This Vegan Omelet with Homemade Mung Bean Eggs is stuffed with fresh veggies and makes the perfect plant based breakfast! This vegan egg substitute cooks up beautifully into a fluffy, savory omelet that's high in protein and full of flavor.
Although not identical, this mung bean omelet is inspired by the store-bought Just Egg. Unlike the commercial version, we use split mung beans (moong dal) rather than a mung bean protein isolate, giving our plant based egg a slightly thicker consistency. This makes it ideal for omelets, but it doesn't scramble like a traditional store-bought vegan egg. For a delicious scramble option, check out my Tex Mex Tofu Scramble instead!
Table of Contents
Why You'll Love This Recipe
- Whole food plant based: Made with mung beans and fresh veggies, this fluffy vegan omelet is packed with nutrients!
- Customizable fillings: Easy to swap out the veggies and vegan cheese to make it your own!
- A filling breakfast: thanks to the mung beans, this protein-packed breakfast will keep you full all morning!
- Homemade vegan egg: if you love Just Egg but want your own homemade version for omelettes, this is the recipe for you!
Key Ingredients
- Moong dal (split mung beans): the base of our vegan egg mixture.
- Plant milk: adds creaminess to the batter.
- Nutritional yeast: gives a savory, cheesy flavor.
- Kala namak (black salt): provides the classic "eggy" flavor.
- Turmeric: for a bit of color.
- Baking powder: to puff up our omelette a bit.
- Tapioca starch: for texture and to bind everything together.
- Veggies of choice & optional vegan cheese: for customizable flavor!
How to Make Mung Bean Omelettes
Make your homemade just egg by blending together the soaked split mung beans, nondairy milk, nutritional yeast, kala namak, spices, water, rice vinegar, baking powder, and tapioca starch.
Sauté your veggies of choice until slightly softened. Add the spinach towards the end of cooking. Set the veggies off to the side.
Pour some of the mung bean batter in a nonstick pan at low heat. Cover and let cook for about 2 minutes.
Uncover, sprinkle optional vegan cheese on half the omelette, and top with a scoop of the veggies. Cover again and cook another 1-2 minutes.
Sprinkle on some extra kala namak for flavor, fold in half, and serve! Repeat with remaining batter to make more omelettes.
Recipe Tips
- Cover the pan while cooking. This traps steam and helps the omelet cook through evenly.
- Keep the heat low or medium-low. Cooking the omelet over higher heat can cause the outside to brown too quickly and prevent the omelet from developing a soft, tender texture.
- Don’t skip the final sprinkle of kala namak! This black salt provides that classic eggy flavor, and the final sprinkle really elevates the taste.
Serving Suggestions
- Serve with salsa and sliced avocado for a slight Tex-Mex twist.
- Pair with my Smoky Tempeh Bacon for a perfectly savory plant-based breakfast.
- Serve with fresh fruit or whole grain toast for a simple, balanced meal.
Substitutions & Variations
- Get creative with the veggies! Try mushrooms, bell peppers, zucchini, broccoli, or cherry tomatoes for different flavors and textures.
- Add black beans to your omelette for an even more filling vegan breakfast.
- Cook smaller portions of the mung bean batter to create mini omelet patties, perfect for breakfast sandwiches! (Note that cooking time may be slightly shorter for smaller patties).
Frequently Asked Questions
Scrambling is not recommended for this recipe. This mung bean egg batter was designed specifically for omelets and is thicker than store-bought vegan egg substitutes. It is perfect for folding into omelets, but too dense for a traditional fluffy scramble. For a vegan scramble, try my Tex Mex Tofu Scramble!
Kala namak, also called black salt, is a mineral salt commonly used in Indian recipes. It has a sulfurous "eggy" flavor, making it perfect for a classic egg-taste in vegan recipes such as this one.
Yes, this omelet batter is primarily made from mung beans and nondairy milk, keeping it fully plant-based, oil-free, and minimally processed. It uses a small amount of tapioca starch and baking powder, which are generally acceptable for WFPB in small amounts. You can also omit the optional vegan cheese to fit your WFPB preferences.
Other Vegan "Egg" Recipes You'll Love
📖 Recipe
Vegan Omelet with Homemade Mung Bean Eggs
Ingredients
- ¾ cup dried moong dal (split mung beans) - soaked overnight
- ¾ cup nondairy milk - (I prefer soy milk for this recipe)
- 3 tablespoon nutritional yeast
- ¼ teaspoon turmeric
- 1 teaspoon kala namak (black salt) - plus more to taste
- ¾ cup water
- ½ teaspoon rice vinegar - (OR brown rice vinegar)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon baking powder
- ½ teaspoon tapioca starch
- 1.5 cups veggies of choice - (I recommend a mix of mushrooms, tomatoes, and onions)
- optional: handful of spinach
- optional: ¼ cup shredded vegan cheddar
Instructions
- Blend the egg mixture: Drain the soaked mung beans (moong dal). Add the mung beans, nondairy milk, nutritional yeast, turmeric, kala namak, water, rice vinegar, garlic powder, onion powder, baking powder, and tapioca starch to a high powered blender. Blend until smooth.
- Sauté the veggies: Heat a medium nonstick pan over medium heat. Add a splash of water and your firm vegetables (such as onions & mushrooms) and sauté for 1–2 minutes. Add softer vegetables (such as tomatoes) and continue to sauté for another 2–3 minutes, until slightly softened. Add spinach (if using) during the last minute and cook until wilted. (Exact cooking times will vary depending on the veggies used). Remove veggies from the pan and set aside.
- Cook the omelette: In that same pan (now empty), reduce the heat to low and pour about ½ cup of the vegan egg mixture into the pan. Cover and cook for 2 minutes, or until the surface begins to set. Uncover, and sprinkle vegan cheese (if using) on one half of the omelette, followed by a scoop of the sautéed veggies. Cover again and cook for another 1-2 minutes, until the omelette is fully set. Sprinkle with a bit more kala namak for extra flavor, fold the omelette in half, and serve.Repeat with the remaining batter. This recipe should make 5-6 omelettes.
Notes
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your omelet-making ways.
Stay joyfully balanced!
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