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Homemade Vegan Egg Mix Omelet with Sheese Vegan Cheese and Mushrooms

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 omelette, fluffy scrambled eggs or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast.
Course: Breakfast
Cuisine: American, French
Keyword: vegan, vegan eggs

Ingredients

  • 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

Instructions

  • 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.