Vegan Omelet with Homemade Mung Bean Eggs
This Vegan Omelet is made with homemade mung bean eggs and stuffed with fresh veggies for a satisfying, high-protein plant-based breakfast. Made from blended mung beans, the savory batter cooks up soft yet hearty and full of flavor.*Note that From Start to Finish is an estimate and does not include soaking the moong dal overnight. Active prep (after soaking) takes about 20 minutes, and each omelette takes about 5 minutes to cook, or about 30 minutes to cook all 6 omelettes if you're making one at a time.
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
*Note that this recipe was designed specifically for omelettes and is not recommended for scrambles. While inspired by Just Egg, this version uses split mung beans (moong dal) rather than mung bean protein isolate, giving the mixture a thicker consistency. This makes it perfect for fluffy, foldable omelettes, but it does not scramble the same way store-bought vegan eggs do.
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