Vegan Bunny Elle

Fluffy, eggy, flavorful mini omelet bites that are made of only wholesome plant ingredients. Naturally high in protein and gluten-free.

If you ever find yourself bored with the typical breakfast choices, make these cutie mini omelet bites! They’re not only delicious and fun to eat, but also incredibly filling and nutritious, a great way to start your day with plenty of clean protein and vitamins.

The “egg” base is made from organic mung beans, and it’s pretty much a homemade version of the Just Egg vegan egg alternative. The texture is slightly firmer than the store-bought version but it’s a lot cheaper to make your own and you have complete control over what you put in it, no preservatives or hard to pronounce additives.

For the fillings, you can add anything you like! Lots of veggies go amazingly with the savory eggy flavor profile like onion, mushroom, carrot, broccoli, spinach, peas, peppers, etc. You can also add some vegan cheese on top!

Mung Bean “Egg” Mini Omelet Bites

Fluffy, eggy, flavorful mini omelet bites that are made of only wholesome plant ingredients. Naturally high in protein and gluten-free.

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Ingredients Method Video

Ingredients

  

• 1 cup dry mung bean soaked overnight
• 1 cup unsweetened soy milk
• 1 tablespoon tapioca starch
• 1 teaspoon kala namak
• 1/2 teaspoon turmeric
• 1 teaspoon baking powder
• Veggies of choice
• Cooking oil

Method

 

1. The night before, wash your mung beans until the water runs clear, then soak them in plenty of water (at least 3 times the volume of the mung beans) in the fridge overnight;
2. When you’re ready to make the omelet, drain and discard the soaking water, transfer the soaked mung beans to a high speed blender, along with the soy milk, tapioca, kala namak, turmeric, and baking powder, blend till very smooth;
3. Prepare any toppings you like, I used chopped onions, carrots, and broccoli;
4. Brush your omelet pan, or use any non-stick pan you have, with a little bit of cooking oil, heat over medium heat, pour in enough mung bean mixture to cover the bottom, you can adjust the thickness of the omelet to your preference, I like to pour in about 1/3 inch;
5. Add chopped veggies or other toppings while the top layer of the omelet is still wet, let the bottom cook till solidified and the top layer is almost dry;
6. Use your spatula to fold the omelet in half, encasing the toppings in the middle;
7. Cook for another 1-2 minute over medium-low heat, flip, cook for another minute;
8. Repeat to finish all the mung bean mixture;
9. Serve warm, enjoy!

Video