Split mung bean flatbread
Split mung bean flatbread
This recipe came out of a failed attempt to make vegan scrambled eggs. I could not get the same consistency as the popular plant-based egg - Just Egg, so I went in a different direction. This bread is delicious, high protein and low fat. It works well to scoop up your curry or as a wrap.
Yields: 4 serving
Ingredients
Batter
½ cup dry split mung beans or split red lentils - soaked and rinsed
½ cup liquid from canned coconut milk or any plant-based milk
1 teaspoon baking powder
2 tablespoons nutritional yeast
½ teaspoon turmeric
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon salt
Pinch of black pepper
Sautéed vegetables
2 teaspoons coconut oil
½ cup onion – fine dice
½ tablespoon garlic – minced
½ teaspoon turmeric
¼ teaspoon pepper
1 cup kale – medium chop
Steps
Soak split mung beans or split lentils for 2 to 4 hours.
While they are soaking, sauté onions and garlic in coconut oil until they are softened. Add the spices to activate the flavours. Use a little water if it starts to stick. Turn down the temperature a little bit and add the kale until it wilts. Remove the sautéed vegetables from the heat until you are ready to add them to the batter.
Preheat the oven to 425 F.
Rinse and drain the mung beans or lentils and put them in a high-speed blender with the coconut liquid or plant-based milk. I like to use the coconut liquid because I always have some in the freezer leftover from recipes where I just use the solids. I try not to waste anything.
Add the remaining batter ingredients. Blend until smooth. Pour it onto a large parchment lined baking sheet. Use a spatula to spread it evenly. With a spoon sprinkle the sauteed vegetables over the batter. Use the spatula to even it out as best you can.
Bake for 10 minutes. Flip the bread, remove the parchment paper and bake it another 5 minutes. I like to have some crispy ends. Cut or rip the bread into a size that fits your needs.
