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
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.
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
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.
With the batter you can make plain omelets or add veggies, vegan bacon bits, vegan cheese etc while making it.
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.
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.
Serve the omelets stuffed with the potatoes or with dressing of choice.
More Savory Breakfast options
- Tofu Scramble Wrap. Use these omelets for additional protein in the wrap!
- Chickpea Flour Frittata
- Savory Oats Hash
- Chickpea Chilaquiles
- Tofu- Bhurji (Indian Scramble)
- Sweet Potato Hash
- Lentil Frittata
- Sprouted Lentil Avocado Toast
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.
Vegan Omelet with Mung Bean Egg Substitute
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, or (cashew milk made with 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.
Hi,
I love your recipes so much. You are my favorite person for Vegan recipes. Thank you
for all of the wonderful recipes you give us.
I am wondering if the Moong Dal Omelet is a homemade version of “Just Egg”? Have you
tasted that? It seems similar, made with mung bean also. This looks and sounds delicious.
Thank you.
These are slightly like just egg but there’s texture difference. Just egg uses extracted protein and other ingredients so that the mix behaves more like eggs. This mix has the best texture when right off the skillet and after that it will continue to set to get more pan cakey when completely cooled. So serve hot!
I found mung bean flour at my local Indian grocery store (Patel bros.) so I completely skipped the soaking part, they turned out excellent and took minutes to whip up. I also subbed aquafaba for the coconut milk as my family doesn’t care for coconut, I increased the oil to 2 T. to compensate for the fat in the milk. I also tried another iteration with flax seed goo, also works well (flax seed simmered in water, then strain out the seeds).
good to know – hope that you liked it
This is the kind of recipe that makes me so glad I changed my diet, because I never would have thought to try this. So much better than an egg omelette in every way! This will be a staple for me from now on – thank you!
This is soooo good. I have recommended it to a few people and everyone loves it. Thank you!!!!
wow – thank you!
What am I doing wrong? The finished product has the consistency of mashed potatoes.
Do you mean the batter doesn’t set?
The batter is setting fine. It has the consistency of mashed potatoes after it’s cooked.
Same!
Hi! So I made this with green whole mung beans and I’m wondering if that was a mistake. They had a strong bean taste and smell, and I don’t feel so great 😶
They were also green, despite adding the tumeric, which also makes me wonder if the yellow split option might have worked better?
I appreciate your help
Thank you!
I mention in the post to use the split and skinned kind. That will make yellow and fluffier result. green mung pancakes are also great. I make those for breakfast as well. They just are a different color and denser. So I make them thinner for better texture. You can make similar pancakes with any beans and lentils, soak, blend and make.
You might not be liking the bean flavor and hence feeling queasy. Add lots of veggies and more spices to mask the flavor and cook longer.
Can you make this into a scramble?
I don’t see why not!
Hello! I have been making this mung bean omelettes for few months now. I love them. My favorite way to eat this is with meaty cheese and preserved lemon pesto.
Just wanted to say thank you for an enduring recipe.
Trina
I forgot to soak my beans. Is it possible to just cook them in the instapot instead?
Soak them in hot water for an hour then use
This is a brilliant recipe! I make a batch of batter and use for veggie and cheese omlets for weekday lunches. Or this weekend I made some small greasy ones to replicate a vegan bacon and egg breakfast muffin. Yum! I like that the ingredients are simple and wholesome.
Excellent !
Hi, Richa,
I plan on making this soon. We buy Just Egg and want to make it fresh. Question about your recipe: You have down to add 1- 1.25 cups milk plus 1 cup water though in your video, I don’t see water added. Please clarify for me. Thank you for all that you do for us! I recommend your books to anyone who will listen!
Hi Richa
I have tried many of you recipes and they are excellent. I also like your choice of music. The camera work is also very well done.
I really like these mung bean omelettes / pancakes. I have read through your blog and couldn’t find any comments about if they freeze well. Please let me know if you had tried freezing them. Thank you. Mathanne
thank you so much! they could be frozen and when thawed and reheated it would be best to use a little bit of oil in a pan to reheat and remove any excess moisture.
First time I tried this, and it was amazing! I used Soya milk (unsweetened) and also a tablespoon of Nutritional Yeast! Been Vegan for almost 3years now, was never a big omelette fan as I disliked the after-taste and smell of eggs, but this is simple, tasty, healthy and delicious!!
yay
This recipe has become a staple for me. Having the batter in the fridge and lots of ways to add to the pancakes make it so versatile.
great idea !
I soaked the beans overnight, but got up too late this morning. Can I just drain them and refrigerate until tomorrow, or I better off making them up and refrigerating the batter.
Either way is fine – what did you end up doing?
Hi Richa! Thanks for the great recipe! Do you think I can sub the Mung beans with urad (urid) beans?
Thanks you!
Urad is a very different flavor. If you want to think of these as lentil pancakes rather than omelets then Urad will work. Most of the lentils and small beans can be made into similar pancakes (there r several variations in Indian cuisine using the many lentils.)
Another delicious recipe! My husband and 22-month-old son enjoyed this. In my opinion, this is even more closer to an egg taste and texture than the chickpeas. Thank you!
This recipe is amazing. Just tried it today , fried some red onions, green chilli and tomato first with a bit of salt then poured in the batterand cooked the omelet. Amazing!!! Thank you so much!
yummy – mmmm green chilis are the best
I made this as a casserole and overall, it came out great. I loved this option because Just Egg has too much oil and I usually don’t cook with it at all. I did end up leaving my beans soaking for about 4 days, and the texture was a bit mushy. I’m not sure if that was because I soaked them for too long or the cooking method. I’m definitely going to give this another try. Thank you so much for posting this recipe!
4 days will def. make them mushy – stick with the recommendation of 8 hrs or overnight.
Okay, thank you!!
Hi, I made this today but noticed there was an underlying daahl taste? Is there any way to get rid of this taste? I followed the recipe exactly so not sure what has gone wrong/ if other people have experienced it?
Make the pancakes thinner as you can fold them later. Increase the kala namak.
A squirt of vinegar?
Just made this recipe tonight. A few days ago, I tried with some older dark mung beans and it failed spectacularly. So I bought the yellow ones and tried again today. Absolutely beautiful results… with one complaint. There is an undercurrent in the flavor of uncooked legumes. Any way to get rid of that?
Thanks!
age of beans definitely has an effect. thanks for stopping by!
Thank you for posting such delicious and detailed recipes using Mung beans. The liquid JustEgg product is not available in stores near me, and it’s too expensive anyway. I only had a bag of green mung beans, so didn’t know how that would affect the final result. Unfortunately the scrambled eggs didn’t set up, so I just added some oat flour (and the baking powder) and made some wonderful crepes. I had to cook the potatoes an additional 15 minutes but they turned out perfect. Everything tasted so good, like comfort food. Yellow beans are on order and this recipe is saved. Question: could the beans be cooked in the instant pot to cut down the soaking time? Thank you!
No cooking would make them too pasty and theg won’t cook well on stovetop. You can soak them in hot water for 2-3 hours and use
hi Richa, i have the beans soaking so will be trying this very soon. i am wondering if it is possible to freeze the drained soaked beans? do you think that would affect the texture/end result? or does it make more sense to freeze the batter as you have suggested in one of the previous comments?
thank you!
yes, def. freeze the batter instead of uncooked ,soaked beans….it’s not recommended . it will make them too tough…
thank you! i made them in muffin tins and added a hunk of tofu to the mix to up the protein (making them for my elderly father). sautéed onion, baby broccoli, tiny cubes of steamed sweet potato, red pepper and some baby spinach. turned out great!