The Best Homemade Vegan Omelet

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.

Vegan, Gluten-Free, Dairy-Free

Breakfast

American

Yield: 4

Author: Alisha Vavilakolanu

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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:

1. 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.
2. 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.
3. Add 1/2 cup of mung bean batter to the skillet and sprinkle with vegan cheese, if using. Cover the skillet with a lid.
4. Once the sides are cooked through, flip the omelet. This step is similar to cooking a pancake. Cover for about minute.
5. Serve immediately. I like to sandwich the omelet between two slices of toasted and buttered sourdough for a hearty breakfast sandwich!

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