LET’S MAKE A YUMMY VEGAN OMELET
What the EGG? Vegan EGG that is! Jump in the #LunchBreakLIVE kitchen for a homemade vegan omelet, made with a specialty egg mix created with mung beans and spices, plus Sheese vegan cheese and mushrooms. Today’s guest chef Susan Pratt, creator of Susan Cooks Vegan, a mom, and a self-made businesswoman works her magic in the kitchen for us. She takes the fear out of new recipes and ingredients. Let’s find out how…
TEACHING ALL THINGS PLANT-BASED
Susan is a self-made businesswoman set on teaching people the health benefits and joy that comes from vegan/plant-based nutrition and cooking. Her approachable style resonates with home cooks, taking the fear out of new recipes and ingredients. Susan believes that sharing her love of plant-based food can inspire people to consider changes in their own life, benefiting their family’s health, slowing climate change, and ending animal cruelty.
Susan’s greatest joy is cooking. Her extensive travels have inspired her recipes, as has her home in North Vancouver, B.C. Canada, where she has her own garden and forages in the nearby forest for ingredients. Her philosophy is that we are all connected. Her deep love of animals and her daughter, Carrington, reminds her of this interconnectedness every day. Carrington is the best inspiration for her plant-based life. Susan and her husband have raised their daughter vegan from birth, and she is a thriving 3-year-old.
A VEGAN OMELET TO DIE FOR
Save time, money, energy, and plastic packaging by creating your own Vegan Egg Mix. It is quick, easy, and downright delicious. Made with soaked mung beans and not tofu, this vegan egg acts and taste just like a cracked chicken egg. Make a beautiful omelet, fluffy scrambled eggs, or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast. This dish will become the morning favorite for sure! Throw some vegan cheese in there, some veggies, and there is so much yum to be had!
Homemade Vegan Egg Mix Omelet with Sheese Vegan Cheese and Mushrooms
- For the Vegan Egg Mix:
- 1 cup dry yellow split mung beans moong dal, soaked overnight
- 1 cup plant milk
- 2 tbsp neutral tasting oil
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp turmeric
- 1 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp or to taste black salt (kala namak) for an eggy flavour (optional)
- For The Omelete:
- ½-1 cup Vegan Egg Mix depending on the size of your pan
- 2 cups mushrooms or mixed button, cremini, lobster, trumpet, shitake, enoki, chanterelle
- 1/3 cup or to taste Sheese Shredded Old Age Cheddar
- Fresh herbs such as chives parsley or dill for garnish
- Salt and pepper to taste
- For the Vegan Egg Mix:
- Add dry mungs to a medium size bowl and cover with 2cups water. Soak overnight.
- Drain and rinse mung beans. Add to a blender along with all the other ingredients.
- Blend on high until smooth.
- Use immediately or store in an airtight container for up to a week.
- Note: If separation occurs mix gently before using.
- For the Omelet:
- Preheat 2 small non-stick pans on low heat. In one add 1tsp of oil or spray with non-stick spray. Add mushrooms, ensuring not to overcrowd the pan. Cook for 5 minutes and do not touch or flip. Once the mushrooms are browned flip and season with salt and pepper. Cook for 1-2 minutes more then remove from heat.
- Pour in ½ cup – 1 cup Vegan Egg Mix into the second pan(depending on the size of your pan).
- Pick up the pan by the handle (use a cloth or oven mitt if needed) and swirl around the vegan egg mix. Use a spatula to lift up the edges of the omelet and allow any uncooked vegan egg go underneath to cook (2-3 minutes.)
- Once the top has set add cooked mushrooms and SheeseCheddar Shreds. Use a spatula to fold over the omelet. Turn off the heat and let sit of 1-2 minutes to melt the Sheese.
- Serve warm.
BREAKFAST FOR LUNCH. I LOVE IT!
I am a big fan of eating breakfast for lunch or dinner for that matter. So this vegan omelet recipe is perfect! I am looking forward to trying it, and I hope you do too! Take a photo of the finished dish and tag @JaneUnChainedNews on Instagram. If you are interested in cooking up some other tasty plant-based recipes, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.