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, 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.
Sue says
December 1, 2019 at 4:27 pmTho will be right up my husband’s alley. I’ll put it on the menu for when I venture back into the kitchen.
Richa says
December 1, 2019 at 6:36 pmaweesome!
Lisa says
December 3, 2019 at 3:37 amWhat’s kinda of pans do you suggest for oil free cooking of things like pancakes?
Richa says
December 3, 2019 at 11:16 amI use ecolution terra and ozeri brand pans. they are very non stick and things just glide off of them.Heat them on low-medium heat till then are evenly hot and then proceed.
Natasa says
March 1, 2020 at 10:52 pmI made them and I love them! Just one question: the measure is for dry or soaked beans? I always have this problem with legume recipes…. I put half a cup of dry but after soaking they doubled their size so I put the rest of ingredients as for 4 persons and it csme out perfect. So I was wondering if I did good or just had luck?
Richa says
March 2, 2020 at 6:56 pmdry beans
Natasha says
March 2, 2020 at 10:36 pmThanks!
Margaret Stevens says
December 1, 2019 at 5:36 pmDo you think that you could use the egg mixture for making French toast or quiche?
Richa says
December 1, 2019 at 6:40 pmyes you can. for french toasts, make a thinner batter. Use this frittata recipe for reference for quiche https://www.veganricha.com/2016/03/lentil-veggie-asparagus-frittata.html
Jan says
December 1, 2019 at 6:26 pmWhere is a good place to buy the moong dahl?
Richa says
December 1, 2019 at 6:44 pmgrocery stores(whole foods, even walmart carries it), indian stores, asian sore and online on amazon
Bev says
December 1, 2019 at 8:39 pmHIP 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!
Richa says
December 2, 2019 at 10:32 amthose 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
Heather says
December 2, 2019 at 9:51 amWow! 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!
Richa says
December 2, 2019 at 10:32 amawesome!
Maneesha says
December 2, 2019 at 11:47 amWow this is awesome! Could we use hemp milk as the plant-based milk in this recipe?
Richa says
December 2, 2019 at 12:03 pmit should work. let me know if it does!
Zelda says
December 4, 2019 at 2:30 amRicha, 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.
Richa says
December 4, 2019 at 12:55 pmthe 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!
Allison says
December 4, 2019 at 7:29 amWhat dressing would you recommend serving this omelette with?
Richa says
December 4, 2019 at 12:29 pmDepends on the additions and sides. I usually serve without or with some ketchup or sriracha.
Trudy Kerman says
December 4, 2019 at 7:42 amI’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.
Richa says
December 4, 2019 at 12:28 pmAwesome!! Do leave a rating too!
jean Vitale says
December 4, 2019 at 8:13 amHi 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!
Richa says
December 4, 2019 at 10:53 amwhole 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 :).
Linda says
December 5, 2019 at 7:01 amThis 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!
Richa says
December 5, 2019 at 11:30 amYes it should work just fine. Keep the batter on the thicker side and add 1/2 tsp baking powder
Liron says
December 6, 2019 at 6:09 amThanks 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!
Richa says
December 6, 2019 at 10:47 amYou 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 🙂
Bev says
December 6, 2019 at 10:54 amI 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!
Richa says
December 6, 2019 at 11:18 amAwesome!! Thanks!
Pym says
December 14, 2019 at 3:39 pmI am going to try that omelette but why couldn’t I just use mung bean flour?
Richa says
December 14, 2019 at 5:32 pmyou can use the flour. Its not as easily available as the dal and also the texture will be different.
pym says
December 15, 2019 at 4:04 amthank you for reply.
if i use the flour about how much should i use?
Isabelle says
December 16, 2019 at 7:27 amOh, 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.
Richa says
December 16, 2019 at 10:52 amSo awesome that you got the split ones! glad you loved it!
Robyn says
December 18, 2019 at 10:51 amThank you so much for this recipe, Richa. It’s really good and really easy, too.
Tammy says
December 21, 2019 at 6:09 amThank 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!
Richa says
December 21, 2019 at 10:38 amGreat ideas!
Cheryl says
December 21, 2019 at 9:41 amI got the moong dal from Amazon and made this today for lunch. Very good!
Thanks for another yummy meal.
Richa says
December 21, 2019 at 10:38 amThanks!
Molly B Nolan says
December 22, 2019 at 7:36 pmSoy is not my issue. Have you made this with soy milk or oat milk? Results?
Thanks
Sabine says
December 29, 2019 at 1:03 pmThank you for this awesome recipe. I wonder… can you scramble this?
Richa says
December 29, 2019 at 1:42 pmyou can with a good skillet. it will take longer to cook.
Laana says
January 7, 2020 at 12:28 amDelicious, 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!
Richa says
January 7, 2020 at 10:25 amAwesome!! i like it without the baking powder too and yes best texture when freshly blended
Kenny says
January 12, 2020 at 9:33 amJust used this to make veggie omelettes. Excellent.
Cooked up the left-overs to make sausage/egg McMuffins later (veggie of course).
Richa says
January 12, 2020 at 11:41 amawesome
Claudia says
January 12, 2020 at 10:50 amWonderful! 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!
Richa says
January 12, 2020 at 11:41 amyum
Ken says
January 26, 2020 at 12:01 pmJust 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).
Richa says
January 26, 2020 at 4:04 pmawesome!
Danielle Sherri Cherdak says
February 1, 2020 at 11:33 amI 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…….
Richa says
February 1, 2020 at 2:02 pmgreat. try thinning the batter.
Laura C. says
March 5, 2020 at 5:35 amGreat 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.
Susan says
March 22, 2020 at 9:15 amI 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!!
Grace Carter says
March 29, 2020 at 12:46 pmSo… 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!