Lentil Mung Bean Omelet (Vegan Omelette No Chickpea Flour) Dal Chilla Stuffed with Blackened Tempeh, Okra, Broccoli and served with a creamy vegan havarti dressing. Vegan Breakfast or Brunch Soyfree Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: fusion, Gluten-free, Indian, Vegan

Ingredients

Omelettes/Pancakes: Makes 3-4 omelets

  • 1/2 cup pink/red/orange lentils (, Masoor dal)
  • 1/2 cup yellow mung beans (, split mung bean (moong dal))
  • 1 cup water
  • 1 tsp salt (less or more to taste)
  • 1 clove of garlic
  • 1/4 tsp kala namak (black salt)
  • 1-2 Tbsp nutrional yeast
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar

Filling:

  • 2 teaspoons oil
  • 1 cup chopped Okra
  • 1 cup small broccoli florets
  • 4 oz cubed Tempeh, ((Steam to reduce the bitter tempeh taste for 10 mins))
  • 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

Other:

  • Havarti Cream Sauce (See notes) or Or use Daiya Garlic Jalapeno havarti Wedge (, or vegan ranch or mayo)
  • oil for cooking

Method

Omelettes/Pancakes:

  1. Wash and soak the lentils and mung beans in hot water 1 hour or overnight. Drain, add to blender with all the ingredients and blend. Blend 2-3 cycles for a smooth batter. (Pink lentils and yellow mung beans are easily available in an Indian store or large stores like Whole foods.) If making ahead, add baking powder to the batter just before cooking the pancakes.
  2. Heat a pan on medium heat. Grease it if needed. Drop a ladle of the batter Spread with the ladle or by tapping the pan. Drizzle a few drops of oil on the edges. Let cook for 3-5 minutes or until golden at the bottom. Flip and cook for another 2-3 minutes. Serve as is (they are delicious as is too), or with the blackened veggies and dressing..

Filling:

  1. In a pan, heat oil on medium high. Add the chopped Okra and Tempeh and cook for 6-7 minutes (stir occasionally). Add broccoli and peppers, reduce heat to medium and continue cooking until okra is crisp and Tempeh is evenly brown(10+ minutes). Stir occasionally. Add the blackening spice, garlic and salt and cook for another 1-3 minutes.
  2. Serve the pancakes hot, stuffed with the veggies and drizzled with vegan havarti cream or other cheesy dressing of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.