Vegan Omelet with Mung Bean Egg Substitute

Name: Vegan Omelet with Mung Bean Egg Substitute
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup moong dal (split Mung beans); 1/2 tsp salt; 3/4 tsp kala namak ((Indian sulphur salt)); 1/4 tsp each garlic powder, onion powder; 1/8 tsp black pepper; 1/4 tsp turmeric (for color. too much will add flavor); 1 tsp oil; 1 to 1 1/4 cup non dairy milk such as (unsweetened almond milk,light coconut milk, or use cashew milk**); 2 potatoes (, peeled and cubed to a 1/4 inch ); 1/2 onion (, finely chopped); 3 cloves garlic (, finely chopped); 1 cup bell pepper (, finely chopped, red or green or both); 1/2 tsp dried thyme + rosemary (or both, or use 2 tsp fresh ); 1/4 tsp cayenne; a good dash of black pepper; 2 tsp oil; optional add ins: 1/2 teaspoon baking powder for fluffier, 1-2 tablespoons tapioca starch for reducing lentil texture

Instructions

Prep:15minCook:25min

Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option.

Updated at: Sat, 14 Dec 2024 12:38:01 GMT