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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 Recipeย 

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 skilletย 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.ย  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 Mung Bean Egg Substitute

4.96 from 91 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 25 minutes
Soak time: 8 hours
Total: 40 minutes
Servings: 4
Course: Breakfast
Cuisine: American
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.

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Ingredients 
 

Moong Dal Omelet:

  • 1 cup 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 non dairy milk such as , unsweetened almond milk,light coconut milk, or use cashew milk**

Breakfast Potatoes:

  • 2 potatoes, , peeled and cubed to a 1/4 inch
  • 1/2 onion, , finely chopped
  • 3 cloves garlic, , finely chopped
  • 1 cup bell pepper, , finely chopped, red or green or both
  • 1/2 tsp salt
  • 1/2 tsp dried thyme + rosemary, or both, or use 2 tsp fresh
  • 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

** Make your own cashew milk by blending ย 3 tbsp cashews with 1 cup water. Or soak the cashew with the lentils and add 1 cup water for blending .ย 

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.ย 
Make a frittata or quiche with the mixture(keep the mix thicker). Follow this frittata for reference.ย 
You can use mix mix for french toasts as well. Savory or sweet. For sweet, reduce both the salts.ย 
Nutrition is 1 serve of omelet , does not include the breakfast potatoes

Nutrition

Calories: 201.69kcal, Carbohydrates: 30.73g, Protein: 13.45g, Fat: 2.46g, Saturated Fat: 0.08g, Sodium: 332.58mg, Fiber: 5.23g, Sugar: 1.11g, Vitamin A: 99.96IU, Calcium: 113.75mg, Iron: 1.85mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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270 Comments

  1. Amanda says:

    Do I need to peel the potatoes? And should I use fresh or dried rosemary/thyme? Thanks!

    1. Richa says:

      Peeled. Dried herbs but you can also add fresh: double for fresh herbs

  2. Emma says:

    5 stars
    Can you use Urad Dals instead ?

    1. Vegan Richa Support says:

      Yes, other lentils work overall too.

  3. Jen says:

    Can I use mung bean flour?

    1. Richa says:

      Yes, but the texture wonโ€™t be the same. use the yellow flour. Often times the flour is of the whole mung bean which will give a gritty result. youโ€™ll need to adjust the liquid amount.

  4. Janely says:

    5 stars
    Delicious!!! I always adjust to my liking and make edits along the way but I needed a solid foundation and this recipe did not disappoint!!! I ate it so fast that I did not even take a picture. Thankfully I have batter left. I lightly wilted some spinach to eat with my โ€œeggsโ€. I used only Kala namak, fresh garlic and red onions, oat milk, olive oil in batter and coconut oil to cook.

    1. Vegan Richa Support says:

      Sounds delicious!

  5. Marla says:

    5 stars
    This is the best vegan scrambled egg recipe out of many Iโ€™ve tried! I follow the recipe just like it is, but do 1/2 water & 1/2 non dairy. I get organic yellow mung beans on Amazon, very inexpensive & good quality. Thanks for a great recipe!

    1. Vegan Richa Support says:

      Awesome!

  6. Cyara says:

    Iโ€™m not sure what Iโ€™m doing wrong, I followed this recipe exactly but the mixture wonโ€™t cook, Iโ€™ve been at it for hours and it keeps coming out goopy.
    Could I be using the wrong type of mung bean? Mine are a lot more green looking than the ones in the picture

    1. Richa says:

      Yes those whole mung beans. You need skinned and split mung beans (they are yellow). These will cook as well into a green crepe, youโ€™ll need a thinner batter for that. Just add a bit more water and spread and cook. Theyโ€™ll also need longer cooking time.