I am a big fan of recreating traditional dishes with a vegan twist. Omelettes were the first dish I learnt to make as a seven-year-old, as they are so tasty, simple and easy. Then I realised the vegan egg version was super simple, and even better could be pimped up. So I’ve created this Vegan Omelette with Smoked ‘Bacon’, Apple & Thyme. The smokiness of the ‘bacon’ (or ‘facon’) contrasts so well with the sweetness of the apple and is lifted by the thyme. We then add some vegan cheese in for an extra layer of cheesy goodness!
Heads up! This post contains affiliate links which are always indicated, but we only endorse brands and products we really love. We'll earn a little commission from qualifying purchases. This keeps us creating vegelicious content 🙂
First, the vegan omelette. Traditionally made out of egg, but the vegan version is made from chickpea flour (affiliate link), also known as gram flour or besan. The thickness of gram flour when mixed with water gives that nice solid omelette texture. You can also use yellow pea flour if you can’t get hold of gram flour. There is a vegan substitute for eggs in any dish you want to make; check out our post on How To Vegan Egg for what use. The omelette just takes a few extra ingredients to give it the flavour, colour and texture you need. Tumeric will give it that yellow colour, and the Dijon mustard and nutritional yeast will help to give your vegan omelette that eggy taste. This vegan omelette is gluten free, soy free and nut free as well as being plant based!
You can fill your omelette with anything you like, but I’ve found this one to be the most satisfying and delicious! Smoked ‘bacon’ or facon, apple and thyme are a classic combination. Then add vegan cheese, and it’s a winner. There are many great versions of vegan bacon now you can pick up from supermarkets and healthfood shops; some great brands are Plant Pioneers (Sainsbury's own brand) and This Isn’t Bacon.
For the vegan and dairy-free cheese, there are lots of options available in healthfood shops and even the supermarkets. You can add the vegan cheese once served or melt on the omelette on the pan (depending on whether you use a melty cheese or a harder cheese). The Applewood Vegan Cheese (affiliate link) is delicious, and would add even more smokiness to this! Any other vegan cheese will do; we love Follow Your Heart smoked gouda. A great vegan cream cheese would also work very well in this dish. There are lots of artisan vegan cheeses you can buy in the UK which are INCREDIBLE; we reviewed these vegan cheeses on our blog if you need some help choosing.
You can add extra vegetables to this Vegan Omelette with Smoked ‘Bacon’, Apple, Thyme and Vegan Cheese. You can wilt in some spinach, put fresh salad on the side and add your avocado on toast! It’s also totally acceptable as an amazing plant based breakfast, lunch or dinner! No restrictions at The Vegan Larder 🙂
Love Vanessa x
Vegan Omelette with Smoked ‘Bacon’, Apple, Thyme and Vegan Cheese
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the Omelette
- 115 g (1 cup) chickpea flour / yellow pea flour
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- 1.5 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon baking powder
- 2 tablespoon nutritional yeast
- 190 ml (¾ cup) water, plus extra if needed
For the Filling
- 1 pack vegan bacon, chopped
- 1 tablespoon olive oil
- Half an apple, chopped
- Half an onion, chopped finely
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 clove garlic, crushed or chopped
- Salt and pepper to taste
- Vegan cheese (optional, for serving)
- Mix all the omelette ingredients together, except the olive oil, to make a batter. Whisk until completely combined. Add a bit of extra water if it is not dropping nicely off the whisk or a spoon.
- Make the filling by frying the onion and garlic in olive oil. Cook for a few minutes then add the 'bacon' / facon, apple and thyme. Fry until browned and a bit crispy, then set aside.
- Make the omelette by heating the olive oil in a large frying pan on a medium heat. Let it get nice and hot.
- Pour the batter evenly into the pan. Either make one large one that is enough for 2 people to share, or you can make 2 smaller ones.
- Cook for a few minutes before flipping (check it has cooked fully on the bottom first). You should see bubbles start to form on the omelette before you flip it. Cook for a few minutes on its second side then transfer to a plate.
- In one half of the omelette put the filling, then fold the omelette over.
- Serve with extra vegan cheese and fresh spinach.
I made this today & it was great! I added black salt instead of normal for more of an eggy taste, 1/2tsp but could go up to the full 1tsp, & only used half the batter (saving the other half for breakfast tomorrow). Fried up some Quorn smokey ham for the "bacon" & Applewoods smoked cheese. Would definitely recommend & will be making again.
Vanessa Sturman says
Oh lovely to hear this. So glad you enjoyed it
Delicious. Tried a few different fillings as well. Very versatile.