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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

Ingredients

Scale
  • 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.

    2. Jenny says:

      I have never eaten eggs alone (omelette or in any other stand alone form) so I can’t compare. But what I know is that this recipe is delicious. I finally made it this weekend and LOVED it. I have used Just Egg but I am not a fan of the stretchy texture. Thanks for a great recipe

  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. I don’t know about tamagoyaki yet, but I made a plain omelet with this mix and chopped it up to add to some fried rice and it was AMAZING–I really missed the egg in fried rice after going vegan and now I have the perfect substitute. Thanks for cracking the code here!

      I’m still going to try to figure out the tamagoyaki sometime! I think if I could get this mix thin enough it might work.

      1. Jennifer says:

        This recipe is just still a bit thick, but I’ve tried making tamagoyaki and it still works pretty well! You should try it!

      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.

        1. Lea says:

          Can you tell me how many calories per “mock” egg and does 1 cup of the mixture constitute 2 eggs? 1/2 cup = 1 egg. Do you have that information. My friends and I made the mixture yesterday and we loved it!! 😋😋😋

  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. Jennifer says:

      No, vegan omelet recipes are usually not used in cakes or cookies. You should try searching for a “vegan cookie” or “vegan cake” recipe. You will see that they use a different egg replacer than this.
      Also,what a lucky granddaughter! She should be grateful to have a grandparent like you!

    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!

  10. Regan says:

    I saw Hitomi Mochizuki make this in her recent ‘What I Eat in a Day’ video and I was intrigued, so I decided to make this for breakfast this morning and I am impressed! It is reminiscent of an omelette (I did add the black salt), however it’s more like a savoury pancake, like socca, but I prefer the flavour of the split mung beans in this over chickpea flour. I made mine with sauteed finely diced onion and green capsicum and a generous sprinkling of parsley over the pancake before flipping it. I also only used a 1/2 tsp of baking powder as a whole tsp seemed like a lot to me and it still turned out well. Anyway, thanks for this recipe. I thinks it’s going to become a staple!

  11. LaTrice says:

    Liz please help me find black salt! first THANK YOU for this recipe! I ‘ve been spending $$ on Just Egg, and I mus say it is game changing, but I’m up to save any money we can as we my family and I have been vegan 3 years and counting! I literally fell over when I saw your post while joining another guy that I started following! So back to the black salt! I have some save on amazon, but didn’t want to buy any kind. Thank you in advance sooooooooooooooooooo MUCH!! Also are you on instagram!

  12. Amber says:

    Ok I admit I didn’t like this at first…I tried cooking it as directed and it stuck horribly to the pan…I was able to scrape some out and was unimpressed with the taste; tasted like overbeaten potatoes that’d gone sticky (i hope you know what i mean by this) anyway..I had so much mix made as I’d doubled the recipe hoping it’d last me a week as breakfast that I got desperate and a bit creative. I put the mix in little silicone tart molds with spinach and popped it in the oven for like 15min. They came out golden brown and taste amazing with some hot sauce and vegan sour cream (i would have mexican style with additional salsa, avo, etc if I had it)! It’s like cute little vegan fritattas. Definitely recommend this method if you don’t like or can’t get the omelette method to work for you…I got a pack of 4 silicone molds for under 9 i believe off amazon..They pop right out, no greasing needed.

  13. Tara says:

    HIGH QUALITY NON-STICK PAN IS A MUST!!!
    I made this recipe 3 times in what I thought was a good non-stock pan, though it is about 3 years old. The flavour is always fantastic, but the middle would never cook enough to get a clean flip, and I’d end up with a burnt omelet, a scrambled mess, or both. Well today I went out and bought a new pan and OMG it made a world of a difference! No more cooking frustrations, same delicious recipe!

  14. Jan says:

    I just finished my first omelet from your recipe and it was delicious. A little salty for me but that’s an easy fix. I much preferred it to the tofu or chickpea omelets and it’s MUCH cheaper than Just Egg, which I haven’t tried because I’m not paying that!

  15. Carol says:

    Thank you now I don’t have to spend $7 on Just egg product,your recipe is really good I thought it needed 2T of chickpea flour because better seemed thin,maybe it would of thickened on its own j don’t know.i did use a lot while cooking.
    It didn’t stick at all used the black salt and 1 tsp of salt,one thing though it was a little not bad crisper than the Just egg product I wonder what can be done to get it a little more fluffy?

  16. Allison says:

    I’m super excited to try this recipe! 🙂 Do you think this would freeze well? I was hoping to use it for meal prep for the week.

    1. Liv B says:

      I’m not sure if the raw mix freezes well! I would say make the omelettes and then freeze those instead! Or just be adventurous and freeze the liquid mix and see what happens 😉

  17. Michelle says:

    This has become a staple at our house! We keep some mixed in the fridge at all times. We saute some onions and any other veggies we have (peppers, spinach etc) and then pour this in. I don’t try to scramble it, just flip it like a pancake and brown the other side before devouring it! Yum yum! We shared the recipe with some friends of ours and they love it to, and they suggested that we make a batch and leave out the savory flavours and add a bit of sugar/maple syrup and vanilla to the mix instead and use it as the basis for French Toast. So now we have to keep BOTH versions in our fridge!

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