This plant-based egg mix started as a weekend brunch experiment when I wanted something fast, protein-rich, and familiar for my vegan family members. I had split mung beans soaking for dal, reached for aquafaba out of habit, and realized the texture of the two together might mimic the light, custardy feel we love in classic eggs. The first test surprised us all: tender, bouncy curds when scrambled and a flexible, golden sheet for omelettes. Over time, I refined the blend, leaning on kala namak to dial in that unmistakable sulfurous egg aroma and adding nutritional yeast for savory depth. A quick blitz in the blender gives you a smooth batter that cooks in seconds. The flavor lands somewhere between gently seasoned eggs and a well-balanced savory pancake, with a soft-set center and delicate edges that turn lightly crisp in the pan. It is one of those reliable, week-to-week staples that slips easily into breakfast tacos, rice bowls, and late-night sandwiches without fuss.

Ingredients

• Split mung beans: Choose yellow split mung beans for a smooth blend and fast hydration. Soak overnight to soften and ensure a creamy batter.
• Unsweetened non-dairy milk: Plain soy or almond milk keeps flavors savory. Avoid vanilla or sweetened varieties to maintain egg-like balance.
• Aquafaba: The starchy liquid from canned chickpeas aerates the batter, giving lightness and lift for tender scrambles and omelettes.
• Neutral oil: Canola or vegetable oil enriches the texture and helps the batter set cleanly in a nonstick pan.
• Nutritional yeast: Adds a subtle cheesy umami, rounding out flavors so the final result tastes deeply savory and satisfying.
• Garlic powder: A small amount enhances overall savoriness without overpowering. It supports the yolk-like profile.
• Onion powder: Optional but recommended for depth; it builds a gentle background sweetness in the finished bite.
• Turmeric: Just a pinch for warm color and mild earthiness, echoing the golden hue of cooked eggs.
• Kala namak (black salt): The essential eggy aroma. Start modestly and finish with a pinch at the table to taste.
• Baking powder: Helps lift and soften the batter, promoting a tender set and easy flipping.

Instructions

Soak the mung beans: Add 1 cup split mung beans to a large bowl and cover with plenty of water. Soak overnight until plump and pale. Drain and rinse well. Proper soaking ensures a silky batter and prevents grittiness. If you forget to soak, use a quick soak in hot water for 1 hour as a backup. Blend the batter: In a blender, combine soaked mung beans, 1/2 cup unsweetened non-dairy milk, 1/2 cup aquafaba, 2 tablespoons neutral oil, 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon turmeric, 1/2 teaspoon kala namak, and 1 teaspoon baking powder. Blend until completely smooth and pourable, scraping down as needed. The batter should coat a spoon thinly. For an omelette: Warm a nonstick pan over medium to medium-high heat with about 1/2 tablespoon oil. Pour 1/3 to 1/2 cup batter into the pan and spread thin. Cover with a lid and cook 20 to 30 seconds, until bubbles form and edges look set. Add fillings to one side, fold, and slide onto a plate. For a scramble: Heat 1/2 tablespoon oil in a nonstick pan over medium to medium-high heat. Pour 1/3 to 1/2 cup batter and spread thinly. When bubbles rise and the surface looks slightly matte, start pushing from the edges toward the center, forming soft curds. Cook to desired doneness, 45 to 90 seconds total. Finish and store: Season to taste with extra kala namak for a bigger eggy aroma. Serve immediately. Transfer remaining batter to an airtight container and refrigerate 4 to 5 days. Stir before each use and adjust thickness with a teaspoon of milk if needed.

Storage Tips

Store the blended batter in a tightly sealed container for 4 to 5 days in the refrigerator. For best quality, use a jar or lidded pitcher so you can pour easily. Stir or shake before each use since starches settle over time. The cooked scrambles or omelettes keep 2 days, wrapped and refrigerated, and reheat well in a covered skillet over low heat with a teaspoon of water to steam. Freezing the raw batter is not ideal, as texture and leavening suffer, but cooked portions freeze up to 1 month. Thaw overnight and warm gently to maintain tenderness.

Ingredient Substitutions

If you are out of aquafaba, omit it and add 2 to 3 extra tablespoons of non-dairy milk; expect a slightly denser set. Any plain, unsweetened milk works, though soy gives the creamiest results. If kala namak is unavailable, use fine sea salt and a pinch of sulfuric black salt substitute when you can find it later. For oil, canola, vegetable, or avocado oil all behave similarly. To replace nutritional yeast, try 1 teaspoon light miso blended in for umami, but reduce added salt slightly. Avoid skipping baking powder, as it helps with lift; if necessary, use 1/2 teaspoon baking soda plus 1 teaspoon lemon juice per batch.

Serving Suggestions

For a classic breakfast plate, pair the scramble with crispy hash browns, sautéed mushrooms, and roasted cherry tomatoes. Turn the omelette into a wrap with baby spinach, avocado, and a drizzle of hot sauce tucked into a warm tortilla. For brunch, serve thin omelettes folded over dairy-free cheese and chives, with a bright cucumber salad on the side. This batter also makes lovely breakfast tacos; top with pico de gallo and cilantro. Finish with a light sprinkle of kala namak and freshly ground black pepper to bring the aroma forward.

Cultural Background

Mung beans have deep roots across South and Southeast Asia, where they appear in both sweet and savory preparations. Their mild flavor, gentle starch, and high protein make them uniquely suited to stand in for eggs. This technique echoes traditions like chilla and moong dal pancakes, which rely on soaked legumes and aromatics to create tender, crepe-like batters. The modern vegan twist uses aquafaba and kala namak to mimic egg loft and aroma, bridging time-honored legume batters with today’s plant-based kitchen. It is a beautiful example of global pantry wisdom reshaped for contemporary tastes.

Seasonal Adaptations

In spring, fold asparagus tips and fresh peas into omelettes with mint. Summer begs for tomato, basil, and grilled corn, finished with a squeeze of lemon. Fall is perfect for mushrooms, caramelized onions, and thyme. In winter, tuck in roasted squash cubes with sage and a swipe of dairy-free cream cheese. For holidays, make mini omelettes as passed bites, filled with sautéed leeks and a dab of cranberry chutney. You can also thin the batter with an extra tablespoon of milk to create delicate crepes for brunch boards.

Meal Prep Tips

Blend the full batch and portion into two small pitchers or jars for quick weekday pours. Plan on 1/3 to 1/2 cup batter per serving. Cook scrambles in advance and store in single-serve containers for easy reheat mornings; add a teaspoon of water in the pan to steam back the softness. If packing for lunch, roll thin omelettes around sautéed vegetables, wrap in parchment, and refrigerate up to 2 days. Label containers with dates and flavor combinations so you can rotate through different fillings without decision fatigue.

If you are craving a familiar, cozy breakfast that happens to be plant-based, this is the one. A few minutes of blending turns pantry staples into a golden, tender canvas ready for all your favorite fillings and flavors. Make it your own and enjoy every soft, savory bite.