The Edgy Veg

Mung Bean Egg Recipe Mung Bean Scrambled Eggs

I’m going to show you how to make my easy vegan mung bean egg recipe in 7 mins! This simple yet delicious high protein breakfast recipe can be made ahead and cooked into easy and nutrient-dense mung bean scrambled eggs or omelets.

This is one of my favorite ways to make vegan scrambled eggs for breakfast. All you have to do is blend everything together then pour it into a pan and cook into vegan scrambled eggs.

Related Recipe: Tofu Scrambled Eggs

Mung Bean EggsMung Bean Egg

VEGAN | EGG-FREE

Most vegan scrambled eggs are made using tofu, but this vegan egg recipe uses mung bean! Some people are allergic to soy so this vegan egg recipe is perfect for those with allergies (I do find soy milk is best for this recipe though, so use your preferred alternative to make it soy-free). I also find that mung beans are better for shelf stability and last longer. If you need a new way to do vegan scramble, this one is for you. 

 

What are yellow mung beans?

Yellow mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is easy to cook and easy to digest. It is high in dietary fibre and an excellent source of protein, making this a healthier choice for vegans, vegetarians and omnivores alike.

Source: https://www.banyanbotanicals.com/yellow-mung-dal-11/

Related Post: Vegan Fritatta

Mung Bean EggINGREDIENTS FOR MUNG BEAN EGG (VEGAN):

KITCHEN EQUIPMENT I USED:

Full Recipe Down Below

Watch me make it on YouTube!

4.5 from 94 reviews
Mung Bean "Egg"
 
Prep time
Cook time
Total time
 
I'm going to show you how to make my easy vegan mung bean egg recipe in 7 mins! You can make mung bean scrambled eggs or vegan omelets.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6 servings
Ingredients
Instructions
  1. Drain your soaked mung beans, and rinse them. Then, to the blender, add soy milk, black salt, regular salt, olive oil (or coconut oil), turmeric, garlic powder, onion powder, nutritional yeast, baking powder (and tapioca starch if you have it). Blend on high until smooth, thin and pourable.
  2. Heat a non-stick pan over medium-high heat and heat up with oil (i use about 1 tbsp).
  3. Pour in the bean mixture, use a rubber spatula to stir and move the mixture around. Cover for 1-2 minutes.
  4. When parts of the mixture start to look like they're "drying", use a spatula to stir and move the mixture around to create a scrambled texture. Cover and cook for another 2 minutes.
  5. Season with salt, pepper, and paprika to taste.
  6. Try this mung bean scrambled egg with veggie mix-ins like tomatoes, green onions, mushrooms, or vegan cheese.
Notes
You can keep the uncooked egg mixture covered in the fridge for up to 7 days.
Nutrition Information
Serving size: 1 serving Calories: 146 Fat: 7.75g Carbohydrates: 6.75g Sugar: 1.1g Fiber: 5g Protein: 7.75g

Mung Bean Eggs The edgy veg


Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!


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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

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  • Fantastic! For years, I’ve been eating something similar, starting with besan or chickpea flour. But this is a step up. Lovely texture, great flavor, nice after taste. Very customizable. I added some smoked paprika. It’s my new high protein, everyday breakfast. Thank you!

  • Silvia Wachter says:

    Hi. I love the taste of this and it is very easy to make. One question though. I followed the recipe exactly and it was not fluffy like “Just Egg” or the picture you used in this recipe. What can I do to make it fluffier?

    • There are a few factors that might affect your end product like over soaking your mung beans, which makes them a bit mushy. Did you leave the batter to rest in the pan when cooking, or did you stir it the whole time? That will make it less fluffy.

  • This has been my favorite go-to breakfast/brunch for 2 months now! I do saute some green onion and arugula in the pan first before adding the ‘egg’ and then I eat it with some Toum [garlic sauce] and a bit of ketchup…. I L O V E it AND I have even made a pizza like dish from it as well…. saute the onion/arugula in my 8″ iron skillet then pour some of the batter in, stir slightly and smooth out the top, cover and cook about 3 min on medium. remove the cover and finish cooking in the toaster oven. When the top is ‘done’, sprinkle vegan cheese on and return to oven till it melts etc……

    Notes: The first time I made this, the batter seemed way too thick. After reading many many comments I saw the Edgy Veg answer someone that she uses 1 c. of already soaked moong dal. [[The recipe called for 1 c. moong dal, which is then soaked WHICH when soaked makes nearly 3 c.! So now I’ve changed my recipe to read “1/2 c scant moong dal” which makes just a bit over 1 c. soaked AND the texture is much better!!]]

  • Hi Candice,
    I’m not sure my question went through or if it made sense. I wanted clarity on the difference; like vegan mayo absolutely won’t work without soy milk. Is it a texture, quality, or preference in general. I take it you tested the recipe with other options and I’m curious about the outcome.

    • Hi Roslyn, You can use it with a different type of plant based milk, however soy is best (if you can).

  • Hi Candice,
    Can any non-dairy milk be used or is it like vegan mayo where you must use soy for texture? I use almond & oat milk primarily and soy for recipes where it is required. Thank you.

  • Loved the recipe! I asked my husband if it tastes like eggs and he said “better”!! It’s definitely a different texture but a winning alternative for sure.

    In the video you mentioned baking soda but in the recipe notes it said baking powder. Was it a typo or do I use both?

  • Jennifer Beaudin says:

    So I decided to leave out the oil, since I try to do oil free. That must be a key ingredient as this was nothing resembling eggs. It would not “scramble” but only form into a lump. That fail, my fault, led me to use this as a flat bread recipe, for which it worked quite well and, while tasty, tasted nothing like eggs. I made a cashew cream cheese to top my flatbread, added some veggies and it was yummy.

  • David Wright says:

    I’m a little confused on the amount of mung beans to use. Is it one cup of dried mung beans, then soak those overnight, then use all of that? Or is it one cup of already soaked mung beans? (I’m guessing the latter).

  • For the mung bean: Is this one cup dry (then add in the entirety of the mung bean that has been soaking) or one cup of soaked mung beans? I only ask because the 1 cup of mung beans dry expanded to over 2 cups soaked. Thanks!

  • Just a heads up that the nutritional info on this seems to be off. There would be at least 20g of carbs in each serving from the mung beans alone.

  • I’ve made this recipe several times and I don’t use the baking powder or tapioca starch cause I think it makes them too doughy. I usually make an omelette as that seems to work well, allows me to add vegan cheese and veggies, fold it over and it looks appetizing! The black salt is crucial for the eggy flavor and I read somewhere it’s not really salt so I wonder if it is high sodium as one comment suggests.

    • Hi Nina, thanks for the feedback! I’m glad you like the recipe and yes, the black salt really has an eggy taste.

  • Kelly Tucker says:

    Looking forward to making this!
    Can I omit the nutritional yeast? I’m allergic to it.
    Thank you!!

  • I have whole mung beans. Can these be used?

  • My ‘eggs’ looked good and tasted good but got really sticky and starchy. Any suggestions?

  • James A Clark Jr says:

    I didn’t see how much of the mix to use for 1 egg so I thought OK use the recipe or the amount given by Just egg which was 3 Tbls per egg. I made two eggz! 6 tbls of mix but one at a time

  • James A Clark Jr says:

    I made this recipe today!! I loved it!

  • James A Clark Jr says:

    Will definitely try this! I’ve tried mung bean eggs before with varying successes.. I will leave out the kala manak ( too high in sodium for me) But once I read through the recipe I thought I know how all this works and it looks like a winner. I am going to put Just Egg to the folks who can use it. It has way too much sodium and no potassium to off set the sodium.. That little bit of tapioca starch will do the trick or cornstarch can be substituted.

  • This was delicious . I’ve tried other recipes and this one made me take a step back! No need to use the yellow bottle and pay $5! Yummy. Thank you for posting.

  • Amybeth Hurst says:

    wondering if I could use cornstarch instead of tapioca starch. Thank you.

  • VeggieT8r says:

    I didn’t have any split mung, but I did have a huge bag of whole mung beans I use for sprouting. I figured green smoothies rock, why not? lol They came out fine, but of course my “eggs” a had a bit of green tint and little flecks from the skins. So I guess it’s time to make some green vegan ham in honor of Dr Seuss?

  • Roxanna says:

    I feel like I’m doing something wrong here. The split king bean flavor is really strong, it almost taste like chickpea flour, what can I do to get past that? Also it’s not getting the texture/ color like the recipe & videos

  • I’ve made tofu scramble and chickpea scramble several times, but I’ve only ever had vegan eggs made out of mung beans at a restaurant called “Anna’s House”, and they were, by far, the best vegan eggs I’ve ever had. I am so happy to have found a recipe for vegan eggs made out of mung beans! I will definitely give these a try and give my feedback.

  • Thank you for an excellent recipe. It makes way too much for one person, but is much less expensive than buying the commercially prepared version in the bottle, so I tried freezing the liquid in single portions and it works GREAT. Before bed, I transfer the little serving to the refrigerator and it is thawed by morning, when I can use it to make an omelet with bits of leftovers. Win!!

  • Maranda says:

    I have a pkg of mung dal; would that substitute for the dried split mung beans. I know next to nothing about Indian cooking products:(

  • Robert says:

    I have been making this recipe for over a year. I have made some slight modifications but it still is your recipe. Now I have a problem. I live in Costa Rica and I am not able to get yellow lentils here, and I have used all the ones I brought down in my baggage last year. Is there something else I can substitute, as I have no plans to fly to the states anytime soon?

  • Scott says:

    Hi, I have tried your recipe twice and the eggs are pretty rubbery. Any suggestions?
    Thank you, Scott

  • Carly says:

    Made this today, the taste is really great but I wasn’t sure about the texture, I left out the tapioca as people said in the comments but it was very doughy and gummy, I found it hard to tell if it was cooked or not too. It cooked much better into an omelette than it scrambled for me, it just turned into a big blob when I scrambled it, or tried to. With the rest of the mix I might thin it out and make thinner omelette with some filling I’m sure that would be delicious.

  • Mine come out with a kind of polenta type texture. Just wondering if I’m doing something wrong. I tried adding a bit of water, but it just dries up and goes back to that texture. Help? Thank you.

  • I entered in with an open mind. The black salt shows up well in the end. This was more like a crazy pancake than any eggs I’ve scrambled. I will keep working at it. It just doesn’t look right on the plate. Over all the flavor is passable, texture close but not just right for an egg. I love eggs. Anyway they are made. So I must make this right.

  • Hi! Do you think you could use this mixture to make French toast? Also, do you think unsweetened cashew milk would work? Thank you!

  • This might be obvious to you, but not to me. How much water do you use to soak the beans.

    • I put one cup split mung beans in a large mason jar (32 oz) and cover with filtered water. Stir or rotate the jar so they don’t clump at the bottom.

  • Richard says:

    I tried this recipe this past Saturday. It wasn’t until AFTER I tried the recipe that I did a bit of research. I made this flakey assumption that yellow split peas were yellow split mung beans…they’re not. I ordered the mung beans and I will retry this recipe and hopefully have a better outcome. Also, I did read some of the reviews and people are saying that this scramble could be a bit more fluffy. I am wondering if adding whipped aquafaba would give this recipe the necessary fluffiness. Anyway, I apologize for the previous negative review. It was my mistake that made them come out poorly.

    • Hi Richard, thanks so much for leaving this comment about the difference between split peas and split mung beans. Seems as though I’ve just done the same thing wondering why mine turned out so horribly wrong!! Will go and buy the right pulse!

    • Excited to try, LIKE NOW, haha, is there a quick soak method for the mung beans? With my cashews, if im in a rush, I’ll quick soak in hot water. Can I do the same here or is it a must for soaking over night?

  • Richard says:

    Thank you for creating this recipe. I like finding scratch recipes rather than relying on the store bought product$. I made these mung bean eggs this morning for breakfast. I followed the directions almost to the letter, except that I use oat milk at my house. when I poured the mixture into the pan it almost immediately reminded me of pancakes since it started to “rise” almost immediately. I tried three different utensils to “scramble” or break up the “egg” mixture and it clumped and stuck to each utensil rendering it useless. After covering the “egg” and letting it cook a bit, it became easier to break it up and it started to look like real scrambled eggs. I had the “eggs” with toast and it was ok, but the texture was not really like the other egg products out there and it was lacking the sulfurous taste that real eggs have, so I may cut out the 1/2 teaspoon of salt and up the black salt to 1 1/2 teaspoons next time. I am wondering if there is anything that might make it fluffier like the “Just Egg” product.

  • Jessica says:

    LOVE this recipe! Thank you EdgyVeg! I made a huge batch as I could use an entire bottle of just egg for myself every morning. Much more affordable, flavor is better than just egg imo. Texture was a bit gummy but I’m going to try baking it instead and maybe next time leaving out the starch as others have suggested. Overall a win!

  • Hi Candice! Thanks for coming up with a vegan mung bean scrambled egg recipe! Since I don’t do soy, what milk can I use to substitute for the soy milk? Flax milk would be my preference, or unsweetened, almond milk – would they work? Thank you! Ginger.

  • Suzanne Chavez says:

    Question: Do you measure the mung beans before or after you soak? Mine doubled in size.

  • I love your recipes and insta account! I also love that this “egg” per serving not only is humane, but it’s so much more nutrition vs. and egg! You get fiber, more protein and none of the adverse elements of a chicken egg…especially when sourced from the usual providers. Extra points for not buying plant based egg from supermarket also! I’m sure there’s some carbon footprint…but hey, I can’t raise chickens in my apartment!
    I’m soaking my moong dal now and will use this up within a week 😉 I’ve made similar from another site, but I love all your instructions, videos, etc. Kudos!

    Thanks for all your creative work!!

  • Kassandra says:

    Perfect ❤️
    Love it
    The best recipe ever!!!!

  • Hi, love the looks of this recipe, but I was wondering–do you think that this could be cooked and then frozen? I love egg brekkie sandos but don’t want to keep buying the frozen just egg folded. How do you think this recipe would react to being frozen and then reheated? Any recommendations for how to do it? Thanks!

  • Good starter but this is a mung bean pancake- too cake like and spongey. I will delete the baking powder. Vegan cook for over 20 years and experienced with Indian cooking and mung beans. I always appreciate any recipe that encourages healthy plant based options as a registered nurse and diet consultant.

  • So if it’s a cup of already soaked mung beans, how much are you soaking? A half cup?

  • I’ve made this several times, this most closely resembles a mung bean pancake. To get closer to Just Egg or a “real” scrambled or omelette egg I’d suggest omitting the baking powder and nutritional yeast. Kala namak black salt is essential for any true egg-y flavor so I wouldn’t substitute. This is very tasty but it isn’t close Just Egg except in the base of mung bean and pourable egg like product – I couldn’t adjust this to not be a pancake or crepe. I’ve been cooking vegan for over a decade professionally and at home cook and a vegan for years, and been cooking with mung beans for over thirty years. A good “starter” to learn about my g beans but this is simply a pancake due to addition of baking powder and other thickeners that are not needed.

  • Kelley Woodburn says:

    My first batch ended up a most glorious pancake! Unlike a lot of those who have commented, I’m not going to complain about this. I went back to make sure I followed the directions – except for not having kala namak and using TJs Unami instead as well as using “Not Milk” because I don’t do soy. Decided to “thin” it out with more liquid, cut back on both the baking powder and the starch by about a quarter of the measurement. Viola!

    FYI – this is almost the same recipe I use for gravy just a lot more “milk”.

    Thanks for the doing all the hard work!

    • Hi Kelley,

      Do you mind posting your gravy recipe? And what’s your favorite dish with gravy?
      Thanks

  • I followed this recipe except I used almond milk instead of soy. It’s a pretty epic failure. I just ended up with a huge batch of too-thick dough that wasn’t cooking. Has anyone made this and had it be successful?

  • Love the recipe! For those looking for a more scrambled eggy texture: if you don’t mind tofu, I recommend making tofu scramble however you like it and then pouring the mung bean egg over it near the end. Best of both worlds.

  • I was so stoked 2 see this recipe & tried it right away. First, let me say the taste is EXCELLENT even though I had 2 make a few adaptations 2 the recipe (ie, only added the black salt, no regular salt and cut the nooch by adding only 2T as I didn’t have that much).

    That being said, while the taste is spot on and would satiate an omni…the texture needs a lot of work as it really confused the brain. As others have said it comes out doughy. It really cooked fast on the cast iron griddle and there was no stopping that bread texture. Even with the bizarre texture it IS good…its just not what the texture just egg looks like — I never had it but that looks spot on. With some sort of tinkering, this could b an amazing dupe! I’m going 2 tinker myself and hope 2 improve that texture so there’s no idea of bread.

    I do want 2 note that I only got 4 servings vs the 6 stated… so I’m not sure how that works out.

    Anyway good recipe taste wise…my brain just has 2 adapt 2 the texture because my brain knows the taste is there but “somefin aint right…” lol. Thank u 4 sharing it, I’ll update if I can resolve the texture mystery!

  • So, is the recipe for 1 cup of dry beans then soaked, or does it use one cup of already soaked beans? The video and the protein count seem to point to 1 cup of soaked beans. Just wanted to check. Thank you!

    • 1 cup of already soaked beans 🙂

      • Thank you! I eating a breakfast sandwich right now with this recipe and it is delicious!!

      • Kathy says:

        My question, also. Thanks

      • This may explain why mine was thicker than it should be, I measured 1 cup dry before soaking and used them all.

      • WHY is that not made clear in the recipe, or did I miss it?? I have made this twice and LOVE the flavor but also find it [like others] on the thick side [soaking 1 c beans as stated in recipe and using the entire amount]. Any way you could specify in the recipe to only use 1c of already soaked beans? OR why not start with a much smaller amount of beans? – just a thought 🙂 I sauteed some green onion and arugula this morning and then poured some batter over it -Again flavor is amazing…. can’t wait to try it with just 1c. of already soaked beans to get the appropriate texture. Thank you for this recipe!!

      • I definitely thought one cup dry the way it’s written so I would clarify that in the recipe for others.

  • Your eggs look great, mine not so much! I was so excited to try this recipe and have an alternative for scrambled eggs but mine just turned into a ball of goo that wouldn’t cook! Maybe I needed more baking powder? What do you recommend?

    • yes you might need more dry ingredients – I would put more nutritional yeast in it instead of more baking powder!

  • My daughter loves this recipe. After pouring some batter into the pan, I add a lot of green onions. I do mix up the batter earlier than how you’ve written. (I tried it that way first and ended up with a pancake-like object.) I do cook it for quite a bit (and mix it and mix it) so that it becomes more scrambled egg-like. My daughter is happy with the results. I also like the fact that the batter keeps for up to a week in our fridge.

  • So I have bought and used Just Egg and, with the addition of kala namak, found it to be a perfect substitute for breakfast eggs. I tried your recipe following directions exactly. The results: like other folks I found that while tasty, the texture was just not what I hoped for. It was more pancake-like than having the “fluffiness” of Just Egg. I will try a couple of times to tweak the recipe a bit. It is preferable (and cheaper!) for me to make from scratch than to buy commercially made product.

    That said, love your recipes and your videos! And just bought your cookbook. Look forward to more!! You rock!

    • wooh! Thank you so so much for your support! Let me know what kind of recipes you want to see next!

  • First time trying recipe and I followed exactly (with tapioca). Flavor is great, best I can describe on texture is ‘doughy’ and honestly…. I love a dough so I’m down haha! I will try again with less tapioca and baking powder next time – I’m on a mission to replace Just Egg for my wallet

  • Yes I liked the flavor but too gummy.

  • Rochelle says:

    I finally tried this recipe – I first saw it on TikTok. I thought the flavor was spot on. Delicious flavor – I thought it was too gummy. I will try it again without the baking powder.

  • Hey, this recipe caught my attention for the obvious reasons. I’m wondering if it would be possible to use this recipe to replicate/substitute runny or soft boiled yolks in, say, shakshouka or as part of an ajitsuke tamago? My assumptions would be to either cook the muung beans before blending it with other ingredients, or to cook the mixture via double boiling. I’m not sure if that would involve omitting tapioca flour &/ substituting baking powder for cornstarch however… What are your thoughts?

  • The mung beans I found are the green ones. Can it be done with this ones or its very different in the flavor and texture?
    Also I didn’t found black salt and don’t like Nutricional yeast

    • EdgyVeg says:

      Mung beans with the skin are green. Split mung beans without the skin are yellow. Try to go with the split mung beans as the texture will be very different and will not cook the same.
      Black salt is also known as Kala Namak. If you cannot find these, try Himalayan salt instead. If you absolutely do not like Nutritional yeast, you can try vegan parmesan instead or any nutty-flavored vegan substitutes. Hope this helps!

  • EdgyVeg says:

    I’m so sorry to hear! What did you not like about it?

    • I tried this recipe and it turned out like a ball of goo. Then I realized I had used yellow split peas!!!!!! My split yellow MUNG beans just arrived today and can’t wait to soak them overnight and try this recipe again tomorrow morning! Hoping that will make all the difference!!!

  • Pennypacker says:

    I tried this recipe a couple of times and each time it came out too gummy. So I searched for other versions and some did not include the starch. It came out better without the starch. Candice did say it was optional. So if anyone tries this and it comes out gummy and pasty, try without the starch to see if that works for you. Also, Candice is amazing.

    • EdgyVeg says:

      you’re so kind! Thank you for sharing your feedback about this recipe! Glad you enjoyed it 🙂

    • Thanks for noting this! I just made this and it is a little too gummy for my taste, so I’ll leave out the tapioca starch next time. I love how simple it is to make, so I’m really hoping the removal of the starch will help!

  • So, so good. I doubled the recipe and used half to make a scramble to go with grits. I greased a muffin tin and baked the other half in the oven. Now I have frozen eggless bites for a quick breakfast whenever I need it.

    I always add a dash of cumin to my eggless scrambles. I think it ups the eggy flavor a little bit.

    Highly recommend this recipe. It’s going to save me $10 a week that I was spending on Just Egg (I was really missing eggs) and greatly decrease the amount of plastic I’m using.

    • EdgyVeg says:

      That’s amazing! Thank you so much for sharing. Super excited to see what you will try next!

  • Creystal Fagbohun says:

    Can you omit oil in this recipe?

  • Cheryl says:

    Delicious. Loved the taste!! My dish came out very dense though…any tricks to make them fluffy? Taste is excellent though!!

    • EdgyVeg says:

      you can try to put a tbsp of mung bean water for next time. Let me know how it goes!

  • I think I’ve seen that this would work in baked goods, like a cake. But would I use the savory spices that the recipe calls for? I know I want to mask the beaniness but do I want to mask it with pepper, garlic powder, and onion powder?

    • EdgyVeg says:

      It depends on what kind of cake you are making, but if you are baking with mung beans, it will come out very dense. You can try vegan mung bean cakes and see how that goes.

  • Just wondering if almond milk will work in place of the soy milk? We love Just Egg, but price continue to climb and it’s getting to the point we can’t eat it as often as we’re used to. Definitely gonna try this, but how almond milk is sufficient.

    • EdgyVeg says:

      Almond milk contains less proteins and fats so it might not create that fluffy texture you are looking for in eggs. But you can always try coconut or cashew milk instead. I wouldn’t recommend almond milk as it will come out to be a bit thiner. I hope this helps.

  • Lucy Mills says:

    Would using a whole tsp of the black salt not make it really salty, or do you need that much for flavor? Is black salt less salty tasting?

    • EdgyVeg says:

      I would say put less black salt as it has a sharper taste. You can always add more salt to taste while cooking to match your preference!

  • Amber says:

    Made this a few days ago. So I could make it cheaply (and probably more healthfully). However it’s more like a savory pancake than egg-ish texture (still tasty – but again not similar to JUST). I’m wondering if the beans are supposed to be measured after soaking instead of before? Maybe I have too much bean which is making it denser. Going to play around with it . Thank you!

    • EdgyVeg says:

      Try to add a little more soy milk to make it less dense. Let me know what works for you!

  • Belinda says:

    Can you use this recipe as a 1 for 1 substitute for “Just Egg” in recipes?

  • Susan Carroll says:

    how much does this recipe make compared to a bottle of just egg?

    • EdgyVeg says:

      This recipe makes about 2 cups or 473ml of eggs. You can always increase your quantities depending on how much you would like to store in the fridge.

  • Bonnie H says:

    I baked this off in sheets and cut them into squares for easy breakfast sandwiches. It’s not exactly like “Just Egg” but it is pretty good and way cheaper!

    • EdgyVeg says:

      That’s incredible! Sounds super delicious I am going to have to try it!

  • Jasmine says:

    This recipe is really something. Clean, simple ingredients that make such a lovely vegan omelette. And full of protein too! I give it to my 3 year old regularly. She knows we are vegan and don’t eat omelettes made with animal eggs. She really loves this one!! Thanks Edgy Veg!

  • Jessie says:

    We’re a family of five. I’ve never tried Just Egg, but it wouldn’t matter if we liked it or not because I could never afford it, as much as my kids used to like chicken eggs. It’d take two bottles a morning. This is so easy and cheap to make once you invest in the initial ingredients, and my not yet vegan family loves it. (Well, my husband doesn’t. I’ve told him he’s free to go to the store and buy and cook chicken eggs himself, but since he hasn’t taken me up on the offer, I suspect he doesn’t hate these as much as he says.) Any vegan recipe they love is a win in my book. Thanks for sharing!

  • I wondered if it works with other beans or legumes so I tried using split yellow peas, and pintos another time. Both times were tasty but the texture was not what I was looking for. I’ll stick with the mung beans! Delicious recipe 🙂

  • Petra says:

    Hi there, looks like a great recipe… how critical is the oil? Can I leave it out?

  • Jerri says:

    This recipe is awesome! I have tried over and over to use chickpea flour in several different omelet recipes and just couldn’t seem to get it right.
    This recipe comes together so easily and the end result is it tastes amazing!! I filled mine with lots of veggies!
    Thank you!

    • EdgyVeg says:

      thank you so much for your positive feedback! Looking forward to what you will cook next 🙂

  • Charu says:

    What is the role of nutritional yeast in the recipe ? Is it for flavor ?

    • EdgyVeg says:

      Nutritional yeast is packed with protein, B vitamins, minerals, and prebiotic fiber. Fortified products can contain vitamin B12, selenium, and chromium – which are minerals and vitamins all found in meat. It also adds tasty umami flavor to a variety of dishes and is a great substitute for cheese. Hope this helps!

  • Natalie says:

    Is there a way you recommend quick-soaking split mung beans? I thought I could try a 3 minute boil and then let them sit for an hour in the warm water the way you can with other beans. Thoughts?

  • Thérésa says:

    Thank you for sharing this! I’ve only tried Just Egg once – too pricy for our budget! This was amazing (and much tastier from what I recall). And being able to have some ready to go in the fridge – brilliant! And all without unreadable/unidentifiable ingredients, too (I *may* have upped the kala namak slightly… 😉 ). Veggs on a budget – love it!

  • Can I use yellow split peas instead of yellow mung beans in this recipe?

    • EdgyVeg says:

      I recommend mung beans as split peas don’t add that fluffiness eggs mimic when scrambled with milk.

  • Meghan Nolan says:

    Quiche??

  • Hi , has anyone that is soy free tried an alternative to soy milk for this recipe?

  • This was delicious and easy! Love it, and no plastic bottles. Thank you so much for all you do to make being vegan easy and delicious!

  • HungryVegan says:

    Hi! This seems like a really great recipe. Can I store the bean mixture in my fridge like “justegg”?

  • Hi there, I am new to vegan recipes and trying mung bean scrabble for the first time. I bought green mung bean, didn’t know there was yellow.. lol. Is there a Dorrance? Will it would with green ones? I’m thinking it won’t look as pleasant.

  • Roxanne J says:

    Can this be frozen after making it to store for longer?

    • EdgyVeg says:

      yes! Store as a liquid, then defrost in the fridge before cooking and serving

  • Jacqueline Johns says:

    This is amazing. I have been looking for an alternative to tofu. This is quick and easy. Thanks so much.

  • Supeeer

  • Need the egg recipe with out all the extra, for baking. What is it?

    Ingrid

    • EdgyVeg says:

      If you need an egg alternative for baking I’d suggest 3 tbsp of aquafaba (the liquid from a can of chickpeas) per egg in the recipe

    • Juanita Thomas says:

      My health food store makes vegan muffins and they use
      Ener-G Egg Replacer for baking. Their muffins always come out good.

  • Hi there! My family absolutely LOVES this recipe, and it’s been a hit with some of our non-vegan friends as well, so THANK YOU very much for taking the time to compose this meal. We are super grateful for these alternatives to the kind that comes in plastic. Anyway, I was wondering if you had any recommendations for avoiding the egg getting stuck to the pan. We use stainless, and while I’ve gotten pretty good at learning it’s temperatures, for some reason this egg sticks every time. Don’t get me wrong, I will never stop making it, lol, but I do wish for easier clean-up. TIA! <3

    • EdgyVeg says:

      I’d suggest making sure your pan is properly heated before adding oil, then add the oil and let that heat before adding the egg mixture

  • This is so tasty but mine keep kind of congealing in the pan. Is there any trick to getting that scrambled texture? I followed the recipe exactly minus the tapioca starch.

    • EdgyVeg says:

      Ensure your pan is properly preheated before adding oil, then heat the oil before adding the egg liquid

  • Love this idea. Mine came out somewhat mushy, but the taste was great. What did I do wrong?

    • EdgyVeg says:

      Maybe you haven’t cooked it long enough? This will take longer to cook than a chicken egg

  • Oshone Khan says:

    Love it!

  • W Miller says:

    Yeah, Perfect for people allergic to soy! Except for the soy milk that is.

  • Jessie says:

    I love this recipe!! But the “eggs” were so dry. I put mine in a wrap with tempeh bacon and salsa, and it was fine. But my kids got plain scrambled eggs, and they were so dry, I don’t know what kept them from choking. Did anyone else have this problem? What could I have done wrong? I did leave out the tapioca starch and cut the oil down by half, but I didn’t think either of those would’ve have that much effect in terms of dryness. Maybe if I add a little yogurt at the end? Or some extra milk? Help! This was so good, I want it to work!!

    • EdgyVeg says:

      Excluding the oil is definitely the reason it was dry. Yogurt or milk at the end will help

  • If you are using this to substitute for eggs in a recipe, how much mung bean egg equals one egg?

  • Can I use other unsweetened plant based milks—I don’t do soy milk

  • The recipe does not say when to add the mung beans to the soy milk and other ingredients, can you clarify?

  • Tanya Wilson says:

    Is there a way to make this lower fat?

  • I have red lentils on hand. could I use those instead?

    • I haven’t tried with any other type of lentils but if you do please let me know how it goes!

  • Do we use 1 cup of yellow dry lentils and 1 cup of mung bean?

  • This is so delicious! 🤩 Thank you so much for sharing this recipe! We added a little yoghurt at the end to give it a more creamy texture, just like we used to like our scrambled eggs before we went vegan.
    Greetings from the Netherlands! 🇳🇱

  • Satyavati says:

    Can mung bean eggs be frozen? Thanks

    • you can freeze the liquid then thaw before cooking or you can cook it in patties (I sometimes pour it into a greased baking dish and bake until solid, then cut into squares and freeze those to easily heat in the toaster)

  • Laura Bowman says:

    is it baking soda or powder? the video says soda, recipe says powder. i made this and found it cooked up like pankcakes and was doughy in the center. the flavor is good though. maybe i will try without tapioca next time.♡

  • Delicious!! Thank you so much!

  • I was curious are you measuring the mung beans after they soak or before. I found the recipe to be delicious but on the thick side. Thanks

    • I measure before soaking

      • Please clarify because I am very confused now…. in another “reply” you stated that the mong dal are measured 1 c. after soaking.
        I have made this recipe 2 times now, measuring ‘before’ soaking and it makes more than 2 cups after soaking. The batter seemed quite thick, I thought, but never having made these before, I went with it.
        To get the texture and result in your photos, is it 1 c mong dal after soaking OR 1 c. before soaking and using the whole lot???
        I love the flavor and don’t want to give up on this recipe…. thank you 🙂

  • Can’t wait to try this! You mentioned this working for people with soy allergies, but it contains soy milk. Can another milk be subbed?

  • This is a brilliant recipe. Really love the omelette and scrambled version. Personally I found it better without the tapioca starch as it stuck to the pan more and was “stretchy” with the starch.

  • Hi. I just made this recipe and it tastes great! The consistency was a bit off. Is there a type-o in the instructions? It says to use baking powder versus baking soda.

  • I love this stuff! Easy to make ahead of time and really nice to have on hand for quick meals. Texture is kind of pancake-y but it’s still delicious.

  • Thank you for this recipe. How long do you soak the beans? Also, can you use unsweetened unflavored almond or coconut milk? Thanks!

    • EdgyVeg says:

      soak covered in water on the counter overnight. almond milk would work, coconut will still have a flavour

  • Cinagroni Tae says:

    “Some people are allergic to soy so this vegan egg recipe is perfect for those with allergies.”

    Second ingredient: soy milk?

  • What is the ratio of yellow lentils and mung beans in this recipe,–half and half? Or all mung beans, or all lentil?

  • Love this!! If I forget to soak the beans, can I par boil them instead? Thanks.

  • I put off getting the mung beans for a while because it involved going to a different grocery store, but oh man, I am so glad I finally got around to doing it. I LOVE this recipe. Absolutely delicious, filling, and nutritious. I added in grated potatoes, (vegan) sausage, spinach, broccoli, and (vegan) cheese. This is one of my new favorite and very easy recipes. Thank you so much for sharing this!

  • Sue Edwards says:

    Is it possible to make an artichoke/egg breakfast with this recipe? I had a hard time finding mung beans that were not processed in a facility that doesn’t also process nuts. And the facility that processes Just Egg also processes egg products. Waiting for delivery from TooGood botanic that is supposedly totally nut free and egg free.

  • We did this recipe about 6 times. This is so good! We never tried to scrambled the recipe, we made omelette every single time with veggies and vegan cheese.

  • Katherine D Emerson says:

    Can’t wait to make this recipe!! I love the Just Egg folded plant egg, so handy to keep a package in the freezer.
    I wonder though, why are you using the phrase ” yellow lentils/mung beans”? They are not the same at all (take a look at each on Google Images). Mung beans are not lentils and I doubt they are interchangeable in this recipe. Thought you might want to clarify that.
    Have a lovely day 🙂

  • These are really delicious. I like making it omlette style and adding lots of veggies like red onion, tomato, spinach, cilantro, capsicum.

    One thing- I think the carb count on the nutritional info is off. One cup of mung beans should have about 130g carbs, so if this makes 6 serves it sound be around 22g. Only pointing this out because some folks like myself (I have gestational diabetes) need to be really careful about carb intake

  • Good recipe I tried out for the first time today since I finally remembered to soak the mung overnight. I did thin out the batch with some water because mine did turn out a little bit thick and cakey at first and I did not have any tapioca starch, not sure how much of a difference it makes.

    One tip I have seen elsewhere is to add a little more black salt onto the food after cooking since the eggy flavor does seem to disappear. When I did this it was perfectly eggy in flavor. I have some leftover for the rest of the week and I would definitely make this again for how simple it was.

  • Vegan Yum says:

    Tried this and absolutely loved it! I would definitely recommend scrambling this in vegan butter or oil, because I tried it without and it didn’t turn out the same way, but I loved it on its own and it also worked so great in a breakfast burrito with vegan cheese, spinach, avocado, onion, etc. So glad I found this! Definitely a 5 star recipe!!! Thanks so much! =D

  • Alice Mcroe says:

    I thought this would be similar to Chickpea flour egg. But its SO MUCH BETTER. The texture and taste are spot on. Very excited to try other things like quiche and omelettes, egg fried rice etc with this recipe!

  • Merry Mahoney says:

    I used the recipe to make vegan quiche, and it worked perfectly! Quiche is something I have really missed, so thanks for a great recipe.

    • Can I substitute whole milk for the soy milk?

    • Why say something about allergies of soy and have soy milk as an ingredient? 5 stars for it works for me but someone with soy allergies, could they just substitute another milk alternative?

  • Just tried this and the flavour is great. It holds up as an omelette.

    My batch came out kind of tough and dense though. I used cornstarch instead of tapioca so that may have been the issue.

    Is it possible to over blend it an make it tough that way?

    I’m gonna play around with the rest, dilute a serving a bit more, add more baking powder. If you have any idea s I’d love to hear them 😉

    • Substituting ingredients will change your results. I tested the recipe as written, corn starch has a different texture

    • I just tried making these eggs and then saw your question. Mine came out similar to yours- thick and dense. I noticed on the website it says baking powder but in the video she uses baking soda. I’m going to try that next time and hope that does the trick.

  • Rhonda Kesten says:

    I’m eager to try this recipe. I read that it can be made ahead of time. Does that mean A) cook it up and reheat it or B)blend the ingredients, put it in the fridge til the next day and then cook it? I have a bag of dried sprouted mung beans that I put in veggie curry and it was really good. I’m hoping sprouted beans work as well. Thanks for posting this. Also…this is completely off topic… I like the idea of calling every type of scramble (egg, tofu, mung bean, whatever) just call it “a scramble” and let the word “egg” slowly fade away when we all think of scrambles. 🙂

    • You can have the batter blended and kept in a jar in the fridge to cook when you are ready

  • Justine arsenault says:

    I love this recipe so much but my only problem is I can never get it to not stick to the pan. So I can do a scramble but never the omelette (which I really want). I have a really good pan and use oil but still nothing. Any tips?
    Also my 7 year old thinks these are the best eggs ever lol

    • I’d suggest heating oil in the pan before adding the egg liquid and cook on medium-low/low heat

      • On the video it says baking soda but in this post it says baking powder. Can anyone clarify?

  • Bessie Hobson says:

    How many servings does this recipe make?

  • This recipe is sooo good. We have been having ‘omelettes” every weekend. I have also been trying different recipes to make vegan cheese chili rellenos, but I could’nt find a replacement for the egg batter for the outside of the relleno. Well here it is. I made them last week and it was perfect. I just dipped the vegan cheese stuffed relleno (Poblano) in flour, then the mung bean “egg” back in the flour and one more time in the mung bean. They fried to perfection!!!!

  • Beth Claeys says:

    This does not have an egg consistency. It’s more like cake batter/chickpea flour frittata batter. I think it’s the 1-1/4 baking powder that the recipe calls for. I am going to leave it out. I have made this twice. It tastes good but the puffy, risen texture is weird. But it tastes good! (I know I said that!) So I will keep tinkering.

  • Love your recipes! Are the measurements for the mung beans before or after soaking?

  • Absolutely perfect. Living in northern Ontario means limited supply of vegan products, and keeping a freezer full of the frozen Just Egg patties would be expensive, and take up a lot of room. I saw the video for this on Youtube, and decided to order the mung beans to try it out, and I have to say, it is perfection. The texture is amazing, ordering the black salt next to get the flavour in there. Thanks for this recipe, we are eternally grateful.

    • Lorna March says:

      hi i live in Australia and we dont get JUST EGG patties or the mixture itself in our stores. when i saw those just egg patties, (like squares of scrambled egg )and someone said they pop em in their TOASTER to cook/heat then whack em onto sandwich i was so jealous that we will have to wait ten years till your amazing products come over. lol
      so im gonna try Candices recipe here. did u kinda say in your comment that u make the square patty thingies from this recipe of Candices plez?
      thankyou

      • EdgyVeg says:

        You can cook these in a pan into a crepe-like shape then fold and freeze then heat in a toaster when you’re ready to eat

  • Robert says:

    I live in Costa Rica. Before moving here I was a big fan of the JustEgg product. I want to try this out, but the mung bean product you cite is not available here. I can have it sent down from Amazon but it is super expensive due to import duties and shipping fees. So I want to be absolutely sure this is the right product. Please advise: Banyan-Botanicals-Organic-Yellow-Mung Many Thanks, Robert

  • Malinda says:

    I wanted to say how much I love this recipe . I made it today for a bagel sandwich . I mixed in salsa & some crumbled tofu I had left over frayed it up & topped with vegan bacon strips . It came out perfect not mushy or processed tasting which I’ve had issues with the store bought versions . I’m so glad there is an at home alternative to the chickpea eggs which I don’t really care for & store bought eggs a bonus is this is way cheaper .

  • Carrie says:

    Just made it. Absolutely delicious. Going into the rotation. How have I been overlooking mung beans all of my life? And they’re so freakin cheap.
    You 100% need a nonstick pan for this (which I didn’t use because I don’t have one); but I will be buying one just for this recipe.

  • Sorry if this already posted but I don’t see it so I’m trying again.

    I have regular sprouted mung beans in my pantry. They’re green with yellow insides. Can I use these or will I just be wasting all the ingredients?

    Thanks!

  • I just have regular mung beans (they’re sprouted so the green husk is split but they’re green on the outside and yellow on the inside). Can I use these or will it be a waste of the ingredients?

  • Mine came out Super thick. But I just saw your video on Instagram. The 1 cup of beans, did you measure that after they soaked??? I measured a cup, and soaked them then used them all….. But your video looked like it made A LOT less than mine! Hahah

  • Why baking soda? What happens if it’s not added?

  • Georgette says:

    Made this this morning. Not sure what went wrong. Maybe it was too thick in the pan. I made a double batch but then cooked it in my 9 x 13 electric frying pan. It just ended up mushy and gooey. I like the idea of your reviewer baking it in muffin tins, I will try that next time. The taste was pretty good, I didn’t add the additional salt because black salt is salty enough.

  • Joann m lakes says:

    Sprout doesn’t sell split yellow Mung/moong beans in their bulk section. They sell yellow split peas. They are not the same! The mung beans they sell in bulk are whole (why they sprout) green mung beans. These are not the same either.

  • Debbie Hardin Brown says:

    First off I want to say how much I love your recipes. I made this and was amazed how much the taste was like the Just egg.. I always pour the Just egg in a large muffin top/ bun size baking pan and bake 10 minutes at 350 F. Then I let them cool and freeze.. I love it for sandwiches.. Thank you again.. I bought a 4# bag of split mung beans for just a little more than a container of Just egg.. In the freezer and ready to eat until time to make more..

  • Audrey Zabohonski says:

    If the mixture is still a little thick can I thin it out with a little more soy milk?

    • Karen Lindstrom says:

      I added more soy milk. It’s thinner going into the fridge tonight. We’ll see in the morning. Mine was pretty think to.

  • Shari Valenzuela says:

    Hi do you think I can leave oit the oil? Can you think of a good replacement for the oil? Thanks in advance for your response.
    Shari

    • EdgyVeg says:

      You can leave it out but it may slightly change the texture. I’d suggest a bit more plant based milk or water or even refined coconut oil

  • Hailey says:

    As soon as this recipe was posted I knew I had to try it. I went to the Asian market the next day to buy some mung beans and tapioca starch. It was very easy to make and it made a large portion compared to Just Egg. I can’t have soy milk so I used unsweetened almond milk. I didn’t properly follow the cooking instructions (I didn’t cover it while cooking) so I’m not sure if that had an affect on the end product, but the texture came out a bit off. It has a gummy, chewy texture. I didn’t mind the texture too much because the taste was amazing! I would recommend cutting back on the tapioca starch (maybe just 1 tsp) and following the cooking instructions properly. Overall, this was a great egg replacer and I will be making it again!

  • Craig says:

    Made this (as first scrambled egg replacement I’ve tried) and was thrilled with it.
    Had it on toasted bagel, with sambal olec and fermented onion, peppers and garlic. I used oat milk (homemade) instead of soy.
    It was fantastic.
    Suggest stating that this recipe makes at least 6 portions (I am freezing most of it as nothing in it suggests that it won’t freeze OK) but really exceeded my expectations.

  • Karen Brook says:

    I frequently freeze Just Egg. I wonder if this could be frozen too and I also wonder how it works in baking? Did anyone try it?

    • carrie says:

      I have split mung beans in my grocery delivery cart for next week, so I’m making them then! I’ll post here once I’ve tried

      • Shari Valenzuela says:

        Hi is it split mung beans or lentils? Can I use whole mung beans? Thanks

        • EdgyVeg says:

          If it says “moong dal” or you find the small yellow lentils, that’s what you’re looking for. Not the green ones

  • Mariah says:

    This looks good but I’m confused! You said it’s good for people allergic to soy because no tofu, but then soy milk in the batter and no substitutions suggested? Am I missing something? Thank you !

    • EdgyVeg says:

      Sorry about that! You can use any unsweetened plant milk like almond or oat

  • This looks great. Very similar to a pumpkin seed scramble I really like to make. As soon as I can find mung beans I will give it a go.
    Thank you!

    • Marcie says:

      Look for them in the bulk foods section at Sprouts, Whole Foods, or whatever healthy foods store your area has. I buy mung beans in bulk to grow my own bean sprouts, which is also easy and delicious, and saves money, too.

      • Joann m lakes says:

        Sprout doesn’t sell split yellow Mung/moong beans in their bulk section. They sell yellow split peas. They are not the same!

    • Gary Hume says:

      I made this today and tasted great. I didn’t have any tapioca starch so used potato. The texture was very paste like, is that how it should be? im not sure if i cooked it for long enough!

    • Audrey says:

      Wanted to add that I found some at my local Asian market!

    • Charmian OBrien says:

      Sauce Stache on youtube has a video on pumpkin seed scramble. It has a lovely light flavor. I was very impressed. I tried out his recipe but at the time I didn’t have a high speed blender and also couldn’t get the skins off all the pumpkin seeds either. What came out tasted really nice but not what it should have been. I hope some experts will try out the pumpkin seed recipe because it has great potential, and looks just like the mung bean recipe here.

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