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Janelle Carss

Vegan Omelette (Made with Mung Beans!)

5 from 1 vote
Make this Vegan Omelette your new weekend brunch go-to! Soft, tender , savoury and remarkably eggy, it uses split mung beans to achieve it's amazing texture and flavour. Packed with at least 19g protein per serving, it's a satisfying and filling breakfast! Gluten-free, soy-free option.
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Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 30 minutes
Total Time 45 minutes
Servings: 3 omelettes
Course: Breakfast
Cuisine: Canadian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup split yellow mung beans moong dal
  • 1 cup unsweetened soy milk or plant milk of your choice
  • 1 tbsp nutritional yeast
  • 1 tsp black salt kala namak
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground turmeric
  • ¼ tsp black pepper
Fillings (add your faves!)
  • chopped mushrooms
  • chopped bell peppers
  • chopped onion
  • spinach leaves
  • red chilli flakes

Method
 

  1. In a heat-safe bowl, add the mung beans and pour enough boiling hot water on top t cover by at least one inch. Soak for 30 minutes. Strain through a sieve and transfer to a high-speed blender.
  2. Add all remaining ingredients and blend on high speed for 30 seconds until you have a smooth batter.
  3. Heat a medium-sized skillet over medium heat and add a tsp of neutral oil. Once hot, pour in ⅓ of the batter a spread until it covers the entire bottom of the pan. Sprinkle a couple handfuls of your chopped veggies directly on top of the batter and gently press in with the back of a spatula. Cook the omelette for about 5 minutes until the edges begin turning golden and some bubbles begin forming on top of the batter. Carefully flip and cook the other side for 2 to 3 minutes until the the omelette and veggies are golden.
  4. Flip back over, sprinkle in the vegan cheese and a small handful of spinach, fold the omelette in half and allow the cheese to melt and spinach to wilt for a couple minutes.
  5. Remove from the heat, serve hot and enjoy! Repeat these steps again with the remaining batter.

Notes

Macros per omelette, no fillings (serves 3)
  • Calories: 280
  • Protein: 19g
  • Carbs: 45g
  • Fats: 2g
  • Fibre: 19