Fluffy Vegan Scrambled Eggs

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Using a fork to grab a bite of our fluffy vegan scrambled eggs recipe

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!

Wood cutting board with ingredients for making our fluffy vegan scrambled eggs made with mung beans

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.

Blender filled with ingredients for making fluffy vegan scrambled eggs recipe

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!

Using a non-toxic non-stick pan to cook our vegan scrambled egg recipe

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.

Moving a homemade vegan scrambled egg in a pan to help it cook evenly

We hope you LOVE these vegan scrambled eggs! They’re:

Fluffy
Eggy
Satisfying
Easy to make
Versatile
& 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’re into breakfast scrambles, also be sure to check out our Southwest Tofu Scramble, Masala-Spiced Tofu Scramble, Sweet Potato Kale Hash, and Fluffy Chickpea Scramble.

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!

Using a fork to cut a bite of our delicious and simple vegan scrambled egg recipe

Fluffy Vegan Scrambled Eggs

Fluffy vegan eggs made with mung beans! A delicious egg alternative made with 9 real, wholesome ingredients. Perfect for scrambles, omelets, frittatas, and more!
Author Minimalist Baker
Print
Cooking a Vegan Scrambled Egg in a cast-iron skillet
4.64 from 129 votes
Prep Time 6 hours 10 minutes
Cook Time 5 minutes
Total Time 6 hours 15 minutes
Servings 6 (Servings)
Course Breakfast
Cuisine American, Vegan
Freezer Friendly No
Does it keep? 1 Week (batter only)

Ingredients

  • 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

Instructions

  • 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!
  • Serve as is, or with desired toppings, such as salsa, vegan parmesan cheese, fresh herbs, or toast.

Video

Notes

*We tested this recipe with whole mung beans (which are green) and it did not work as well. We recommend moong dal for best results.
*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.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 184 Carbohydrates: 22 g Protein: 6.8 g Fat: 8.4 g Saturated Fat: 3.3 g Sodium: 209 mg Fiber: 1.9 g Sugar: 1.5 g

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  1. L says

    I have tried replicating and tried this recipe. They end up with a pancake like texture where just egg does not. Any ideas on how to prevent this?? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi L, what do you mean by pancake like texture? Perhaps the mixture is cooking too long and getting too dry and dense?

  2. Tim says

    This recipe is one of the few vegan recipes that actually delivers on the promise to resemble the food it claims to.

    The main thing at locks from real scrambled eggs is the texture I’m going to experiment with using gluten to create essentially a soft Satan and you don’t need to limit yourself necessarily to using chickpea flour or amung beans to create I’m going to also experiment with soy essentially I think any Bean could be used the critical ingredient is the black salt but that there are many options to give it the sort of rubbery texture of eggs including konjaku powder & gluten.

    I think gluten is probably the best option because it would be simpler to use don’t fear gluten most of the unless you have Celiac or non-celiac gluten sensitivity gluten is completely fine and doesn’t have any reason to be eliminated from your diet it’s in fact the staple protein for Buddhist monks the world over.

  3. Lanie Jansheski says

    Hi-

    I follow the recipe, exactly as written, and watch the video but my eggs have a pasty texture and none of the eggy stretch like Just Egg. I can’t figure out what’s wrong.

    • Lanie Jansheski says

      Hi-

      I used Bob’s Red Mill white rice flour. I was able to get it to *look* like your video and another batch to look like a scramble. However, no matter how long I cooked it, I could always mash it back together like play-doh. Zero eggy slipperiness or stretch like Just Egg. Just a play-doh texture.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm, we’re a little stumped! Have you tried cooking for less time to see if possible it was overcooked?

  4. Vinnie says

    I returned to a 100% vegan diet and I’m so happy I have, I’m getting my blood sugar,blood pressure and cholesterol levels back to 100% perfect again. Thanks for the awesome food ideas.

  5. Jodi says

    This was really really good! I made the mixture last night and ran out of time (and energy) and therefore cooked 2 “eggs” this morning and they were great. I first used a greased stainless steel pan, the egg mixture stuck to the pan a lot and tasted kind of gummy. Then I switched to a greased non-stick pan, it still stuck to the pan, but the consistency was a lot better. The flavor was really good too. Not too overpowering in any way (followed the recipe exactly, using 1 1/4 black salt, and did not add extra of anything).

    Love this recipe in general… so much cheaper than Just Egg and other than soaking time, it was incredibly easy. I am going to try the other person’s idea of the sous vide bites with the rest of the egg mixture!

  6. Sylvia says

    This is one of my go-to recipes. I love to cook little pancakes of these and put them in my breakfast sandwich with mayo, avocado, coconut cheese and either use a bagel or some fluffy organic bread. SO delicious. Also a crowd pleaser!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Sylvia! That breakfast sandwich sounds SO yummy! Thank you for sharing! xo

  7. Jesse K says

    I’m curious where you found this recipe. A few years ago I copied it down from another website and recently wanted to look it up to check something. I couldn’t find that recipe anymore, but found this one using the exact same ingredients in the same order and measurements. Any way you can point me to where this came from? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jesse, this is our original recipe, so we’re not sure where else you would have seen it.

  8. D. Rogers says

    So,
    I love the flavor but I can’t seem to get the cooking part right. I’ve made it as written, thinner and thicker and it all seems to come out like a gooey paste or sticky mess. Any pointers?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear the texture hasn’t been quite right! Have you checked out the video? We wonder if something about your cooking method might be different.

  9. Swam says

    This is great!

    Quick question – how long can the mixture keep before it needs to be cooked?
    Cook right away or can store for next day/multiple days?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Swam! It should keep for at least 24 hours in the refrigerator, but we haven’t tried it. We aren’t sure about longer and cannot guarantee results. Let us know how it goes if you try it!

  10. Sally says

    Hi, I haven’t tried this yet but it sounds good and I am looking forward to it. Do you know know how long it would last after being cooked (ie quiche or frittata), or whether they could be frozen then defrosted and reheated for later use?
    Also, fyi, the Mong Dal you’re linked to on Amazon had recent reviews of bugs in it. That made me decide to wait until I can purchase in person.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! That’s a bummer on the Moong Dal – we haven’t experienced any issues with bugs! After cooking, it will last for ~2-3 days. Another reader has mentioned freezing with success, but we haven’t tried that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christy, other readers have reported using arrowroot with success, but we haven’t tested it out!

  11. Hannah says

    This is wildly good. Not at all what I was expecting but it’s DELICIOUS and tastes a lot like eggs (or at least what I remember them tasting like lol)

  12. excommunicaited says

    I doubled the recipe and tried to pan cooked…tasted like pancakes like the other reviews said. Next I greased muffin tins and mixed veggies and herbs and garlic in a bowl and divided it in the muffin tins. I poured the mung bean egg into the tin and baked at 350 for 17-20 minutes! Delicious. I’m going to put some in the freezer, and they are ready to eat just like the JUST sous vide eggs! The flavor is less good than the JUST, but it is still delicious and saves money and cuts waste!

  13. Michelle says

    This recipe is so delicious. It’s on regular rotation in my house. I scramble it up with onions, bell peppers and jalapeños. So yummy! I recently came across the store bought version of this and was so disappointed, this is light years better!

  14. Pranit says

    I’m Masters Studentt I’m doing research on it could you provide me details of nutritional value of this scramble egg.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, We found with green mung beans, the texture does not get as creamy and the scramble is green. We highly recommend split mung beans (moong dal) for best results.

      • Christine says

        Absolutely love this recipe! Much cheaper than using Just Egg and I find it to be better tasting. I use it to make omelette by heating an oiled skillet and cooking with a lid on for a few minutes before adding toppings. Highly recommend!

  15. Monica says

    Not perfect but it’s delicious. I thought it was very smart to use the eggy flavor of the black salt to trick the tastebuds. I did find the moong dal overpowered the rest of it however and it created a sticky texture which meant it stuck to even my non-stick pan. I had a hard time getting it to cook throughout even though I turned the heat way down. I found that it still had a sticky texture in the center.

    I wonder if there are other alternatives to using the moon dal or perhaps using less and substituting something else in to improve the texture?

    I really want to like it plus I bought a ton of ingredients with the intention of this becoming our go-to egg recipe — so I really want to make it work! Maybe I just have to do some experimenting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Monica! We haven’t had that issue with the stickiness – is it possible you made any modifications? Such as to the flour? We also wonder if the moong dal could be rancid? Let us know if you do some more testing!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Laila, other readers have reported success with arrowroot starch or all purpose flour, but we haven’t tried either so can’t guarantee results! Let us know how it goes!

  16. Tim says

    Thanks, Minimalist Baker. I just made this up. The only thing missing was the black salt. It tastes pretty good, but I think the rice flour content needs a bit of tweaking. It had a bit more bready texture than I was expecting. Perhaps next time I will use more split moong and see how it goes. It makes quite a bit, so it probably won’t be until next week.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tim! You should be able to use this recipe just like you would normal scrambled eggs. Let us know how it goes if you give it a try!

  17. HUNTER O. says

    Hey! Quick question: has anyone tried making with oat flour? I make my own with my vitamix and would love to know how they turn out!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hunter, we haven’t tried it with oat flour, but if you try it, we’d suggest starting with less as it may be more absorbent. Hope that helps!

  18. Janet says

    I’d love to try this recipe, but I’m allergic to coconut milk. Can you suggest a reasonable alternative for this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janet, we’d suggest almond milk. Oat milk, rice milk, or cashew milk should also work.

      • Nancy P says

        I love Just Egg and was so thrilled to maKe my own!!! Very disappointed at how SPONGY this and any mung bean recipe came out… have you figured out how to remedy this??? What has Just Egg done that is missing from these recipes?? I AM determined!! ….. with your help. PLEASE!!!! :))))

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Nancy, sorry to hear the texture wasn’t quite what you were hoping for! Did you make any modifications? One idea would be to cook it for less time.

          • Sarah says

            I made this recipe exactly as it was written, and the taste is spot on. The texture though was kind of bread-y, as other commenters have noted. Im not sure what to do about that, because if I can’t get the texture right – I think I would prefer the Just Egg. Maybe I’ll try a little less baking powder next time…

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Sarah, That could mean they were cooked a little too long. But less baking powder may also help!

  19. emma says

    I LOVE this recipe! My partner and I make a double batch regularly and then store the remaining in the fridge for fresh omelets during the week. I often add veggies, kraut, sautéed onions and fresh herbs to the mix when cooking and then top with avocado, salsa, and hot sauce and serve with some microgreens or kale.

    I often forget to plan ahead to soak and find that soaking in boiled water for an hour or so does the trick just as well. I’ve also found that using any kind of plant milk works just as well as the canned coconut milk (for my taste) so I just use whatever I have on hand, otherwise I like to water it down if I use coconut milk. I love the idea that some folks have offered to bake it in muffin tins for a breakfast sandwich…definitely going to try that out. Thanks for the stellar recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your experience and modifications, Emma. We’re so glad you and your partner enjoy the recipe! xo

  20. Andie says

    We made this twice in the last week! First, with coconut milk – texture was more egg-like than other commenters seemed to have experienced, but we found the taste a bit coconutty. Still delish and we devoured the batch. Second round we made with almond milk and it was even better!!! Fluffier, with no coconut flavor. We put veggies in a glass baking dish, poured the “egg” in on top and baked at 375 for 20 minutes. It made perfect slices for breakfast sandwiches. Thanks so much for this recipe!!! We are allergic to soy so can’t have tofu scrambles and while we love JUST, we really try to eat clean! This recipe ROCKS!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for the lovely review and sharing your experience with those variations, Andie. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Melissa H says

    Really enjoy this egg substitute- even though it always sticks to my non stick pan. I’ve been experimenting with the recipe, trying it in the microwave, baking in the oven, and recently found that steaming the batter makes a delicious fluffy “egg”. I steam the batter in a greased springform pan within a large stock pot; cook until a toothpick comes out clean. After cooling, break up and use for scrambles, breakfast burritos and mixed with capers and ‘Mayo’ for egg toast. Love this site 🥰

  22. Galina Johnston says

    Thank you for this recipe. I struggle with missing eggs. And hate buying chemical based products as a sub. I made and “egg” sandwich with vegan cheese and it was like havinf the real thing. Mmm good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the “egg” sandwich idea! We are so glad you enjoyed it! Thank you for sharing, Galina. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Camille Coad says

    This is my go to for vegan egg. I have made omelets, quiche, mini rounds and the scramble (once) with it. I make it almost every Saturday. Fantastic! I ran out of rice flour so I use arrowroot and it works great. I sometimes don’t want to use a whole can of coconut milk so I use oat milk yoghurt, it works!
    Great recipe for those who miss eggs!