Name: Moong Dal Frittata Bake
Prep time: 72 min
Cook time: 168 min
Total time: 240 min
Yield: 6 servings
Ingredients: 1 cup dried moong dal (split and skinned mung beans or petite yellow lentils); 0.25 tsp salt; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp kala namak (Indian sulfur salt, optional); 0.5 tsp black pepper; 1 tsp baking powder; 1 tbsp nutritional yeast; 2 tbsp cashews (or use hemp or pumpkin seeds for nut-free); 1 cup water (or stock); 2 tsp oil; 2 oz thinly sliced mushrooms; 0.5 cup thinly sliced red bell pepper; 0.25 cup thinly sliced green bell pepper; 0.5 cup sliced onion; 1 tsp smoked paprika; 0.5 tsp thyme (or oregano or both); 0.125 tsp salt; 1 tbsp chopped sun-dried tomato; 2 tbsp green onions; 2 oz crumbled firm tofu; 1 oz chopped baby spinach (or thawed and squeezed frozen spinach); null null black pepper; null null green onions; null null vegan parmesan

Instructions

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1

Wash dried moong dal (1 cup) and soak in warm water for at least hours (3) or overnight. Drain the soaked [dried moong dal] and add to a blender with salt (0.25 teaspoon), garlic powder (0.5 teaspoon), onion powder (0.5 teaspoon), kala namak (0.5 teaspoon), black pepper (0.5 teaspoon), baking powder (1 teaspoon), nutritional yeast (1 tablespoon), cashews (2 tablespoons), and water (1 cup). Blend for minute (1), let sit for minutes (2) to minutes (3) to rehydrate cashews, then blend again for minute (0.5) until smooth. Add more water (1 tablespoon) if too thick.
2

Preheat oven to 400°F (205°C). Line a 9x11” baking dish with parchment paper. Spread most of the thinly sliced mushrooms (2 ounces), thinly sliced red bell pepper (0.5 cup), and thinly sliced green bell pepper (0.25 cup), and sliced onion (0.5 cup) evenly in the dish. Drizzle with oil (2 teaspoons), then sprinkle with smoked paprika (1 teaspoon), thyme (0.5 teaspoon), and salt (0.125 teaspoon) and [null pepper flakes or black pepper]. Toss to coat and bake for minutes (15). Meanwhile, prep remaining ingredients.
3

Remove baking dish from oven. Reserve one third of the cooked veggie mixture. Add crumbled firm tofu (2 ounces), chopped sun-dried tomato (1 tablespoon), chopped baby spinach (1 ounce), and green onions (2 tablespoons) to the pan. Spread evenly. Pour the [moong dal batter] over everything. Lightly mix and smooth the top. Top with the reserved cooked mushrooms, peppers, and onions. Sprinkle with [null vegan parmesan] and [null black pepper]. Bake for minutes (30) to minutes (35) until set. Let sit for a few minutes before serving.