The amazing thing about this omelette mixture is that not only is it extremely versatile, but it also keeps in the fridge extremely well for a couple of days, being perfect for a satisfying, savoury protein-rich breakfast. A little like having real eggs in hand, but beans.
I like to add some greens to the mixture for extra flavour and nourishment and serve it with avocado and kimchi or sourcrauts, depending on what I have in my fridge.
If you have vegan cheese on hand, the kind that melts, I would suggest you add some of that grated into the mixture with some kimchi too instead of the leafy greens. Just don’t skip the spring onion!
It makes the perfect combo.
Ingredients:
150g dry yellow split mung beans
300ml soy milk
4 tbsp nutritional yeast
1 1\2 tbsp olive oil
3\4 tsp salt ( can use black salt kala namak for a eggy flavour)
1\4 tsp freshly ground black pepper
1\4 tsp ground turmeric or 2 cm fresh turmeric root
1\2 tsp bicarb
1 small leek ( can also use spring onion)
A hand full of leafy greens of your choice
Nettles, spinach, beetroot leaves, chard or a small courgette thinly sliced
To serve:
avocado, greens, fermented foods of choice such as sourcraut, kimchi…
Method:
The night before soak the mung beans in abundant water.
The next morning drain and rinse the beans, then transfer then to a high speed blender along side the rest of the ingredients.
Blend until super creamy, then transfer to a jar.
Wash and thinly slice the leek or spring onion, and roughly chop your greens. Add then to the mung bean mix and stir with a spoon.
Heat a medium non stick pan with a good drizzle of olive oil and when hot pour 1\4 of the mixture.
Let it cook for 2 minutes until you can see the omelette becoming golden on the edges. You can now flip it completely or fold it in half and let it cook for another 2 -3 minutes on low medium heat.
When ready serve hot with the avocado, greens and your ferment of choice.
When I have it I like to drizzle a bit of sriracha or any hot sauce you have in hand.