Have you heard of mung beans? Mung beans are usually found in Indian cuisine dishes, but they also make the perfect vegan egg substitute. The bean is yellow, has a mild nutty flavour, and will take on the flavour of whatever spices you add to it. It’s super tasty and also super easy to make! You can also store the vegan egg mixture in the fridge (up to 5-7 days) and have accessible vegan eggs ready to make each morning.
RECIPE
INGREDIENTS:
FOR EGG BATTER:
- 1 cup yellow split mung beans soaked overnight (1 cup dry = 3 cups wet)
- ¾ cup non dairy milk
- ¼ cup nutritional yeast
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp baking powder
- 1 tsp black salt
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
OMELETTE TOPPINGS:
- 1 small onion finely chopped
- 1-2 cloves garlic minced
- ½ red pepper
- ½ yellow pepper
- Vegan ham
- Parsley to garnish
WATCH THE RECIPE VIDEO HERE:
INSTRUCTIONS
1. Place your dried mung beans in a bowl filled with water. Let soak overnight.
2. The next morning drain and rinse your mung beans. Then add the mung beans and all of the other egg batter ingredients into a blender. Blend until smooth. (This mixture can be stored for 5-7 days and can be used to make other vegan egg dishes). If the batter is too thick add more non-dairy milk.
3. To make the omelette, start by sautéing your onion and garlic in a pan with olive oil until translucent. Next add your toppings of choice, I added red pepper, orange pepper and vegan ham. Mushrooms, green pepper, and spinach would also work great! Sauté for a few more minutes.
4. Evenly “coat” the bottom of the pan with your omelette toppings. Next pour your egg batter over top of the toppings. Distribute it evenly (use a spoon to flatten it out if need be). Cover pan with lid and let cook for approximately 5 minutes.
5. Once the bottom of the omelette is cooked and the top is starting to cook, flip your omelette, and continue cooking on other side.
6. Plate and garnish with parsley. Serve with avocado and fresh fruit! Enjoy!
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