This vegan omelette is creamy thanks to the ackees; holds together well like an egg based omelette from using besan (chickpea flour); and even has a little “eggy” flavour thanks to a special ingredient but is completely vegan!
Vegan Eggs using Ackee
It’s funny that I should be making a vegan omelette using ackees since I dislike the ackee egg comparison. I always argue that even though ackees may look like scrambled eggs when sautéed; they’re so much more silky and creamy in texture so it’s just an injustice to box them into that description. BUT they really do allow you to make some creative substitutions especially for plant based cooking much like this omelette. (See also the ice creams here and here). The ackee “egg batter” can be used as shown in the video to make an omelette. But you could also stir it into sautéing veggies for a scramble!
Eggy flavour in Vegan Omelette?
Now I mentioned a special ingredient which gives eggy flavour and that is Indian black salt (also called Kala Namak). The first time I played with this stuff I wasn’t really a fan. I love Indian food and would often peruse the Indian grocery store in Jamaica. On my trips I’d pick out random ingredients to try. This is how I ended up taking home the black salt. It has a sulphuric smell which is what I initially disliked. But in just the right amount is actually perfect for this vegan “egg batter”.
How to ensure your vegan omelette holds together?
To get your omelette to hold together and fold; the most important thing is using a well conditioned and sprayed non stick pan. A bit of gentleness is required. But hey a failed omelette is simply a scramble 🙃. There is just enough besan in the recipe to help the batter hold together; but not too much to make it taste “pea-y” or give a stodgy texture as such, it stays creamy.
Turmeric is added for colour but is optional. You’ll get a paler result like the middle plate in the photo below but it will still be delicious. If you’re not up to a folded omelette; you can place your plate over the frying pan and flip it onto the plate. This is what was done to the plate on the left in the photo below.
As for add-ins, let your imagination be your guide. Above I used peppers and onions and in the video I did greens, peppers, onions and mushrooms.
What are your favorite omelette add-ins?
As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site be sure #amazingackee and @amazingackee so that I can see your posts across social media.
Until next time, thanks for stopping by 😊
Ackee Omelette
Ingredients
- 1/2 cup Parboiled/canned ackees*
- 1/2 cup Aquafaba (or water)
- 1/2 tsp Black salt (or less according to taste)
- 1/4 cup Chickpea flour (besan)
Optional:
- 1/2 tsp Nutritional Yeast (or more according to taste)
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Pinch black pepper
- Any of your favourite herbs and spices: paprika, cayenne pepper, cumin etc
Instructions
- To make the “egg batter”, blend together all the ingredients and seasonings till smooth
- Heat a nonstick frying pan over medium heat and spray with cooking spray
- Pour in batter and swirl pan to make an even layer then cook for a few seconds
- Turn heat down to low, if adding fillings at this point, sprinkle them over half the omelette.
- Cover and let cook over low heat for 2 minutes or until set (this will go by super fast on a gas stove so keep an eye out)
- Uncover and shimmy pan to ensure the omelette isn’t stuck**.
- Fold onto serving plate.
- Enjoy!
Notes
