INGREDIENTS:
- 1 & 1/2 cup split yellow mung beans moong dal (soaked for a few hours or overnight if you have time. I have skipped this step before and just added about 1/4 cup extra almond milk)
- 1 cup plain unsweetened almond milk (+ 1/4 cup if not soaking beans)
- 2 tsp baking powder
- 2 tsp vinegar
- 2 tbsp avocado or vegetable oil optional
- 4 tbsp nutritional yeast
- 1 tsp turmeric
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp black salt aka: kala namak
- About 1/2 cup of chopped or diced veggies of choice. I used diced red bell pepper, spinach, & red onion, vegan cheese optional, Ⓥ feta would be great
DIRECTIONS:
- Preheat oven to 400°F.
- Dice veggies of choice & set them aside.
- Spray a muffin pan with nonstick spray or line with baking cups with trays.
- Drain the soaked mung beans & add them to a high speed blender with all the ingredients except for the diced veggies & Ⓥ cheese. Blend until smooth.
- Pour the “egg” mixture evenly into the sprayed or lined baking cups about 2/3 full each. Add diced veggies & Ⓥ cheese to each cup & stir.
- Bake for about 25 minutes until the edges are golden & they start to lift from the sides. Let them cool for about 5 minutes.
- Good for 5-7 days in the refrigerator & about 4-6 months in the freezer. Enjoy!
Vegan Yoga Momma 