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Fry's Plant Based Rocket Skewers


A light and fluffy egg-less chickpea flour omelette filled with sautéed baby spinch, mushrooms and red bell pepper. Topped with avocado, a homemade vegan ranch dressing and chopped spring onion.

  • Makes 1 Omelette
  • 25 mins


  • For the vegan ranch dressing:
    125ml (½ a cup) vegan mayo.
  • 60ml (¼ cup) Knorr Italian Vinaigrette.
  • 7,5ml (1½ tsp) garlic powder.
  • 7,5ml (1½ tsp) onion powder.
  • 30g (3 Tbsp) fresh parsley, finely chopped.
  • 10g (1 Tbsp) fresh dill, finely chopped.
  • 10g (1 Tbsp) fresh chives, finely chopped.
  • 7,5ml (1½ tsp) Robertsons black pepper.

  • For the omelette batter:
    60g (¼ cup) chickpea flour.
  • 15ml (1 Tbsp) nutritional yeast.
  • 2ml ( ¼ tsp) baking powder.
  • 7,5ml (1½ tsp) Knorr Aromat Naturally Tasty.
  • 80ml water (1/3 cup), at room temperature.
  • 30ml (2 Tbsp) olive oil, divided.

  • For the filling:
    ¼ red pepper, sliced into strips.
  • 5 Portabellini mushrooms, sliced.
  • A handful of baby spinach.
  • 7,5ml (1½ tsp) Robertsons Masterblends Rustic Garlic & Herb.
  • half an avocado, sliced.
  • 1 spring onion chopped.


  1. In a bowl, combine ranch dressing ingredients. Whisk together until smooth then cover in an airtight jar or container and refrigerate until needed.
  2. In a large mixing bowl, whisk the chickpea flour, yeast, baking powder and Knorr Aromat Naturally Tasty until well combined. Whisk in the water until smooth set aside.
  3. In a non-stick pan, heat one tablespoon of the olive oil over medium heat. Add the red pepper, mushrooms, spinach and the Robertsons Masterblends Rustic for 3-5 minutes until the vegetables are toasted and the spinach has wilted slightly. Remove from the pan and set aside.
  4. In the same pan, heat the remaining olive oil. Pour in the omelette batter and spread it around the entire surface of the pan by gently tilting and swirling the pan cook for 2 minutes.
  5. Flip the omelette then immediately cover half of the omelette with the sautéed veggies, then fold the omelette in half over the fillings.
  6. Serve immediately topped with sliced avocado, a drizzle of the ranch dressing and a sprinkling of spring onion.
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