Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Soak time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
251 kcal
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Course
Breakfast
-
Cuisine
Fusion, Indian, Vegan, gluten-free
Mung Bean Omelet (Vegan Omelet No Chickpea Flour } Dal Chilla
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Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe.
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Ingredients
Omelettes/Pancakes: Makes 3-4 omelets
- 1/2 cup pink/red/orange lentils , Masoor dal
- 1/2 cup yellow mung beans , split mung bean (moong dal)
- 1 cup water
- 1 tsp salt less or more to taste
- 1 clove of garlic
- 1/4 tsp kala namak black salt
- 1-2 Tbsp nutrional yeast
- 1 tsp baking powder
- 1 tsp apple cider vinegar
Filling:
- 2 teaspoons oil
- 1 cup chopped Okra
- 1 cup small broccoli florets
- 4 oz cubed Tempeh, (Steam to reduce the bitter tempeh taste for 10 mins)
- 1/2 cup sliced sweet peppers or red bell pepper
- 1/2 tsp garlic powder
- 1-2 tsps blackening spice or creole spice blend
- salt to taste
Other:
- Havarti Cream Sauce (See notes) or Or use Daiya Garlic Jalapeno havarti Wedge , or vegan ranch or mayo
- Oil for cooking
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Instructions
Omelettes/Pancakes:
- Wash and soak the lentils and mung beans in hot water 1 hour or overnight. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and yellow mung beans are easily available in an Indian store or large stores like Whole foods.) If making ahead, add baking powder to the batter just before cooking the pancakes.
- Heat a pan on medium heat. Grease it if needed. Drop a ladle of the batter Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Serve as is (they are delicious as is too), or with the blackened veggies and dressing..
Filling:
- In a pan, heat oil on medium high. Add the chopped Okra and Tempeh and cook for 6-7 minutes (stir occasionally). Add broccoli and peppers, reduce heat to medium and continue cooking until okra is crisp and Tempeh is evenly brown(10+ minutes). Stir occasionally. Add the blackening spice, garlic and salt and cook for another 1-3 minutes.
- Serve the pancakes hot, stuffed with the veggies and drizzled with vegan havarti cream or other cheesy dressing of choice.
Notes
- Vegan Havarti cream sauce: Blend 1/2 cup cashew cream, generous pinch of salt, garlic powder, onion powder, black pepper, 1/4 tsp chickpea miso or other miso1 tsp nutritional yeast, 1 Tablespoon beer. Taste and adjust.
- 1/2 cup cashew cream,
- generous pinch of salt, garlic powder, onion powder, black pepper,
- 1/4 tsp chickpea miso or other miso
- 1 tsp nutritional yeast,
- 1 Tablespoon beer
- (To make cashew cream, soak 1/2 cup cashews for an hour in warm water, then blend with a little water into a smooth cream)
- Other Beans: You can use other split peas or split beans as well. If using whole beans or whole brown lentils, soak them longer overnight), blend for a 2-3 cycles to get a smooth batter and use. The color of the batter will depend onthe beans used.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
34g
(11%)
Protein
18g
(36%)
Fat
5g
(8%)
Sodium
626mg
(26%)
Potassium
819mg
(23%)
Fiber
15g
(60%)
Sugar
1g
(2%)
Vitamin A
320IU
(6%)
Vitamin C
28.3mg
(31%)
Calcium
142mg
(14%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Sodium | 626mg | 26% |
| Potassium | 819mg | 17% |
| Fiber | 15g | 60% |
| Sugar | 1g | 2% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 28.3mg | 31% |
| Calcium | 142mg | 14% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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