New and improved vegan omelet

• 1/4 cup of chickpea flour
• 1 teaspoon of vegetable bouillon
• A pinch of salt
• Black pepper to taste
• 1 tablespoon of nutritional yeast
• 1/2 cup of water
• 1/4 cup of chopped onions
• 1/2 cup of red, yellow and green peppers, chopped
• 1/3 cup of chopped tomatoes
• 1 cup of new potatoes cut in half
• Salt to taste
• Black pepper to taste
• Oil or water for frying
• Oil or water for frying
• A squeeze of lemon
• Chopped parsley
• Kala namak (black salt) optional


  • 1.
    Mix all the ingredients for the ´egg´ mixture, reserve
  • 2.
    On medium heat, add the oil or water to a skillet, add the potatoes and fry them for 5 to 8 minutes, until golden brown.
  • 3.
    Add the remainder of the vegetables, except the lemon and parsley, add salt, stir to combine, cover and let it cook for 5 to 8 minutes on low heat.
  • 4.
    Once the omelet is cooked, add the lemon and the parsley and the black salt, if you like, and serve it.
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