If you’ve ever wanted to make a vegan version of scrambled eggs but craved something a little more special than tofu, this is the recipe for you.
Perhaps you’re looking for a more “eggy” texture and flavor than tofu, want to cut back on eggs, are sensitive to soy/tofu, or just want to change up your breakfast routine.
In any case, let me show you how easy it is to make these fluffy, vegan scrambled eggs!
This recipe is inspired by the Just Egg product everyone’s been talking about. I was so excited to see an egg product that looked (and supposedly tasted) like the real thing! The only thing I didn’t love was the addition of canola oil, which some health experts believe to be highly processed and inflammatory in the body.
So, I wanted to take a swing at my own version and am pretty excited about the results.
The base of this 9-ingredient recipe is soaked split mung beans, a.k.a. moong dal.
It’s a soft legume that’s easy to digest and happens to be the color of scrambled eggs (for the win).
Once soaked, it’s blended with light coconut milk for added fat (which I discovered helped things like my Buckwheat Crepes bind well without sticking to the pan).
For color and flavor I added turmeric, nutritional yeast, onion powder, and black salt, a.k.a. kala namak. It’s a special seasoning that has a magical eggy flavor. It’s crazy how much it really does taste like eggs! If you don’t have black salt either order it or just use whatever salt you have on hand. It’s not absolutely essential.
Rice flour helps thicken and give body and texture to the “eggs.” And oil adds a little bit more fat for pliability.
Once blended it’s time to cook!
I found the best method for cooking these “eggs” is in a non-stick pan (we like this one as a healthier alternative to Teflon). But you can use a well-oiled cast iron in a pinch.
Heat over medium-low, add just enough of the mixture to coat the pan, then cover and cook for a couple minutes.
The edges should appear dry, which means it’s time to push them around with a soft spatula. Cover and cook for 1-2 minutes more for a soft scramble or up to 4-5 minutes (flipping occasionally) for a firm scramble.
We hope you LOVE these vegan scrambled eggs! They’re:
Easy to make
& Incredibly delicious
These would make the perfect thing to have on hand for easy scrambles throughout the week. Or, use as a base for things like quiche, frittatas, omelets, and more! Oh the eggy possibilities.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Fluffy Vegan Scrambled Eggs
- 3/4 cup split mung beans, rinsed (a.k.a. moong dal, NOT whole mung beans*)
- 1 – 1 ¼ tsp black salt a.k.a. kala namak (or sea salt — though black salt adds a magically “eggy” flavor)
- 1/2 tsp onion powder
- 3/4 tsp ground turmeric
- 2 tsp nutritional yeast
- 1 ⅓ cup canned light coconut milk
- 2 Tbsp olive or avocado oil, plus more for cooking (if avoiding oil, omit and use a non-stick pan)
- 1/4 cup white rice flour (or brown rice flour)
- 1 ¼ tsp baking powder
- Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
- Drain and rinse well, then add to a high-speed blender. Add remaining ingredients and blend until creamy and smooth. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, turmeric for color, or nutritional yeast for cheesy flavor. The batter should be thin and pourable, but not too watery. Add more rice flour if too thin or more coconut milk if too thick.
- Heat a non-stick pan (we love this one) or a greased skillet over medium-low heat. Once hot, add about 1/4 cup (60 g) egg mixture, or enough to almost reach the edges of the pan. Then cover.
- Cook for 1-2 minutes, or until the edges appear a little dry. You may notice bubbles on the surface. Then use a rubber spatula to gently push the “eggs” around toward one side of the pan (see photo). Cover again and cook for another 1-2 minutes.
- At this point you can eat them as “soft scrambled eggs” or continue cooking longer. You can also flip to cook the top side more thoroughly.
- Transfer egg to a plate and let cool slightly. Taste test cooked egg and adjust flavor of remaining batter as needed, adding more black salt for “eggy” flavor or to hide any flavor of baking powder (we used 1 ¼ tsp black salt total // amount as original recipe is written).
- Continue process until all of the egg mixture is cooked! Alternatively, store in the refrigerator up to 1 week for use throughout the week.
- This mixture works great for plain scrambled eggs, but we also suspect sautéing a little onion, garlic, veggies, or greens before adding the egg mixture would work well, too. For more cooking options, see notes!
*Nutrition information is a rough estimate calculated with olive oil and lesser amount of salt.
*For an omelet, cook desired veggies then remove from pan. Add the egg mixture and top with cooked veggies. Cover and cook for 2-3 minutes, or until the egg mixture appears cooked through. Then remove lid, carefully fold the omelet in half, and enjoy. For a frittata, cook desired veggies in your pan, then pour on desired amount of egg mixture and transfer to a 350 degree F (176C) oven. Cook until the mixture appears golden brown on top and is slightly firm to the touch.