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Vegan Egg Mix (no chickpeas or tofu)

This egg mix is so tasty and easy to make! It’s also much more cost effective than other vegan egg products on the market. For more delicious vegan budget-friendly recipes, make sure to check out my cookbook!

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Vegan Egg Mix (no chickpeas or tofu)

Today I am showing you how to make a vegan egg mix that can be used for omelets, western sandwiches and breakfast burritos! This is similar to “JUST Egg” but this is a much more cost effective version. Make sure to add black salt (Kala namak) is you like a real eggy flavour.

  • Author: Liv B
  • Prep Time: 10 mins + soak overnight
  • Total Time: 10 mins + soak overnight
  • Yield: ~ 2 cups
Scale

Ingredients

  • ¾ cup dry yellow split mung beans (moong dal), soaked
  • 1 cup nondairy milk
  • 1½ tsp salt
  • Lots of cracked black pepper
  • 2 tbsp neutral oil such as canola
  • 1 tsp baking powder
  • 2 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • 1/4 tsp onion powder
  • Optional: ½ tsp black salt (kala namak) if you like a real eggy flavour

Instructions

  1. Add dry mung beans to a bowl and cover with water (should be about an inch of water on top once soaking). Soak overnight.
  2. Drain mung beans and add to a blender with all other ingredients. Blend until smooth.
  3. Add to a glass jar or airtight container and store in the fridge up to one week.

Omelet:

  1. Heat a nonstick frying pan on medium/high heat. Spray or lightly grease the pan with oil.
  2. Once hot, pour ½ cup of omelet mixture into the pan and lift + tilt the pan until it forms a thin, large circle in the bottom of the pan.
  3. Cook until edges are cooked and small bubbles form all over the surface. Flip and cook on other side until golden brown. 
  4. I like to add veggies into the pan before pouring in the egg mix so they are cooked into the egg. You can also just add them onto the cooked omelet with some vegan cheese and then flip it in half to hold it all together. (See video below for demo & more ideas on how to use it!)

 

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    1. Kirsta says:

      I doubt that canned mung beans will work because they are already cooked in the can whereas in the recipe they are raw and sprouted. The raw starch blended with the other ingredients will act as an emulsifier, and as a binder once cooked.

  1. JoAnn says:

    I’m really excited to try this recipe. I ordered the moong dal on Amazon prime and it will arrive Monday. I’ll post how everything turns out.!!!

  2. This looks absolutely amazing and I can’t wait to try it! I had to try searching for all sorts of things in the websites of grocery stores near me, but it looks like I can get split mung beans at one of them under “moong dal.” Just Egg is SO EXPENSIVE so I’ve never bought it but this seems to basically what theirs is. You’re so clever. Thank you so much for showing us how to make this. Do you think I could make tamagoyaki with this?

      1. JoAnn says:

        Oat milk makes sense since it thickens as it cooks and becomes creamy.
        I have found that almost any legume (properly soaked) will work in this recipe. You can also use legume flours and/or bean flours. Some might have a bit of color that’s not exactly egglike but heck, we’re vegans. They’re not eggs (thank god). It’s finding the way to re-experience the texture (mouthfeel) and essence of the omelet we’re looking for.
        If you don’t use the sauteed vegetables but cook the same, these make great flatbreads or wraps.

  3. Maria says:

    Can this egg mix be used for baking vegan things like cookies or cake. My granddaughter is vegan and I’m always baking things for the rest of the family but I want to be able to make things for her as well…

    1. David says:

      I just made this today and I was really looking forward to this great recipe. Unfortunately it turned out messy. The mixture stuck to the pan, then I tried to scramble it instead and it just became a ball of starch. I tried making another “egg” and it just stuck to the pan again. What did I do wrong? The pan was non-stick and oiled. I wanted so much for this recipe to work.

      1. Liv B says:

        Your pan may have been too hot! This mixture doesn’t scramble well so I wouldn’t suggest that. It shouldn’t have stuck if your pan was oiled and non stick (did you use a lid or something to cover the top to help it cook?) so the temperature might have been too high.

  4. Alice says:

    Delicious!!! Airy, less wet version but somehome really captures an eggy flavor (from what I remember about omelettes…it’s been over 4 years!!). Besides the overnight soak, the prep is SOOOO fast. It cooks within 5 minutes.

  5. Dilia says:

    I made this using split Mung beans and it was a total mess just a total mush ball wasted my lovely roasted veggies and mushrooms I put in there what did I do wrong? I noticed you used some red bean no green.

  6. Deborah says:

    Hands down the BEST vegan egg recipe I have tried! Easy to execute and very tasty! For anyone interested to know, the ‘ommelette’ cooked up just fine without any oil in the batter, and I added a splash of vinegar which was nice. Next up.. see if this batter will work as a frittata.

  7. Denise says:

    This is so much better than than the taste of chickpea flour that makes me gag — sorry to be so descriptive but it is literally true — and a great soy-free option that has a neutral flavour base allowing customizable flavouring options. Thank you for sharing!

  8. Dawn F. says:

    I made an omelette for supper tonight, something I haven’t had in years. Thank you so much for creating this recipe. It turned out so good! The only thing I will do different next time is use a smaller pan.

  9. Doug says:

    Tried this today and the result was pretty tasty if not super egg-like. The result was somewhere between a tortilla and a omelet but great nutritional profile and easy and cheap to make. Didn’t have the black salt so maybe that makes it taste more like an egg, will have to try that!

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