This post may contain affiliate links. Please see the policies page for more information.
Looking for some new cooking tools? Shop my kitchen items!
I’m back with another “egg” recipe in a series of many! This vegan omelette recipe is my fifth breakfast recipe using mung beans. I’ve been using mung beans as a go-to ingredient for breakfast recipes for a while now. I love using them because they’re affordable, they store well, and they make a great egg replacement!
More Vegan “Egg” Recipes
Reasons You Should Make This Recipe
- This recipe consists of only 9 ingredients
- There’s no soy or chickpea in this recipe
- This recipe is also gluten-free
Simple Step-By-Step for Making This Vegan Omelette Recipe
To make this recipe, start by soaking the dried split mung beans. I always discard any discolored beans before soaking. When soaking the mung beans, make sure the water line is above the mung beans by 1 or 2 inches.
After soaking overnight, drain and rinse the mung beans. Add the mung beans to a small bullet blender along with the remaining ingredients, except for the oil, and blend until smooth.
Before cooking the omelette, decide whether or not to add additional ingredients such as vegetables, vegan cheese, vegan breakfast sausage, etc. I recommend sautéing any vegetables in a heated pan before adding the “egg” mixture. This ensures that the vegetables are fully cooked first. If you’re not adding any ingredients that need additional prep/cook time, then skip this step.
Next, heat a large pan and add the oil. Pour the blended “egg” mixture into the pan. When the “egg” mixture is fully cooked and no longer wet/sticky on the surface, carefully fold one side of the omelette over the other. Add any extra ingredients if desired (vegan cheese, sliced avocado, etc.) and serve.
Quick Tips for Best Results
- When making this recipe, I recommend using a paper towel to coat the pan in oil. Less oil causes the outside of the omelette to retain the soft, spongy, egg-like texture. More oil will cause the outside of the omelette to be crispier. Additionally, using a paper towel to coat the pan ensures that the oil is evenly distributed and doesn’t pool in certain areas.
- If you’re adding vegetables, cook them before pouring the “egg” mixture into the pan. Cooking the vegetables first will ensure that they’re fully cooked. You can then decide whether to leave the cooked vegetables in the pan to cook into the omelette or to take them out and add them in the center of the omelette when folding.
- Use a lid to cover the pan for more even cooking. Covering the pan with a lid will cause the surface of the omelette to cook a little bit faster for a slightly softer omelette.
Products for this recipe (Sold through Amazon)Print