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Vegan GF Chickpea 'Omelette' with NZ Tomato Chutney

Vegan GF Chickpea 'Omelette' with NZ Tomato Chutney

The ingredients for this brekky can be found at bulk bins and vege stores, making it a healthy, simple and surprisingly easy low waste crowd pleaser!

This is a perfect brekky for a gathering - It's dairy and gluten free with hero ingredients that are grown right here in Aotearoa. A great sustainable, plant based and zero waste winter breakfast!

🌱 - this means the ingredient is grown here in Aoteaora NZ.


Chickpea Flour 'Omelette'

*Recipe adapted from Tasty Co

¾ cup chickpea flour (90 g)
1 ½ tablespoons nutritional yeast
½ teaspoon baking soda
¼ teaspoon turmeric
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon black salt, kala namak, optional
1 teaspoon apple cider vinegar
¾ cup unsweetened almond milk(180 mL)


  1. In a medium bowl, combine the chickpea flour, nutritional yeast, baking soda, garlic powder, turmeric, salt, black salt, apple cider vinegar, and almond milk, and whisk together until mostly smooth.

  2. In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add a ½ cup (120 ml) of the omelette batter to the pan. Let cook for 5-7 minutes, or until several bubbles have formed on the surface. Spoon half of the vegetable filling onto one side of the omelette.

  3. Using a spatula, fold the omelette in half. Turn off the heat and cover the pan with a lid. Let the omelette steam for 5 minutes, until completely cooked through. Repeat with the remaining omelette batter and filling. Serve the omelettes with greens of choice, vegan cheese and tomato chutney

* Photo from Weareallsunlight

Chutney with NZ tomatoes

250 g red onions 🌱
500 g fresh chopped tomatoes 🌱
1/2 a fresh red chilli 🌱
75 ml red wine vinegar
140 g brown sugar


Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.

Put everything in a pan, season to taste and stir well to combine.

Simmer for 30 to 40 minutes or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Perfect on toast with a chunk of cheddar.

 *Recipe adapted from Jamie Oliver

Looking for more plant based low waste recipes? Head to the Recipe section of our blog page HERE!


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