Ingredients: |
Ingredients: For the Egg Batter
▢1 cup dried moong dal, , split and skinned mung beans or petite yellow lentils
▢¼ teaspoon salt
▢½ teaspoon garlic powder
▢½ teaspoon onion powder
▢½ to ¾ teaspoon kala namak, Indian sulfur salt, optional
▢½ teaspoon black pepper
▢1 teaspoon baking powder
▢1 tablespoon nutritional yeast
▢2 tablespoons cashews, , or use hemp or pumpkin seeds for nut-free
▢1 cup water, or stock
For the Veggies
▢2 teaspoons oil
▢2 ounces thinly sliced mushrooms
▢1/2 cup thinly sliced red bell pepper
▢1/4 cup thinly sliced green bell pepper
▢1/2 cup sliced onion
▢1 teaspoon smoked paprika
▢½ teaspoon thyme, or oregano or both
▢1/8 teaspoon salt
▢pepper flakes or black pepper, to taste
Add-Ins
▢1 tablespoon chopped sun-dried tomato
▢2 tablespoons green onion
▢2 oz crumbled firm tofu
▢1 oz chopped baby spinach, or thawed and squeezed frozen spinach
Toppings
▢reserved cooked mushrooms,, peppers, and onions
▢black pepper, green onion, vegan Parmesan
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Directions: |
Directions:Instructions
Wash moong dal once or twice, and soak in some fresh warm water for at least 3 hours or overnight.
Make the batter.
Drain the soaked moong dal (lentils) and add it to a blender. Add salt, garlic powder, onion powder, kala namak, black pepper, baking powder, nutritional yeast, cashews, and water. Blend for 1 minute, then let the mixture sit to let the cashews rehydrate for 2 to 3 minutes, then blend again for half a minute until the mixture is super smooth. You might have to do another round of blending, depending on your blender. If the mixture is too thick, you can add a tablespoon or more of water, and then blend.
Roast the veggies.
Preheat the oven to 400° F (205° C) and line a 9×11” baking dish with parchment paper. Spread most of the bell peppers, mushrooms, and onions evenly in the dish. Drizzle with oil, then mix the smoked paprika, thyme, oregano, salt, and pepper together and sprinkle that all over the veggies. Toss to coat, even the veggies out with a spatula, and bake for 15 minutes.
Meanwhile, prep the rest of the ingredients for folding in and topping the lentil frittata.
Assemble and bake.
Remove the baking dish from the oven. Reserve a third of the mushroom pepper mixture into a bowl.Add crumbled tofu, sun-dried tomatoes, spinach, and green onions to the pan. Spread these evenly. Pour the moong dal batter all over the pan. Lightly mix together, and smooth out the top. Top with the reserved mushrooms, peppers, and onions. Sprinkle with vegan Parmesan and black pepper. Bake for 30 to 35 more minutes or until the center is set when you test with a toothpick. If it’s not done, let it bake another few minutes, then test again. When it’s fully set, remove the frittata from the oven, and let it sit for a few minutes before removing it from the baking dish using the parchment paper.
Slice and serve. You can serve this frittata warm or cold. You can serve with some vegan butter, hot sauce or a side of sourdough, or vegan egg Benedict sauce. Or, you can make sandwiches with it, because this is kind of like an egg patty. For the sandwich, layer with lettuce, tomato, onion, vegan bacon, toasted bread! |
This recipe for Brunch Moong Dal Frittata/Lentil Egg Bake (gluten-free) is from