This Mung Bean Omelette is a great alternative to the classic vegan egg replacement tofu scramble! If you’re craving a savory, protein-packed breakfast or brunch that’s plant-based, give this mung bean omelette a try!
Lately, I’ve been on a mission to try out different plant-based breakfasts apart from the classic vegan egg replacement ‘tofu scramble’. I tried ‘Just Egg’ vegan egg replacement when traveling in the USA- and if you can get your hands on this amazing product, I would say definitely try it! Alas, it is not yet available in Australia, where I am now based. So, I tried this viral ‘copycat’ recipe and although it does not have quite the same ‘eggy’ texture, it’s definitely worth a try! It comes out more ‘omelette-like’ than tofu, which you can really only ‘scramble’. I would say the texture is a cross between an omelette and a thick pancake or ‘Moong dal dosa’, which is a crepe made in South India (also amazing but much thinner than this recipe).
Ingredients
- Split Mung beans- Split Mung beans are the base of this omelette, giving it the egg-like texture. Mung beans are an excellent source of plant-based protein, fibre, and essential nutrients. You can usually find mung beans in Indian grocery stores or health food stores. Just make sure they are the ‘split’ yellow-coloured beans and not whole mung beans which are greenish in colour (yes, I made that mistake once!).
- Dairy-free milk- Unsweetened, almond, soy or oat milk work well, or you can try my homemade nut milk recipe here!
- Nutritional yeast- Nutritional yeast is high in protein, is a complete source of all essential amino acids, and is rich in vitamins, particularly B vitamins. It adds a distinctive savoury flavour to this omelette.
- Tapioca starch-I use a small amount of tapioca starch to help bind the mixture
- Turmeric- A small amount of turmeric adds a yellow colour to the omelette, which mimics the look of a traditional egg omelette.
- Kala Namak– Black salt, also known as ‘Kala Namak’, is a key ingredient in this recipe if you’re trying to replicate the flavour of traditional eggs. If you don’t have black salt, you can use regular salt, but the “eggy” taste will be absent. If you want that egg-like flavour, I recommend seeking out black salt at an international market or online. Start with a small amount, as it has a strong flavour.
This omelette is incredibly versatile—feel free to experiment with different veggies, herbs, and even vegan cheese. A bit of vegan cheese can give it a creamy, cheesy texture that mimics a traditional omelette.
Give this mung bean omelette a try, and I hope you’ll fall in love with its deliciously savory, fluffy texture. Enjoy, and don’t forget to get creative with your fillings! 🌱🍳
Related
Looking for other recipes like this? Try these:
Ingredients
- 1 cup Split Mung Beans (Moong Dal) Soaked overnight and drained
- 2 tablespoon Nutritional yeast
- 2 tablespoon Tapioca starch
- 1 tsp teaspoon Kala Namak (Indian black salt)
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion powder
- ½ teaspoon Black pepper
- ½ teaspoon Salt
- ¼ teaspoon Turmeric For colour
- 1 cup Non-dairy Milk
- 1 tablespoon Vegan Butter
- Chopped fried veggies (e.g. onions, peppers), vegan cheese Optional
Instructions
- In a blender or food processor, combine the soaked mung beans, nutritional yeast, tapioca starch, salt and all the spices, and non-dairy milk. Blend until you have a smooth batter. The consistency should be thick but pourable—similar to pancake batter. Add a bit more milk if needed to reach the right consistency.
- Add vegan butter to pan and heat on medium heat. Pour the mung bean batter in the pan. Let it cook for about 5 minutes on the first side until the edges start to lift and the centre appears set.
- Carefully flip the omelette using a spatula and cook for another 4-5 minutes on the other side until it's golden brown and firm. You may need to lower the heat slightly to avoid burning.
- Add optional cooked veggies/ vegan cheese to top of omelette. Carefully fold in half.
- Once your mung bean omelette is cooked through, slide it onto a plate. You can top it with fresh herbs, and a side of toast. Enjoy!
