Vegan Aquafaba Omelette Recipe

With Vegan Cheese and Tenderstem Broccoli

This vegan aquafaba omelette recipe uses chickpea water, also known as aquafaba, whisked to a firm peak consistency to create a very light and fluffy vegan omelette. 

Why use aquafaba?

Aquafaba is used now in a great many vegan dishes, from chocolate mousse, to cakes and muffins. Whipping up some aquafaba to firm peak stage just to have an omelette might seem like a bit of a chore (not to mention the washing up) but, when you try this recipe, you’ll know why you went the extra mile. This is, without a doubt, the lightest and fluffiest vegan omelette I’ve ever eaten, and I really want you to have the pleasure of it too. 

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What’s in this Vegan Aquafaba Omelette Recipe?

This is still a tofu-based dish, only it has the addition of a gram flour batter, with the aquafaba folded into it. This makes for an extremely light and airy omelette. Vegan cheese is placed in the middle and then the omelette is folded over to a half-moon shape, just like the classic French version. It is served with tenderstem broccoli, that has been steamed, then sautéed with garlic. Finally, a quick cheese sauce is poured over the top, making this a meal to remember. Serve this vegan omelette up as a mid-week meal, or for a special dinner with friends, and you’ll win your diners over in no time.

This vegan aquafaba omelette recipe is also available in my cookbook Vegging Out.

Vegan Aquafaba Omelette

Prep time: 30 minutes. Cooking time: 20 minutes.

Serves 2-4



For the Omelette Batter:

1 can chickpea water (the chickpeas reserved for something else)

1 tsp cream of tartar

50g gram (chickpea) flour

200ml plant milk

2 heaped tbsp nutritional yeast

1 tsp Dijon mustard

Salt and pepper to taste

For the Broccoli:

200-250g tenderstem broccoli

2 tbsp olive oil

2 cloves garlic, sliced

For the Omelette:

4tbsp olive oil

1 x 400g block firm tofu, drained until as dry as possible and cut into small cubes

100g vegan cheese, grated

For a Quick Cheese Sauce:

100ml plant milk

75g vegan cheese

1 tbsp nutritional yeast

Salt and pepper


First make your aquafaba. For the best results, pour the chickpea water into a saucepan and simmer until it has reduced by one third, then allow it to completely cool before whisking it. You can skip this step if you are short on time, but you’ll get a more robust aquafaba if you do it.

Now pour the chickpea water into a mixing bowl and add the cream of tartar. Whip with an electric whisk on a medium setting for between 5 and 8 minutes or so, until the aquafaba is thick and meringue-like and you are able to tip the bowl upside down without it spilling out. Set aside until you are ready to use it.

Put the chickpea flour into another mixing bowl and gradually add the plant milk, whisking continuously until you have a smooth batter. Add the nutritional yeast, mustard and salt and pepper and whisk again, then gently fold in the aquafaba, trying to retain as much air as possible.

Bring a pan of water to the boil and steam the broccoli for 4-5 minutes, with a lid on. Drain and cool immediately in cold water. Drain again and set aside.

To cook the omelette, heat half the olive oil in a non-stick frying pan and add the tofu. Fry for about 10 minutes, until starting to brown. Mash up the tofu using a potato masher, then remove half from the pan and set aside. Add a little more oil if necessary, then pour half the omelette batter into the pan and stir it in with the tofu. Use a spatula to form a large round with the cooking batter before it completely sets, then sprinkle half of the cheese along the middle of it. 

Now gently fold the omelette in half, so that the cheese stays in the middle. The omelette might break up while doing this, but you can press it back together using the spatula.

Cook on the one side for a couple of minutes, using the edge of the pan to help give it a crescent shape, then flip it over and cook the other side for the same amount of time. 

Remove the cooked omelette and keep warm, then repeat the process for the second omelette. You can cut each cooked omelette in half and serve them as four smaller portions if you wish.

Now finish the broccoli. Heat some more olive oil in the frying pan and fry the broccoli for 3-4 minutes, until just starting to brown on the edges. Add the sliced garlic and cook for another minute, then serve with the omelette.

To make the quick cheese sauce, heat the plant milk in a small saucepan and put in the rest of the sauce ingredients. Whisk and simmer for 2 minutes, then pour over the omelette. Serve immediately.

Vegan omelette recipe

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