To make the vegan omelette batter, whisk together chickpea flour, mixed spice powder, and nutritional yeast. Season and whisk in a little water at a time until there are no lumps in the batter. Batter should look thinner than the pancake mixture.
Set aside and let it rest for 10-15 minutes.
Preheat a skillet with a drizzle of olive oil on medium heat, cook onion for 3-4 minutes until they turn translucent.
Add mushrooms and a splash of sake. Season. After the alcohol has evaporated, put a lid on and cook for another 3-5 minutes. Heat off.
Add the cooked mushroom mixture to the omelette batter.
Preheat the skillet with a drizzle of oil on medium heat, spoon in the batter and spread it evenly. Cook for 2-3 minutes with the lid on before flipping to the other side. After flipping to the other side, cook for another minute or two with the lid on. Heat off.
Transfer the omelette to a plate and start garnishing with shredded cabbage, radicchio, grinded sesame seeds, and chopped spring onion.
I added 2-3 tbsp teriyaki sauce to go with my omelette
* you can substitute or add together with other sauces such as vegan mayonnaise or sriracha.