Vegan Lunch Bento #3

Today's bento includes crispy dumplings, vegan tamagoyaki, seaweed-wrapped vegan spam, and fruit.

Vegan Tamagoyaki Recipe
-1/2 c mung dal, soaked overnight then rinsed
-1 1/3 c unsweetened soy (homemade works well)
-1 t black salt/kala namak
-1/2 t sugar (up to 1 tsp for more flavor)
-1/8 t white pepper (more to taste)
-1/4 c neutral-flavored oil
-3 T nutritional yeast
-1/4 t turmeric
-1 t baking powder
-1/4 t garlic powder
-1/4 t onion powder
-chopped green onions

Add all of the ingredients excluding the onions and garlic into a high-powered blender. Blend for 2 minutes until smooth. Add the mixture into a pourable container and mix in your final ingredients. You can add these into your blender (excluding the green onion which should always be mixed by hand), but we leave them out to prevent our blender from smelling like garlic and onion. If you use your blender for sweet and savory recipes, I'd recommend leaving out strong aromatics and mixing those in by hand.

Into a lightly oiled pan, pour enough mixture to cover the bottom. Cook for 2-3 minutes until the top seems darker in color and is slightly sticky to touch. Flip and cook for about 30 more seconds. Slide to one side, and pour in a little more of the egg mixture to coat the bottom. Lift up the cooked roll's edge to help the cooked and raw egg connect. Cook for a couple of minutes, then roll. Remove from the heat, and slice when you are ready to serve. These are delicious hot, but they taste nice cold in a bento as well.

Enjoy!

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