This is one of those versatile meals that can be a breakfasts, brunch or dinner. The batter can be made into omelettes or crepes and again its my "blank slate" recipes which you can customize to your palate. It's an easy prep- make it at once, store the batter in the refrigerator and can last for at least 5 days or can disappear right away:) It has a high fullness factor because of the high dietary fiber and also boasts plant- protein!
Servings -8
Ingredients:
Split Mung Daal/ Yellow lentils- 1 cup
Water 1/2 cup
Turmeric -1/4th tsp
Salt- 1⁄2 tsp
Garlic powder – 1⁄2 tsp
Onion power- 1⁄2 tsp
Black salt or Kala namak – 1⁄2 tsp (optional for egg like flavor)
Optional-veggies of your choice - jalapeño, onions, tomatoes, bell peppers, cilantro, spinach, kale, mushrooms
Directions:
Soak Mung beans 2 hours to overnight
For an omlette batter: drain the water, add 1⁄2 cup of water and rest of the ingredients. For crepe batter: drain water and add 1 cup of water and rest of the I ingredients.
Blend to a smooth paste in the Vitamix or a high speed blender. Let the blender run for about 1-2 even after the paste is formed.
Your plant-based egg mixture is ready to use. Store in an airtight container in a refrigerate. If stored properly the mixture lasts up to 6-7 days.
When ready to use- take 1/4th cup of batter, adjust salt, add pepper or spices, vegetables of your choice-onions, tomatoes, jalapenos, spinach cilantro, bell peppers.
On a hot pan add 1⁄2 tsp of olive oil and add the batter with or without veggies, cook each side for 2 mins on medium heat. Enjoy with your favorite hot sauce or Plantology's Cilantro-Cashew Dressing avocado toast!
If you try this recipe, let us know! Leave a comment, and don’t forget to tag a photo #plantologyfuel on Instagram.