The title says it all… this is THE best vegan omelet you’ll ever make. No chickpeas, no tofu, and no commercial egg substitutes required! Plus, it’s gluten-free.
Yield: 4
The Best Homemade Vegan Omelet
Prep time: 10 MCook time: 7 MTotal time: 17 M
Ingredients:
- 1/2 cup dry mung beans (moong dal), soaked overnight
- 3/4 cup plant milk
- 1 1/2 tbsp canola oil (or other neutral oil)
- 1 1/2 tbsp nutritional yeast
- 1 tsp baking powder
- 1/2 tsp cracked black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp liquid smoke
- salt, to taste
- your favorite fix-ins (I used diced vegan bacon, some chopped broccoli, and shredded vegan cheddar)
Instructions:
- Drain the water out of your mung beans and add them to a high-speed blender along with milk, oil, nooch, baking powder, spices, liquid smoke and salt. Blend until smooth.
- Lightly grease a non-stick skillet and heat on medium flame. Add your veggie fix-ins and saute for about 2 minutes, or until cooked through.
- Add 1/2 cup of mung bean batter to the skillet and sprinkle with vegan cheese, if using. Cover the skillet with a lid.
- Once the sides are cooked through, flip the omelet. This step is similar to cooking a pancake. Cover for about minute.
- Serve immediately. I like to sandwich the omelet between two slices of toasted and buttered sourdough for a hearty breakfast sandwich!