Vegan Richa

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Vegan Omelet with Mung Bean “Egg”

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Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option. Jump to Recipe 

Vegan Omelet with Breakfast potatoes

Mung bean is used in Indian cuisine to make pancakes, crepes format snack or breakfast. Moong Dal, which is split and skinned green Mung bean, has a nutty flavor (milder than chickpea flour) and makes for a great option to use to make egg-free omelets.

I posted a moong dal omelet way back in 2013. At that time Moong dal was available in Indian stores and some other stores, hence the recipe didn’t get as many remakes. Mung bean dal is much more easily available now and is used in many of my recipes.

As with any vegani-zed version of dishes, they are dependent on personal preference. Everyone prefers various textures and format of the egg and omelet. This moong dal batter is very flexible to flavor and texture. Play around with additional flavors and adjusting the consistency and cooking time for your preferred vegan omelet.

Veggie Vegan Omelet on a white skillet

Ingredients for Vegan Omelet with Moong Dal

  • Moong Dal or split mung beans are split and skinned mung bean. You can find them in Indian stores, Asian stores in some grocery stores and on amazon. They might be labelled as petite yellow lentils. English name labeling varies, so make sure they are split mung bean.
  • salt, garlic, onion, pepper add flavor
  • turmeric adds a bit of color and is optional
  • kala namak (Indian sulphur black salt) is the eggy flavored salt that adds egg like flavor to the mix. It is a pink colored salt you can find online in grocery stores and in Indian stores. There isnt a substitute for this salt, so omit it if you cant find it. the omelet will taste less eggy.
  • non dairy milk such as unsweetened almond milk, cashew milk, light coconut milk form the wet for a batter

Plain Vegan Omelet made with Mung Beans on a white plate

How to Make Mung Bean Egg Vegan Omelet

Soak the Moong Dal overnight. Then drain add to the blender with the rest of the ingredients. Blend to make a smooth batter.

Soaked Moong Dal in a glass bowl

Ingredients for our Vegan Omelet in a blender

Moong Dal Battr to make mung egg omelet

With the batter you can make plain omelets or add veggies, vegan bacon bits, vegan cheese etc while making it.

Plain Vegan Omelet made with Mung Beans on a cast iron skillet

Veggies for Vegan Omelet on a white skillet Veggie filled Vegan Omelet on a wite skillet

Can the batter be made ahead and stored?

Yes, You can refrigerate the batter for upto 2 days. The batter might separate slightly, just blend and use. I personally prefer freshly blended batter.

Can the omelets be made ahead?

Yes, Refrigerate the cooked omelets in a closed container for upto 2 days.

Can I use a different lentil or bean for this vegan omelet?

You can use red lentils to make the omelets. The flavor and texture will be slightly different.

Veggie filled Vegan Omelet on a wite skillet

Make the breakfast potatoes: Add all the ingredients and 2 tsp oil to a baking dish. Toss well to coat and spead it out evenly. Bake until potatoes are tender.

Ingredients for our Vegan Mung Omelet in bowls

Breakfast Potatoes in a white baking dish

Serve the omelets stuffed with the potatoes or with dressing of choice.

Vegan Omelet with Breakfast potatoes

More Savory Breakfast options

Tips to make good Mung egg omelets

  • These omelets are adapted from the age old Indian recipe for Moong Dal Chilla. The Chilla batter is more pasty and they are made more crepe like. This batter is thinner and can be cooked into thick or thin pancakes to preference.
  • I prefer them thin for plain and slightly thick with the veggie omelet version. If you make the omelet too thick, the texture changes to a more sturdy pancake.
  • Baking powder makes them fluffier and makes the Texture slightly different. I prefer mine without.
  • Depending on your texture preference, you can cook the batter for a shorter time for some soft gooey parts or cook completely until set. In either case, the texture continues to change as the omelet cools. The gooey portions get more gel like on cooling, while a thick well cooked omelet becomes more pancake like and dryish on cooling.
  • For storing (refrigerate for upto 3 days) , make them thinner.
  • Just as with chickpea flour based omelets, the pan will matter.  A good non stick or a cast iron will give the best results. A non stick pan that has been used for cooking everyday stir fries doesn’t stay non-stick enough for batter based pancake/crepe like recipes. So keep a dedicated pan for pancake, crepe, omelet format of food.

Veggie Vegan Omelet on a white plate with potatoes and ketchup

Vegan Omelet with Breakfast potatoes
Print Recipe
4.93 from 27 votes

Vegan Omelet with Mung Bean Egg Substitute

Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option.

Prep Time15 mins
Cook Time25 mins
Soak time8 hrs
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: mung bean egg substitute, mung bean eggs, vegan egg omelet, vegan mung omelet
Servings: 4
Calories: 201.69kcal
Author: Vegan Richa

Ingredients

Moong Dal Omelet:

  • 1 cup (204 g) moong dal (split Mung beans)
  • 1/2 tsp salt
  • 3/4 tsp kala namak (Indian sulphur salt)
  • 1/4 tsp each garlic powder, onion powder
  • 1/8 tsp black pepper
  • 1/4 tsp turmeric for color. too much will add flavor
  • 1 tsp oil
  • 1 to 1 1/4 cup (240 - 295.74 ml) non dairy milk such as unsweetened almond milk,light coconut milk, cashew milk or 3 tbsp cashews(soak with the dal) + 1 cup water

Breakfast Potatoes:

  • 2 potatoes , cubed to a 1/4 inch
  • 1/2 onion , finely chopped
  • 3 cloves garlic , finely chopped
  • 1 cup (5.26 oz) bell pepper , finely chopped, red or green or both
  • 1/2 tsp salt
  • 1/2 tsp thyme + rosemary
  • 1/4 tsp cayenne
  • a good dash of black pepper
  • 2 tsp oil

Instructions

  • Wash and then soak the Moong Dal/split Mung Beans in 3 cups water overnight or atleast 8 hours.
  • Drain and add to a blender. Add the rest of the ingredients and 1 cup non dairy milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add 2-4 tbsp more non dairy milk. For extra fluffy omelet, add 1 tsp baking powder and blend again.
  • I like to use this mix fresh as its fluffy without needing the baking powder and the kala namak flavor is stronger.
  • Heat a cast iron or non stick thick bottom skillet over medium heat. When hot, drizzle a few drops of oil and spread using a paper towel.
  • For plain omelet, add a ladleful (1/3 cup or more) of the batter and spread using the ladle or by moving the skillet. Cover the skillet with a lid and cook for 1-3 mins. Time will depend on the stove, pan and thickness of the batter. Once the edges are dry and the center just about getting dry, loosen from the skillet and flip. Continue to cook for another minute and serve stuffed with breakfast potatoes or roasted veggies..
  • For a veggie omelet: Add the veggies such as thinly sliced onion, red bell pepper etc to the skillet. Add a few drop of oil and cook for a minute. Add greens such as finely chopped spinach or fresh herbs and mix in. Drizzle enough batter on the skillet to cover the veggies. Cover the skillet with a lid and cook for 1-3 minutes. then flip and cook for another 1-2 minutes. You can add some vegan cheese on top and fold over(optional). Serve immediately with dressings of choice and toast.
  • Make the Breakfast Potatoes: Add all of the ingredients except oil to a baking dish. Drizzle oil and mix well so coat evenly. Bake at 400 deg F (205 C) for 25 tot 35 minutes or until the potatoes are tender. Broil for a minute.
  • Store: You can refrigerate the batter as well as the cooked omelet for upto 2 days. Refrigerate the cooked omelets in a closed container. The batter might separate slightly, just blend and use.

Video

Notes

Oil-free: You can make the omelet oil free by omitting the oil from the batter and using a good non stick skillet.
Variations: Add nutritional yeast for cheesy flavor, baking powder for extra fluffyness.
Make breakfast sandwiches with the veggie omelet. Fold and add to toasted sandwiches with hummus, vegan cheese, vegan bacon or other additions. 
Make a frittata or quiche with the mixture(keep the mix thicker). Follow this frittata for reference. 
You can use mix mix for french toasts as well. Savory or sweet. For sweet, reduce both the salts. 
Nutrition is 1 serve of omelet , does not include the breakfast potatoes

Nutrition

Nutrition Facts
Vegan Omelet with Mung Bean Egg Substitute
Amount Per Serving
Calories 201.69 Calories from Fat 22
% Daily Value*
Fat 2.46g4%
Saturated Fat 0.08g1%
Sodium 332.58mg14%
Carbohydrates 30.73g10%
Fiber 5.23g22%
Sugar 1.11g1%
Protein 13.45g27%
Vitamin A 99.96IU2%
Calcium 113.75mg11%
Iron 1.85mg10%
* Percent Daily Values are based on a 2000 calorie diet.


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  4. 5 stars
    HIP HIP HOORAY!!!

    When we were in New Zealand this last spring, we got hooked on a vegan egg product made with mung beans, that came from Australia. (The product is not available around here–Sequim, WA.) Mung beans is also the name of the kind of bean that Chinese bean sprouts are sprouted from. I have some of those. Can I put them in my high speed blender to make flour out of them? From what I understand from your posting, moong dal is what is inside that green seed coat?

    Thank you so much for all you do!

    Reply

    • those are whole beans. you need split ones here that have also been skinned, so they are yellow. you can find them easily too. if you use he wholebeans, themixture will be gritty because of the skin. I make Indian chilla pancakes with whole beans too, but i wont be omeletty

      Reply

    • This reminds me of Just Egg, which is based on mung beans and is delicious! Mixing in some fresh tomatoes & ketchup (like I do normal scrambled eggs, the acidity does something nice), I can barely tell it’s not egg.
      Can’t wait to make this recipe, but when there’s less time available… hopefully you can find that at WF, Wegmans, or whichever is your local healthy/nice grocery?

      Reply

  5. Wow! SO excited to try this! I’ve developed a sensitivity to garbanzos and need more inspiration for good vegan brunches. THANK YOU! I’m off to soak my mung beans!

    Reply

  7. Richa, Can the plain batter and/or cooked plain/vegetable omelets be frozen? If so, how and for how long? How much of the plain batter is equivalent to one egg? What is the recipe for making one egg’s worth of plain batter, in case I want to make one at a time? Thank you.

    Reply

    • the amount would depend on the use. also egg sizes vary. so just figure out an amount you usually use and decide on that amount. I haven frozen it, but both canbe frozen. The batter will separate on freezing, thaw and whisk or blend again before using. freeze for about 2-3 weeks.
      The omelet might dry out and change texture on freezing. Try freeze one and see how it works out. Freeze in ziplock so there isnt too much air to give it freezer burn.Freeze and checkin 2-3 days how the texture holds up. Let me know how it worked out!

      Reply

  9. I’m a fan of your site. Love your recipes and this one is the breakfast bomb! I’ve made the chick pea omelette as a side and main meal for a long time now. Glad to have this option. Made mine with veggie bacon crumbles and smokey gouda vegan cheese.

    Reply

  10. Hi I have a whole bag of whole mung beans. If I soak overnight, can I puree and use for this omelet recipe? I sure hope so! Have no idea whatever to do with these!

    Reply

    • whole mung beans have skin so they will add a bit of grittyness. I use them to make pancakes and crepes similarly as well, they just wont be yellow and as smooth. call them pancakes :).

      Reply

  11. This looks great and I plan to try it with split mung beans (after I buy some!) or red lentils.

    Question: I have a tofu omelette recipe that is blended then baked in a pie plate (so it comes out round) for 45 or so minutes. Do you think this recipe would work if it was baked?

    Thanks!

    Reply

  12. 5 stars
    Thanks so much for this great recipe. I was wondering if, after making the batter, can I keep it in the fridge for a couple of days so I can make a fresh omelet every day? Maybe I can give it a whisk before I use to bring back the fluffiness? Or will the texture just not be right after the batter has been in the fridge? Thanks!

    Reply

    • You can do that and see if you notice a difference. I notice the slightest changes which many people dont, so it might not be a problem at all for you 🙂

      Reply

  13. 5 stars
    I made these today and they are everything we’d hoped for in a bean-based vegan omelet! So delicious! I stuffed them with Gimme Lean sausage and spinach. Also avocado. I imagine any favorite omelet stuffing would be yummy.

    Thank you so much for sharing your creative recipes, and for all of the additional hints (and education!) you provide!

    Reply

  15. 5 stars
    Oh, dearest Richa, cooking godess! This is just… PERFECT.

    I really wanted to try it, but I only had whole mung beans. So I wrote on your Facebook page and you explained it would not do the same. I thus ordered split yellow mung beans, because I really craved an omelette.

    This is just perfect. I don’t know if it tastes like an omelet made from animal eggs, since I didn’t have any of those for the past 8 years, but I do know this this : this tastes PERFECT.

    Thank you.

    Reply

  17. 5 stars
    Thank you for this recipe! I tried it and I love it – the texture is better than when using chickpea flour! I made a double batch and made some into mini omelette rounds for English muffins and I scrambled some up to use in breakfast burritos!

    Reply

  21. 5 stars
    Delicious, great texture and easy to make! The texture is better when made on the same day and i liked the baking powder free version more. Thank you!

    Reply

  22. Just used this to make veggie omelettes. Excellent.
    Cooked up the left-overs to make sausage/egg McMuffins later (veggie of course).

    Reply

  23. Wonderful! Made little mini omelettes and sandwiches them with some ketchup between whole wheat toasts. 10 year old son said they are awesome. That’s a bit compliment!

    Reply

  24. Just served this up, it was definitely the most perfect recipe I’ve tried to date for omelette. Crowd pleaser (for a really tough vegan crowd).

    Reply

  25. 4 stars
    I was looking for a Just Egg substitute and found this. Thanks so much for posting it.

    I added some nutritional yeast and a pinch of kelp trying to substitute for the kale namak some how. It worked pretty well. The texture was a little more dense than Just Egg, somewhat like a dense mashed potato, which surprised me for such a proteinaceous little bean. Still, I ate half the recipe in the blink of an eye, so I am going to take a little nap right now…….

    Reply

  26. 5 stars
    Great recipe. One batch made a lot-4 omelettes which we’ve been cooking up every morning this week. We filled them with peppers, onions and violife cheddar cheese. Yum! So glad to not have to rely on the very expensive Just egg.

    Reply

  27. I am still confused about the amount of soaked beans to liquid. I just put 2 cups of the soaked beans in so I doubled the dry ingredients but when it came to liquid I only used 1 cup of soymilk and the batter looks about right. That can’t be right, though, can it. I am going to refrigerate and see what it looks like tomorrow evening for “breakfast for supper” menu and I hope it works. Wow, that kala namak is very pungent! I ordered online and this is my first time using it.
    Thank you and all the commenters for any help #ninemonthsvegan

    Reply

  28. 5 stars
    I made these after chilling batter in fridge two days. I did add more water and then I froze leftovers. Today I had two defrosted as a breakfast burrito ‘base” and they were so yummy!!

    Reply

  29. So… I should have known that you would have a “real” recipe for an omelet, Richa. But after I spent 7 bucks on Just Egg, I looked at the incredients and looked on your site for a recipe. I’m ordering the mung beans you suggested and the salt, for a lot less … nevertheless, I’m excited for something “like an omelet.” Thanks!

    Reply

  30. 4 stars
    I am excited to use this as an egg substitute in some recipes I have. I tried it today as egg for omelette but found it very salty. I’m thinking I might skip the table salt and just use the kala namak next time. Thoughts?

    Reply

  31. 5 stars
    Really great recipe! I have made this 4 times in two weeks. I could finally have Matza brie for Passover after going without for the past 5 years after going vegan.

    Reply

  32. 5 stars
    Oh wow! This recipe is so exciting! I want to make this so bad but I do not have mung beans.
    Are mung beans the same as pigeon peas? Can you use any other peas or beans? You are just amazing! Thank you so much for all your hard work. Take care!

    Reply

  34. 5 stars
    This is a great recipe. We’ve been making up batches of this omelet batter regularly for the last couple of months. Cheaper and much healthier than Just egg. We enjoy it with any assortment of sauteed veggies and some vegan cheddar. Thank you so much for this!

    Reply

  35. 5 stars
    I was trying to see how I could use up the bag of mung dal in my pantry. I stumbled upon this pancake recipe and decided to make it even though I was totally unfamiliar with this bean and how it would turn out. I used shredded carrots, shredded broccoli and sweet peppers. Wow, they were really good, a real keeper! Thank you!

    Reply

  36. 5 stars
    I made this for breakfast today and it was great. I love that it’s easy, delicious and nutritious! My 5 yrs old had two of these. He did not take any veggies out either. Thank you!

    Reply

  37. 5 stars
    https://www.amazon.com/gp/product/B00IQV4UKG/ref=ox_sc_mini_detail?ie=UTF8&psc=1&smid=A2DGMTMAHNPKJO

    Thank you, Veganricha… you are one of my favorite go-to vegan cooking sites. Amazon does carry the Black Kala Namak salt you reference. A local restaurant here in Prescott, AZ (called The Local!) turned me onto the JUST Eggs with their tasty vegan burritos. I knew there had to be a way to make it myself. Haven’t tried this recipe of your’s yet but you have never failed to offer quality recipes. Cheers! #fortheanimalsandtheearth

    Reply

  38. 5 stars
    I have mase this into an instant mix by blending the moong dal into flour and combining it with the other dry ingredients. Then I can just make as much batter as I need without needing to soak overnight or worrying about the leftover batter.

    Reply

  39. Thank you Richa for this enticing recipe. Only PB-milk I always have on hand is soy, but sweetened.
    What is your feeling about using toasted tahini and water, and in what proportion, please?

    Reply

  40. 5 stars
    I love this recipe. Very easy to make and it was delicious. I made it with tomato, onion, olives and vegan smoked applewood cheese. Yum! I can definitely see this becoming one of my staple, go to recipes. Thank you, Richa!

    Reply

  41. I have whole deshelled Matpe beans (Urad Gota)… could I use them in this recipe? If not, do you have other recipes that use this bean? I bought them but seem to have lost the recipe I wanted to use them in!!
    Thanks!

    Reply

  44. 5 stars
    It was the best moong omlet I’ve had in my life. I’ve never tasted an egg omlette before, but this makes me not want to try it either. Thank you for this.

    Reply

  47. 5 stars
    I made just the omelet as written (with the only change being 1/4 tsp baking powder instead of 1 tsp). I did keep my batter pretty thin as I wanted to approximate the JUST vegan folded egg that my son likes. I cooked these on a nonstick griddle and spread them thin like a dosa or crepe, using 1/3 cup batter for each one, and I got seven total. I folded each one into a rectangle and it tasted great in sandwiches. I don’t know whether these freeze well but I am going to make another (double, haha) batch soon and will freeze a couple of these folded “patties” to see how they fare. Thank you so much for this versatile and cost-effective recipe!

    Reply
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