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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.

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Vegan Omelette (No Chickpeas or Tofu)

Total Time: 10 minutes + overnight soak
Yield: 1 omelette 1x
Diet: Vegan

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Ingredients

Scale

1/3 Cup Unsweetened Plain Non-Dairy Milk
1/4 Cup Dried Split Mung Beans, Soaked Overnight & Rinsed
2 Tsp. Nutritional Yeast
1/2 Tsp. Black Salt (Kala Namak)*
1/2 Tsp. Black Pepper
1/2 Tsp. Garlic Powder
1/4 Tsp. Baking Powder
Pinch of Turmeric
1 Tsp. Oil**

Instructions

Soak mung beans overnight:

Discard any discolored mung beans before adding them to an air-tight container along with water. Make sure you use plenty of water and that the water line is at least 1 or 2 inches above the mung beans.

Make the omelette:

Add all ingredients, except the oil, to a small bullet blender and blend until smooth. Set the mixture aside.
Place a large sauté pan or frying pan over medium heat and add the oil. Use a spatula or paper towel to coat/move the oil around the inside of the pan.
Pour the “egg” mixture into the pan and tilt so that it evenly coats the surface.
Cook the omelette until the surface is firm and no longer sticky/wet to the touch (approximately 5 minutes). You can place a lid over the top of the pan for more even cooking on the surface of the omelette if you prefer.
Add any preferred ingredients to the omelette at this time such as vegan cheese (optional). Fold the omelette in half, turn off the heat, and serve.

Notes

*Black Salt (Kala Namak) Substitution: You can use regular table salt instead of black salt if you prefer. The black salt gives this recipe more of an egg-like smell and taste but it is not a requirement.
*Oil: I prefer to use avocado oil for this recipe, but you can use another type of similar oil such as canola/vegetable oil, olive oil, or grapeseed oil.

Prep Time: 5 minutes + overnight soak
Cook Time: 5 minutes