Wednesday, May 12, 2021


I often serve a vegan chickpea omelette with mustard sauce and vegetables for breakfast or pack it in a lunch box. I also prepared the omelette outdoors, because every meal tastes better and fuller there. The beautiful nature is an additional bonus of cooking outdoors. Being close to nature always calms me down and puts me in good mood for days. The vegan omelette is very easy to make and even my old pot that I use for outdoor cooking managed the task perfectly.


  • 1/2 cup of chickpea flour
  • 1 tbsp of nutritional yeast
  • 1/4 tsp of black salt (kala namak)
  • pinch of salt and pepper
  • 1/2 cup of water
  • olive oil

  • vegetables: cucumber, radish, dill, young onion

mustard sauce:

  • 2 tbsp of vegan cream
  • 1 tsp of mustard
  • 1 tbsp dill
  • salt and pepper


  1. Put flour, nutritional yeast, kala namak, salt and pepper to a bowl. Mix.
  2. Add water and combine ingredients. Set aside for 10 minutes.
  3. Cut all vegetables.
  4. Prepare mustard sauce (mix ingredients).
  5. Pour olive oil into a frying pan and fry the omelette on both sides.
  6. Serve with vegetables and mustard sauce. 


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