Lentil Mung Bean Omelette

By vdub

Ingredients

• Filling:
• Omelettes/Pancakes: Makes 3-4 omelettes
• 1/2 cup pink/red/orange lentils (Masoor dal) dry
• 1/2 cup yellow mung beans (split mung bean) dry
• 1 cup water
• 1 1/4 tsp salt (less or more to taste)
• 1 clove of garlic
• 1/4 tsp kala namak(black salt)
• 1-2 Tbsps nutrional yeast
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 2 teaspoons oil
• 1 cup chopped Okra
• 1 cup small broccoli florets
• 1/2 cup (half of 8 oz package) cubed Tempeh, (Steam to reduce the bitter tempeh taste. Cook in boiling water for 8-10 minutes)
• 1/2 cup sliced sweet peppers or red bell pepper
• 1/2 tsp garlic powder
• 1-2 tsps blackening spice or creole spice blend
• salt to taste
• Havarti cashew cream: inspired by blooming platter's caraway havarti
• 1/2 cup cashew cream
• generous pinch of salt, garlic powder, onion powder, black pepper
• 1/4 tsp chickpea miso or other miso
• 1 tsp nutritional yeast
• 1 Tablespoon beer
• Or use Daiya Garlic Jalapeno havarti Wedge
• or vegan ranch or Jalapeno Aioli or mayo

Details

Servings 3

Preparation

Step 1

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