• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Breakfast

    Another use for leftover okara: omelettes

    29 January, 2010 by Kip 12 Comments

    VEGAN “CHEESE” AND ONION OKARA OMELETTE

    I'm on a constant quest to find things to do with leftover okara as it's something in which I'm usually swimming (so if you live near Crawley and ever want some, just give a shout). Here's an easy and tasty recipe using okara for a vegan style omelette, a filling way to start off any day! Or end it. I'm all about the midnight snacks, you know.

    Recipe Notes

    I use okara which is left as a byproduct of making soy milk in my Soy Quick maker. First I allow the okara to cool and then I bundle it in thin muslin and squeeze and much milk out as possible, leaving me with a clump of broken down soybeans which is still just wet enough to stick together. I'm telling you this just so you have an idea of the liquid content of the okara before you set out making this yummy vegan omelette!

    Try any filling ingredients that take your fancy, but the cheez and onion is a good combination. If you've got a cast iron skillet, I high recommend cooking the onions on that for nom factor.

    Vegan "Cheese" and Onion Okara Omelette

    Makes one omelette
    • Ingredients
      • 60g (¼ packed cup) pressed okara
      • 3 tablespoon non dairy milk
      • ½ tablespoon oil
      • 2 tablespoon nutritional yeast
      • 2 teaspoon flour
      • 1 teaspoon onion powder
      • ½ tablespoon corn flour
      • ⅛-1/4 teaspoon black salt (depending on how strong you like the eggy flavour)
      • ⅛ teaspoon turmeric
      • More salt, to taste
      • ½ medium onion, thinly sliced + oil to cool
      • A handful of your favourite non dairy cheese
    • Directions/Method
      1. First combine the wet ingredients, the okara, oil and milk. Also note I use fresh okara, not dried, but I do press it to remove most of the moisture.
      2. Add the dry ingredients and thoroughly mix to ensure there are no lumps of flour. It will be a pretty thick batter, so don't expect it to pour easily if at all.
      3. Lightly oil a skillet or saucepan and heat to medium high. Pour/scrape the okara batter into the middle of the pan and spread it with an icing spatula, knife, or spoon, until it's about 6 inches round. Cook for 3-4 minutes or until the top of the omelette begins to look dry (and looks possible to flip without complete breakdown). Carefully flip it over, cooking for a similar amount of time on the second side.
      4. While the omelette's cooking, heat another pan to high heat, frying your onion in a bit of oil until it begins to brown (you can do this next to the omelette while it's cooking if you have a large enough pan). This should only take a couple of minutes.
      5. Place the fried onion and a handfull of shredded "cheese" on one half of the omelette and carefully fold the other half over. Cook for a minute or two longer and serve.

    More Breakfast

    • Vegan jok (Thai congee) โจ๊ก
    • Sago and coconut pancakes with melted palm sugar
    • Kitchen Sink Vegan Khao Tom
    • Chipotle Scrambled Vegan Huevos Rancheros

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Sal

      January 31, 2010 at 3:38 pm

      Awesome, I love this idea!! I never know what to do with the okara either!

      Reply
    2. NicH

      August 08, 2012 at 4:30 pm

      Smelled like falafels, not complaining! texture was like them too; think my okara was quite dry, but didn't fall apart even then. Didn't have any black salt (really hard to find) so more cheezy than eggy, still really good!

      Reply
      • I_Fortuna

        June 17, 2013 at 6:44 am

        If your okara is too dry add some of the milk you sqeezed out of them back in. My is very wet and I have to add flour to balance the recipe. Adding matzo meal is a good idea too. : )

        Reply
        • Kip

          June 17, 2013 at 8:29 am

          I hadn't thought of matzo meal. Good thinking!

          Reply
    3. I_Fortuna

      June 17, 2013 at 6:43 am

      This sounds great. Just made patties with lima bean okara, grated onions, corn flour, flour, dehydrated potato flakes, olive oil, egg, and salt. Tasted like potato pancakes. I have some black salt as it turns out and I would like to make your recipe with my mung bean okara. Black salt can be found online at My Spice Sage, they have everything. I think I will make this for breakfast. Yum!

      Reply
    4. Lisa

      October 15, 2017 at 5:22 pm

      This works a treat frittata style too, so you can pack in more veggies. Thanks for a great recipe!

      Reply
      • Kip

        October 16, 2017 at 9:15 am

        oh, awesome idea, thanks!

        Reply
    5. Dr Martin Huang

      February 23, 2018 at 2:17 am

      This is the best omelettes I ever tasted. Never thought of using okara in the dish but it turns out to be amazing.

      Reply
      • Kip

        February 24, 2018 at 10:01 am

        Thank you. Okara is such an under utilised ingredient.

        Reply
    6. Meredith

      February 15, 2022 at 1:37 pm

      I made them and they were delicious! Thanks so much for the recipe!

      Reply
      • Kip

        March 04, 2022 at 10:42 am

        Glad you liked them and thanks for reporting back 🙂

        Reply
    7. I reserve the right to improve malicious and trollish comments.

    Trackbacks

    1. a yōshoku brunch | Press Comestibles says:
      4 April, 2015 at 8:48 pm

      […] i had okara left from making soymilk i used kip’s okara omelette recipe, but you could use any omelette recipe you like, such as angela’s chickpea-based […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook