Vegan Omelet with Mung Bean Egg Substitute
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Vegan Richa · by Vegan Richa★ 4.9 (112)

Vegan Omelet with Mung Bean Egg Substitute

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 32%
CARBS 58G69% OF CAL
11G FIBER7G SUGAR39G OTHER
FAT 6G17% OF CAL
0G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan omelet made from ground mung beans with potatoes, peppers, onions, and herbs. Fluffy and savory, served with breakfast potatoes for a hearty plant-based breakfast.

mainamericanegg dishtofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
15M
SODIUM
419MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.