Vegan Omelet with Delicious Breakfast Potatoes. A smooth mung bean (moong dal) batter creates a tasty soy-free egg substitute for omelets or savory pancakes. Gluten-free, grain-free, and nut-free options included. Jump to Recipe
Moong dal (split, skinned mung beans) is common in Indian cooking for pancakes, crepes, and quick breakfasts. It has a mild nutty flavor—lighter than chickpea flour—and makes an excellent base for egg-free omelets. The batter is versatile: adjust flavors, thickness, and cooking time to match your preferred texture.
Ingredients for Vegan Omelet with Moong Dal
- Moong dal (split, skinned mung beans). Look for split mung beans at Indian or Asian groceries; labels vary so confirm they are split mung beans.
- Salt, garlic powder, onion powder, and black pepper to season.
- Turmeric for color (optional; use sparingly so it doesn’t affect flavor).
- Kala namak (Indian sulfur salt) gives an egg-like aroma and flavor. If unavailable, omit—your omelet will still be tasty but less eggy.
- Non-dairy milk (unsweetened almond, light coconut, or cashew milk) to thin the batter.
How to Make the Mung Bean “Egg” Omelet
Soak the moong dal overnight (or at least 8 hours) in plenty of water. Drain and blend the dal with the seasoning, oil, and non-dairy milk until smooth and fluffy. For a thinner crepe-like omelet add a little more milk; for thicker pancakes leave the batter thicker. Optional: 1 tsp baking powder makes the batter fluffier.
You can make plain omelets or fold in vegetables, vegan cheese, or vegan bacon bits while cooking.
Make-Ahead and Storage
Batter: Refrigerate up to 2 days. It may separate slightly—just blend again before using. Cooked omelets: Store in a sealed container in the refrigerator for up to 2 days.
Substitutions
Red lentils work as an alternative, but expect a slightly different texture and flavor.
Breakfast Potatoes
Toss cubed potatoes, onion, garlic, bell pepper, seasonings, and 2 tsp oil in a baking dish. Spread in a single layer and roast at 400°F (205°C) until tender, about 25–35 minutes. Broil briefly for extra color. Use the potatoes to stuff the omelet or serve on the side.
Serve stuffed with the breakfast potatoes or with your favorite dressing or hot sauce.
More Savory Breakfast Options
- Tofu scramble wrap — use the omelet as extra protein in a wrap.
- Chickpea flour frittata.
- Savory oats hash.
- Chickpea chilaquiles.
- Tofu bhurji (Indian scramble).
- Sweet potato hash.
- Lentil veg frittata.
- Sprouted lentil avocado toast.
Tips for Great Mung Bean Omelets
- This recipe is adapted from moong dal chilla. The batter here is thinner and more flexible—cook thin for crepes or slightly thicker for a heartier omelet.
- Thin omelets stay softer; thick omelets become pancake-like when cooled. Adjust thickness and cooking time based on your texture preference.
- Baking powder adds fluff; tapioca starch (1–2 tbsp) reduces the lentil texture if desired.
- Use a good non-stick or well-seasoned cast-iron skillet for best results. Keep a dedicated pan for batter-based pancakes and crepes if possible.
- For storage and reheating, make thinner omelets to retain texture when refrigerated up to 2–3 days.
Vegan Omelet with Mung Bean Egg Substitute
Ingredients
Moong Dal Omelet:
- 1 cup moong dal (split mung beans)
- 1/2 tsp salt
- 3/4 tsp kala namak (Indian sulfur salt), optional
- 1/4 tsp each garlic powder and onion powder
- 1/8 tsp black pepper
- 1/4 tsp turmeric (optional)
- 1 tsp oil
- 1 to 1 1/4 cup non-dairy milk (unsweetened almond, light coconut, or cashew)
Breakfast Potatoes:
- 2 potatoes, peeled and cubed (approx. 1/4 inch)
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup bell pepper, finely chopped
- 1/2 tsp salt
- 1/2 tsp dried thyme + rosemary (or 2 tsp fresh)
- 1/4 tsp cayenne
- Black pepper, to taste
- 2 tsp oil
- Optional add-ins: 1/2 tsp baking powder for fluffiness, 1–2 tbsp tapioca starch to reduce lentil texture
Instructions
- Wash and soak the moong dal in 3 cups water overnight or at least 8 hours.
- Drain and add the soaked dal to a blender with salt, kala namak (if using), spices, oil, and 1 cup non-dairy milk. Blend until smooth and fluffy. If needed, add 2–4 tbsp more milk to adjust thickness. For extra fluff, add 1 tsp baking powder and blend briefly.
- Heat a cast-iron or non-stick skillet over medium. Lightly oil the pan and wipe with a paper towel.
- For a plain omelet: Pour a ladleful (about 1/3 cup) of batter and spread to desired thickness. Cover and cook 1–3 minutes until edges set and center is drying. Flip and cook another minute. Serve stuffed or topped with breakfast potatoes or roasted veggies.
- For a veggie omelet: Sauté thinly sliced onion and bell pepper in a few drops of oil for a minute, add greens or herbs, then pour enough batter to cover the veggies. Cover and cook 1–3 minutes, flip and cook another 1–2 minutes. Add vegan cheese if desired and fold.
- Breakfast potatoes: Combine potatoes, onion, garlic, bell pepper, spices, and oil in a baking dish. Roast at 400°F (205°C) for 25–35 minutes until tender; broil briefly for color.
- Store batter and cooked omelets in the refrigerator for up to 2 days. Re-blend the batter if it separates.
Video
Notes
Cashew milk option: Blend 3 tbsp cashews with 1 cup water or soak cashews with the lentils and add 1 cup water when blending.
Oil-free: Omit oil from the batter and use a high-quality non-stick skillet.
Variations: Add nutritional yeast for a cheesy flavor or baking powder for extra fluff.
Use these omelets for breakfast sandwiches with hummus, vegan cheese, or vegan bacon. You can also make a frittata or quiche with a thicker mixture.
Nutrition info reflects one serving of omelet (does not include breakfast potatoes).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.