Plant-based omelette with homemade “Just Egg”
Serves: 4 people
Prep: 20 mins
Did you know you can make your own plant-based “just egg” at home — with mung dal and Nutritional Yeast (nooch) — for a fraction of the supermarket price? This golden omelette is packed with protein, filled with sautéed veggies, vegan feta and made with a few pantry staples you probably already have. - says Veggie Food Joe.
Recipe tip: Sauté your veggies with a teaspoon of veggie bouillon for extra flavour. Make a batch of the liquid egg, keep it in the fridge, and whip up omelettes, scrambles, or even breakfast burritos all week long.
What you’ll need:
1 cup mung dal
2 tbsp of Marigold Nutritional Yeast
1 tsp garlic powder
1 tsp onion powder
1 tsp turmeric
1 tbsp baking powder
1/2 tsp pepper
1/2 tsp black salt/ or regular salt
1 1/4 cups water
Omelette filling:
1 pepper
1 red onion
150g cherry tomatoes
1 tsp of Marigold vegetable bouillon
75g spinach
To serve: Avocado, Lettuce leaves, Hot sauce or ketchup
How to do it:
Prepare the “Egg” Batter
• Rinse 1 cup mung dal well, then soak in plenty of water for at least 4 hours (overnight is even better).
• Drain, then blend with 1 ¼ cups water, nutritional yeast (nooch), garlic powder, onion powder, turmeric, baking powder, pepper, and black salt until smooth.
• Add the water gradually — you want a thick, pourable batter consistency.
Cook the Filling
• Sauté chopped pepper, onion, and cherry tomatoes with 1 tsp of Marigold vegetable stock until softened and flavourful. Throw in your spinach at the end.
Make the Omelette
• Heat a non-stick pan with a little oil and pour in enough batter to coat the base.
• Cook until the edges start to lift, then flip carefully.
• Add the veggie filling to one half along with a crumble of vegan feta, fold over, and cook for another minute.
Serve and Garnish
• Plate with avocado, fresh lettuce, and your favourite hot sauce or ketchup.
This recipe is made by Veggie Food Joe in collaboration with Marigold Health Foods. Thank you Joe😊
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