Vegan Spinach Mushroom Omelet is perfect for weekend brunch! It also makes a fun weeknight breakfast for dinner meal, too. It's very versatile – if you're not a fan of spinach or mushrooms, you can use whatever veggies you prefer. This easy recipe is vegan and gluten-free.

Vegan Spinach Mushroom Omelet
One of my favorite meals in my prevegan days was a simple omelet with mushrooms and cheddar cheese. When I went vegan, waaaaay back in 2001, I figured I’d never eat one again, not realizing that vegan chefs and bloggers would soon create delicious vegan versions of just about everything. I've had many vegan omelets in recent years, both when dining out and when cooking at home. I've found the easiest way to make them is with chickpea flour. They're not exactly like the eggy omelets I remembered, but they're still delicious.


Chickpea flour omelets were probably first inspired by the Indian dish pudla, also know as chilla or cheela. A pudla is a pancake or crepe made with besan or chickpea flour and spices, usually with onions, cilantro, and chiles mixed into the batter.


What is Chickpea Flour?
Chickpea flour is a high-protein flour made from ground chickpeas. It's sometimes called garbanzo bean flour, besan, or gram flour. Bob’s Red Mill makes a garbanzo and fava combo flour that will also work in this recipe, if you can’t find garbanzo flour on its own. Because it binds together really well, chickpea flour is essential for this recipe. Other flours won’t work.

How to Make a Vegan Spinach Mushroom Omelet
This recipe is super easy to make!
- First you mix together the omelet ingredients and allow the mixture to sit for a few minutes.
- While the batter is resting, you cook the onion for about 5 minutes, or until it begins to brown.
- Then you add the mushrooms to the pan and cook the for about 5 more minutes.
- And then you add the spinach and cooking for another minute or two, until it wilts.
- Cover the vegetables and keep them warm while you make the omelets.
- To make the omelets, you brush a little oil onto a large skillet and pour on half the batter. Spread it out into a thin circle and allow it to cook undisturbed for about 5 minutes, until the edges start to brown.
- Now you gently flip it over and cook it for another 2 or 3 minutes.
- Then you do the same with the remaining batter.
- Then you top half of each omelet with the spinach and mushroom mixture and fold the other half over it. Finally you top your omelets with a drizzle of the cheese sauce, and the scallions, tomatoes, and parsley.

How to Customize Your Vegan Omelet
Feel free to play with your omelet fillings and use whatever strikes your fancy.
- Instead of spinach, you can use kale, arugula, or finely chopped broccoli.
- If you don't like mushrooms, you can use zucchini or bell peppers.
- Rather than make your own cheese sauce, you can use shredded nondairy cheddar. I like Violife's Just Like Cheddar Shreds.



Vegan Spinach-Mushroom Omelet
Ingredients
For the Omelet
- 1 cup chickpea flour
- 3 tablespoons nutritional yeast
- ½ teaspoon turmeric powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kala namak (black salt)
- ¼ teaspoon sea salt
- 1 cup water
- 1–2 teaspoons neutral-flavored oil
For the Filling
- 1 teaspoon neutral-flavored oil
- ¼ cup onion diced
- 2 cups mushrooms sliced
- Pinch sea salt
- 5 ounces baby spinach coarsely chopped
For Serving
- ¼ cup Cashew Cheese Sauce
- ¼ cup diced tomatoes optional
- ¼ cup chopped flat leaf parsley optional
- ¼ cup thinly sliced scallions optional
Instructions
- Whisk all of the omelet ingredients except the oil together in a medium bowl. Let sit for 10 minutes, while you prepare the filling.
- To make the filling, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about five minutes, until the onions begin to brown.
- Add the mushrooms to the pan along with a pinch of salt. Stir frequently and allow them to brown.
- Once the mushrooms have browned, add the spinach and stir quickly to allow to wilt.
- Cover the veggies to keep them warm while you cook the omelets.
- Brush ½ to 1 teaspoon of oil onto a large skillet. Heat over medium-high heat and pour in half of the chickpea batter. Cook for undisturbed for about 5 minutes, until the edges start to brown and the center bubbles slightly. Gently flip over and cook for another two minutes or so. Remove from the pan and cook the other half of the batter the same way.
- To serve, top half of one of the chickpea pancakes with half of the veggie mixture. Fold the pancake over and drizzle with the cheese sauce. Top with chopped tomatoes, parsley, and scallions. Prepare the other omelet the same way.

Kristina
this honestly just made my stomach growl, it looks so fresh and tasty! it has been forever since I made a chickpea omelet, I need to change that soon!
Dianne
Thank you, Kristina!
Kaila (GF Life 24/7)
This looks amazing! I've also had a "hash brown" omelette that worked pretty well, where the shell was made out of hash browns. But I've never made it myself, I just had it at Disney! Hope you have a wonderful weekend, and it was great to find your blog through Gluten Free Fridays too!
Dianne
Thank you, Kaila! I love the sound of that has brown omelet! I'd love to try it.
Bethany
Yum! This looks amazing!
Dianne
Thank you, Bethany!
Mindi Eden
I was wondering if this can be made in larger batches (maybe a week's worth?) & keep in fridge?
Dianne
Hi, Mindi! I've never made them that far in advance, so I can't say for sure. I have had leftovers the next day, and they've tasted great. If you do make a big batch, I'd suggest storing them with parchment paper or wax paper in between them, so they don't stick.
Fernanda Zettel-Shannon
Can I make the batter for the omelet ahead of time, like the day before, and just cook it in the morning? Thanks!
Dianne
I'm not sure how it would turn out if it's made the day before.
Suzi
This one really surprised me!! In a really delicious way!! Fantastic recipe. I think I was too eager and tried to flip too soon, cuz I lost a bit of the middle in the pan when it stuck. Still, I got the two pieces and popped them into an alternate hot pan and continued on. Added tomatoes inside with the warm mix and a slice of vegan smoked gouda chopped up tiny inside. Incredibly good!! Will definitely do this again. Thanks!!!
Dianne
I'm so happy to hear that, Suzi!