Vegan Omelet with Mung Bean Egg Substitute
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4.9
309 reviews
Excellent
Vegan Omelet with Mung Bean Egg Substitute
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Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option.
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Ingredients
Moong Dal Omelet:
- 1 cup moong dal (split Mung beans)
- 1/2 tsp salt
- 3/4 tsp kala namak (Indian sulphur salt)
- 1/4 tsp EACH garlic powder, onion powder
- 1/8 tsp black pepper
- 1/4 tsp Turmeric for color. too much will add flavor
- 1 tsp oil
- 1 to 1 1/4 cup non dairy milk such as unsweetened almond milk,light coconut milk, or use cashew milk**
Breakfast Potatoes:
- 2 potatoes , peeled and cubed to a 1/4 inch
- 1/2 onion , finely chopped
- 3 cloves garlic , finely chopped
- 1 cup bell pepper , finely chopped, red or green or both
- 1/2 tsp salt
- 1/2 tsp dried thyme + rosemary or both, or use 2 tsp fresh
- 1/4 tsp cayenne
- a good dash of black pepper
- 2 tsp oil
- optional add ins: 1/2 teaspoon baking powder for fluffier, 1-2 tablespoons tapioca starch for reducing lentil texture
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Instructions
- Wash and then soak the Moong Dal/split Mung Beans in 3 cups water overnight or atleast 8 hours.
- Drain and add to a blender. Add the rest of the ingredients and 1 cup non dairy milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add 2-4 tbsp more non dairy milk. For extra fluffy omelet, add 1 tsp baking powder and blend again.
- I like to use this mix fresh as its fluffy without needing the baking powder and the kala namak flavor is stronger.
- Heat a cast iron or non stick thick bottom skillet over medium heat. When hot, drizzle a few drops of oil and spread using a paper towel.
- For plain omelet, add a ladleful (1/3 cup or more) of the batter and spread using the ladle or by moving the skillet. Cover the skillet with a lid and cook for 1-3 mins. Time will depend on the stove, pan and thickness of the batter. Once the edges are dry and the center just about getting dry, loosen from the skillet and flip. Continue to cook for another minute and serve stuffed with breakfast potatoes or roasted veggies..
- For a veggie omelet: Add the veggies such as thinly sliced onion, red bell pepper etc to the skillet. Add a few drop of oil and cook for a minute. Add greens such as finely chopped spinach or fresh herbs and mix in. Drizzle enough batter on the skillet to cover the veggies. Cover the skillet with a lid and cook for 1-3 minutes. then flip and cook for another 1-2 minutes. You can add some vegan cheese on top and fold over(optional). Serve immediately with dressings of choice and toast.
- Make the Breakfast Potatoes: Add all of the ingredients except oil to a baking dish. Drizzle oil and mix well so coat evenly. Bake at 400 deg F (205 C) for 25 tot 35 minutes or until the potatoes are tender. Broil for a minute.
- Store: You can refrigerate the batter as well as the cooked omelet for upto 2 days. Refrigerate the cooked omelets in a closed container. The batter might separate slightly, just blend and use.
Notes
- ** Make your own cashew milk by blending 3 tbsp cashews with 1 cup water. Or soak the cashew with the lentils and add 1 cup water for blending . Oil-free: You can make the omelet oil free by omitting the oil from the batter and using a good non stick skillet.
- 3 tbsp cashews with 1 cup water. Or soak the cashew with the lentils and add 1 cup water for blending .
- Variations: Add nutritional yeast for cheesy flavor, baking powder for extra fluffyness.
- Make breakfast sandwiches with the veggie omelet. Fold and add to toasted sandwiches with hummus, vegan cheese, vegan bacon or other additions.
- Make a frittata or quiche with the mixture(keep the mix thicker). Follow this frittata recipe.
- You can use mix mix for french toasts as well. Savory or sweet. For sweet, reduce both the salts.
- Nutrition is 1 serve of omelet , does not include the breakfast potatoes
Nutrition Information
Show Details
Calories
201.69kcal
(10%)
Carbohydrates
30.73g
(10%)
Protein
13.45g
(27%)
Fat
2.46g
(4%)
Saturated Fat
0.08g
(0%)
Sodium
332.58mg
(14%)
Fiber
5.23g
(21%)
Sugar
1.11g
(2%)
Vitamin A
99.96IU
(2%)
Calcium
113.75mg
(11%)
Iron
1.85mg
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 20169 kcal
% Daily Value*
| Calories | 201.69kcal | 10% |
| Carbohydrates | 30.73g | 10% |
| Protein | 13.45g | 27% |
| Fat | 2.46g | 4% |
| Saturated Fat | 0.08g | 0% |
| Sodium | 332.58mg | 14% |
| Fiber | 5.23g | 21% |
| Sugar | 1.11g | 2% |
| Vitamin A | 99.96IU | 2% |
| Calcium | 113.75mg | 11% |
| Iron | 1.85mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
309 reviews
Excellent
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