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Moong Dal Frittata/Lentil Egg Bake (gluten-free)

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This moong dal egg bake is a hearty, protein-packed, savory breakfast that cooks up in a single pan! And is freezer friendly! The lentil “egg” batter is packed with herbs, veggies, sundried tomato and amazing flavor to make a fantastic satisfying frittata bake!

lentil omelet stacked on a plate

Moong dal, which is petite yellow lentils, or green moong beans with their skin removed and split, is a great substitute to make an egg-like batter. You can use these lentils to make omelettes, egg patties, frittatas, egg bakes, or even scrambles. This lentil omelet bake is versatile and delicious and a great option if you don’t want to make a chickpea flour omelette/frittata(which can taste bitter to some).

I have several savory breakfast options for you that use lentils, mung beans/moong dal, and chickpea flour as an egg substitute. You can try my moong bean omelette, chickpea flour omelette, chickpea flour frittata, and moong egg sandwich

close-up of moong dal frittata in the pan after cooking

If you don’t have moong dal, it is easily available online on Amazon or in Indian stores. Many stores ship as well. If you just can’t find it, you can use split red lentils instead, but the flavor will be slightly different. Many different lentils and chickpea flour can work here, but each of these has a slightly different flavor and texture. Play around with them, try my other recipes, and decide which batter you like best for which application.

These omelettes, frittatas, and egg patties type dishes made with these different lentils have been in Indian cuisine for a really long time. They’re just called different things and use slightly different spices. For a more egg-like flavor and texture, we add some kala namak, which is Indian sulfur salt. If you don’t have that, just omit it. If you can find some, it’s great for adding that extra eggy flavor to vegan egg dishes like this lentil frittata.

lentil omelette in the pan after cooking

This lentil frittata is also pretty high in protein. There is protein from the moong dal, protein from some crumbled tofu that we add to it, and protein from some cashews or hemp seeds that we use to make the batter, as well as some nutritional yeast. All of that protein makes it a hearty and satisfying breakfast!

If you want to make this soy-free, omit the tofu, or you can replace it with chickpea flour tofu or white beans instead. If you don’t want to add nutritional yeast, you can omit that as well.

Why You’ll Love this Moong egg bake

  • hearty, protein-packed, savory vegan breakfast
  • cooks in a single pan
  • very little active cooking time
  • great for meal prep, it’s freezer friendly!
  • super flavorful and easy to make
  • naturally gluten-free with easy soy-free and nut-free options
fork taking a bite of moong dal frittata

More Moong Dal Recipes

Continue reading: Moong Dal Frittata/Lentil Egg Bake (gluten-free)

The post Moong Dal Frittata/Lentil Egg Bake (gluten-free) appeared first on Vegan Richa.


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