Classic Omelette, Vegan-Style | Vegan It! With Lauren Toyota

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Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a filling, fluffy and eggy-tasting (yet egg-free!) omelette.

Watch more in our Vegan It with Lauren Toyota series:

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:



Vegan Mushroom Omelette

MAKES 2 large omelettes
PREP TIME 20 minutes
COOK TIME 35 minutes


2/3 brick of medium-firm tofu (approx. 1 cup crumbled)
1/2 cup non-dairy milk
3 tablespoons nutritional yeast
3 tablespoons chickpea flour
2 tablespoons tapioca starch/flour
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Old Bay seasoning (optional) * can sub chili powder
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 to 2 tablespoons vegan butter (for frying omelette)

1 cup mushrooms, roughly chopped
1 tablespoon vegetable oil
2 green onions, finely chopped
sea salt and ground pepper, to taste
1 cup shredded vegan cheddar cheese

Place all the ingredients for the batter in a blender and combine until very smooth.

For the filling, heat a large non-stick pan over medium heat with vegetable oil. Once hot sauté the mushrooms until mostly cooked, approximately 4 to 5 minutes. Remove from the pan and wipe clean so you can make the omelette in the same pan.

Reduce the heat to medium-low. Add a coating of vegan butter to the surface of the pan. Pour some of the omelette batter into the centre and spread it out until it’s about 1/4″ thick. It will take about 3 to 4 minutes to cook on the first side. You’ll notice the batter being cooked through and getting darker in colour around the perimeter of the omelette.

At this point add in some of the cooked mushrooms, finely chopped green onion, and shredded cheese to one side of the omelette. After 30 more seconds or so you can use a spatula and lift one side and fold it over to create a half moon shape.

After another 30 seconds or so gently flip the omelette over on to the other side.

Cover the pan with a lid to allow the cheese to really melt well inside, cooking for another 2 to 3 minutes.



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Ann Marie Gibbs says:

Thank you 😊

Jiji Kal says:

This is my first video of hers..I disliked this video and subscribed the channel.. Why do you want an alternate? Jus cook whatever you wanted..

Lee Lee says:

Are there any substitutes I can use for the tapioca starch and chickpea flour I don’t have those items as of right now?

LRR Wb/m2 says:

please pick up your hair before making videos.. you will look more professional

Anita Lay says:

Can I use this batter to make Chile rellenos?

halcyon2505 says:

Enjoyed this video, thank you for the recipe : )

Khiya Ingram says:

im vegan but I definitely don't use canola oil lol

& found you says:

could.u just use less processed vegan food like vegan cheese, vegan cream, not everyone have access to that , thanks.

Shana says:

I made this! I added spinach. I made a mess of flipping it. Still tasted great tho. I will be trying this again.

Mary Hasaballa says:

Honestly how long does the tofu batter take to cook?? Tried this recipe and turned out to be scrambled tofu eggs rather than an omellette….

4330moss says:

Why are all vegan recipes trying to mimic meat products. Just make an origional recipe thats vegan.

beriigirl says:

Black salt will make it taste much more like eggs

Sarah Thomson says:

Could I use gluten free flour instead of tapioca?

Roxanne Ruiz says:

I tried it and it melted on my pan and it was today and sticky 🙁 I'm going to retry this again and this time I'm adding a bit of cornstarch and flour.

William Murphy says:

Dear God, I would never try that….. stop try to vegan non vegan foods…..

8BitGamer4life says:

Too much effort just to make it. I'll stick to scrambling eggs with one yolk.

4330moss says:

I don't appreciate you eating my foods food.

ItsKawa says:

Normal eggs are good

Biggie Cheese says:

vegans make me sick

Anastasia C says:

More like lettuce vegan (let us begin)

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