A baked, protein-rich omelet made from blended soybeans, fresh vegetables, and tahini — perfect as a main dish or sliced thin as a bread topping.

Yield: 1 baking sheet (about 20 pieces) or ~3-liter (13-cup) baking dish | Prep: 15–20 min (after soaking) | Bake: 30–50 min | Total: 45–70 min

Ingredients

• 5 dl (2 cups) soaked soybeans (from 2 dl / ¾ cup dry soybeans)
• 4 tomatoes
• 4 dl (1⅔ cups) water
• 2 yellow onions
• 2 cloves garlic, pressed
• 1 bell pepper
• 3 tbsp tahini (sesame paste)
• 1 tbsp fiber husk
• 1 tbsp lemon juice
• Basil (fresh or dried), to taste
• 3 tsp salt

Instructions

1. Soak the soybeans overnight, then rinse them thoroughly.
2. Preheat the oven to 175°C (350°F) on the convection or hot-air setting.
3. Chop the tomatoes, onions, bell pepper, and basil.
4. In a blender, combine the soaked soybeans, water, and fiber husk, and blend until smooth.
5. Transfer the batter to a bowl, then add the chopped vegetables, garlic, tahini, lemon juice, and salt. Mix well.

As a Bread Topping

6. Pour the mixture onto a baking sheet (no parchment paper needed) and spread evenly.
7. Bake for about 30 minutes on the second-lowest oven rack.
8. Let cool slightly, then cut into rectangles for serving.

As a Main Dish

9. Pour the mixture into a baking dish (~3 liters / 13 cups).
10. Bake for around 50 minutes, or until lightly golden.

Tips & Variations

• Add herbs like oregano or thyme for extra flavor.
• When served as a main dish, pair with mashed potatoes, fresh salad, and homemade ketchup — or with boiled wholegrain pasta, cheese-style sauce (see recipe), and a fresh salad.