Mung Bean Omelet with Sautéed Veggies
Temps de préparation:
15 Minutes, Plus Overnight Soaking
Portions:
2–3 Servings
Temps de cuisson:
20 Minutes
Auteur·rice
À propos de la recette
This vegan Mung Bean Omelet is filled with sautéed onion, mushrooms, cherry tomatoes, and spinach, then topped with fresh herbs, pickled jalapeños, and creamy chipotle aioli. Add sliced avocado for an extra-creamy finish.
Ingrédients
Mung Bean Egg Mixture
- 1 cup dried split mung beans, soaked overnight
- 1 cup unsweetened soy milk, plus more as needed
- 3 teaspoons kala namak (black salt), or to taste
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon baking powder
- 1 tablespoon nutritional yeast
- Freshly cracked black pepper, to taste
- Paprika, to taste
Sautéed Veggie Filling
- 1 tablespoon olive oil
- ½ medium white onion, thinly sliced
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1–2 teaspoons soy sauce or tamari
- Freshly cracked black pepper, to taste
For Cooking
- Olive oil, as needed
For Serving
- Fresh herbs, roughly chopped
- Vegan chipotle aioli
- Pickled jalapeños
- Sliced avocado, optional
- Freshly cracked black pepper, optional
Portions
Rendements
Ingrédients
Ingrédient
Ingrédients
Ingredient
Ingrédients
Ingredient
Ingrédients
Recettes associées
Préparation
Step 1
Drain and rinse the mung beans that have soaked overnight.
Step 2
Blend the mung beans with the soy milk, kala namak, turmeric, garlic powder, onion powder, baking powder, nutritional yeast, black pepper, and paprika until completely smooth and creamy. Add more soy milk if needed for a thick but pourable consistency, then adjust the seasonings and set aside.
Step 3
Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 2–3 minutes, until it begins to soften.
Step 4
Add the mushrooms with the soy sauce or tamari and sauté for 3–4 minutes, until softened and beginning to brown.
Step 5
Add the cherry tomatoes and cook for 2 minutes. Add the spinach and sauté just until wilted. Season with black pepper, transfer to a plate, and set aside.
Step 6
Return the skillet to medium heat with a small amount of olive oil. Pour in enough mung bean mixture to create an even omelet-sized layer.
Step 7
Cook undisturbed until small bubbles form and the edges look firm. Scatter some of the vegetables over the surface and continue cooking for 2–3 minutes, until the bottom is firm enough to lift.
Step 8
Fold one side of the omelet over the vegetables. Cook until lightly golden, then carefully flip and cook the other side until golden and completely cooked through.
Step 9
Transfer to a plate and top with fresh herbs, chipotle aioli, and pickled jalapeños. Add avocado and black pepper if desired, and serve immediately.
Vous aimerez peut-être aussi
Wraps au chou-fleur rôti, sauce ranch épicée
Rouleaux de chou-fleur rôti fumé avec poivrons, oignons, maïs grillé, avocat, chou, laitue et sauce ranch crémeuse et épicée.
Curry de légumes thaï vert
Un curry thaï vert éclatant avec de la courge butternut rôtie, des champignons croustillants, du brocoli, des poivrons, du lait de coco et beaucoup d'épices.
Sweet Corn Risotto
Naturally creamy risotto made with a silky homemade sweet corn broth and finished with vegan Parmesan and herbs.