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The Ultimate Vegan Crepes

Oh crepes! Yummy vegan crepes! I call this Ultimate Vegan Crepes recipe because it is very simple and takes little time to prepare and so it’s perfect for when you’re craving something sweet (or savoury) but can’t be bothered with baking a cake.

It’s very similar to making a pancake batter, but with more liquid. I added allspice to the batter to give it a nice spice flavour and a lovely aroma. If you don’t have it you can skip it or replace it with cinnamon powder. For this recipe I use normal plain flour but you can use gluten-free flour to make it to be gluten free. I also use coconut sugar which you can replace with normal sugar or your favourite sweetener.

You can be creative with the filling. I love to use fresh fruits like sliced banana and strawberries with a generous drizzle of chocolate spread (I’m a big fan of Pure Harvest COCO² coconut and cacao spread). Yum!

The Ultimate Vegan Crepes
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Quick and easy vegan crepes that everyone will love.
Recipe type: Breakfast
Serves: about 20 crepes
  • 1 ½ cups plain or GF flour
  • 3 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 2 cups soy milk (of your favourite dairy milk)
  • 1 tablespoon melted coconut oil
  • 1 tsp allspice ground
  • 1 tsp vanilla extract (optional)
  • Sliced banana
  • Sliced strawberries
  • Chocolate spread
  • Sesame seeds
  1. 1. Mix all the ingredients in a bowl. If the batter is too thick, add a little more soy milk until you get the perfect consistency.
  2. Lightly oil a non-stick pan using an oil spray (I like using this coconut spray) over medium high heat. Pour ¼ cup of the batter, then twirl the batter around to cover the bottom of the pan as much as you can.
  3. Cook for 1 or 2 minutes and then flip the crepe.
  4. Cook the other side for another minute.
  5. Add filling and serve.

f you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x


Best Ever Acai Smoothie Bowl

Best ever acai bowl

Nothing like a simple delicious breakfast that requires little to no preparation. Though my go to brekkie is oat porridge, lately I’ve been craving something cooler, like a smoothie bowl.

Now, I’ve made many acai smoothies before, but this time I added something that makes this bowl the most refreshing and delicious acai bowl I’ve ever made and tasted.


I added fresh mint leaves on a whim as the idea popped into my head. And it’s a game changer.

The mint flavour is very subtle. You probably won’t be able to taste it if you don’t know it’s there. But it just works so well with the acai and berry flavour. Give it a go!

Best ever acai bowl

Acai breakfast bowl (serve 1)


• 2 frozen bananas
• 1/2 cup blueberries
• 2 tsp acai powder
• 1/2 cup soy milk
• 1/2 cup water
• 10 fresh mint leaves

Blend all ingredients and then serve with your favourite topping.
I use desiccated coconut, granola, and berries (1-2 tbsp each).


Best Ever Acai Smoothie Bowl
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Recipe type: Breakfast
Serves: 1
  • • 2 frozen bananas
  • • ½ cup blueberries
  • • 2 tsp acai powder
  • • ½ cup soy milk
  • • ½ cup water
  • • 10 fresh mint leaves
  1. Blend all ingredients and then serve with your favourite topping. I use desiccated coconut, granola, and berries, around 1-2 tbsp each).

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Flourless Vegan Chocolate Cookies

A couple days ago I attempted to make a vegan ‘brain’ lemon jelly for Halloween. It was an epic fail. L I’m not sure if it was the mould I was using, or the ingredients themselves. I used lots and lots of lemon juice, which may have interfered with the gelling nature of agar-agar. It just didn’t set! So I made these instead – charcoal, heart-shaped flourless vegan chocolate cookies. In hindsight I’m glad I failed the brain jelly experiment because this is, frankly, much better.

The cookie texture was almost wafer-like, with crunchy bits from the seeds and the gooey chocolate surprise here and there. They’re flourless, gluten-free, refined-sugar free (if you’re using sugar-free chocolate), and the best thing about them is they do taste like cookies!

These are not your typical Halloween treats but they look the part and, hey, you don’t come to my blog and expect the usual cookie recipes, do you?


The secret ingredients + tips to making the perfect cookies

Instead of using flour we’ll be using our secret ingredient – black beans. You will need a whole can of black beans for this recipe but you can also use dried beans. If you’re using dried beans, you’ll need to make sure you cook them until they’re soft enough that you can squish a bean with your fingers without much effort.

Note that because I wanted to make my cookies as dark as possible for Halloween, I used Dutch pressed cocoa, black tahini and black sesame seeds. You can use normal cocoa powder, white tahini and sesame seeds if you wish. Or you could replace the tahini with peanut butter and use nuts or dried fruit instead of the sesame seeds. Get creative. You won’t break the recipe, I promise.


I used a five-centimetre heart shaped cake cutter with a pressed lid, but you can also use the back of the spoon to flatten the dough. The thinner the cookies (less than 5mm), the crispier they will be. I recommend baking a test batch before committing to a particular thickness. I like mine a little bit soft so I made my cookies slightly thicker.

Another thing to consider is that these cookies won’t spread during baking so you can place them fairly close to each other and fit more on the one pan.

So are you ready to make healthy, protein-rich, flourless vegan chocolate cookies that are cool enough for Halloween, and taste great too?

You know you are!



Flourless Vegan Chocolate Cookies
Recipe type: Breakfast
Serves: Makes 30 x 5cm diameter heart cookies
  • 1 can (400g) of blackbean (or 1 ½ cup cooked beans), drain and rinse
  • ⅓ cup Dutch pressed cocoa powder
  • ⅓ cup dark chocolate, finely chopped (I use Chocolate Counter)
  • ½ cup coconut sugar
  • 2 Tbsp. coconut butter or coconut oil
  • 2 Tbsp. black sesame seeds
  • 2 Tbsp. chia seeds
  • 1 Tbsp. black tahini
  • 3 Tbsp. water
  • 1 tsp. vanilla extract
1/3 cup chopped dark chocolate
  • ¼ tsp. sea salt, plus extra for sprinkling
  1. Preheat oven to 180°. Line a baking sheet with non-stick baking paper.
  2. Mix chia seeds and 3 Tbsp water in a bowl and set aside for 5 minutes.
  3. Place beans, coconut butter, cocoa powder, sugar and salt in a food processor and blend until well combined. Transfer to a bowl.
  4. Add chopped chocolate and mix to combine.
  5. Spoon cookie batter onto the lined baking sheet (or cake presser). Flatten top of cookies slightly using the back of the spoon (aim for less than 5mm thickness). Note that they will not spread when baking.
  6. Sprinkle with extra sea salt. Bake for 15 minutes. Let cool on cooling rack and enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x


Chai Infused Oat Porridge

Some days you just want to have your tea and eat it too. If today is one of those days then this bowl of spicy, creamy Chai Infused Oat Porridge has come to your rescue.

Chai Latte Oat Porridge-1 Why I’m in love with this chai infused oat porridge

This yummy dish is comforting, calming and stimulating at the same time. The creaminess of oats and the nuttiness of almond milk mixed with the sweet spicy aroma of chai creates a delicious, flavour-packed sustenance.

Chai Infused Oat Porridge
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Recipe type: Breakfast
Serves: 1
  • ½ cup rolled oats
  • ½ cup almond milk I use@insideoutng
  • ½ -3/4 cup water (depending how thick or creamy you like your oats)
  • 1½ Teaspoons Chai tea - I use @rainbowchaitea
  • ¼ tsp ginger powder
  • ¼ tsp cinnamon powder
  1. Place chai tea, water and milk in saucepan, bring to boil.
  2. Gently simmer for 5 min, strain.
  3. Pour the chai tea back to the pan. Add rolled oats.
  4. Cook until creamy for about 5-7 minutes.
  5. Cover and stand for 2 minutes before serving.

Chai Latte Oat Porridge-4   

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me so I could see what you’re up to.


Keren x


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The secret to fluffy, pillowy vegan pancakes

Today I will share with you the secrets to perfectly round fluffy, pillowy vegan pancakes that will rock your world.

Blueberry pancake-6

The world (or your mum) may have once convinced you that you can’t make a soft, fluffy baked goods without eggs. But that world is changing now. Welcome to the age of egg-free cooking and baking. We’ve got pancakes, baby.

Soft fluffy vegan pancake

  1. Do not overmix the batter. Use a spoon or a fork to mix it all through, they don’t need to be smooth and God forbid, do not use an electric mixer!
  2. Do not use the batter straightaway. Let the batter rest for about ten minutes to allow the gluten to settle and the baking powder and vinegar to react. Usually this is about the time you need to get your pan out, oil it and preheat it for cooking.
  3. Use medium low heat. Not hot, not low but medium low, meaning slightly on the low side but not too low. Each stove is different and so you will need to play a bit with your stove to figure out the right setting.
  4. Do not use too much oil. You want a very thin layer of oil. You can try using an oil spray or use a paper towel to spread the oil on the pan. You can also use a non-stick pan.
  5. Do not overcrowd the pan. Make one or two pancakes at a time (unless you have a very large pan). If making more than one make sure you leave enough room between each pancakes as the batter may spread a little before they start to puff up.

Bonus Pro Tip: Use an oiled measuring cup to scoop out the batter. This will ensure your pancakes are all the same size and the oil prevents batter from sticking to the cup.

Fluffly Vegan Blueberry Pancake

Let the chicken have their eggs as our pancakes do not need them to puff, fluff and be as the soft, pillowy goodness that they are meant to be.

Now let’s pancake.

Blueberry pancake-3


4.0 from 1 reviews
Blueberry vegan pancakes
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Soft, fluffy pancakes with
Recipe type: Breakfast
Serves: 4-6
Dry ingredients
  • 1 cup flour
  • 1½ tbsp baking powder
  • ¼ tsp salt
Wet ingredients
  • 1 cup soy milk (or your favourite nut milk), I use Nutrisoy brand
  • 1 tsp apple cider vinegar
  • 1 tbsp sugar, mixed in 3 tbsp water
  • 2 tbsp vegetable oil (plus extra to oil the pan)
  • Half a cup of blueberries
  1. In a large mixing bowl, sift together all the dry ingredients. Make a well in the center.
  2. Mix all the wet ingredients together.
  3. Add the wet ingredients into the dry ingredients and mix until just combined. Careful not to overmix the batter (a few lumps are ok).
  4. Let the batter rest while you preheat the pan over medium-low heat.
  5. Lightly coat the pan in oil and preheat your pan for about 5 minutes. You could also use a non-stick pan.
  6. Pour about ⅓ cup of batter of pancake batter on the pan to form a circle. Drop 5-6 fresh blueberries into the pan. Cook for about 3 minutes until bubbles start to appear. Flip and cook for another 3 minutes or so until the pancakes is golden
  7. Keep pancakes covered to keep warm until ready to serve. Top up with more blueberries or maple syrup. Enjoy!
You can replace blueberries with chopped bananas, chocolate, coconut flakes, nuts, anything you want really.


Blueberry pancake-4


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Tempe Scramble

One of the things I love to make for breakfast is tempe scramble. It’s perfect for weekend brunch or even for lunch. Actually, it doesn’t really matter what time of the day you have it. Indonesians often eat lunch for breakfast, dinner for breakfast and dessert for at any time of the day so you won’t be breaking any cultural traditions. I know this because I grew up in Indonesia and I’ve had mee-goreng, fried rice and toasted chocolate sprinkle sandwiches for breakfast. People still do.

Tempe is fermented soybeans originally from Indonesia. Yes, the correct spelling is without the ‘h’. It’s pronounced tém-pé, without the ‘h’ sound at the end. Here in Australia (and I guess a lot of Western countries) everyone spells it incorrectly. I’ve started doing that too, just so people know what I’m talking about. But tempe, not tempeh, is the correct spelling, and I will start spelling it correctly now since I’m Indonesian and I should know better.

Tempe Scramble-5-2

I’m surprised a lot of people have not tried tempeh, which is a shame because tempeh is even better than tofu in terms of its nutritional value and wholesomeness. I speculate a lot of people are afraid to try it or they’ve had a bad experience before. Maybe it wasn’t cooked right, or maybe the tempe they used wasn’t fresh. Fresh tempe smells and tastes delicious. The fermentation process that makes tempe (transforming the soybean into a cake or patty form) gives it a firm texture and an earthy mild flavour. It also has the same fermented aroma as cheese. Try to find raw organic tempe if you can. They can be fresh or frozen, but make sure they’re not pre-cooked or flavoured. You can also make them yourself. It takes a fair bit of time and it can be daunting at first but it’s actually quite simple, once you know the tricks of the trade. I sometimes make my own tempe but these days I don’t have a lot of time so I just buy them. I use the Nutrisoy brand and I can say they make great, authentic tempe! You can find them at Indonesian or Malaysian grocery stores.

Tempe Scramble-7

Why I love this tempe scramble

Tempe is great source of plantbased protein, Vitamin B12, iron and probiotics. Tempe scramble is one of the easiest things you can make using tempe. If you have a food processor, you can make it even quicker by chopping all your ingredients (separately of course) using the food processor and all you need to do is cook! Regardless of how you cut up the ingredients, it’s a great meal for when you want to make something fast and it creates an aromatic, slightly crunchy scramble with a somewhat meaty and chewy texture. Serve the tempe scramble with a slice of toasted sourdough bread or some steamed vegetables and you have a deliciously filling meal.

Tempe Scramble
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An aromatic, slightly crunchy eggless scramble made with a somewhat meaty and chewy texture. Rich in plantbased protein, nutritious and delicious
Recipe type: Breakfast
Serves: 2
  • 250 raw fresh tempe, minced or grated
  • 1 onion, sliced
  • 3 garlic cloves, sliced
  • 1 tablespoon of olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon nutritional yeast
  • a pinch of cayenne pepper
  • salt and pepper
  1. Using a non-stick frying pan, heat olive oil over medium heat. Add onion and garlic. Cook for about two minutes or until soft.
  2. Add tempe into the pan. Stir for a minute.
  3. Add soy sauce, nutritional yeast and cayenne pepper. Stir for a few more minutes until golden brown.
  4. Add a pinch of salt and pepper. Taste and adjust seasoning.
  5. Serve with toasted sourdough bread or some steamed vegetables.
Add spinach with kale or any other greens you like: diced asparagus, spring beans, or even peas and corns.
Add some shredded dairy-free cheese for a cheesy twist.
Add a tablespoon of chia or linseed (or your favourite superfood) for nutritional boost.
Use this to fill wrap or sandwich, layered with sliced avocado and tomato.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and don’t forget to share a picture on Instagram and tag me. I’d love to see your creation.

With love,


Tempe Scramble-3

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Vegan Peanut Butter Banana Pancakes

Finally! Gluten free, refined sugar-free, vegan pancakes that don’t suck. It’s super easy to make too!

Why I love these pancakes

Well what’s not to love. It’s sugar-free, gluten-free, vegan, and the batter sets beautifully to allow for some flipping action. Peanut flour gives this pancake a lovely nutty taste and also gives it a protein boost (the one I use contain 16g protein per 1/4 cup). You can find peanut flour at the health-store (I got mine from iHerb). Combined with banana, these pancakes are mildly sweet, protein-dense and every bit delicious.

Vegan Peanut Butter Banana Protein Pancakes

  • 1/2 cups gluten-free oat flour* see tips
  • 3/4 cups peanut flour
  • 1 large ripe banana
  • 1 tbsp baking powder
  • 1 cup soy milk
  • 1 tsp vanilla extract
  • a pinch of salt
  • Rice malt or maple syrup
  • Your favourite fruit and topping (I use blueberries and match powder).

Method (Cuisine Companion)

  • Place all ingredient except the peanut flour in the bowl  fitted with the kneading/crushing blade. Mix at speed 10 for 30 seconds. Gradually add the flour through the opening on the lid, still at speed 10, until just mixed.
  • Cook 1/4 cup of batter on an oiled non-stick pan over medium heat.
  • Cook for about 4 minutes until bubbles appear on surface. Flip and cook for another 2-3 minutes or until cooked through
  • Serve with some maple/ rice malt syrup

Notes and Tips

1. Make oat flour by processing rolled oat in a food processor or a blender
2. Mix rice malt or maple syrup with peanut butter for peanut butter sauce.
3. You can also use a blender to mix the ingredients or manually by hand using a whisk.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits
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Halloween Special – Vegan Peanut Butter Pumpkin Pancakes

Peanut Butter Pumpkin Pancake-37

A couple of days ago I found a very old costume from a Halloween party I went to about six years ago. I remember staying up until 3 am to sew my own costume. It was a great night: I rocked it as the Corpse Bride, and even won the best costume award!

Next to being able to walk around in a blue-coloured, blood-splashed wedding gown, Halloween is a great excuse to make and eat anything pumpkin-related! I didn’t want to make yet another pumpkin pie this year so I thought, why not make something for breakfast? And that’s how these Peanut Butter Pumpkin Pancakes were born.

Peanut Butter Pumpkin Pancake-34

Why I love it:

Tender pancakes that are healthy, simple and easy to make. They’re sumptuous and I love how beautiful my kitchen smells when I make these. It also makes an impressive pancake stack for the Instagram fans among you.

Pumpkin is loaded in fibre and antioxidants including beta-carotene, which the body converts into a form of vitamin A. It is also rich in potassium, an important mineral that’s crucial for maintaining normal organ functions. Peanut butter on the other hand is rich in protein, healthy fats and tryptophan. And the pair taste beautiful when put together.

Peanut Butter Pumpkin Pancakes

Vegan Peanut Butter Pumpkin Pancakes
Prep time
Cook time
Total time
Vegan Peanut Butter Pumpkin Pancake
Recipe type: Breakfast
Serves: 4
  • 1½ cup whole wheat flour
  • 1 tsp allspice (pimento)
  • 2 tsp baking powder
  • ½ tsp bicarbonate soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • ⅓ cup packed mashed pumpkin
  • ¾ cup non-dairy milk + 1 tbsp of lemon juice
  • 1 tbsp melted coconut oil
  • 2 tbsp peanut butter
  • 1 tbsp vanilla extract
  • 4 tbsp maple syrup
  • ⅔ cup packed mashed pumpkin
  • ½ cup peanut butter
Cuisine Companion Method:
  1. Combine ¾ cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle
  2. Prepare Cuisine Companion with the mixing blade, add all the ingredients into a bowl. .
  3. Add remaining ingredients and combine sp 4 / 10 - 30 secs (until smooth)
  4. Let the batter sit for 10 minutes.
  5. Heat up a non-stick pan over low heat.
  6. Add about ¼ cup of batter to the pan. Cook for 3 minutes, or until the top is looking dry and the edges are dry and firm. Flip over and cook another 2 minutes.
  7. Make your pancake tower using the filling. Place one pancake on plate, layer with 1-2 tablespoon of mashed pumpkin. Place another pancake and layer with 1 tablespoon of peanut butter. Continue until you have a tall stack of pancakes. Top the last layer with mashed pumpkin.
  8. Serve with a generous drizzle of maple syrup.
Manual Method - replace the above step 2-4 with the following:
  1. In one bowl, whisk all the wet ingredients together.
  2. In a second bowl, sift all the dry ingredients together.
  3. Pour the wet ingredients into the dry and stir well until smooth.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits. I’d love to hear from you.


Peanut Butter Pumpkin Pancake-31

Love and greens,

Keren Natalia


The Perfect Tofu Scramble

Tofu Scramble-11

At one point, I believe that most vegans will crave scrambled egg. They will either make peace with never having scrambled egg ever again or (my crowd) they will try the vegan tofu way.

Truth is, though it doesn’t taste exactly like scrambled egg, it tastes pretty darn delicious and it certainly hits the spot!

Tofu Scramble-14

The secrets to making a perfect tofu scramble, I believe comes down to two things;

  1. Using hard firm tofu and removing as much liquid from it so it doesn’t go soggy and
  2. Adding spices to lift the flavour profile of tofu, which doesn’t taste much like anything on its own

This is my number one recipe for tofu scramble and the great thing about it is that you can use any veggies you have in the fridge. My favourite is mushroom and spinach. I think they make the perfect tofu scramble.

Why I love it:

Apart from the fact that it looks like scramble egg and tasty, it tastes kinda egg-y (especially when served with kala-namak), comforting and satisfying. The addition of nutritional yeast gives it a mild cheesy flavour as well as a yellow tinge (also from the turmeric) similar to the colour of scrambled egg.

This tofu scramble is loaded with protein (about 30g per serving). It is rich in fibre as well as other essential minerals such as iron, magnesium, phosphorus, copper and selenium. You’ll also get a dose of antioxidants, anticancer phytonutrients, and immune boosters from the cumin and turmeric combo. It’s a high protein, low carb, low fat meal which contains zero cholesterol. It’s a perfect breakfast for champions!

Tofu Scramble

The Perfect Tofu Scramble
Prep time
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Total time
Recipe type: Breakfast
Serves: 2
Tofu Scramble and filling
  • 450g of hard firm tofu
  • 1 tablespoon of olive oil
  • 4 garlic cloves, diced
  • 1 cup baby spinach
  • 1 cup button mushroom, sliced
  • 1 tablespoon soy sauce
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • 3 tablespoon nutritional yeast
  • a pinch of kala namak/ black salt (optional but highly recommended)
  1. Drain excess water off of tofu and let it sit on a clean cloth or paper towel for about 5 minutes to absorb excess moisture.
  2. Using a non-stick frying pan, heat olive oil over medium heat. Add garlic and cook for about one minute or until soft.
  3. Using your hands, crumble the tofu into the pan. If the tofu starts giving up a lot of water, increase the heat a little to dry off the water.
  4. Add the soy sauce, mushroom, onion, chilli, cumin and turmeric powder and cook until the mushrooms are tender, stirring every so often.
  5. Serve with some toasted bread or steamed veggies.
  6. Add the baby spinach then turn the heat off. Stir for about a minute until the spinach is wilted.
  7. Add the nutritional yeast. Taste and adjust seasoning if required. Sprinkle with a little kala namak and freshly cracked pepper and serve.
1. Replace spinach with kale or any other greens you like diced asparagus, spring beans, or even peas and corns.
2. Add a splash of non-dairy milk for a creamier scramble.
3. Add some shredded dairy-free cheese for a cheesy twist.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits.

Love and greens,

Keren Natalia 

Tofu Scramble-12


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How To Make a Vegan Omelette

Vegan omelette-49

One of the things I love about plantbased cooking is how creative it is. I mean, who would have thought you can make omelette without egg? As the saying goes, creativity often stems from scarcity. I think it’s true. Take away meat, egg, butter and cheese, and most cooks (and chefs) would be scratching their head when it comes to cooking. Hence the perception that plantbased food is boring and plain. This recipe breaks all the conventional cooking rules and it’s tasty, egg-y, healthy and of course, 100% vegan.

Why I love it:

Though it doesn’t taste exactly like egg omelette, the texture is very close and the complexity of flavour is on point. The addition of kala namak or black salt gives it an egg-y punch. The high sulphur content of kala namak gives it the distinct smell and taste of egg. Who would have thought that salt can taste and smell like egg! Such is the wonder of Mother Nature. You can get kala namak at most health food stores.

It’s low in fat, and contains zero cholesterol. Chickpeas are rich in soluble and insoluble fiber, folate, and magnesium. It’s also a good source of iron and the immune-boosting zinc and copper.

How to make vegan omelette

Tips for making the perfect vegan omelette:

  1. Cook the batter thoroughly. You don’t want runny, uncooked batter. Use a pan with a lid (aluminium foil works too if you have no lid) so you can cook the batter thoroughly.
  2. Use kala namak and nutritional yeast to get that ‘eggy’ taste
  3. Add red onion and non-dairy cheese for savoury, cheesy flavour
  4. Fill with mushroom and spinach to make a big breakfast omelette
  5. Do not overfill as it will make the batter too runny and you’ll end up with scrambled egg instead of omelette. May not be a bad thing.
  6. Serve with some avocado for added creaminess, and some Kinda Bacon for crunch and bacon-y boost.

Omelette anyone?

Vegan omelette-51

Vegan Omelette
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • 1 cup chickpeas, flour
  • 1 cup non dairy milk
  • 2 tbsp apple cider vinegar
  • ¼ tsp baking soda
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp kala namak (black salt)
  • 2 tsp nutritional yeast
  • ½ tsp salt
  • 3 Tbsp of you favourite filling (optional)
  1. Prepare Cuisine Companion (CC) bowl with mixing blade.
  2. Add all ingredients into CC bowl and mix at speed 10 for 60 seconds until mixed through. Scraping the sides of the bowl if required.
  3. Heat a non stick pan, on low heat
  4. Pour ¼ cup batter, cook for 2 minutes and then close the lid and cook for another minute
  5. Add your filling if using
  6. Fold and cook for another 2 minutes until it’s cooked
  7. Sprinkle with some freshly ground pepper and kala namak and serve with some tomato sauce
I use my trusted Cuisine Companion for this recipe as I often make them double or triple the batch size. If you don't have a Cuisine Companion, get one :D, or you can blend all the ingredients in a blender.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram. I’d love to see it.

Vegan omelette-57