Vegan Omelette & Cream Sauce

by Jill Dalton

Vegan Omelettes are a nice treat for a special weekend breakfast or brunch or better yet, a tasty dinner. These filling omelettes will satisfy even the heartiest of appetites. They are also very versatile because you can use whatever veggies you choose for the inside and you can top them with your own favorite sauce and toppings.

Vegan Omelette & Cream Sauce

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 19 voted )



1/2 onion, chopped
1 red bell pepper, chopped
8 ounces (226g) sliced mushrooms
8 ounces (226g) frozen spinach
1 1/2 (138g) cups chickpea flour
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon baking powder
2 teaspoons nutritional yeast
1/2 teaspoon pepper
2 teaspoons white wine vinegar
1 1/2 cups (360ml) soy milk (or plant based milk of your choice)

Cream Sauce

1/4 cup (35g) cashews
1/2 teaspoon onion powder
juice from half a lemon
1 tablespoon nutritional yeast
1 tsp Braggs liquid aminos
1/2 cup (118ml) water

Garnish: chives and cherry tomatoes


  1. Sauté the onions and the mushrooms on medium high heat for 5 minutes.
  2. Add the red peppers and spinach and cook for another 5 minutes.
  3. Set aside.
  4. Mix together the remaining omelette ingredients in a bowl.
  5. Ladle enough of the batter onto a non-stick pan or griddle to make an 8 inch circle.
  6. Spoon some of the vegetable mixture on top of the batter. 
  7. Wait until the batter looks kind of dry and then fold up half of the omelette onto the other half. 
  8. Let it remain on the pan like that for a couple of minutes so the inside batter will finish cooking.
  9. Place on a plate and finish the remaining omelettes.
  10. Place all of the cream sauce ingredients into a blender and blend until smooth. (It helps to soak the cashews in warm water for 30 minutes before blending)
  11. Garnish omelette with the chives and cherry tomatoes and pour some of the cream sauce over the top.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like


Kate Strong August 22, 2020 - 4:37 pm

Great recipe, Jill. A pinch of Kala namak gives it that eggy taste/smell.

Jean August 25, 2020 - 8:17 am

Just wondering about the frozen spinach. It usually has so much water I have to drain some off before I use it. Was it partially defrosted and drained before you added it to the pan? Thanks, it looks yummy!

Jill Dalton August 25, 2020 - 9:15 am

It was partially defrosted. The water in the spinach actually helps to keep the mixture from sticking while it cooks but if there is too much you can just pour it off before you add it in.

Kim October 26, 2020 - 8:04 pm

This was a really good omelet recipe! My family (4 little ones and husband) and I really enjoyed! The addition of the “cheesy” sauce on top really added to the flavor. We also added some of your vegan tofu sausage from your pizza and that also amped up the flavor. I also used fresh kale and not the frozen spinach and found that that worked well in this recipe. This will recipe will go in my meal rotation. Thanks for all the recipes and the work you’re doing for the plant based community!


Leave a Reply to Kate Strong Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: