Vegan Omelette Made From Mung Beans
Make this easy vegan egg recipe with split mung beans! Perfect for omelettes, it’s healthy and packed with protein.
Ingredients
- 250 g Split Mung Beans, just over 1 cup
- Filtered Water, to soak the beans
- 2 tbsp Tapioca Flour
- 2 tsp Kala Namak, aka black salt
- ½ tsp Turmeric
- 1 ¼ Cup Soy Milk
- ¼ tsp black pepper
Instructions
- Add your mung beans to a jar and submerge in water. Let soak overnight, then drain and rinse well.
- Blend the soaked mung beans with the tapioca flour, kala namak, garlic, turmeric, pepper, and soy milk until fully combined and smooth, about a minute.
- Now, use as you would normal eggs! This recipe is on the thicker side, so I like to pour out the amount I’d like to use and mix in a couple tbsps of water for a slightly thinner consistency.
- The key is to cook LOW and SLOW. At this point the beans are still raw, so it’s important to cook them long enough to become digestible, about 10 minutes.
- Because the baseline recipe is thicker, if you’re cooking veggies on the pan first, the moment you pour the eggs I recommend quickly stirring everything together before the egg cooks too much. Otherwise things may get stuck to the bottom of the pan making flipping the omelette tricky. Please watch the attached video at the top of the blog post for a visual representation if you’re confused.
- On a low temp, cook until you see the top start to bubble and nearly cook through. Like normal eggs, it should detach from the bottom of the pan as it cooks through. Fold over and cook until browned on either side.