Vegan Omelet with Mung Bean Egg Substitute
User Reviews
4.9
Vegan Omelet with Mung Bean Egg Substitute
Description
The Vegan Omelet with Mung Bean Egg Substitute is crafted by soaking split mung beans overnight, then blending them with salt, kala namak (which adds an egg-like sulfur aroma), garlic and onion powders, turmeric for color, black pepper, neutral oil, and unsweetened non-dairy milk. Baking powder or tapioca starch can be added for extra fluffiness or smoother texture. The mixture is cooked in a well-oiled skillet and covered to steam until set.
The resulting omelet is soft and fluffy, with the savory spices and kala namak lending an eggy flavor impression. The turmeric gives an appealing yellow hue, enhancing the visual similarity to traditional omelets. This recipe pairs with breakfast potatoes sautéed with onions, garlic, bell peppers, and herbs for a complete meal.
This preparation suits vegan diets or those avoiding eggs, offering a versatile base that can be folded, made into sandwiches, or adapted into frittatas. It can be served plain or with additional fillings and toppings. The breakfast potatoes provide a savory, herbed side to complement.
Variations include adding nutritional yeast for a cheesy note or adjusting seasoning levels. The recipe notes suggest homemade cashew milk as an option and mention oil-free cooking with a good non-stick pan. The mixture can also be used in other dishes such as vegan quiche or french toast adaptations.
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 garlic powder each
- 1/4 tsp onion powder each
- 1/8 tsp black pepper
- 1/4 tsp Turmeric for color. too much will add flavor
- 1 tsp neutral cooking oil generic cooking oil
- 1 to 1 1/4 cup non-dairy milk unsweetened almond milk, light coconut milk, or use cashew milk
Breakfast Potatoes:
- 2 potato 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 thyme or both, or use 2 tsp fresh, dried
- 1/2 tsp rosemary or both, or use 2 tsp fresh, dried
- 1/4 tsp cayenne pepper
- black pepper a good dash
- 2 tsp neutral cooking oil generic cooking oil
- baking powder optional add ins; baking powder for fluffier; tapioca starch for reducing lentil texture
- tapioca starch optional add ins; baking powder for fluffier; tapioca starch for reducing lentil texture
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
- You can prepare homemade cashew milk by blending 3 tablespoons of cashews with 1 cup of water or soak cashews with lentils before blending for the batter.
- For oil-free cooking, omit the oil in the batter and use a high-quality nonstick skillet.
- Optional add-ins include nutritional yeast for a cheesy flavor and baking powder to increase fluffiness.
- This omelet mix can also be used to make breakfast sandwiches, frittatas, quiches, or vegan french toast as variations.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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