🥒 Smoky Soy & Zucchini Vegan Omelette

A hearty, savory omelette packed with plant protein and bold flavor.

Looking for a plant-based omelette that’s as satisfying as the classic version — but with a smoky twist and zero eggs? This Soy and Zucchini Omelette delivers just that. With marinated textured soy, sautéed zucchini, and a chickpea-cornstarch batter, it cooks up golden on the outside and soft and flavorful on the inside. Perfect for lunch, dinner, or even brunch with a side salad.

🛠 Kitchen Tools

• Non-stick frying pan

• 2 mixing bowls

• Spatula

• Spoon

• Knife & cutting board

  
  

🧾 Ingredients

Serves 2

• Textured soy protein (TVP): 50 g / 2 oz

• Paprika: 1 tablespoon

• Smoke powder (or a few drops of liquid smoke): 1 teaspoon

• Soy sauce: 10 ml (approx. 2 teaspoons)

• Zucchini: 1 medium (diced)

• Chickpea flour: 2 tablespoons (approx. 15 g)

• Cornstarch: 1 teaspoon (approx. 3 g)

• Water:

  • 9 tablespoons cold water (approx. 135 ml / 4.5 fl oz) for the batter

  • Enough hot water to rehydrate the soy

• Salt, pepper, olive oil: to taste

  
  

👨‍🍳 Instructions

1. Marinate the soyIn a bowl, add the textured soy, paprika, smoke powder, soy sauce, a drizzle of olive oil, and a pinch of salt. Pour in hot water to fully cover the soy. Let it sit and absorb the flavors for at least 10 minutes.

2. Make the batterIn a second bowl, mix the chickpea flour, cornstarch, a bit of pepper, and 9 tablespoons of cold water. Whisk until smooth and lump-free. Set aside.

3. Cook the soyHeat a non-stick frying pan over medium heat with a little olive oil. Drain the rehydrated soy and sauté it for 3–4 minutes until slightly browned and fragrant. Remove from the pan and set aside.

4. Sauté the zucchiniIn the same pan, add another small drizzle of oil and sauté the diced zucchini for 5–6 minutes until tender and lightly golden.

5. Combine everythingIn one of the bowls, mix the sautéed soy, zucchini, and the chickpea batter. Stir until all ingredients are well combined into a thick mixture.

6. Cook the omeletteWipe the pan if needed, then heat it over medium-low with a little more oil. Pour in the mixture and spread it evenly. Cook for 5 minutes per side, flipping carefully once the bottom is firm and golden.

7. Serve hotLet it rest for a minute or two before slicing. Serve with a dollop of vegan yogurt, a salad, or avocado toast for a full meal.

   
   

💪 Why you’ll love it

• High in plant protein thanks to soy and chickpea flour

• Naturally egg-free and dairy-free

• Smoky, savory, and satisfying

• Budget-friendly and easy to meal prep

  
  

🌿 Optional Add-Ins

• Fresh herbs like parsley or chives

• Nutritional yeast for a cheesy touch

• Chili flakes if you like heat

  
  

This omelette is proof that plant-based doesn’t mean boring — it's packed with umami flavor, golden and crisp on the outside, and makes a great centerpiece for any meal.