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A plate featuring a golden omelette sprinkled with herbs, accompanied by two slices of toasted bread. Fresh arugula and two cherry tomatoes are on the side, all set on a textured black placemat.

Mung Bean Omelette

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Ingredients

  • 1 cup Split Mung Beans (Moong Dal) Soaked overnight and drained
  • 2 tablespoon Nutritional yeast
  • 2 tablespoon Tapioca starch
  • 1 tsp teaspoon Kala Namak (Indian black salt)
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion powder
  • ½ teaspoon Black pepper
  • ½ teaspoon Salt
  • ¼ teaspoon Turmeric For colour
  • 1 cup Non-dairy Milk
  • 1 tablespoon Vegan Butter
  • Chopped fried veggies (e.g. onions, peppers), vegan cheese Optional

Instructions

  • In a blender or food processor, combine the soaked mung beans, nutritional yeast, tapioca starch, salt and all the spices, and non-dairy milk. Blend until you have a smooth batter. The consistency should be thick but pourable—similar to pancake batter. Add a bit more milk if needed to reach the right consistency.
  • Add vegan butter to pan and heat on medium heat. Pour the mung bean batter in the pan. Let it cook for about 5 minutes on the first side until the edges start to lift and the centre appears set.
  • Carefully flip the omelette using a spatula and cook for another 4-5 minutes on the other side until it's golden brown and firm. You may need to lower the heat slightly to avoid burning.
  • Add optional cooked veggies/ vegan cheese to top of omelette. Carefully fold in half.
  • Once your mung bean omelette is cooked through, slide it onto a plate. You can top it with fresh herbs, and a side of toast. Enjoy!

Video

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