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    Home » Recipes

    Vegan Thai Omelet | Kai Jeow Cha Om

    11th February 2021 by Jamie Raftery 4 Comments

    JUMP TO RECIPE

    Classic Thai omelet with cha-om is a much loved and treasured dish all over Thailand. This vegan Thai omelet recipe is my rendition of the classic. I use a blend of chickpea flour to make a batter in place of the eggs.

    In this recipe post I will teach you all you need to know for how to make a 100% vegan version of this classic dish at home.

    thai vegan omelet with cha om served with eggplant dip
    Chickpea omelet with cha om

    Ingredients you will need to make vegan Thai omelet

    • Chickpea flour
    • Rice flour
    • Baking powder
    • Turmeric powder
    • Salt & pepper
    • Water
    • Olive oil
    • Soy sauce
    • CHA OM - Climbing wattle

    Cha-om is not readily available outside Asia, so don't worry if you cannot source it! I have some suitable replacements.

    Cha-om replacements

    • Spinach
    • Chard
    • Mushrooms
    • Rocket
    cha-om vegetable, also known as climbing wattle
    Cha-om, also known as climbing wattle

    What is cha-om

    Cha-om is an herbaceous vegetable, related to legumes, that grows throughout tropical Southeastern Asia. The plant is a member of the acacia family, and is botanically classified as Acacia pennata.

    Cha-om is known in English as climbing wattle. It grows as a small shrub with delicate leaves extending from branches that are covered in sharp thorns.  

    In addition to its prickly exterior, cha-om has a strong distinctive odor. This plant has devised some serious defense mechanisms to survive in the wild and deter animals from eating it!

    Despite its thorns and pungent odor, the leaves of the cha om plant are actually mild in flavor. When cooked, the odor dissipates and you’re left with a delicious and earthy tasting vegetable.

    What to serve with vegan Thai omelet

    Traditionally, Kai Jeow Cha-Om is served with eggplant dip and fried mackerel, it's is one of the most loved and treasured dishes in Thailand.

    I see the locals faces light up with joy when they hear 'Kai Jeow Cha Om' & 'Nam Prik Kapi'

    ingredients laid out ready to make eggplant dip to serve with vegan Thai omelet

    What is Nam Prik Kapi?

    When it comes to Thai chili dipping sauces, nothing is more common or widely loved than nam prik kapi. It's made with fermented shrimp paste, chilies, garlic, shallot, baby eggplant, coconut sugar and lime juice.

    Kapi means fermented shrimp paste, this is the base for this classic sauce.

    Read more about the history of nam prik here.

    For my vegan version, I add a fermented soy bean paste available here locally or you can use a miso paste. Miso gives a similiar fermented - umami flavour.

    Nam Prik Kapi served with vegan Thai omelet

    Try my vegan nam prik kapi recipe to serve with this for the ultimate experience!

    What else to serve with vegan Thai omelet

    • Siracha or sweet chili sauce
    • A simple side salad
    • Steamed or sticky rice
    vegan nam prik kapi served beside the thai vegan omelet

    Nutritional Value

    Cha-om is a vitamin-rich vegetable, containing high amounts of vitamin A, calcium and iron, as well as vitamins B and C.

    This herb is a good source of fiber and phosphorus. Cha-om contains various beneficial nutrients, such as beta sitosterol, which helps lower cholesterol and promotes prostate health. It also contains anti-microbial and antioxidant properties.

    Nutrition summary

    Cha-om is a nutrient dense vegetable which can help lower cholesterol levels and promotes prostate health.

    Read all about the health benefits of chickpeas here and why these super-pulses should be a regular ingredient in your recipes.

    Dried chickpeas and fresh chickpea
    Chickpeas - Superfoods = Superpowers

    Kitchen Equipment you will need

    No fancy equipment is needed for this recipe. All you need is:

    • Weighing scales
    • Mixing bowl
    • Whisk
    • Spatula
    • Non-stick frying pan
    • Chopping board and knife
    • Serving plate

    How to make vegan Thai omelet

    The full step-by-step method is down below in the recipe card.

    • Add all the dry ingredients to mixing bowl
    • Add wet ingredients and whisk together
    • Mix in the picked, washed, par-boiled and cooled cha om (or whatever alternative you are using)
    • Allow the batter to rest for at least 1 hour before cooking.
    • To cook, add some oil to your pan and add ½ of the batter.
    • Fry gently until golden brown on both sides.
    • Transfer to chopping board and cut into serving pieces.
    • You can make thin or thick omelets - as they say here in Thailand - 'up to you'!

    WATCH HOW TO MAKE IT

    Lets get cooking

    Happy cooking friends, let me know how you like the recipe in the comments below or tag me on #holisticchefacademy

    vegn Thai omelet ready to eat

    Vegan Thai Omelet | Kai Jeow Cha Om

    Jamie Raftery
    Classic Thai omelet recipe in a 100% healthy vegan version | Thailand's first time to see this variation!
    5 from 4 votes
    Print Recipe Save Recipe Go To My Recipe Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 1 hr 20 mins
    Difficulties Beginner
    Course Appetizer, Breakfast, Brunch, Side Dish
    Cuisine Thai
    Servings 4 100g vegan omelets
    Calories 284 kcal
    Allergens Gluten free, Nut free, Sesame free, Soy free, Vegan

    Equipment

    • Weighing scales
    • Mixing bowl
    • Whisk
    • Saucepan - medium size
    • Strainer
    • Frying pan - non stick
    • Spatula

    Ingredients
      

    To make the batter

    • 150 g Chickpea flour
    • 1 teaspoon Baking powder
    • 1 teaspoon Turmeric powder
    • 1 tablespoon Soy sauce
    • 20 ml Olive oil
    • 300 ml Water - filtered
    • 50 g Climbing wattle cha om
    • 1 teaspoon Pink salt
    • 1 teaspoon Black pepper - ground

    To cook the kai jeow cha om

    • 40 ml Olive oil
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    Method
     

    To make the batter

    • Assemble all the ingredients.
    • Pick and wash the tender leaves of the Cha Om.
    • Blanch and refresh the Cha Om in some boiling water for 2 minutes.
    • Add the chickpea flour, baking powder, turmeric, salt and pepper to mixing bowl - Whisk all these dry ingredients together.
    • Add the water and whisk well until smooth.
    • Allow batter to rest for at least 1 hour in the fridge.
    • Add the Cha Om and mix into the batter.

    To cook the kai jeow cha om

    • Add 10ml of oil to frying pan and heat.
    • Add about ¼ of the batter, just until the Cha Om batter covers the bottom of the pan - do not make it to thick.
    • Cook for about 3-4 minutes until golden brown and then flip.
    • Cook until golden brown on the other side - add another splash of oil if necessary to get a nice golden brown crispy exterior on the omelet.
    • When cooked, transfer to paper towel, drain excess oil. Put onto a chopping board and cut into bitesize serving pieces.
    • Serve with your favourite Nam Prik!

    Recipe Notes

    Recipe variations

    Cha Om is not readily available outside of SE Asia, so here are some replacements you can try:
    • Spinach
    • Chard
    • Mushrooms 
    • Rocket
    You can also add different spices such as:
    • Smoked paprika
    • Curry powder
    • Cumin
    • Sumac
    • Ras-el-hanout
    • Garam masala
     

    ADD YOUR OWN RECIPE NOTES

    Click here to add your own private notes.

    Nutrition Label

    Nutrition Facts
    Vegan Thai Omelet | Kai Jeow Cha Om
    Serving Size
     
    4 100g
    Amount per Serving
    Calories
    284
    % Daily Value*
    Protein
     
    9
    g
    18
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    4
    g
    17
    %
    Fat
     
    18
    g
    28
    %
    Sugar
     
    4
    g
    4
    %
    Sodium
     
    862
    mg
    37
    %
    Potassium
     
    447
    mg
    13
    %
    Vitamin A
     
    18
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    67
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    ENVIRONMENTAL INFORMATION

    Keyword Authentic, Gluten-free, Healthy, High protein, Local
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!

     Happy Cooking

    vegn Thai omelet ready to eat

    Other Thai vegan recipes to try

    • Pomelo Salad
    • Green Curry
    • Tom Yum Mushroom Soup
    • Papaya Salad
    • Kanom Jeen
    • Pad See Ew

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    Reader Interactions

    Comments

    1. Breda

      February 11, 2021 at 8:54 pm

      5 stars
      Delicious will try this using spinach.

      Reply
    2. Emily

      February 12, 2021 at 4:56 am

      5 stars
      Very tasty indeed! Keep them coming Jamie :))

      Reply
    3. Karen Corbett

      May 05, 2021 at 12:27 pm

      5 stars
      Hello Jamie. Have you ever used dried cha om? Should I soak it first? Just add to the omelet?

      Reply
      • Jamie Raftery

        May 05, 2021 at 12:34 pm

        Hi Karen, I have never used dried cha om because I get it fresh here in Phuket. If its dried, you will need to soak in water for 10 minutes to activate and give a little wash also. Then pick the leaves to make sure no big stems before you add to the chickpea omelet 🌱happy cooking

        Reply

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    Recipe Rating




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    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef academy to focus on the nutritional aspects of food.

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