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Moonglet bites (vegan egg bites)

Moonglet bites, aka vegan egg bites are an easy protein-rich breakfast. A healthy, and delicious way to start your mornings.

  • Author: Parita Kansagra
  • Prep Time: 5 minutes
  • Soaking: 3 hours
  • Cook Time: 20 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Indian
  • Diet: Vegan
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Ingredients

  • 1 cup moong dal (yellow split peas)
  • 1 tsp grated ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli powder
  • 1/2 tsp baking soda
  • 3 tbsp water
  • 1/2 tsp salt, or to taste
  • black pepper, to taste
  • 1/2 cup grated vegan cheese
  • 5 tbsp chopped cherry tomatoes
  • 5 tbsp finely chopped onion
  • 5 tbsp finely chopped red bell pepper
  • 2 tbsp freshly chopped coriander
  • 1 tbsp salted vegan butter, melted

Instructions

  1. Rinse the moong dal a few times, then place it into a bowl with water. Soak for 3-4 hours.
  2. Preheat oven to 180°C/350°F. Grease the 12-hole muffin tin with the melted vegan butter (use all of it!).
  3. Drain the water. Add in the 3 tbsp of fresh water and with an immersion blender, blend until smooth.
  4. Add in the grated ginger, ground turmeric, chili powder, salt, black pepper, baking soda, chopped tomatoes, chopped onion, chopped bell pepper, chopped coriander, and vegan cheese. Give everything a good mix together until well combined.
  5. Divide the vegan egg mixture between the muffin tin holes. Smooth the tops of the mixture over slightly. Bake for 20-23 minutes. Allow to cool slightly in the muffin pan, then with a knife loosen up the vegan egg bites, and then carefully lift them out of the muffin tin.
  6. Serve warm with green chutney!