How to master the perfect vegan omelette

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. I can’t wait to see some of the most persnickety commenters get up in arms about the name of this egg-free take on a traditionally egg-full dish, but yes: with the help of chickpea flour, you can make a lovely vegan omelette. In this one, author Saskia Sidey smartly has you turn off the heat after you fold the omelette – and then cover the pan for a few minutes to finish cooking, gently. Chickpea omelettes with mushrooms, spinach and tomato open image in gallery Checking to see if the underside is done Active time: 25 minutes | Total time: 35 minutes Serves: 2 Chickpea flour brings a nutty flavour and slightly custardy texture to these plant-based omelettes. Ingredients: For the filling: 1 tbsp extra-virgin olive oil 230g oyster, cremini or any other mushrooms, trimmed and chopped 70g lightly packed baby spinach leaves 110g cherry or grape tomatoes, halved ¼ tsp fine salt, plus more to taste ¼ tsp freshly ground black pepper, plus more to taste For the omelettes: 100g chickpea flour 2 tbsp nutritional yeast ¼ tsp fine salt, plus more to taste ¼ tsp ground turmeric ¼ tsp garlic powder ¼ tsp baking soda 180ml oat milk, almond milk or other unsweetened plant-based milk 2 tsp apple cider vinegar 1 tbsp sunflower oil or another neutral oil 2 tbsp chopped fresh parsley and/or dill Method: Make the filling: in a large nonstick frying pan over medium-high heat, heat the oil until it shimmers.