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Vegan Omelette

Vegan Omelette

Vegan omelette ingredients

Vegan omelette mix in a bowl

Frying the vegan omelette filling

Vegan omelette

Prep time
30 minutes
Total time
Category: Breakfast, Lunch
Serves: 4
Allergens: Gluten, Soy, Tempeh


For the filling

  • 3 medium green pepperoni (sliced into strips)
  • 1 medium onion (sliced into strips)
  • 1 medium radish (sliced into strips)
  • 7⅒ oz tempeh (sliced)
  • 3 medium zucchini (sliced into strips)

For the omelette

  • 4 tablespoons chickpea flour
  • 1 tbsp chives
  • 4 tablespoons flour
  • 1 cup soy milk


  1. Heat the oven up to 200°C (390°F).
  2. Place the tempeh on a baking tin in the oven and bake for 8 minutes.
  3. Heat oil in a large pan and brown the onion.
  4. Add the chopped vegetables in the pan and cook 8 minutes.
  5. Mix both flours, salt and chives in a bowl.
  6. Mix soy milk to get a not too dense mixture (if one cup is not enough add more soy milk) Mix in the soy milk to make the omelette mixture. The mixture shouldn't be too dense. Add extra soy milk needed.
  7. Heat a pan and when hot, pour enough mixture for 1 omelette into it.
  8. Once it solidifies, flip it and cook for the same time it took to solidify.
  9. Add the vegetables and tempeh on top of it while still in the pan and bend it in half.
  10. Repeat until the mixture has all been used.
  11. Serve and enjoy.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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