Every day’s the perfect day for brunch…or so we think at Vegan Cuts. I’ll tell you right now that you’re going to be thinking the same thing once you read this Asparagus Mushroom Omelette Recipe. Vegan, wholesome, and protein-packed—what more could you looking for in a savory, day starting meal for two.

I can’t go any further without mentioning two major players in this dish, The Vegg (Vegan Egg Yolk) and Bandar Mint Cilantro Chili Sauce. 

Both have distinct flavors, The Vegg adds some egg-y flavor to the chickpea flour omelette and the chili sauce adds some heat and fun herbs. 

Then, of course, there’s the spring-y asparagus and hearty mushrooms sautéed with onion. 

Lastly, the creamy mint cilantro chili sauce really puts it over the edge. The scents that will be flowing in and out of your kitchen are insane!

You may dirty a few dishes while making this masterpiece, but I assure you, it is SO worth it. So, make this for the in-laws that you want to impress, a special someone, or just for you!

A hearty Asparagus Mushroom omelette with Creamy Mint Chili Sauce! Prep Time15 minutes mins Cook Time30 minutes mins Total Time45 minutes mins Course: Breakfast, Main Course Cuisine: Vegan, Vegetarian Keyword: Asparagus, Creamy, Mushroom, Omelette, Vegan Servings: 2 people Calories: 100kcal Author: Jackie Sobon

• Filling
• 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
• Omelette
• 3/4 C. Vegetable Broth
• 1/3 C. Chickpea Flour
• 1 T. Nutritional Yeast
• 1 T. Vegg Powder
• 1/4 tsp. Salt
• Pinch of Black Pepper
• Creamy Mint Cilantro Chili Sauce
• 1/2 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

• Trim the white ends off of the asparagus.
• In a large cast-iron pan, over medium heat, warm the cooking oil. Once hot, add in the asparagus and white onion.
• Sauté until the onions start to clear, then add in the mushrooms. Adjust heat to medium-low and sauté until the mushrooms soften and reduce in size, stirring occasionally.
• Place the sautéed mixture in a bowl and set aside.

• Place the veggie broth, chickpea flour, nutritional yeast, Vegg powder, salt and pepper into a blender and puree until completely smooth.
• Warm the same large cast-iron pan over medium heat, and coat with a thin layer of oil.
• Pour the omelette batter into the hot pan and cook for 3 minutes before filling half of the omelette with the sautéed veggie mix.
• Cook for an additional 2-4 minutes, until the edges brown and lift slightly, making sure to pop any large bubbles.
• Carefully separate the edge of the omelette from the pan and use a large spatula to flip the empty half on top of the veggies. Adjust heat to very low, just to keep warm while preparing the sauce.

• Whisk all ingredients together in a small, unheated pot until the cornstarch dissolves. Bring to a boil, stirring frequently, and lower to a simmer. Stir over heat until the sauce thickens and take off of heat.
• Pour the sauce over the omelette and serve hot, preferably with a mimosa.