Comments on: Vegan Omelette with Asparagus, Spinach & 'Cheese'

By: A Virtual Vegan

A Virtual Vegan — Wed, 20 May 2020 17:10:22 +0000

In reply to Denise. Glad you enjoyed it Denise! And thank you for braving the very old and ugly post. I could really do with making this again to rephotograph/write it!

By: Denise

Denise — Wed, 20 May 2020 10:20:56 +0000

Made this for breakfast. Halved the recipe because that’s all the aquafaba I had and just used black salt for that eggy taste, some black pepper and after flipping added some vegan cheese to melt on top whilst the bottom cooked, then folded. Definitely making this again by far the best vegan omelette recipe I have come across. Might give it a try as a Spanish tortilla.

By: A Virtual Vegan

A Virtual Vegan — Wed, 06 Nov 2019 20:26:38 +0000

In reply to Miima. It certainly shouldn't have been boiling. It sounds like you had the pan too hot.

By: Miima

Miima — Wed, 06 Nov 2019 19:49:41 +0000

Okay so I did this a few days ago. Batter was very fluffy, like meringue, and tasty. Pan ready. I poured in my batter, but got no time to smooth it out as it started boiling away, left a crisp bottom with a runny boiling surface. Pan too hot or? I'll try again another day...

By: A Virtual Vegan

A Virtual Vegan — Fri, 07 Dec 2018 22:24:56 +0000

In reply to Ruth Andrade. They sound great Ruth. I'm so pleased you are enjoying the recipe. Whisking aquafaba by hand is hard work. Think of all those calories you burned! ;O) I really should revisit this recipe and make some different flavour variations. Adding to my list!

By: Ruth Andrade

Ruth Andrade — Fri, 07 Dec 2018 22:06:13 +0000

I had cooked some chickpeas for making tempeh and had lots of aquafaba left.
I absolutely loved this recipe! It's super easy. I whisked the aquafaba by hand, ok maybe that part is not so easy, until I had stiff peaks then gently whisked the chickpea flour in. I made one "omelette" with just the two ingredients, then another adding salt and dill, then a third adding caramelised onions to the dill and salt mix. The fluffiness stayed all the day. Amazing, fluffy, soufflé-like omelette. Tomorrow I'll try to make proper Spanish tortilla. Let's see how it goes. Thanks.

By: A Virtual Vegan

A Virtual Vegan — Sun, 29 Jul 2018 19:13:51 +0000

In reply to Lisa. You're welcome. Glad you enjoyed it. And I totally get what you mean about raw chickpea flour! It's amazing how cooking transforms it so much!

By: Lisa

Lisa — Sun, 29 Jul 2018 16:49:42 +0000

Mine turned out good except I didn't use enough oil and it did stick to the pan on parts of it. It kind of reminded me of a cross between a souffle and flatbread. I liked the crisp outside and soft inside. For those that talk about the bitter taste of chickpea flour, that happens when you don't cook it all the way through. I cook with chickpea flour all the time and I made that mistake twice and never again lol...it's disgusting! Thanks for the recipe!

By: A Virtual Vegan

A Virtual Vegan — Sun, 18 Feb 2018 05:05:22 +0000

In reply to Rachael. It does have a bit of an acquired taste. I haven't tried this recipe with anything else so I can't say whether rice flour would work I'm afraid. If you try it let me know how it goes!

By: Rachael

Rachael — Sat, 17 Feb 2018 19:20:00 +0000

Hi! Would it have to be chickpea flour? I have used it in the past, perhaps incorrectly, but it had an extremely bitter and terrible taste, and frankly I am a bit traumatized haha. Would brown rice flour be an appropriate substitute?

Thank you for your time!