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Vegan Breakfast Omelet Recipe (with Video)

Peanut-free, Mostly Veg, Shellfish-free

Discover our Vegan Breakfast Omelet Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 5 ounces firm silken tofu
- 2 tbsp hummus
- 0.25 tsp garlic granules
- 2 tbsp Nutritional yeast
- 0.25 tsp Paprika
- 0.5 tsp Salt, or black salt
- 1 tsp arrowroot
- 2 tbsp water
- 4 oz Mushrooms
- 0.5 Red onion
- 0.25 tsp garlic granules
- 0.25 tsp Paprika
- 0.25 tsp Pepper
- Salt, to taste
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Preheat Oven
1. Preheat oven to 375 F.
Prepare the Veggies
1. Add ¼ cup of water or vegetable broth to your skillet.
2. Heat on medium-high.
3. Add onions, mushrooms, and pepper.
4. Cook until soft and water has evaporated.
1. In a high-speed blender combine tofu, hummus, garlic, nutritional yeast, paprika, pepper, arrowroot, and water.
2. Blend until smooth.
1. Heat oven-safe skillet on medium heat.
2. Spread a thin layer of omelet mixture with a spatula.
3. Allow it to cook for 3-5 minutes or until edges start to appear “dry”.
1. Place the skillet in the oven for 5-10 minutes or until the top appears dry and cooked.
2. Remove the skillet from the oven.
Finish and Serve
1. Add toppings to half of the omelet.
2. Gently fold over the omelet.
3. Optionally drizzle with vegan jalapeno cheese sauce or other sauce of choice.

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