High-Protein Mung Bean Scramble with Peppers & Spinach
A quick and savory plant-based scramble featuring nutrient-dense mung bean flour, vibrant bell peppers, and fresh spinach, boosted with vegan protein for a power-packed start to your day.
Ingredients
- Bell Pepper100 g
- Spinach100 g
- Mung Bean Flour50 g
- Bell Pepper100 g
- Olive Oil20 g
- Black Pepper0.5 g
- Vegan Protein Powder70 g
- Nutritional Yeast10 g
- Water150 ml
- Kala Namak2 g
- Turmeric Powder1 g
Instructions
- 1Step 1
Step 1: In a bowl, whisk together the mung bean flour, vegan protein powder, nutritional yeast, turmeric powder, kala namak, and black pepper. Gradually add water, whisking until a smooth, pancake-like batter forms.
- 2Step 2
Step 2: Dice the bell pepper into small pieces. Roughly chop the spinach.
- 3Step 3
Step 3: Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and sauté for 3 minutes until slightly softened.
- 4Step 4
Step 4: Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted.
- 5Step 5
Step 5: Pour the mung bean batter into the skillet over the vegetables. Stir gently to combine the vegetables into the batter. Cook for 3-4 minutes, stirring occasionally and breaking it up with a spatula, until the 'scramble' is cooked through and resembles scrambled eggs.
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