it, then replace it with 20 g more of the ground lentils.
- Spices: I use a combination of garlic powder, smoked paprika, cumin, and black pepper. Nutritional yeast is another popular inclusion to vegan egg recipes and has a slightly cheesy flavor.
- Kala namak: This is the ‘secret ingredient’ for producing that ‘eggy’ flavor in vegan egg recipes. By combining a pinch of Kala namak (aka black salt) with some turmeric (for the yellow color), you can mimic the color and flavor of egg.
- Vegetables: I used a combination of onion, bell pepper, and mushrooms – however, this is very versatile.
- Herbs: Fresh herbs such as parsley or green onions will work well.
- Oil: For sautéing the veg and frying the eggless omelette.
- Water: Needed to create the batter with the ground lentils.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
- Feel free to adjust the veggies: Omelettes are known for being super versatile, so feel free to choose your favorite veggies, e.g., tomatoes, zucchini, broccoli, kale, chickpeas, etc. Just make sure the veggies aren’t too wet. I often also add 2 cloves of minced garlic for more flavor, too!
- Other toppings: Combine your favorite veggies with some vegan cheese and/or mock meats to add extra flavor and protein. You can also use leftover cooked veggies like chopped roasted potatoes, squash, and most steamed/boiled veggies.
How to Make a Vegan Omelette
Step 1: Sauté the vegetables
- Heat 1-2 tsp of oil in a large pan, and then add the finely chopped onion, bell pepper, and mushrooms. Sauté the vegetables for a few minutes until they are softened, then turn off the heat.
Step 2: Prepare the batter
- While the vegetables cook, grind the red lentils (or split mung beans) into a fine flour using an electric coffee/spice grinder or high-speed blender.
Skip this step if you’re using store-bought flour (you could also use chickpea flour!)
- Then, combine all the dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.
- Finally, add the water and stir with a whisk to create a batter.
- Add the cooked veggies and fresh herbs (I used parsley) and stir again with a spoon.
Step 3: Cook it
- Wipe the skillet you used to sauté the vegetables and then add a few more teaspoons of oil. Heat the oil up over medium heat.
- Once the pan is hot, pour in half of the vegan omelette batter. Spread it evenly over the pan with a spoon and allow it to cook for 3-4 minutes. Then flip it with a spatula and cook for a further few minutes.
- Transfer the cooked omelet to a plate, and then repeat the process with the remaining batter.
Once they’re ready, it’s time to serve and enjoy!
How to serve?
There are tons of ways to enjoy this eggless omelette, whether you want it as a savory vegan breakfast without eggs, vegan brunch, or healthy lunch/dinner. Here are just a few ways I like to serve mine:
- Serve alone: as a complete light meal with some sauce – like this Yum Yum sauce.
- Salad: Serve alongside a leafy green salad or other salads like this creamy cucumber salad, oil-free potato salad, or Mexican avocado salad.
- More veg: Serve with your favorite sautéed, steamed, boiled, or roasted veggies, including asparagus, broccoli, and sautéed greens.
- With fresh salad ingredients: Like some cherry tomatoes, cucumber, and/or avocado slices.
- Potatoes: Omelettes pair wonderfully with potatoes, like pan-fried crispy potatoes or even fries/ wedges. You might also like these carrot fries too!
- Bread: A little buttered crusty bread like this French bread or gluten-free loaf could be great.
You could also slice the omelet into wedges and serve it as part of a vegan brunch spread with fresh fruit and other brunch dishes like gluten-free waffles, blueberry sheet pan pancakes, and chocolate chip pancakes.
How to Make Ahead, Store, and Reheat?
Make-Ahead: The prepared lentil/ chickpea omelette batter can be stored in the fridge for between 2-3 days, covered. You can even add the cooked veggies to the batter, and that will be fine too.
You can prepare all of the dry ingredients in advance and make up a large jar of dry ‘omelet mix.’ When you’re ready, you need to sauté your veg and add the water to the dry mix- voilà!
Store: Any leftovers can be stored, covered in the refrigerator for between 3-4 days. Alternatively, freeze it for between 2-3 months – thaw overnight in the fridge before serving.
Reheat: You can reheat the vegan omelette in a hot skillet with a lid for a few minutes until warmed through. Alternatively, heat it in the microwave in 30-second spurts until warmed (it should only take between 1-2 minutes).
Recipe Notes & Variations
- Stuff the omelette: Instead of adding the veggies directly to the batter, you can add them on top of the omelet. Then fold it over, to a half-moon shape.
- Allow the batter to sit: Allowing the batter to sit for just 10 minutes helps create a better consistency. It’s not necessary though, but if you have the time, leave it for an extra few minutes.
- Lentil vs. moong dal vs. chickpea: All three options provided will slightly affect the flavor and texture. In India, moong dal omelette (aka a moonglet) is a popular street food breakfast; meanwhile, chickpea flour and lentil flour become a wonderful ‘blank canvas’. Their subtle flavor and adaptable texture make for a great egg alternative.
- For a traditional ‘moonglet’: To prepare the moong dal recipe version of this vegan omelette: Soak the mung beans for an hour in water before draining and grinding the beans into a coarse paste. Then add in the veggies and seasonings. You may need just a little extra water to thin the batter.
Other Vegan Breakfast Ideas
I love a sweet breakfast, so savory vegan breakfast ideas are few and far between here. Here are some of my favorite vegan breakfast recipes, though:
- Vegan Hash Browns
- Vegan Breakfast Burritos
- Baked Banana Oatmeal
- Banana Blueberry Bread
- Strawberry Crumb Bars
- Chocolate Banana Crepes
- Oatmeal Chocolate Chip Bars
If you try this vegan omelette recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
- 1/3 cup (60 g) red lentils ground into flour (see instructions)
- 2 1/2 tbsp (20 g) tapioca flour (see notes)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1 pinch of Kala namak and turmeric
- 2/3 cup (150 ml) water
- 1/2 medium (50 g) onion chopped
- 1 small (40 g) pepper chopped
- 1/3 cup (40 g) mushrooms chopped
- 2-3 tbsp of fresh herbs like parsley
- Oil to fry
- Watch the video in the post for visual instructions.Heat about 1-2 teaspoons of oil in a skillet and add the onion, bell pepper, and mushrooms. Saute for a few minutes until the veggies are softened, then turn off the heat.
- Meanwhile, grind 60 grams of red lentils (or split mung beans) in an electric coffee/spice grinder (or high-speed blender) until it's flour. You can also use store-bought lentil flour or mung bean flour. Chickpea flour works too.
- Combine all dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.
- Add the water and stir with a whisk. Also, add the cooked veggies and fresh herbs (I used parsley), and stir again with a spoon.Allow the batter to sit: Allowing the batter to sit for 5-10 minutes helps create a better consistency. It's not necessary though, but if you have the time, leave it for an extra few minutes.
- Heat a few teaspoons of oil in a skillet (use the same that you used to saute the veggies, just wipe it clean with a tissue) and pour in half of the batter once the oil is hot.
- Spread it evenly with a spoon and let the omelette cook over medium heat for about 3-4 minutes, then flip it over with a spatula (pancake turner) and cook the other side for a few minutes.
- Repeat this process with the other omelette, serve, and enjoy!
- You can replace the tapioca flour with more ground lentils or split mung beans, but I prefer the texture of the omelette with the tapioca flour.
- Feel free to use other veggies of choice, e.g. tomatoes, zucchini, broccoli, etc. Just make sure the veggies aren't too wet. I often also add 2 cloves of minced garlic for more flavor.
- Serve with a side of choice, e.g. pan-roasted potatoes or a dip like this Yum Yum sauce.
Nutrition information is an estimate and has been calculated automatically