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    Home » Breakfast Recipes

    Vegan Omelet with Mung Bean “Egg”

    Published: Dec 1, 2019 by Richa 204 Comments

    Jump to Recipe   Print Recipe

    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

    • 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.

    Veggie Vegan Omelet on a white plate with potatoes and ketchup

    Vegan Omelet with Breakfast potatoes
    Print Recipe
    4.94 from 66 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, 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
    • optional add ins: 1/2 teaspoon baking powder for fluffier, 1-2 tablespoons tapioca starch for reducing lentil texture

    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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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Doug Baysinger

      January 30, 2023 at 8:08 am

      5 stars
      Brilliant!

      Reply
      • Vegan Richa Support

        January 30, 2023 at 6:05 pm

        Thank you. 🙂

        Reply
    2. Estelle

      January 27, 2023 at 11:17 am

      5 stars
      This recipe is delicious. For a variation I carmelized onions and peppers and then used silicone muffin pans to add some of the egg mixture, onions and peppers and topped with vegan cheese. Baked at 350 until the center was cooked. These popped out of the silicone easy after some cooling. This would be any easy to go breakfast or lunch. It had the texture of a muffin.

      Reply
      • Vegan Richa Support

        January 27, 2023 at 7:21 pm

        Yum, caramelized onions are always a great idea!

        Reply
    3. Susan

      January 16, 2023 at 10:55 am

      How many omelettes does this make? On my medical diet, I am only allowed a quarter of a cup of beans, so I am hoping that this recipe, calling for a full cup of mung beans, makes 4 omelettes, so I can at least have an entire omelette.

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:22 pm

        Hi Susan! This recipe is for 4 servings so yes, 4 omelettes. Enjoy!

        Reply
    4. Mel

      November 21, 2022 at 11:51 am

      Could you microwave for an “egg” in a mug?

      Reply
      • Vegan Richa Support

        November 28, 2022 at 10:42 am

        I have not tried using the microwave for this recipe.

        Reply
    5. Mandy

      November 05, 2022 at 7:48 pm

      Is it possible to freeze the liquid mixture to store it?

      Reply
      • Vegan Richa Support

        November 08, 2022 at 10:44 am

        Yes, you can freeze the prepared batter for a month or two. Thaw in the fridge overnight.

        Reply
    6. Alice

      August 21, 2022 at 9:45 am

      5 stars
      Love, love, LOVE your egg recipe. I just add 1/2 a cup of nutritional yeast into the blender to boost the protein and give it a delicious cheesy flavor. I love how you describe it as a pancake in the comments! So true! Lil’ vegan egg pancake! <3 Like a few other commenters, I also chose this recipe because I feel that JUST egg has wayyyy too much oil/fat per serving. This is exactly what I needed.

      Reply
      • Vegan Richa Support

        August 24, 2022 at 6:54 am

        sounds great, thank you

        Reply
    7. Mishael

      July 11, 2022 at 7:22 pm

      Made this for the first time tonight. It was delicious! Truly appreciate how versatile this recipe is not to mention how inexpensive! I will enjoy making this very often!

      Reply
      • Vegan Richa Support

        July 13, 2022 at 4:08 pm

        perfect

        Reply
    8. Amrit

      May 13, 2022 at 10:16 am

      5 stars
      I have never eaten an egg omelet before. Delicious and perfect consistency. I added lots of veggies, cheese, and vegan pepperoni. Thank you for posting a video along with you recipe.

      Reply
      • Vegan Richa Support

        May 13, 2022 at 1:32 pm

        sounds great!

        Reply
    9. Naj

      April 15, 2022 at 8:07 am

      5 stars
      Just made it, and it is delicious, easy, malleable, and wonderful. Thank you!

      Reply
      • Vegan Richa Support

        April 15, 2022 at 6:56 pm

        great news Naj

        Reply
    10. Kelly

      February 20, 2022 at 6:57 am

      5 stars
      Yum! I forgot to soak last night so did quick soak method with hot water and it worked perfectly (I also have a Vitamix). Added a little tapioca flour and baking powder but otherwise followed your suggestions exactly including making it thinner and then folding for the sandwich. Added a slice of vegan cheese after the first flip which melted perfectly while covered. So delicious, I will make this again and again!

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:10 am

        perfect! thanks for popping in

        Reply
    11. Zoë

      February 04, 2022 at 9:51 am

      Will this work as a scramble?

      Reply
      • Richa

        February 04, 2022 at 10:03 am

        Nope, it becomes a mess. You can add veggies to the batter and make thick small pancakes.

        Reply
      • Lea

        February 16, 2022 at 8:02 pm

        5 stars
        We love it, best recipe yet. Thank you for the recipe.

        Reply
        • Richa

          February 16, 2022 at 9:16 pm

          Yay

          Reply
    12. Angie

      February 03, 2022 at 1:57 pm

      5 stars
      So my local grocery store didn’t have hulled beans, only whole mung beans, so I gave it a shot using the whole soaked beans. I Imagine it’s a little chewier than the hulled ones, and it ended up being a lovely shade of leaf green, but the flavors are on point, and I’m thoroughly enjoying the scramble with a little Cholula hot sauce! Thank you for the recipe!

      Reply
      • Vegan Richa Support

        February 05, 2022 at 10:02 am

        thanks Angie – oh! I know Cholula 🌶

        Reply
    13. Susan Dilger

      February 03, 2022 at 8:51 am

      Where has this been my whole life???? SO worth making time and again. I DO miss eggs, and make burritos with scrambled tofu, but this has the TEXTURE I’ve been missing!! This has changed my life!

      HAHA… side note. I had bought split mung beans (I don’t know why…. 😊) when searching for a way to use them, I came across this! FATE!!!!

      Reply
      • Susan Dilger

        February 03, 2022 at 8:52 am

        5 stars
        FORGOT MY 5 Star Review. Would give 10 stars if I could!

        Reply
        • Vegan Richa Support

          February 05, 2022 at 9:16 am

          awwwww, thank you so much

          Reply
      • Vegan Richa Support

        February 05, 2022 at 9:16 am

        awesome. mung bean destiny!

        Reply
    14. Sunshine

      February 03, 2022 at 8:43 am

      5 stars
      This is so good. Thank you!

      Reply
      • Vegan Richa Support

        February 05, 2022 at 9:16 am

        thank you for your great feedback

        Reply
    15. Sabina

      February 02, 2022 at 11:24 pm

      5 stars
      Nice taste and I’m so happy that it didn’t stick to my pan 😉

      Reply
      • Richa

        February 02, 2022 at 11:25 pm

        Yay

        Reply
    16. Florencer

      January 27, 2022 at 3:02 pm

      5 stars
      What is the pan you used in this recipe? Where can I buy it?

      Reply
      • Richa

        January 27, 2022 at 5:07 pm

        It’s ozeri

        Reply
    17. Susy

      January 26, 2022 at 1:59 pm

      5 stars
      Can I use whole mung beans that look green on the outside?

      Reply
      • Vegan Richa Support

        January 28, 2022 at 2:58 pm

        green from the normal mung bean green? or do you think they’re too old / moldy?

        Reply
    18. Dani

      January 20, 2022 at 8:30 am

      5 stars
      I just made these and never have to buy Just Eggs again. This was so good, and not processed!!

      Reply
      • Richa

        January 20, 2022 at 10:27 pm

        Yay

        Reply
        • Pen

          March 12, 2022 at 1:46 am

          5 stars
          I made it this morning. I soaked the moong dal with the cashew nuts overnight as I had run out of soya milk yesterday. I made the mistake of adding the cooked veg to the top side of the omelette then flipping it instead of pouring the batter over the cooked veg in the pan so it fell apart but thats my error. I added nooch for a cheesy taste too. The omelettetasted so lush and I made a double batch so plan on making a smoked garlic, mushroom, spinach snd truffle omelette tomorrow . 😋

          Reply
          • Vegan Richa Support

            March 16, 2022 at 12:37 pm

            ah! that’s ok. smoked garlic & truffles – fancy!!

            Reply
      • Mark

        April 16, 2022 at 2:22 am

        5 stars
        I love the fact that you can easily tweak this in a way that usually doesn’t work with a highly-processed product.
        I did both the omelette and the French toast, adding a little water and baking powder to the former and a raw green chilli to both. Not only delicious but also at a fraction of the price, with no horrible plastic container to dispose of.
        Richa, you seem to capture the essence of what I have been exploring in food for decades: informed by a deep understanding of Asian cuisines, your recipes are utterly reliable and always delicious.

        Reply
        • Vegan Richa Support

          April 18, 2022 at 9:38 am

          exactly! thanks

          Reply
    19. shawn sturgess

      December 20, 2021 at 11:10 am

      Made the recipe exactly as you wrote it out. It was amazing! Just great, you can make it as eggy as you want with the kala namak and you can make it to whatever consistency you like using more plant milk in the mixture when you blend. I used a little baking soda this time around … it’s delicious. Thanks for this.

      Reply
      • Vegan Richa Support

        December 21, 2021 at 1:44 pm

        change it up a little, i like it

        Reply
    20. Lisa

      December 13, 2021 at 7:23 am

      5 stars
      I’ve tried a couple of different mung bean egg recipes and this is hands-down the best one so far. I attempted to make a scramble out of it, and while the flavors were great, the texture was not very appetizing on its own. It was too dense. However, I did use it for breakfast burritos and they were delicious! Thank you!

      Reply
      • Vegan Richa Support

        December 13, 2021 at 2:40 pm

        Awesome

        Reply
    21. Deborah

      November 26, 2021 at 10:01 pm

      5 stars
      I love this recipe so much. It really works well for the omelet or folded egg. It doesn’t scramble that well though. Thank you for the clear and easy instructions. It really does make it so much easier to work with.

      Reply
    22. Nancy Marie Carlson

      September 20, 2021 at 2:56 pm

      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.

      Reply
      • Richa

        September 20, 2021 at 3:52 pm

        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!

        Reply
    23. LINDA SIDANI

      August 19, 2021 at 6:13 pm

      5 stars
      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).

      Reply
      • Vegan Richa Support

        August 24, 2021 at 9:15 am

        good to know – hope that you liked it

        Reply
    24. Ren

      July 22, 2021 at 5:21 pm

      5 stars
      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!

      Reply
    25. Henriette

      July 13, 2021 at 3:55 pm

      5 stars
      This is soooo good. I have recommended it to a few people and everyone loves it. Thank you!!!!

      Reply
      • Vegan Richa Support

        July 13, 2021 at 5:57 pm

        wow – thank you!

        Reply
    26. Dan

      June 19, 2021 at 6:32 pm

      What am I doing wrong? The finished product has the consistency of mashed potatoes.

      Reply
      • Richa

        June 20, 2021 at 7:11 pm

        Do you mean the batter doesn’t set?

        Reply
        • Dan

          June 21, 2021 at 6:01 am

          The batter is setting fine. It has the consistency of mashed potatoes after it’s cooked.

          Reply
          • Amelia Nichols

            August 29, 2021 at 11:35 am

            Same!

            Reply
    27. E

      June 16, 2021 at 4:46 pm

      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!

      Reply
      • Richa

        June 16, 2021 at 5:14 pm

        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.

        Reply
    28. YASHICA L BALLARD

      June 12, 2021 at 7:19 am

      5 stars
      Can you make this into a scramble?

      Reply
      • Vegan Richa Support

        June 13, 2021 at 6:09 pm

        I don’t see why not!

        Reply
    29. Trina

      May 17, 2021 at 9:08 am

      5 stars
      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

      Reply
    30. April Sellers

      May 07, 2021 at 8:34 am

      I forgot to soak my beans. Is it possible to just cook them in the instapot instead?

      Reply
      • Richa

        May 07, 2021 at 9:03 am

        Soak them in hot water for an hour then use

        Reply
    31. Anna

      May 04, 2021 at 6:18 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        May 04, 2021 at 12:06 pm

        Excellent !

        Reply
    32. Maureen

      April 18, 2021 at 5:40 am

      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!

      Reply
    33. Maryanne Stone

      April 03, 2021 at 8:00 pm

      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

      Reply
      • Vegan Richa Support

        April 06, 2021 at 11:46 am

        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.

        Reply
    34. Suni T

      March 14, 2021 at 3:19 pm

      5 stars
      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!!

      Reply
      • Vegan Richa Support

        March 15, 2021 at 3:02 pm

        yay

        Reply
    35. Kelli

      March 02, 2021 at 5:47 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        March 03, 2021 at 11:42 am

        great idea !

        Reply
    36. Shelley

      February 25, 2021 at 10:20 am

      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.

      Reply
      • Vegan Richa Support

        February 25, 2021 at 5:46 pm

        Either way is fine – what did you end up doing?

        Reply
    37. Maria

      February 23, 2021 at 9:52 pm

      Hi Richa! Thanks for the great recipe! Do you think I can sub the Mung beans with urad (urid) beans?
      Thanks you!

      Reply
      • Richa

        February 24, 2021 at 4:25 am

        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.)

        Reply
    38. Robin

      January 31, 2021 at 11:55 am

      5 stars
      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!

      Reply
    39. Ruani Silva

      January 30, 2021 at 1:46 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        February 01, 2021 at 2:25 pm

        yummy – mmmm green chilis are the best

        Reply
    40. ANITA

      January 29, 2021 at 6:52 am

      4 stars
      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!

      Reply
      • Vegan Richa Support

        January 29, 2021 at 4:15 pm

        4 days will def. make them mushy – stick with the recommendation of 8 hrs or overnight.

        Reply
        • ANITA

          January 31, 2021 at 9:56 am

          Okay, thank you!!

          Reply
    41. Anjeli

      January 09, 2021 at 6:04 am

      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?

      Reply
      • Richa

        January 09, 2021 at 9:51 am

        Make the pancakes thinner as you can fold them later. Increase the kala namak.

        Reply
      • Lester

        January 11, 2021 at 11:44 pm

        A squirt of vinegar?

        Reply
    42. David Currier

      December 27, 2020 at 3:11 pm

      4 stars
      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!

      Reply
      • Vegan Richa Support

        December 27, 2020 at 5:17 pm

        age of beans definitely has an effect. thanks for stopping by!

        Reply
      • Suze

        January 24, 2021 at 10:32 am

        5 stars
        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!

        Reply
        • Richa

          January 25, 2021 at 1:26 pm

          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

          Reply
    43. cheryl

      December 20, 2020 at 10:04 am

      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!

      Reply
      • Vegan Richa Support

        December 21, 2020 at 2:11 pm

        yes, def. freeze the batter instead of uncooked ,soaked beans….it’s not recommended . it will make them too tough…

        Reply
        • Cheryl

          December 22, 2020 at 9:06 am

          5 stars
          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!

          Reply
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