Make this Vegan Omelette your new weekend brunch go-to! Soft, tender , savoury and remarkably eggy, it uses split mung beans to achieve it’s amazing texture and flavour. Packed with at least 19g protein per serving, it’s a satisfying and filling breakfast! Gluten-free, soy-free option.

Watch how to make this Vegan Omelette over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉

Ingredients & Inspiration

Since becoming vegan many years ago, one breakfast item that I never attempted to veganize for the longest time was an omelette. Why? I don’t know. I guess I never really expected it to taste as good or have a similar enough mouthfeel to a real omelette.

Then JustEgg came out with a liquid vegan egg in a carton, and truthfully? I thought it was awesome! It tastes very eggy, cooked like eggs, both scrambled and also as omelettes, and overall seemed like a pretty healthy product as it’s made mostly from mung beans. Which got me thinking…

If JustEgg can make an omelette out of mung beans, why can’t I? Would be much cheaper too, as most cartons run at least $9 per. Turns out, it’s already been done before and is in fact a very popular street food in India, called a ‘moonglet’ (moong dal omelette). It’s made like a thick, flat, savoury eggy pancake filled with spices, veggies and herbs.

So I decided to try my hand at making my own version of a Vegan Omelette, and it turns out it’s so, easy! Like, why did I not try this sooner? You only need 3 main ingredients plus spices!

Ingredients

1 cup split mung beans (aka moong dal)
1 cup soy milk (or unsweetened plant milk of your choice)
1 tbsp nutritional yeast
1 tsp black salk (aka kala namak)
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground turmeric
½ tsp black pepper

Fillings [Pick your Fave]

chopped mushrooms
chopped onion
chopped bell pepper
vegan cheese shreds
spinach
red chilli flakes

How to Make a Vegan Omelette

Making a Vegan Omelette is incredibly easy: soak, blend, pour and cook!

In a heat-safe bowl, add the mung beans and pour enough boiling hot water on top t cover by at least one inch. Soak for 30 minutes. strain through a sieve and transfer to a high-speed blender.
Add all remaining ingredients and blend on high speed for 30 seconds until you have a smooth batter.
Heat a medium-sized skillet over medium heat and add a tsp of neutral oil. Once hot, pour in ⅓ of the batter a spread until it covers the entire bottom of the pan.
Sprinkle a couple handfuls of your chopped veggies directly on top of the batter and gently press in with the back of a spatula. Cook the omelette for about 5 minutes until the edges begin turning golden and some bubbles begin forming on top of the batter. Carefully flip and cook the other side for 2 to 3 minutes until the the omelette and veggies are golden.
Flip back over, sprinkle in the vegan cheese and a small handful of spinach, fold the omelette in half and allow the cheese to melt and spinach to wilt for a couple minutes.
Remove from the heat, serve hot and enjoy! Repeat these steps again with the remaining batter.

Tip:

Try transforming this omelette into a pizza pop-style calzone! Swirl in some marinara on top of the wet batter in the pan, and add fresh basil to your veggies and cheese. It is SO GOOD.

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss