Take vegan butter in a pot, add onion and garlic, and cook until they get soft. Then, sauté mushrooms with soy sauce.
After cooking for a few minutes, sauté tomatoes and vegan sausages with it and set aside.
Now, make your Omelette batter by mixing together soy milk, nutritional yeast, turmeric, paprika, garlic powder, black salt, dijon mustard, onion powder, and weighed chickpea flour.
Melt vegan butter in a frying pan over medium heat before making your Omelette.
Pour around ½ cup or 100ml batter for each OmeletteOmelette from the jug into the frying pan. Spread it across the pan, but be careful not to make it too thin or thick.
Cook until the top begins to dry off, then spoon some filling over one-half of the OmeletteOmelette. Add grated cheese on top before lifting one side of the OmeletteOmelette and folding it over. Press down from the top with your spatula.
Your delicious, rich, and cheesy Vegan Omelette is now ready to enjoy! Serve with fresh basil on the top and the leftover filling alongside your OmeletteOmelette.