The Bear: Vegan Omelette Recipe
Inspired by the popular FX show The Bear, Lets create a plant-based omelette version of this recipe that is both flavorful and an identical recreation of the original… but without eggs. So, if you’re looking for a tasty alternative, give this vegan omelette a try!
You might also like some of my other vegan eggs like this one Made from Mung Bean Protein or my Tomato runny egg yolk recipe
Mung Bean Base: The Secret Ingredient
The base of our vegan omelette is made from soaked mung beans. These protein-packed legumes provide a sturdy foundation for the omelette, giving it a texture similar to that of the traditional version. By blending soaked mung beans with protein powder, xanthan gum, black salt, turmeric, garlic powder, and olive oil, we create a flavorful and nutritious base for our omelette.
A Pancake-Like Batter
To achieve the perfect consistency, we gradually add oat milk to the blended mung bean mixture. This step helps us achieve a batter similar to that of pancakes. The gradual addition of oat milk ensures that our batter is not too thick or too thin, resulting in a fluffy and light omelette.
A Vegan Cheese Filling: Melts in Your Mouth
No omelette is complete without a delicious filling. Like in the show the omelette is filled with a creamy cheese so let’s recreate that… In our vegan version, we’ve created a homemade vegan cheese made from cashews, apple cider vinegar, lactic acid, olive oil, garlic, herbs, and water. This creamy and flavorful vegan cheese adds the perfect touch to our omelette. When cooked, it melts in your mouth, enhancing the overall taste experience.
Cooking and Garnishing
With our batter and filling ready, it’s time to cook the omelette. Using a non-stick pan, we cook the batter on medium heat until it sets, then add the vegan cheese filling, and roll the omelette. Plated and garnished with vegan butter, salt and vinegar chips, pepper, and chives, this omelette is a perfect recreation of the omelette from The Bear but made 100% vegan.. no eggs. The addition of chips and chives provides a unique crunch and added flavor, taking this omelette to the next level.
The best part is that this recipe can easily be replicated to make multiple servings. So, gather your ingredients, follow the simple steps, and indulge in a delicious plant-based omelette that will leave you satisfied and craving more!
The Omelette From The Bear But No Eggs
Ingredients
- 1 cup mung beans
- 1 tbsp mung bean protein
- 1 tsp xanthan gum
- pinch kala namak salt
- turmeric
- garlic powder
- 2 tbsp olive oil
- 1.5 cup oat milk
- 1/4 tsp baking powder
- 2 cups cashews
- apple cider vinegar
- 1 tsp lactic acid
- msg
- 3 cloves garlic
- chives
- parsley
- vegan butter
Instructions
- Submerge mung beans into water, then add them to fridge for at least 3-4 hours (overnight works better)
- Drain and rinse them then add to blender.
- Also add mung bean protein, xanthan gum, kala namak salt, turmeric, and garlic powder. Blend into a thick paste.
- Add olive oil then blend more.
- In container add oat milk then little by little add it into blender. Then add baking powder. Blend more.
- Pour mixture out through mesh strainer and push it through. Cover it and let it rest in fridge for an hour.
- Add cashews into salted pot of boiling water, cover it, lower the heat and let it rest for 30 minutes.
- Drain them and add to food processor, add apple cider vinegar, start pulsing. Break down cashews into a paste. Add lactic acid, msg, olive oil then keep pulsing.
- Add in garlic then blend until very smooth. Add chives and parsley then dump into a container and into the fridge.
- On a small, oiled, non-stick pan over low/medium heat add egg mixture and cover it. Let cook for a minute then flip it. Pipe the cheese mixture on top, then roll omelet over the cheese.
- Coat with vegan butter and whatever else you like then enjoy!
I am still looking for your actual measurements. 🙏