Mornings, Vegan Food

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Vegan Egg Mix (no chickpeas or tofu)

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


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.



  • 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


  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.


  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!)



  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.

    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?

  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!

  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.

Leave a Comment

Your email address will not be published.