15/11/2025
Who said vegan omelettes can’t be EPIC? 😄🌱
This Moonglet recipe is one of our favourites — fluffy, yummy, and packed with veggies!
Watch the video, try it out, and tag me if you give it a go.
With love & laughter,
Jeevi & Angela 😀💚
Moonglet (Vegan Omelette) Recipe
A high-protein, fluffy, plant-based omelette made from yellow split mung beans — perfect for breakfast, lunch, or retreat days!
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Ingredients
For the Batter
• 1 cup moong lentils (yellow split mung beans)
• 3 cups water (for soaking)
• 1 cup water (for blending)
• 1 teaspoon salt
• ½ teaspoon curry powder
• ½ teaspoon turmeric powder
Vegetable Topping
• ½ capsicum, finely chopped
• 2 shallots, finely chopped
• 2 tablespoons fresh coriander, finely chopped
• 2–3 mushrooms, finely chopped
For Cooking
• 5 tablespoons olive oil (divided)
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METHOD
1. Prepare the Batter
1. In a large bowl, soak the moong lentils in 3 cups water overnight or for at least 4–6 hours.
2. Drain the soaked lentils well using a strainer.
3. Add the drained lentils and 1 cup fresh water into a blender.
4. Blend for about 5 seconds, stop to scrape the sides, then continue pulsing until you achieve a coarse, slightly grainy batter (do not over-blend).
5. Transfer the batter into a mixing bowl.
6. Add salt, curry powder, and turmeric powder. Mix well until the spices are fully combined.
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2. Cook the Moonglet
1. Heat a non-stick frying pan over high heat.
2. Add 2 tablespoons olive oil to the pan.
3. Once the oil is hot, pour about 1 cup of batter into the pan.
4. Immediately sprinkle the chopped capsicum, shallots, coriander, and mushrooms evenly on top of the batter.
5. Using the back of a spoon, gently spread the batter to create a thick pancake/omelette shape.
6. Lower the heat to medium, cover the pan, and cook for 3 minutes.
7. Carefully flip the moonglet, drizzle 1 tablespoon olive oil around the edges, and cook for another 3 minutes.
8. Flip once more and cook for an additional 1 minute until the edges are golden and crispy.
9. Remove from the pan and repeat with the remaining batter, using the remaining oil as needed.
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Serving Suggestion
Slice the moonglet like a pizza or cut it into wedges.
Serve with chutney, salsa, or avocado. 🌿💛 The Plant-based Practitioner / ZenTea Angela Carey Laughing Chef
