The vegetarian recipe for Vegan Oyster Omelette:

servings – 8 omelettes


  • 3/4 cup pumpkin flesh (steam till soft)
  • 1/2 cup golden flax seeds (wash, soak in 3 1/2 cups water overnight and drain)
  • 1/2 cup soaked kombu/kelp (*soak kombu in water for 1/2 hour and drain)
  • 2 cans straw mushrooms (cut each mushroom into quarters, mix with 1/2 tsp salt and some vegetarian seasoning)
  • 3/4 cup roasted cashew nuts
  • 1/4 cup coconut milk
  • 1 cup tapioca starch
  • 4 tbsp wheat flour
  • 1/2 cup chopped coriander leaves
  • 1/4 cup vegetable oil


  • 3 tbsp nutritional yeast flakes
  • 1 tsp salt
  • 1 tsp white pepper powder


  1. Place the flax seeds (with soaking water), kombu and salt in a blender; process until smooth.
  2. Add pumpkin, cashew nuts, coconut milk, nutritional yeast flakes and vegetable oil; process until smooth.
  3. Gradually add in tapioca starch and wheat flour until well mixed.
  4. Transfer the batter into a big bowl.
  5. Preheat a non-stick pan over low heat.
  6. Coat the pan surface with some olive oil.
  7. Ladle 1/2 cup batter into the pan and spread it evenly.
  8. Distribute the straw mushrooms (about 1/4 cup) throughout the batter.
  9. Trickle some oil around the edges of the omelette and fry until they turn light brown.
  10. Flip it over and fry for about 1 minute.
  11. Dish out and place the omelette on a serving plate.
  12. Sprinkle over with white pepper powder and coriander leaves.
  13. Repeat steps 6 to 12 until all the batter is used up.
  14. May serve with Vegetarian Belacan Chili Paste.