These homemade mung bean based vegan eggs will trick your taste buds into thinking you are eating the real deal - thankfully your arteries will know the difference. Enjoy the fluffy delight!



  • 3/4 cup split mung beans (moong dal)
  • 1 teaspoon black salt (kala namak)
  • 3 teaspoons nutritional yeast
  • 3/4 teaspoon granulated onion
  • 1/2 teaspoon ground turmeric
  • 1 ⅓ cup plant-based milk (I used oat milk)
  • 1/4 cup corn starch
  • 1 tsp baking powder
  • small pinch of salt


Soak the moong dal for 8 hours, I usually just soak overnight.

To a blender, add the beans, black salt, nutritional yeast, granulated onion, turmeric, milk, corn starch, baking powder and salt. Blend until smooth.

Pre-heat a non-stick pan (not high heat, maybe 7-8 out of 10) and pour on about 1/4 of the mixture. Bring the heat down slightly and cover for 3-4 minutes. If the perimeter is becoming golden/brown, using a thin silicone spatula, gently get under the "egg" and fold halfway over or scoot it to one side of the pan and flip. Cook for another minute or so and serve immediately.

Here, you could also choose to make scrambled "eggs".

If you are making an omelette with vegetables, saute those first in the pan, and then add the "egg" mixture.

Makes 4

You can make a large amount of the mixture and keep it sealed in the fridge for up to 5 days.

Use is as

  • scrambled eggs
  • an omelet
  • in a breakfast burrito
  • as an egg sandwich (yum!)
  • alongside hashbrowns
  • don't forget the hot sauce!


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