Vegan Omelet with Mung Bean Egg Substitute

Ingredients:

For Mung Bean Omelette:
1 cup (200 g) mung dal (split mung beans)
1/2 teaspoon plain salt
3/4 teaspoon KALA NAMAK salt (gives the egg its distinctive flavor and aroma)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/4 teaspoon turmeric
1 teaspoon oil
1 - 1 ¼ cups (240 - 300 ml) plant-based milk, such as unsweetened almond milk, low-fat coconut

milk, or cashew milk

For the Breakfast Potatoes:
2 potatoes, peeled and cut into ½-centimeter cubes
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 cup (150 g) bell peppers (red or green, or both), finely chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme and rosemary (or fresh: 2 teaspoons)
1/4 teaspoon cayenne pepper
pinch black pepper
2 teaspoons oil

Optional ingredients:
1/2 teaspoon baking powder (for fluffiness)

1-2 tablespoons tapioca starch (to reduce the texture of the lentils)

Directions:

1. Wash and soak the broken mung beans in 3 cups of water (overnight or at least 8 hours).

2. Then drain the water and transfer to a blender. Also add the remaining ingredients and 1 cup of plant-based milk. Blend for a minute, then let stand. Blend for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you want, you can add another 2-4 tablespoons of plant-based milk. For a very fluffy omelet, add 1 teaspoon of baking powder and whisk again.

3. Heat a cast iron or non-stick pan with a thick bottom (over medium heat). When hot, drizzle a few drops of oil and spread it out with a paper towel.

4. To make a simple omelet: Pour a ladleful (or 1/3 cup) of batter and spread it out on the pan. Cover the pan with a lid and cook for 1-3 minutes. The exact time depends on the stove, the pan and the thickness of the batter. As soon as the edges are dry and the center is almost dry, flip it over. Cook for another minute; serve with potatoes or roasted vegetables.

5. To make a vegetable omelet: Add vegetables to the pan, such as thinly sliced ​​onion, red pepper, etc. Add a few drops of oil and cook for a minute. Add greens, such as finely chopped spinach or fresh herbs. Stir. Add enough batter to cover the vegetables. Cover the pan and cook for 1-3 minutes. Then flip and cook for another 1-2 minutes. You can add some vegan cheese. Serve immediately with your choice of sauce and toast.

6. Prepare the breakfast potatoes: Place all the ingredients for the potato preparation in a baking dish, except the oil. Then drizzle with oil and mix well to distribute evenly. Bake at 205°C for 25-35 minutes or until the potatoes are tender.

7. You can store the batter, including the cooked omelette, in the refrigerator for up to 2 days (in an airtight container). By the way, you can make an omelette sandwich: fold the omelette and put it in a toasted sandwich along with hummus, vegan cheese or other toppings.

Yield: 4 servings
Recipe: veganricha.com