Looking to create a delicious, protein-packed vegan egg alternative that’s both nutritious and easy to make? Look no further!
This mung bean vegan egg recipe is your new go-to for a versatile, plant-based egg substitute that shines in scrambles, omelets, and even baking. Mung beans, known for their high protein content and mild flavor, provide a fantastic base that mimics the texture and richness of eggs without any animal products.
Whether you’re vegan, allergic to eggs, or just experimenting with plant-based options, this recipe offers a satisfying, wholesome alternative. It’s budget-friendly, made from simple pantry staples, and perfectly adaptable to your taste preferences.
In this post, I’ll walk you through why this mung bean egg is so special, the exact ingredients and equipment you need, step-by-step instructions, and some creative tips to customize your dish. Plus, I’ll share nutritional insights and serving ideas to help you incorporate this vegan egg into your everyday cooking easily.
Why You’ll Love This Recipe
This mung bean vegan egg recipe stands out because it captures the essence of real eggs—texture, protein, and versatility—while being entirely plant-based. Here’s why it’s a kitchen winner:
- High in Protein: Mung beans offer a complete protein source, making your meals more satisfying and nourishing.
- Neutral Flavor: The mild taste allows you to season it any way you like, perfect for breakfast scrambles or savory dishes.
- Easy to Prepare: No complicated ingredients or special techniques—perfect for beginners and busy cooks alike.
- Customizable: Add spices, veggies, or herbs to match your mood or meal plan.
- Allergy-Friendly: Egg-free, soy-free, and gluten-free depending on your choice of additional ingredients.
Plus, this recipe is a great stepping stone if you want to explore more vegan cooking! Be sure to check out my Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a perfect wrap to pair with your mung bean eggs.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Mung bean starch | 1/2 cup (60g) | Key for egg-like texture |
| Mung bean flour (or yellow split mung bean powder) | 1/4 cup (30g) | Adds protein and body |
| Water | 3/4 cup (180ml) | Room temperature |
| Turmeric powder | 1/4 tsp | For color and subtle flavor |
| Nutritional yeast | 1 tbsp | Gives a cheesy umami note |
| Kala namak (black salt) | 1/2 tsp | Essential for eggy sulfur flavor |
| Garlic powder | 1/4 tsp | Optional, for savory depth |
| Onion powder | 1/4 tsp | Optional |
| Black pepper | To taste | Freshly ground preferred |
| Olive oil or vegan butter | 1-2 tbsp | For cooking |
Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or frying pan
- Measuring cups and spoons
- Spatula
- Small saucepan (optional, for warming water)
Instructions
- Prepare the mung bean mixture: In a mixing bowl, combine mung bean starch and mung bean flour. Whisk them together to break up any lumps.
- Add the spices and nutritional yeast: Stir in the turmeric powder, nutritional yeast, kala namak, garlic powder, onion powder, and freshly ground black pepper. This blend creates the signature egg-like flavor and color.
- Mix in water: Gradually pour in the water while whisking continuously. This helps to form a smooth, slightly thick batter similar to beaten eggs.
- Heat the skillet: Place your non-stick skillet over medium heat and add 1 tablespoon of olive oil or vegan butter. Let it warm up but not smoke.
- Cook the mung bean eggs: Pour the batter into the skillet, spreading it evenly like a thin pancake. Allow it to cook for 2-3 minutes without stirring until the edges start to set.
- Scramble or flip: For scrambled eggs, gently stir and fold the mixture as it cooks, breaking it up into chunks. For an omelet style, carefully flip and cook the other side for 1-2 minutes until firm and golden.
- Adjust seasoning: Taste a small piece and add more kala namak or black pepper if needed. Cooking times may vary slightly depending on your stove and pan.
- Serve warm: Once cooked through and slightly golden, remove from heat and serve immediately for best texture.
Tips & Variations
“Kala namak is the secret ingredient that gives vegan eggs that unmistakable sulfurous, eggy aroma and flavor. Don’t skip it!”
- For fluffier eggs: Try whisking the batter vigorously to incorporate a bit of air before cooking.
- Add veggies: Stir in diced bell peppers, spinach, or mushrooms for a hearty scramble.
- Herbs: Fresh chives, parsley, or dill can brighten the flavor.
- Spicy kick: Add a pinch of smoked paprika or chili powder to spice things up.
- Omelet style: Pour batter thinly and fold with sautéed veggies or vegan cheese for a filling meal.
- Use as a binder: This mung bean egg mix works well in vegan baking and patties as a substitute for eggs.
Want to explore more vegan recipes with similar simple ingredients? Check out my Vegan Slow Cooker Recipe for Easy, Delicious Meals or try the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for vibrant, plant-based dishes full of flavor.
Nutrition Facts
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 110 kcal |
| Protein | 8 g |
| Fat | 5 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 370 mg (from kala namak) |
This recipe is not only delicious but also packed with nutrients. The mung bean starch and flour provide a solid dose of protein and fiber, making it a well-rounded vegan egg alternative.
Plus, the healthy fats from olive oil add richness and satiety.
Serving Suggestions
The mung bean vegan egg is incredibly versatile, fitting into many meals:
- Classic breakfast: Serve scrambled mung bean eggs with toast, avocado slices, and sautéed mushrooms.
- Breakfast burrito: Wrap it in a warm vegan flour tortilla with beans, salsa, and vegan cheese.
- Sandwich filling: Use as a protein-packed filling for sandwiches or sliders.
- Salad topper: Crumble the cooked eggs over fresh greens for added texture and protein.
- Egg salad: Chop the cooked mung bean eggs finely and mix with vegan mayo, mustard, and celery for a vegan egg salad spread.
- Baking substitute: Use the batter as an egg replacement in recipes like pancakes or vegan fritters.
For a creative meal idea, check out the Veggie Quesadilla Recipe Indian Style Easy & Delicious to combine with your mung bean eggs for a flavorful brunch or snack.
Conclusion
This mung bean vegan egg recipe is a fantastic, nutrient-rich option for anyone looking to enjoy the taste and texture of eggs without animal products. Easy to prepare and adaptable to countless dishes, it’s a wonderful addition to your plant-based cooking repertoire.
The use of mung bean starch and flour creates a satisfyingly egg-like experience, while the kala namak provides that signature flavor that truly sets it apart.
Whether you’re new to vegan cooking or a seasoned pro, this recipe offers a simple, affordable, and delicious way to boost your meals with protein and flavor. Don’t hesitate to experiment with spices and add-ins to make it your own.
For more inspiring plant-based recipes, explore my collection including the Vegan Chocolate Milk Recipe Easy and Delicious Guide or dive into hearty dishes like the High Protein Vegan Soup Recipes for Healthy Meals.
Enjoy your mung bean vegan eggs and happy cooking!
📖 Recipe Card: Mung Bean Vegan Egg Recipe
Description: A simple and nutritious vegan egg alternative made from mung beans. Perfect for scrambles or baking with a fluffy, egg-like texture.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 cup split mung beans (soaked overnight)
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon kala namak (black salt) for eggy flavor
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped bell peppers
Instructions
- Drain soaked mung beans and blend with water until smooth.
- Heat olive oil in a pan over medium heat.
- Sauté onions and bell peppers until soft.
- Add mung bean batter to the pan and stir continuously.
- Mix in nutritional yeast, turmeric, kala namak, black pepper, and garlic powder.
- Cook for 10-12 minutes until the mixture firms up like scrambled eggs.
- Serve warm as a scramble or use in recipes calling for eggs.
Nutrition: Calories: 180 kcal | Protein: 14 g | Fat: 6 g | Carbs: 18 g
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