Blog Meal Plan Vegan Mushroom and Spinach Omelette Vegan Mushroom and Spinach Omelette

Vegan Mushroom and Spinach Omelette

20 min Keto vegan Dinner Dairy freeGluten freeHigh proteinLactose freeQuick & Easy

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Spinach - 60 g (3 cup)
  • Olive oil - 15 ml (1 tbsp)
  • Garlic clove - 6 g (2 pcs)
  • Silken tofu - 428 g
  • Mushroom - 70 g (1 cup)
  • Hummus - 30 g (2 tbsp)
  • Paprika - 1 g (0.2 tsp)
  • Nutritional yeast - 17 g (2 tbsp)
  • Arrowroot powder - 4 g (1 tsp)

How to make:

  1. Slice the mushrooms and remove thick stalks from the spinach and slice it into strips
  2. Drain the tofu and pat dry with kitchen towel
  3. Mince the garlic and add it to a food processor with the tofu, hummus, nutritional yeast, paprika, arrowroot powder and a pinch of salt and pepper
  4. Heat the oil in a frying pan and fry the mushrooms and spinach until softened
  5. Then pour over the omelette mixture
  6. Cook it on a medium heat for 5 minutes then place under the grill for a further 5-10 minutes until cooked. Serve

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