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Homemade Just Egg Mix (no chickpeas or tofu)

94 comments

This cost effective homemade Just Egg mix is made with just 9 easy ingredients with very little hands on prep. Use it for homemade omelets, western sandwiches, or vegan breakfast burritos, desserts, and more.

Why You’ll Love This Recipe 

  • Cheaper than Just Egg. The store-bought Just Egg product is delicious and incredibly convenient, but it is on the pricier side, especially in Canada! Learn how easy it is to make it at home and enjoy it for a fraction of the price. If you’re looking for even more budget friendly vegan recipes, don’t forget to check out my cookbook, Liv B’s Vegan on a Budget.
  • Simple ingredients. All you need is split mung beans plus 8 ingredients (including salt and pepper!).
  • Made without tofu or chickpeas. Tofu scramble and chickpea eggs are some of the more popular vegan egg substitutes, but these versions won’t work for everyone. This vegan egg is soy-free, high-protein, and another delicious plant-based alternative to switch things up.

overhead of a vegan vegetable Homemade Just Egg omelette, buttered sour bread toast and an orange wedge on a white plate.

Key Ingredients and Substitutions 

  • Yellow split mung beans – If you’ve ever purchased Just Egg and looked at the ingredients, you’ll know the most prominent ingredient is mung beans. For the best copycat version, purchase and use yellow split mung beans. This legume is often found in the Asian section of your supermarket. They can also sometimes be called Moong dal. Order it online if needed!
  • Non-dairy milk – Any plant milk will do. I like to use creamy unsweetened oat milk.
  • Oil – Any neutral cooking oil is best. I like to use canola oil, but vegetable oil, sunflower oil, or light olive oil will work well.
  • Baking powder – Makes the vegan eggs light and fluffy!
  • Nutritional yeast – Adds a cheesiness and a yellow colouring without dairy. If you want your eggs to be an even darker yellow colour, add up to 1/4 teaspoon turmeric.
  • Kala namak (black salt) – Optional, but helps add a very realistic eggy flavour to the egg mix.

How to Make Homemade Just Egg

  1. Soak the mung beans overnight. The first step is to add dry mung beans to a bowl and cover with water. The mung beans will absorb a good amount of water, so make sure the beans are covered by about an inch of water.
  2. Drain and blend smooth. The next day, drain the mung beans and place them in a high-powered blender with the remaining homemade egg ingredients. Blend until completely smooth.
  3. Store for up to 1 week. Transfer the liquid to a glass jar or an airtight container and store in the fridge for up to one week.

How to Make a Vegan Egg Omelette

  1. Heat and grease a nonstick pan. Place your frying pan over medium/high heat. Once warm, spray or lightly grease the pan with your favorite cooking oil or vegan butter.
  2. Add in optional veggies and vegan sausage! If you want to make this a veggie packed egg breakfast, add your veggies and other add-ins to the pan here before pouring the egg mix in. This will cook the veggies into the egg, similar to an egg scramble. Or, if you prefer a more traditional egg omelet, wait until the egg is cooked, add in the cooked veggies and vegan cheese and fold together.
  3. Pour in 1/2 cup of homemade just egg. Lift and tilt the pan until it forms a thin, large circle in the bottom of the pan.
  4. Cook until golden brown. Once the edges are cooked and small bubbles form all over the surface (similar to making pancakes!), flip the vegan egg and cook on the other side until golden brown.

For a visual, watch my Youtube channel and cooking demo where I show exactly how I like to cook my vegan Just egg substitute!

More Ideas for Using

This homemade liquid egg can be used for more than just scrambled eggs! You can use it for both sweet and savory recipes. If using in sweet recipes, such as french toast, omit the garlic powder and onion powder. Essentially any recipe that calls for Just Egg or a vegan egg can be substituted with this homemade just egg!

Here are a few use ideas to help inspire you:

Savory Breakfast Ideas

Sweet Homemade Just Egg Ideas

  • Vegan french toast or french toast casserole
  • Pancakes and waffles
  • Crepes
  • Crème brûlée
  • Baked goods like vegan lemon curd, cakes and cookies

Recipe FAQs 

How much Just Egg equals 1 egg?

About 3 tablespoons of just egg is equivalent to about 1 large chicken egg. If you are making a recipe that calls for 2 eggs, try replacing it with 6 tablespoons of this homemade just egg mix.

Can I freeze this homemade Just egg mix?

I have personally not tested it, but if you’d like to feel free! It may freeze better after being cooked as opposed to before.

Is this homemade just egg vegan?

Yes! This homemade Just egg mix is completely vegan and safe and healthy to consume on a vegan diet.

Can I replace the mung beans with another legume?

Since sharing this recipe, I’ve had several readers ask if they can use another legume such as red lentils, split peas, or whole mung beans. Unfortunately I have only tested this using split mung beans and do not know how another legume will compare.

Tips for Success

  • Use a non-stick pan. This is essential to prevent the egg mix from sticking to the pan. If you use a stainless steel pan, cast iron, or any other pan that does not have a great nonstick coating on it, you are very likely to have difficulty flipping this without sticking.
  • Watch the heat. Each stove top is different, and if your pan gets too hot, it can also cause the egg mix to stick to the pan. Gas ranges tend to heat faster and hotter than electric stoves. If you find your pan appears too hot, don’t be afraid to lower the heat and cook lower and slower.
  • Use a high speed blender. Some readers have had trouble getting this egg mix to the right smooth consistency. Make sure to use a high-powered blender, such as a Vitamix or Blendtec. Low-powered blenders are going to have difficulty getting this mix to the right consistency and it will be on the thick side.

More Vegan Breakfast Recipes to Try Next

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overhead of a vegan vegetable omelette, buttered sour bread toast and an orange wedge on a white plate.

Homemade Just Egg Recipe


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4.9 from 20 reviews

  • Author: Liv B
  • Total Time: 0 hours
  • Yield: ~ 2 cups

Description

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.


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!)
  • Prep Time: 10 mins + soak overnight

94 Comments

  1. Will canned mung beans have the same effect?

  2. 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.!!!






  3. Can you also do this with red lentils?

    • hi im going vegan and im so new at this. can you reply to me the nutrition facts for this as best as you can? thank you and i look forward to a much better healthier life.

  4. 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?

    • 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.

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






  5. Which dairy milk did you use / which one do you think works best in this?

    • I used oat milk 🙂

      • 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.






        • 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!! 😋😋😋

      • I don’t know what I’m doing wrong. I followed the recipe exactly. This is the second one I’ve tried. The consistency is like cornbread batter. And it’s gritty, no matter how long I blend it for.
        My vegan cooking/baking lately has resulted in failures across the board. Sighs…

        • Awe I’m sorry to hear that! I’m not sure what to suggest other than that your blender might not be powerful enough to blend totally smooth! Some blenders are better for this kind of thing than others. If it helps, I use a vitamix for this recipe! Perhaps you need to boil the mung beans to almost cook them and then try blending?

        • Alexandera

          I’ve also tried this batter and used a vitamix and it still has the consistency of corn bread – nothing close to just egg. I tried to scramble it and it became a gummy mess. I’m not sure what I am doing wrong either as others are having great results. I still ate the batter – I made “pancakes” out of it as it was tasty.

    • Hi, would this work well in baking? I love to bake but am trying to find a good egg alternative

  6. 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…

    • 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!






    • I think it would work. I used Just Egg as an egg substitute for baking cakes and cookies, and they turned out great.

  7. Can you also do this with lentils?

    • 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.

      • 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.

      • Would you happen to have the macro / calorie count?

  8. 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.






  9. I wonder, whole mung beans be used instead of split ones?

    • I have not tried it myself!

    • My husband and I soaked green mung beans and took the skins off. The recipe is delicious! I cooked with too high heat so it stuck to the pan but I only used a small amount to test it out so I will definitely try again later 🙂

  10. 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.

  11. 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.






  12. 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!






  13. 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.






  14. I definitely prefer this to “just egg” it’s really yummy and I look forward to experimenting with it.






  15. 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!

  16. Is it 3/4 cup when soaked, or before you soake the beans?

  17. 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!






  18. 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!

  19. I wonder how an egg from mung bean flour would turn out?

  20. 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.

    • That sounds awesome, Amber… what temperature did you use for those? I want to try that in the morning 😊 – thanks!

  21. 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!






  22. Would this work for quiche?

  23. 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!

  24. Will this thaw well if frozen?

  25. 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?






    • Super cool that you guys made a sweet version for French Toast! I’m going to try that… also, I tried this recipe with shelled, split Matpe Beans (Urad Dal) and it was much thicker… I’m going to try something now that you mentioned making them fluffier – I’ve made other vegan oat pancakes with a tiny bit of baking soda and a dash of vinegar, and it puffed them right up… if you have sweet items, and use seasonings (I’m thinking cinnamon, vanilla and coconut sugar for mine) you don’t taste the vinegar at all – it just creates the reaction to make them rise a little and get fluffy. I’ll let you know how it goes 😁 hopefully it works the same way.

    • Oops… it’s late where I live… I was tired and realized I’m responding to two posts in one with my earlier comment… but the shelled, split Matpe Beans I mentioned make it thicker – that’s the part I meant to send to you lol

  26. 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.

    • 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 😉

  27. 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!

    • Super cool that you guys made a sweet version for French Toast! I’m going to try that… also, I tried this recipe with shelled, split Matpe Beans (Urad Dal) and it was much thicker… I’m going to try something now that you mentioned making them fluffier – I’ve made other vegan oat pancakes with a tiny bit of baking soda and a dash of vinegar, and it puffed them right up… if you have sweet items, and use seasonings (I’m thinking cinnamon, vanilla and coconut sugar for mine) you don’t taste the vinegar at all – it just creates the reaction to make them rise a little and get fluffy. I’ll let you know how it goes 😁 hopefully it works the same way.

  28. I accidently bought regular mung beans instead of the split yellow. Can i still use those?

  29. I have a strange question–I was wondering what pots/pans/frying pans you use in your cooking. I’ve seen your videos on youtube (love them by the way!), and I was curious about your pans that looked sort of speckled and have a wooden handle. Do you know the brand name of them? Or what material they are? I’m looking to invest in some new ones when I move and I just love these!

  30. Can I sub yellow split peas for the mung dall

  31. Thank you, Liv, for a GREAT recipe! I’ve been experimenting for months, trying to create an omelette, as well as to replicate Just Egg, which is too expensive, too high in sodium, and too high in fat. Finally, THE recipe that works. Because I’m always crunched for time in the morning, I started by sautéing frozen bell peppers, frozen spinach, and some chopped onions (which can also be purchased in the frozen food section), then followed the recipe as written. Next I’d like to try baking this for something I could prepare ahead of time and just slice in the morning. If any other readers have baked, I’d be grateful for the temp and time (including the clever person who baked them in muffin cups…just need the temp and time). Thank you Liv! VAl

  32. Tried this today and the omelet turned out perfectly. It is delicious and filling. Thank you for the great recipe!

  33. Tried this for breakfast this morning.

    Didn’t know what to expect, but really wanted an alternative to tofu scramble. It was delicious and easy to make. I added turmeric to mine and made it with chopped tomatoes, peppers and vegan sausage. Thank you so much for this recipe. (I will continue to enjoy experimenting with different combos.)

  34. This is sooo good. We have it made all the time – to use as egg in many dishes. Hubby has it each morning as well. When we travel, we pre measure the ingredients and make it where we go so we are never with out. It is just as good as JUST EGG but waaaay cheaper.

  35. I just made a quiche with “Just Egg” and I think I’m having some sort of allergic reaction to it. There’s a lot of turmeric in “Just Egg” as well as soy. Both can cause sinus problems. My heart sank becuz it was so delicious (I’m allergic to eggs). But finding this recipe has given me hope. I’m definitely going to try it!

  36. This recipe is waaayyy better than chickpea eggs and it compares well to JustEgg. I like this equally as much as I like the JustEgg, the mung beans just make it more dense but I prefer it over JE because it doesn’t have crazy ingredients (& it’s cheaper!) Amazing recipe!






  37. Charlene Carroll

    Amazingly simple and delicious.






  38. This is a go-to recipe in our household now – I make a batch most weeks and use it to make omelettes, ‘egg patties’, french toast, egg fried rice. It’s great and I actually prefer it now to eggs (I’m vegetarian).






  39. I make this with no oil, and 1/2 container of silken tofu to improve texture and add 1/2t tumeric. It’s fantastic.






    • How much silken tofu? Did you use 1/2 of a 12 oz container? 16? I will try this because the flavor was awesome but mine turned out very pasty.

  40. Hi Liv, thank you so much for this recipe! I made it many times and I will like to ask you if you can weight the dry lentils and the cup of milk? I’m not sure I’m getting the right texture, even tho is good doesn’t look like yours 😛






  41. Made 3/22 – EGG-cellent, lol ! DID NOT add oil, used a great non stick pan!

    ALSO … Accidentally bought yellow split peas. Made it anyway. Worked out fine. Super delicious, will make wekly






  42. Hello. I’ve tried making this recipe 3 times and it doesn’t work. I always home cook everything so this is baffling me to tears. When I cook my egg recipe it just bubbles and stays liquid. I soaked my split mung beans and used almond milk and followed the rest of the recipe to the tea. Please help.

    • Oh no! We can try and troubleshoot – just to be clear, you are soaking 3/4 cup of dry mung beans and then draining them before adding to the blender, correct?

  43. I am just wondering, if anyone has tried making French toast (leaving out the onion/garlic of course)?

    • Didn’t try that, Lea, but that’s a great idea – I will this week. Thinking I’ll make a batch that has cinnamon, vanilla and coconut sugar blended in! 😀

  44. Hi, Liv. Thanks for this recipe – worked brilliantly.

    I used the Moong Beans, but I put together a batch using Matpe Beans (Urad Daal) at the same time as well. They have much more fibre, slightly more iron, and the texture was thicker, creamier, and perfect for omelettes! Came out more like a pancake, really, but if that’s not someone’s preference I’m sure adding a little more plant milk would fix that.

    Love this – going to keep experimenting with it, and I’m super happy to have an easy, delicious, recipe that doesn’t have to include things like rice flour that I’ve seen in some others.






  45. hi there excited to try these.. trying to figure out nutritional content. what is the serving size in grams or oz?

  46. Do I measure the mung beans then soak? Or soak first then measure out the 3/4cup?

  47. elizabeth shipley

    Someone is making Just Egg by drying the mung beans turning them into a powder and then mixing other ingredients to make the liquid “egg”. Wonder how that works. I have organic split mung beans and want to give it another try.

  48. I have been using Just Eggs for years now but these days they are 1. very hard to find in my area and 2. so expensive it makes me nauseous. So I was like how about making them myself because I use them almost daily. I found a bunch of recipes and tried your recipe first and the flavor is fantastic but mine turned out weirdly pasty. Any idea why? I was thinking maybe I cooked too much at once? Maybe I didn’t blend it long enough? No clue. Any guidance would be great.

    • Sometimes if it is too thick it doesn’t cook all the way through! If you make it a bit runnier and blend super smooth, and then make the omelette thin it cooks better!

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