Begin by soaking your mung beans in cool water overnight or for at least 3 hours. Be sure to completely cover the beans in water, with a generous layer of water on top as the beans will expand!
Steam your carrot until fork tender.
To prepare batter, drain mung beans and add to a high speed blender with steamed carrot, nutritoinal yeast, milk, garlic powder, onion powder, black salt, toasted sesame oil, gluten free soy sauce and coconut sugar. Blend until completely smooth and pour into a jar.
Heat a pan over medium high heat and add neutral oil. Sauté your mushrooms with garlic, salt and pepper until tender. Add zucchini and cook for an additional minute. Remove from the pan.
In a new pan on medium heat, heat about a teaspoon of neutral oil or use a non-stick pan. Once hot, add about 1/2 cup of your omelette batter and use the back of the measuring cup to spread evenly, as thin as possible.
Once bubbles start to form on the surface, lower heat and add your sautéed veg and vegan cheese to half of the omelette. Fold over the remaining half and let cook for another 2-3 minutes, covered.
To serve, garnish with shredded nori, sesame seeds and green onions!