One of the foods that people miss when going vegan, is an omelet.
I have been vegan for many years, but fairly recently a friend introduced me to this Moong Dahl Bean omelet.
Delicious, and makes a hearty meal.
You can make it folded over with the filling inside, as in the picture above, or put your filling in the pan, and pour the omelet batter over it, like this:
The batter mixture is the same either way.
Just one thing, you must use moong dahl beans, and not yellow split peas. They might look the same, but do not behave the same when cooked.
There are several recipes for this on line.
This is my version:
Ingredients:
- 1 C Moong Dahl, soaked in water overnight, and drained
- 1 1/4 C Soya Milk (or other plant milk if desired)
- 1 t Olive Oil
- 2 T Nooch
- 1 t Onion Powder
- 1 t Garlic Powder
- 1 t Kala Namak
- 1/2 t Turmeric
- 1/4 t each Salt and Pepper
What to Do:
Put all ingredients into a blender, and blend very well.
Prepare your filling (see below)
Heat a little olive oil in a non stick frying pan. Make sure the pan is fairly hot.
Pour half the mixture into the pan, making sure it’s spread out evenly.
Let it cook till you can run your spatula around the edges to loosen it, and it can slide in the pan.
Add some cooked filling onto the one side, topped with some grated vegan cheeze.
Cook a little bit longer till underside is browed, then flip the one half over the filling, as in the first picture.
Keep it in the pan a little longer to melt the cheeze.
And serve up.
If doing it the alternative way, cook up your filling, spread it out evenly in the pan, and pour the mixture over it.
Once cooked and set, either fold over and serve, or leave like an open omelet.
Filling:
You can make whatever filling you like, but I generally start off with onions, garlic, red peppers and then whatever other vegetables I have to hand.
One thing, do not use too much filling, particularly if you are doing the second method, otherwise it will not hold together.
Bon Apetite.
