Whole Food, Plant-Based Recipe Vegan Omelet with Mung Bean Egg Substitute

Ingredients

For the moong dal omelet

• 1 cup (204 g) moong dal (split mung beans)
  

• ¾ tsp kala namak (Indian sulphur salt, optional)
  
• ¼ tsp each garlic powder and onion powder
  
• ⅛ tsp black pepper
  
• ¼ tsp turmeric for color (too much will add flavor)
  
• 1 to 1¼ cup plant-based milk like almond milk, light coconut milk, cashew milk

For the breakfast potatoes

• 2 potatoes, cut into ¼-inch cubes
  

• ½ onion, finely chopped
  
• 3 cloves garlic, finely chopped
  
• 1 cup bell pepper (red, green, or both), finely chopped
  
• 1 tsp thyme + rosemary
  
• ¼ tsp cayenne
  
• Fresh black pepper
  
• Aquafaba (reserved liquid from canned/cooked chickpeas) or citrus juice, in lieu of oil

Instructions

1. Wash and then soak the moong dal (split mung beans) in 3 cups of water overnight or at least 8 hours.
2. Drain and add to a blender. Add the rest of the omelet ingredients and 1 cup plant-based milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add 2-4 T more plant-based milk.
3. For an extra fluffy omelet, add 1 tsp baking powder and blend again (optional).
4. Heat a non-stick thick-bottom skillet (cast iron or ceramic) over medium heat.
If you have doubts about your skillet, put a few drops of oil on the pan, then wipe oil out with a paper towel. This process is essentially seasoning your pan.
5. For plain omelet: Add a ladleful (⅓ cup or more) of the batter and spread using the ladle or by moving the skillet. Cover the skillet with a lid and cook for 1-3 minutes (exact time will depend on the stove, pan, and thickness of the batter). Once the edges are dry and the center just about getting dry, loosen from the skillet and flip. Continue to cook for another minute and serve stuffed with breakfast potatoes or roasted veggies.
6. For a veggie omelet: Add veggies such as thinly sliced onion, red bell pepper, etc. to the skillet. Add greens such as finely chopped spinach or fresh herbs and mix. Drizzle enough batter on the skillet to cover the veggies. Cover the skillet with a lid and cook for 1-3 minutes. Then flip and cook for another 1-2 minutes. Serve immediately.
7. Make the breakfast potatoes: Add all of the ingredients to a baking dish or sheet pan. Toss with aquafaba or citrus so all veggies are coated evenly. Bake at 400°F for 25-35 minutes or until the potatoes are tender.

Chef's Notes

Recipe Adapted From

Vegan Richa