Mung Bean Omelette
I love this recipe as it’s so versatile. I use the “omelettes” as wraps and stuff them with lots of lightly sauteed veggies or tofu and salsa for a touch of Mexican. Mung beans (also called Moong Dal) can be a little difficult to find although an Indian market would certainly carry them.
Makes about 4 large omelette
Ingredients
- 1 cup split mung beans soaked overnight
- 1/2 cup unsweetened plant-based milk
- 1/2 cup aquafaba the liquid from a can of beans
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1/4 tsp turmeric optional
- 1 tsp baking powder
Instructions
- Soak mung beans overnight in a large bowl with plenty of water. Drain and rinse.
- Combine drained mung beans and all other ingredients in a blender and blend until smooth.
- Heat a little oil in a non-stick pan on medium-high heat. Pour in about 1/2 cup of the “egg” mixture and spread it thinly. Allow to cook for 3-5 minutes or until the top looks fairly dry. Carefully flip the omelette and cook for an additional minute or two. Fill with your favourite omelette ingredients and serve.
Notes
Feel free to add a little water to achieve your desired consistency.
Mix will keep in the fridge for up to 5 days in a tightly sealed container.
If you don’t have aquafaba, you can omit it but your omelette won’t be as fluffy.
Mix will keep in the fridge for up to 5 days in a tightly sealed container.
If you don’t have aquafaba, you can omit it but your omelette won’t be as fluffy.