Egg free omelettes, easy vegan recipe

This eggy substitute is a great mix for a quiche base, omelette or frittata, or as shown here, the egg of a sausage and egg "McMuffin. They are great as an eggy side for a fry up breakfast too. They cook well in advance and just reheat as you need them, or even freeze. The black salt is important for the eggy flavour and it's really important to make sure it is cooked through, as undercooked gram flour is basically the work of the the devil himself!

I prefer to make small individual omelettes just as they are easier to flip, but you can make a bigger one and maybe finish it under the grill rather than try to flip

vegan sausage and egg mcmuffin

vegan frittata wrap


1 pack of silken tofu, around 349g, with the liquid drained as best as possible

1/4 tsp turmeric, just for colour

1/4 tsp garlic powder

1/2 tsp onion powder

2 tbsp nutritional yeast

3/4 tsp black salt

Black pepper

60g gram flour

175g plant based milk, I use soy

Plant based butter for frying


Blitz all the ingredients together in a blender

Melt the butter in a large frying pan, to a medium heat

As if you were making drop scones, pour small amounts of the mix into the pan and leave to cook on a medium low heat for about 5 minutes

Flip the omelettes after this time and cook for the same amount of time on the other side

Your omelette is now ready, easy as that!

Enjoy, Debbie

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