Food Recipes

Yum Alert: Vegan Asparagus Mushroom Omelette

Written by rosetta

Vegan or not, this “omelette” recipe can be enjoyed by all palettes and makes a satisfying breakfast, lunch, or dinner with its protein-packed chickpea base. Image and recipe via Vegan Cuts.


Serves 2


  • 1 T. High Heat Cooking Oil (Safflower or Coconut Oil work great)
  • 8 oz. Asparagus Spears
  • 1 C. White Onion, Diced
  • 6 oz. Baby Bella Mushrooms, Sliced
  • 2 T. Bandar Mint Cilantro Chili Paste
  • Salt & Pepper to Taste
  • ¾ C. Vegetable Broth
  • ⅓ C. Chickpea Flour
  • 1 T. Nutritional Yeast
  • 1 T. Vegg Powder
  • ¼ tsp. Salt
  • Pinch of Black Pepper
Creamy Mint Cilantro Chili Sauce
  • ½ C. Unsweetened Non-Dairy Milk
  • 1 T. Nutritional Yeast
  • 1 T. Bandar Mint Cilantro Chili Paste
  • 1 T. Corn Starch
  • Salt & Pepper to Taste
  • Garnish: Fresh Cilantro, Chopped

For instructions, go here.

About the author


Rosetta is a Manhattan-born student currently living in Paris. She loves fashion, traveling, and all things kale. She's adopted the Parisian street style, yet stayed in-touch with her New York roots; she can be spotted wearing all black with a green color pop from holding her cold-pressed juice. Her religion is coconut oil and she's married to almond butter.

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