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If you love eggs but are looking to decrease your intake of animal products, you'll want to try this vegan egg omelette, made with mung beans for that extra punch of fiber!

This vegetable and cheese omelette is packed with fiber and nutrients and it's entirely plant-based! Yes, you heard that right. This eggy omelette is plant-based and gluten-free and the stars of the show are mung beans and black salt (kala namak), both South Asian ingredients. Mung beans are rich in protein and when they're cooked, its proteins mimic those of egg proteins, coagulating and creating an egg-like texture. Black salt, or kala namak, is a type of rock salt that smells and tastes like sulphur. This ingredient is key to making the mung beans smell and taste like egg. It's important to note that kala namak loses some of its flavor when it's cooked, so in addition to cooking with the salt, I recommend using it as a garnish after the dish has been cooked. Doing so ensures the egg flavor is present.

Both ingredients are easily found at South Asian grocery stores or potentially specialty stores like Whole Foods, but if you don't have access to these stores, you can purchase them online. This recipe also utilizes some other ingredients that are commonly used in plant-based and vegan cooking, so if you're looking to cook more plant-based recipes, you can purchase the items for this recipe and use them for so many more! Here is a breakdown of the ingredients:

Split mung beans: This recipe uses split mung beans, or moong dal, which are yellow. Do not use green mung beans. Green mung beans are not split and still have the skin intact.

Black salt (kala namak): Black salt is a rock salt, known for its sulphuric flavor and taste. It provides the egg flavor.

Aquafaba: Aquafaba is the liquid from a can of chickpeas. It is high in protein and fluffs up when blended.

Nutritional yeast: Nutritional yeast provides a savory and cheesy flavor and is rich in vitamins and minerals, particularly B vitamins.

Turmeric: Turmeric is a spice commonly used in South Asian and vegan cooking. It contains anti-inflammatory properties and provides the yellow color for this recipe.

Tapioca starch: Tapioca starch acts as a binder and gelling agent. It can be substituted with cornstarch, though the outcome will be slightly different.

This vegan egg is inspired by Just Egg, a company that sells liquid vegan egg mix in a carton. I used to purchase it often, but it's pretty pricey and as always, I prefer homemade food since I know exactly what goes into it!

Do I need special equipment to make these tortillas?

I highly recommend a high-speed blender for a smooth batter and a non-stick pan for mess-free cooking. You do not need a non-stick pan if you are skilled with a cast iron pan, stainless steel pan, or other non-coated pans. Below is the exact equipment I used: