🍳 Oil-Free Baked Mung Bean “Hole in One”
Yield: 4 Slices | Temp: 350°F (175°C) | Time: 10–15 Minutes
Ingredients:
1 cup Split yellow mung beans (soaked overnight, then drained/rinsed)
¾ cup Unsweetened plant milk (soy or oat recommended)
2 tbsp Nutritional yeast
1 tsp Baking powder (for fluffiness)
½ tsp Kala namak (black salt)
¼ tsp Turmeric powder
½ tsp each Garlic and onion powder
4 slices Whole-grain or sourdough bread
Instructions:
Preheat & Prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Blend: Combine beans, milk, nutritional yeast, powders, and black salt in a high-speed blender. Blend until silky smooth (about 1–2 minutes).
Assemble: Cut a hole in the center of each bread slice. Place bread on the tray and pour the batter into the holes.
Bake: Bake for 10–15 minutes until the center is set and firm to the touch.
🍯 Oil-Free “Over-Easy” Yolk Sauce
Yield: Approx. 1 cup | Time: 5 Minutes
Ingredients:
1 cup Water
1 tbsp Cornstarch
2 tbsp Nutritional yeast
½ tsp Kala namak (black salt)
¼ tsp Turmeric powder
1 tbsp Tahini (optional, for oil-free richness)
Instructions:
Whisk: Combine water, starch, nutritional yeast, and turmeric in a small saucepan while cold.
Thicken: Cook over medium heat, whisking constantly until glossy and thickened (3–5 minutes).
Season: Remove from heat and stir in the black salt (adding it last preserves the eggy aroma).
Serve: Spoon onto the center of your baked toast immediately.