These vegan Mung Bean Eggs are the perfect healthy and easy-to-make vegan egg alternative. All you need is soaked split mung beans which miraculously transform into a rich, eggy batter perfect for omelettes. With just 6 vegan pantry staples like kala namak (black salt) and turmeric, you’ll have a pourable alternative that’s not only delicious but also packed with nutrients and plant protein.

mung bean eggs

How to Make Vegan Eggs:​

Vegan Eggs Ingredients:

The star of this recipe is split mung beans (also called moong dal). These small, yellow lentils are soaked overnight then blended into a smooth batter with an eggy flavor, providing the perfect base for your vegan eggs. Add a pinch of kala namak for its egg-like, sulfuric taste, and a pinch of turmeric for a nice omelette color. The tapioca flour and soy milk help to create the perfect omelette texture and consistency. Here’s everything you need:

  • Split Mung Beans
  • Tapioca Flour
  • Kala Namak
  • Black Pepper
  • Turmeric
  • Soy Milk
  • Filtered Water
mung bean eggs
mung bean eggs
mung bean eggs

Shop this Recipe:

Omelette Pan Omelette Pan
Split Mung Beans Split Mung Beans
Soy Milk Soy Milk
Weck Jar Weck Jar
mung bean eggs

Are Vegan Eggs Digestible?

I’ve attempted this recipe many different ways to ensure it’s both digestible and edible. Here’s what I learned:

  • Soak Mung Beans Overnight: This reduces anti-nutrients and improves digestibility.
  • Change the Soaking Water: Rinse the beans thoroughly after soaking to remove any residue.
  • Don’t Boil the Beans: I initially thought boiling the mung beans would help make them digestible, but unfortunately the recipe didn’t hold up at all. The omelette wouldn’t stay together and couldn’t finish cooking through.
  • Cook the Omelette Low and Slow: Because we’re working with raw beans, cooking the batter at a lower temperature for a longer time is key. This gives it time to break down the proteins making them easier to absorb.
  • For Baked Recipes: If you’re making baked dishes (like egg muffins or quiche), the extended cooking time in the oven will also help with digestibility.
mung bean eggs

Frequently Asked Questions

1. Can I boil the beans to make them more digestible?
I ran a trial where I boiled the mung beans before blending and cooking, and unfortunately they didn’t cook very well. The omelette was difficult to flip, doesn’t ever fully cook, and ultimately isn’t something I can recommend. Make sure to cook the omelette on a low temperature for at least ten minutes so to ensure digestibility.

2. Where can I find kala namak?

Kala namak, or black salt, is available at most Indian grocery stores or online – I linked the one I got above. It’s essential for that eggy flavor.

3. How do I store leftover batter?

Store the batter in an airtight container in the refrigerator for up to 3-4 days. Stir before using, as the ingredients may separate. The black salt (kala namak) may become more pungent, that’s perfectly normal, it hasn’t gone bad!

4. Can I freeze this batter?

Yes, you can freeze it for up to a month. Thaw overnight in the refrigerator and stir before cooking.

5. Can I use this as an egg substitute in baking?

No, I would go with flax eggs. Combine 1 tbsp of flax meal with 2 tbsp of water in a dish and let set for at least 10 minutes. That is the equivalent to 1 egg in baking recipes.

mung bean eggs

What Can You Make with This Vegan Eggs?

This versatile vegan egg batter can be used for:

  • Omelettes: Classic, fluffy, and customizable with your favorite fillings.
  • Japanese Omelette (Tamagoyaki): Create layered, rolled omelettes for a delicious and beautiful omelette.
  • Egg Muffins: Pour into muffin tins with veggies and bake for a portable breakfast option.
  • Breakfast Burritos: Use the cooked omelette as a filling alongside veggies and vegan cheese.
  • Quiche: Combine with veggies and bake in a crust for a hearty dish.
  • Scrambled Eggs: While this recipe doesn’t work perfectly for scrambled eggs (it doesn’t exactly scramble like traditional eggs), you can use your spatula to chop and “scramble” the eggs for a similar effect.
mung bean eggs
mung bean eggs

{If you like this recipe you’ll love my TAMAGOYAKI JAPANESE OMELETTE and my VEGAN PAPA A LA HUANCAINA.}

mung bean eggs
5 from 1 rating

Vegan Omelette Made From Mung Beans

Yield: 4 servings
Make this easy vegan egg recipe with split mung beans! Perfect for omelettes, it’s healthy and packed with protein.
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Ingredients

  • 250 g Split Mung Beans, just over 1 cup
  • Filtered Water, to soak the beans
  • 2 tbsp Tapioca Flour
  • 2 tsp Kala Namak, aka black salt
  • ½ tsp Turmeric
  • 1 ¼ Cup Soy Milk
  • ¼ tsp black pepper

Instructions
 

  • Add your mung beans to a jar and submerge in water. Let soak overnight, then drain and rinse well.
  • Blend the soaked mung beans with the tapioca flour, kala namak, garlic, turmeric, pepper, and soy milk until fully combined and smooth, about a minute.
  • Now, use as you would normal eggs! This recipe is on the thicker side, so I like to pour out the amount I’d like to use and mix in a couple tbsps of water for a slightly thinner consistency.
  • The key is to cook LOW and SLOW. At this point the beans are still raw, so it’s important to cook them long enough to become digestible, about 10 minutes.
  • Because the baseline recipe is thicker, if you’re cooking veggies on the pan first, the moment you pour the eggs I recommend quickly stirring everything together before the egg cooks too much. Otherwise things may get stuck to the bottom of the pan making flipping the omelette tricky. Please watch the attached video at the top of the blog post for a visual representation if you’re confused.
  • On a low temp, cook until you see the top start to bubble and nearly cook through. Like normal eggs, it should detach from the bottom of the pan as it cooks through. Fold over and cook until browned on either side.
Author: Annie Kimmelman