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:

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’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
Cooking a Vegan Scrambled Egg in a cast-iron skillet
4.64 from 128 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)


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



*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. Pamela J Spears-Bradford says

    I haven’t made this yet. I am in the process of making today. I first want to thank you for your recipes. I have a question. What was your results in using the whole green mung beans. I got the whole green mung beans because I didn’t see your note at the bottom of the recipe. I am taking the time to peal the green hulls off the beans of which so far I am finding quite tedious. So I really would like to know why the whole green mung beans didn’t work as well and the moon dal? I will notify you of my results using them, Thank you in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pamela, The texture does not get as creamy and the scramble is green. We highly recommend split mung beans (moong dal), which is linked to above and can be easily found on Amazon and most grocery stores. Hope that helps!

  2. Catherine Dogear says

    I make some Indian flat breads, so I decided to try this recipe to make a flat bread, or wrap. Just thinned the batter so I could spiral it out thinly, let cook 2 minutes on med low covered, flip, cook another minute covered. Soft and floppy for folding and rolling and delicious with your added spices and beautiful color. I used sea salt and left out the nutritional yeast. Wrapped around a real scrambled egg with green onions and your Korean chile paste.

    This morning I noticed the remaining inch or so of batter in the jar was bubbling and had doubled in size. It smelled very nice, so I cooked it up as usual and it was delicious–all those spices and slightly sourdough as well. A very happy surprise.

  3. Chris says

    I made this “batter” and used it to make a frittata which turned out delicious. Two days later, as an experiment, I also used some of the left over batter for French toast by adding almond milk to thin it down to the right consistency . (I was worried about the onion powder and turmeric making it taste odd, but put in vanilla and cinnamon and forged ahead.) It made great French toast – better than any I’ve made since becoming plant based. Next time I will leave out the spices when I make the batter and just add the spices depending on what I’m using the “eggs” for.

  4. Lori Haynie says

    Very tasty and satisfying. This is a great option to have in the arsenal. Buy the black salt and don’t be afraid of it. I agree with another reviewer to make sure your pan is not too hot, and even though it cooks quite quickly, don’t forget to cover the pan as instructed. I’ve only made the simple scrambled egg version so far, but I think there are a lot of options here. Thank you for the recipe.

  5. Meghan says

    This is delicious! I made a few small test batches while my veggies were cooking and I got crispy edges in my first round from a too-hot pan. Lowered the heat and slowed the cooking down, and the texture was much softer and eggier. When my veggies were done I poured the rest of the batter over them and made a big scrambled frittata, and that’s when the texture and flavor were most like eggs. We will definitely make this part of the regular rotation – it was so quick to mix up, and a super satisfying meal!
    Oh, and I used rice milk with an extra glug of oil because I didn’t have coconut milk. Thanks for the creative recipe with real food ingredients!

  6. Amy says

    I tracked down these ingredients as I have become a fan of the Just Egg. The problem is besides being processed, it is expensive and oftentimes sold out at my local spots. I followed the recipe exact, and maybe skimped a little on the black salt as it was a new ingredient to me. I ended up adding more of it as well as all the spices once I had the batter. This comes out a little “ breadier” than the Just Egg. I am going to do my second batch today and try baking it in cupcake pans with some veggies. I think I’ll back off the rice flour a bit and maybe a smidge more of the baking powder. I think this has a better overall consistency and taste to the somewhat similar chickpea flour quiche/eggy recipes.
    It’s easy and satisfying, and I think it will be in regular breakfast rotation. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s essential to the “eggy” flavor. But if you’re OK without it, just use regular salt or sub garlic powder.

  7. Natalie says

    I make this about once a week, following the recipe exactly, and my husband and I absolutely love the results!! So easy and quick to make and just delicious. We usually make an omelet then fold it into a bagel sandwich and it really hits the spot. Definitely a much cheaper and healthier alternative to Just Egg, plus it really keeps you full for hours. Great recipe! Thank you, Dana!

  8. Meg says

    Made this for the first time this morning and it’s darn good! A great alternative to Just Egg which is expensive and highly processed. My husband and I can not eat eggs so it’s nice to have a savory option back in our routine, thank you! Would like to play around with making frittatas with this.

  9. Leigh says

    Is there a way to cook without using baking powder or a substitute? My family on a plant-based fast and leavening products are not permitted.

    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leigh, a reader mentioned forgetting to add the baking powder and it still turning out great, so it’s worth a try! Might not be quite as fluffy though. Let us know how it goes!

  10. Elle says

    This worked. Wow. I would caution ppl to be careful of how much kala Namak you use!! If you have the VERY fine grain, then use less and add to adjust. I swapped out the rice flour for psyllium husk and it worked for my own purposes lol. I also added less garlic powder and more Nooch!!!!

  11. Marie says

    It turned out more like polenta than egg. I followed the recipe to a tee. Is it supposed to have that texture or is there something that could be done to lighten it up?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t say exactly like polenta texture, but somewhat similar. More like a mix between egg and socca.

  12. NP says

    Disgusted by the “cultural appropriation” comments, but at least they brought me to look up a “moong dal chilla” recipe. Changed it up to become more sattvik and with a sprinkling of chaat masala, thanks to your black salt suggestion, made a scramble from moong for for breakfast this morning. Inspiring post after being turned off initially by the ingredients in the JUST product.

  13. Renee says

    I use this recipe on a weekly basis as a filling for my breakfast burritos. I have found to get a more eggy texture, cook on lower heat, and don’t over cook. I also have successfully substituted other flours with little change in the final product. That kala namak is a crazy spice! The whole kitchen smells of sulfur when you first mix it up, but it doesn’t stay as strong in the batter so the fridge will not get smelly from it.

  14. Jess says

    I’ve made this once before already and loved it! I actually poured the (uncooked) leftover into a muffin pan and froze portions. I would take one frozen portion out the night before and place it in the fridge. Perfect consistency by the morning to cook. Still tasted great!

    However this morning, I’m in a bit of a pickle, I’m all out of my frozen portions and forgot to soak the beans over night. Is it possible to cook the beans in water on the stove? Are there any contraindications?

    I might try it just to see how it turns out. Because I’m craving this, this morning :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work I think? We haven’t tried it but let us know how it goes!! So glad you’re enjoying the recipe.

  15. Katia says

    Can this be made in large(r) batches and refrigerated or frozen?
    I believe Just Eggs is refrigerator stable for a couple of weeks, but I don’t know if they use any preservatives.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katia, the batter should keep in the refrigerator up to 1 week, but we aren’t sure about longer.

  16. alex says

    Hey dana! i have yet to try this recipe but do you think that this egg mixture would work well in a quiche? i want to try your quiche recipe as well but change up the filling!


  17. James A Clark Jr says

    I made it! I modified the recipe a little. I used chick pea flour the amount you shared. I added granulated garlic in addition to the onion powder but same amount. I used Ripple pea protein milk but same amount you advised. Then I added 2T lemon Juice and 1 T apple cider vinegar to lower the taste of the chick pea flour and it worked well!

  18. Isabelle says

    Thank you Dana, for this excellent recipe. Quel délice! My husband and my daughter liked it very much too. They asked when am I doing it again… i’m a big fan of your recipes, some are already part of our weekly routine. Your book is always a good source of inspiration too. Thanks for sharing. Isabelle

  19. Veeko says

    The taste is great- I used a little more kala namak and nutritional yeast for my taste – and the nutrional profile is fantastic. My first go turned out a bit too firm and stodgy, probably I overcooked it! So on my second go i was inspired to add whipped aquafaba to lighten, along with your suggested fried onions, capsicum, cherry tomatoes, and some celery leaves. Divine. Took a lot longer to cook, but non vegan partner very happy- cross between a Spanish omelette and a pancake. Perfect egg free Sunday breakfast!

  20. JoAnn M Lakes says

    I’ve bought the product Just Eggs but after checking out some sites for recipes I still haven’t used it. Maybe I’ve been a vegan way to long, but they look ugly. I certainly hope they taste way better than tofu for what they are charging for their product. I’ll have to try this recipe but I don’t think they look very pretty….Sauce!
    On that note, what do you think of the industry charging over $5 for oat milk. Come on, really?

  21. Beth says

    If you are avoiding oil, can the recipe be made omitting the oil entirely? Would I need to replace with another liquid?
    Thanks for all the great recipes!

  22. Kathy Hardie says

    Wow you rock! My friends say this is similar to a product now on the market but as you say your version is made with real food! I follow you and can always trust that your recipes are perfection. I am excited to try this recipe.

  23. Deanne says

    I have a strong dislike for coconut milk. Would home made almond milk be a good substitute?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanne, we haven’t tried that, but other readers have had success with non-dairy milks such as almond milk. Hope that helps!

  24. James A Clark Jr says

    I will be making your recipe! I am going to get some split mung beans. I have Just Egg and I like it, This is far less expensive.. Love your idea of using garbanzo bean flour instead of rice flour! You are the best!

  25. James A Clark Jr says

    Wow I had no idea there were split mung beans.. so that is how Just Egg does it ..or part of what they do..

  26. Bettina says

    I tried the recipe against the Just Egg product and your recipe wins by far in taste and texture. Both do not really look or taste like eggs, but this recipe is the most delicious pancake batter, especially if you prepare it like an omelette with scallions/spinach. I used less salt and less flour.

  27. Violet says

    These were phenomenal! I served these on toasted English muffins with avocado and tomato slices; even better than I remember real eggs. I did not have black salt but I still found them to be very egg like. I also did not have canned coconut milk, only the boxed (much lighter) kind, and I forgot the baking powder, but STILL, these were amazing! Thank you Dana for another fantastic dish

  28. Harmony says

    This is really good and I like it much better than Just Egg. So much cheaper too. I do think you need more than 1 tsp of black salt. I ended up just sprinkling a little extra on my cooked “eggs” and that was fine. I omitted the oil, but did you a bit of olive oil spray in my pan. I didn’t have any issues with sticking. I topped mine with pepper and chopped tomatoes. Yum!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Smart! Thanks for sharing, Harmony. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xxoo

  29. Y says

    Loved this recipe! I doubled the recipe to feed a larger group of people. I used all-purpose flour this time as I didn’t have rice flour and it turned out just fine. I also used one can of coconut milk then added enough water to make 2 2/3 cup total liquid. I cooked it using a little ghee in the pan for extra flavor and flipped it, making it more like a crepe than scrambled eggs. It will be great filled with veggies or other fillings!

  30. Liani says

    Question: if I don’t have rice flour, what can I replace it with? Would coconut, wheat or oat work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liani, We tried it with chickpea flour and didn’t love the flavor, but it does technically work! Other readers have had success with tapioca flour. Hope that helps!

    • Jay says

      Hi Liani,

      I don’t have rice flour but just use the same quantity of cooked leftover rice – once it gets blended up it doesn’t seem to be a problem.

  31. Mary says

    I made this, this morning and it was delicious!! Love the flavor!! I didn’t have rice flour so I used “cassava flour” and it turned out great!! Thanks for sharing your recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Mary! So glad you liked it. Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xo!

  32. Lydia says

    I followed the recipe and cooked in a non-stick ceramic pan, but it stuck wicked bad. I tried again with more oil and heat, but still stuck. For flavor and ease of prep, I give it five stars. If only I could cook without the sticking!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lydia, sorry to hear it stuck for you- we aren’t sure what happened as we haven’t had this experience and neither have other readers! How much oil did you use? Our best guess is that it needed even more. Hope that helps!

  33. Morgan says

    I couldn’t seem to get the texture right for an omelette. I ended up needed to scramble it as it kept falling apart…might help to add veggies next time to give it something to “stick” to. The flavor turned out great though! I also refrigerated the leftovers and it kind of just turned into a big ball of mush I know that sounds super unappetizing but really the flavor is on point!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meghan, we haven’t tried those and aren’t sure how it would work! If you do some experimenting, let us know how it goes!

      • Keri says

        I tried yellow split peas. Tasted like raw beans, very bitter strong flavor. Wouldn’t recommend it. I got mung beans to try it proper. Will have to review once I actually taste what it should like when I follow the recipe!

  34. Shelley Ellefson says

    Seriously great hack!!! This recipe rocks and it is so much cheaper than buying the other product!!! Thanks Dana!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Crystal, if the mung bean flour is made from split yellow mung beans, not green, then it might work. Thought we haven’t tried that and cannot guarantee results. Hope that helps! If you give it a try, we would love to hear how it goes!

  35. crystal says

    OMG I am SOOOO going to do this SOON! Ordering everything from your amazon link TODAY!
    Question; Do you think quinoa flour would be ok to use in place of the rice flour? Or do you think it would make a big difference?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Crystal, thanks so much! We haven’t tried quinoa flour, but it might work! Rice flour helps give it structure and crisp up a bit and we aren’t sure if quinoa flour will have the same effect. If you give it a try, we would love to hear how it goes!

  36. Rebecca Moore says

    I absolutely love this recipe! The first time I tried it, with just a swipe of oil on my nonstick pan, it stuck. Then I tried it with a hotter pan and more oil, and it didn’t stick!
    I have a couple of questions. What would you suggest as a substitute flour for the rice flour? I’m concerned about the levels of arsenic in rice flour.
    Would garbanzo flour work? Or would it be too heavy?
    And can this be used as a substitute for eggs in recipes? Thanks so much for your brilliance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, thanks for the lovely review! We tried it with chickpea flour and didn’t love the flavor, but it does technically work! Other readers have had success with tapioca flour. For substituting in other recipes, it may work for some, but probably not in baking. Stay tuned for future recipes! Hope that helps!

    • Dav;d says

      Dr. Mcdougall says that arsenic is not a problem with rice grown outside of Louisiana and other areas that converted from growing cotton to rice.
      Perhaps you can grind your own rice flour sourced from a safe growing area in a ‘high speed’ blender.

  37. Trudy says

    Hi Dana, I always love your recipes. Thanks for openly sharing your creations. Pancakes and eggs is the one dish I truly miss since adopting a vegan diet. I cannot wait to try this. Any suggestions for a suitable substitute for rice flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trudy, We tried it with chickpea flour and didn’t love the flavor, but it does technically work! Other readers have had success with tapioca flour. Hope that helps!

  38. Karalea says

    I love all of your recipes, and have eaten almost exclusively from your website this week. What a joyful week of eating it has been, plus I feel great! I have to admit, I was a skeptic about this one, even while cooking (I got impatient and manipulated it while still wet). Then I tasted it, and my mind was blown! My brain really registered scrambled eggs. Thanks for this one!

  39. Heather says

    Your recipes are amazing and is basically my entire vegan cookbook! One of the things I really miss since going vegan is eggs. This recipe is amazing and fills this void! My co-op didn’t carry moong dal or black salt. But I found moong dal at a local imported food store, 1/3 the price of Amazon! No black salt, but I was impatient and had been wanting to try this recipe since it was emailed out. So I made it without the black salt, but will order online before I make it again. Thank you for sharing yet another fabulous recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for sharing, Ronica! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  40. Lauren says

    Hi there! Really looking forward to trying this as I am also afraid of the just egg ingredients list. Would potato starch work instead of rice flour? And if I happen to not find split mung beans, could I “split” them myself by pulsing in my food processor? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, we haven’t tried potato starch, but think it might work! Let us know if you give it a try! For the mung beans, you would need to both hull and split them to make yellow split mung beans, so we don’t think it would work with a food processor. We have tested with whole mung beans and it isn’t the same. The texture does not get as creamy and the scramble is green. I highly recommend split mung beans (moong dal), which are linked to above and can be easily found on Amazon and most grocery stores.

  41. Heather says

    Thank you so much! I bought Just Egg once and thought it was pretty amazing, but it’s expensive, plus it comes in a plastic bottle. So being able to make it at home is perfect! My first batch looks & tastes wonderful, but the texture is more like pancake than omelet. Next time I may start with less flour. Or maybe it was the beans. The ones I got at Fubonn were peeled split mung bean (monggo) from Thailand.

    Question: how much water do you add to regular coconut milk to make light coconut milk?

    thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we aren’t certain, but think that if you added a full can’s worth of water to a can of full-fat coconut milk, it would be about the same as light coconut milk. Hope that helps!

  42. Kamwick says

    This tasted very good, especially mixed with sautéed veggies, but really, to me, did not taste at all like scrambled eggs, more like a savory pancake. Kind of like my favorite garbanzo flour pancakes, but a different flavor that was very nice. I did follow the recipe exactly.

    All in all, very tasty, and I will use as a savory pancake. Maybe with less rice flour and veggies it might come out like egg foo yong?

    I’m not sure it really qualifies an egg “substitute”. But then, heck, most vegan foods really don’t taste the same as eggs/dairy. And why worry if they don’t? Plenty good on its own.

    • Theresa says

      OMG. This was wonderful. When I went vegan one thing that I really missed was my morning egg, hence my high cholesterol, which I don’t miss. This recipe hit the spot. As I live in a remote community I needed amazon to obtain the necessary ingredients and they came through. Amazon had the split mung beans and the salt. The black salt is a must to give it that eggy flavour. I followed the recipe as outlined and it turned out perfect. One morning I even sautéed some veggies to make it more interesting. Thank you for your wonderful recipes. you are my go to girl. I also have your recipe book which is wonderful as well.

  43. Ann says

    Recipe is great and inspiring! Finally have some vegan eggs for scrambling and to use as flax egg sub in my banana muffin recipes etc. Thanks again for all your great recipes! Love the vegan sloppy joes recipe as well!

  44. Chloe says

    Just cooked this up for breakfast for myself and my bub, absolutely fantastic! Such a quick easy filling breakfast and I’m so glad I can keep the batter in the fridge and use throughout the week! Another amazing recipe Dana! Thank you :)

  45. Bryan says

    This was awesome! Made this with all the recommended ingredients in both omelette form and scramble form. Curious to see if this would work as the egg component for French toast. Keep up the great work!

  46. Julie says

    Yet another wonderful recipe! I made a double batch to have enough on hand for the week. I used almond milk instead of coconut and added a bit more rice flour as suggested. It turned out perfect. We made vegan egg sandwiches on English muffins yesterday and vegan omelettes with fresh guacamole and salsa this morning. Dana, you’re a rockstar!!

  47. Laurie El says

    I made this but substituted pea protein milk for the coconut milk, and substituted tapioca flour for the rice flour. We loved this! Great flavor. Great texture! Delicious recipe, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We find it works best with coconut milk (we think it’s due to the higher fat content), but other readers have had success with other non-dairy milks such as almond milk. Hope that helps!

  48. Kelly Mah says

    You are such a genius for real! Super easy, quick and very tasty! My one year old also loved it! Such a great thing to have on hand for snacks and breakfast! Thanks so much!

  49. Cari says

    There was a very dry raw bean like flavor. Next time I’m going to try to cook the beans for a little bit before blending. I did soak them 10 hours and rinsed after. Did you attempt to boil the Mung beans ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Did you use moong dal (split mung beans), or whole mung beans? That might’ve been the problem. And to answer your question, no we haven’t tried boiling them.

  50. Isabelle Payne says

    Loved it, I’m always looking for ways to improve my protein intake and wow omins at the same time! Had it scrambled on toast with brown sauce. Big hit with everyone, the only comment was that it tasted a bit coconutty! Oh, and I omitted the black salt as can’t stand anything eggy! Thank you!

  51. Shavone says

    Just made this for breakfast. The texture is more doughy than I had expected, but otherwise a satisfying substitute! I might reduce the flour a little bit, and only add 1/2 to 2/3 of the black salt, and cut the onion powder in half. It was very tasty, but oddly enough almost toooo tasty. What I loved about scramble eggs was the bland saltiness of them (am I the only one? Lol). A more wet, lighter, and less savoury batter will be attempted next time but again, totally hit the spot!!

  52. skye says

    Can’t wait to try this! Accidentally picked up some moong dal while shopping for an Indian friend, didn’t know what to do with it but was thrilled when I saw your recipe!!! I’ve wanted to try Just Egg but couldn’t justify the price (ordering online, never seen it in stores near me) and the canola oil. This looks so good! Thank you for sharing!

  53. Kathy says

    I made this tonight and it was perfect! Followed your recipe as directed. It was tricky getting it to scramble so I tried it both as a savory pancake and an omelet. It is now my favorite omelet and I will definitely be using it loads in the future. It was super easy to make and less finicky than the chickpea omelets I have tried. Thanks for experimenting with this. I agree with some other commenters, love the just egg but don’t like the animal testing behind it or the price tag.

  54. Katherine Duckett says

    I just made this per instructions and it turned out so good! I made it omelet style and had no issue, really easy to make and cook, and it tasted really good. I used a non-stick pan and wiped a tiny bit of oil in it prior to putting batter in. Thank you for experiementing with this one. It really does make the perfect omelet.

  55. Mandy Callen says

    So excited to see this recipe! I have been dying to try Just Egg since I first heard about it. However, I have yet to see it in my area. While I have tried the Follow Your Heart Vegan Egg, my preference is still tofu scramble. Happy to see a simple, unprocessed version of a vegan egg!

    Do you have any tips for cooking this on a gas range? I had great success with the Vegan Egg on my electric stove in a non-stick ceramic pan. My husband and I recently remodeled the kitchen and upgraded to a gas range (yay!). I have only attempted to make the Vegan Egg once since then and, despite using the same cooking methods, it stuck to pan.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So this doesn’t really stick to the pan in my experience. A non-stick ceramic pan is great. Or, you can just lightly oil a cast iron and go that route!

  56. Lindsay says

    This recipe looks so delicious! But I was kind of disappointed to hear you knocking canola oil. The source you cited draws support from animal studies (rats, etc.) and highlights that the ratio of omega-6 to omega-3 fatty acids could be inflammatory (i.e., canola oil is perhaps not anti-inflammatory enough on its own, but who gets all the fat in their diet from it anyway? Go walnuts and flax!). Additionally, saturated fatty acids (which coconut oil is rich in) have been demonstrated in human studies to increase inflammatory markers. Just some food for thought. Check out info on the Nordic Diet, which is gaining popularity as another healthy plant-based diet, except in place of the Mediterranean Diet’s olive oil there is canola. Thanks as always for great recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I hear you, but I am more concerned about the way canola oil is processed. It’s just a highly processed oil (with chemicals) and how can we be sure that our bodies can digest and process that properly without being inflamed? If it works for you, great! I just prefer not to promote or use it. Coconut, avocado, and olive are my preferred.

  57. Andrea says

    Great recipe — the Just Egg won’t be in available in Europe till later this year and I was starting to think about experimenting with mung beans myself! Perfect timing :) I used glutinous rice flour, as that’s what I had on hand and a rice/coconut milk combo. The texture is a little more sponge-y/pancakey than eggs, but it hit the right notes — especially with the black salt. My partner came home, sniffed the air, and asked with confusion, “Are you cooking eggs?” So far I’ve had it as prepared in the recipe with more black salt and pepper sprinkled on top. I will try a scramble and an omelette soon!

  58. Crys says

    Hi all,

    Do you think red lentils could be substituted for the beans? I have all the other ingredients in my pantry. Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        For making in advance, we prefer to make just the batter ahead of time and then cook just prior to serving. Hope that helps! They should also reheat well, but we haven’t tried that- we would love to hear if you give it a try!

  59. Leah says

    I made this today with Toor Dal and forager half and half (it’s all I had on hand!) A+ for fluffyness! I will try again with Moong Dal for sure! The Toor Dal version reminded me of a chickpea flour scramble (a bit thick), so no sure that’s ideal :) I’m sure you’re sick of eggs but if you could recreate Spero Foods Scramblit as well, that would be amazing. Thank you for the wonderful recipes! You’re a household regular for us.

  60. jn says

    I need help with “nonstick” skillets. No matter what I do, my food sticks. I got rid of the Teflon and got a ceramic pan, but the first time something got burnt that was the end of it. Doesn’t matter how much oil or no oil I use. And my stove is a glass top so apparently using cast iron is not a good option. Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, we linked one above and also tried another brand (Stone Earth), but later realized it in fact had teflon. SO, we can’t recommend that brand, and otherwise would recommend the one linked above!

  61. Emily says

    Turned out amazing, I’ve been looking for a tasty egg substitute for years- will definitely be added to the daily rotation! Thanks!

  62. Kaitlyn Modz says

    Hi Dana, this isn’t directly related to this recipe but it’s something I’ve been trying to find more information on. I’ve been seeing a lot of arguments lately centered around the idea that soy isn’t sustainable, because it’s such a huge industry worldwide (soy products are in EVERYTHING, not even just a lot of edible things) and is typically cultivated with heavy use of GMOs. I feel there is some careful consideration to be made before deciding on a black-or-white response (with regard to my own consumption of soy)–for example, the water/pollution footprint of soy might actually be better than other crops when indexed with nutritional/market values (as with almonds). Do you have any resources or knowledge on hand that you think could provide some information on this? I’d really appreciate it if so. If not that’s fine too!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t – I’m sorry! I only limit soy because in large quantities it upsets my digestion. But as for sourcing, I always buy organic and non-GMO or even better, locally made. Hope that helps!

  63. Marta says

    Wow, this is delicious! I used almond milk instead of coconut milk with no regrets. I also added ground cumin, Indiana chili powder, zaatar, curry powder and black pepper, all in small quantities, to the batter. I sautéed veggies prior then added to daal pancake.
    Thank you for sharing such a wonderful recipe.

    • Marta says

      Me again, just wanted to mention that I didn’t want to wait 6 hours before trying this recipe. I soaked daal for 1 hour, in water that I had brought up to a boil. Worked perfectly.

      Thank you again Dana. Another incredible recipe!

  64. Grace says

    This is pretty great because I just found out the Just Egg is tested on mice so it’s not vegan (not that they claim to be). I’m happy I can still enjoy something that’s close!

  65. Fritz says

    I would love to try this, but im allergic to coconut so I was wondering if you tried out any other substitution like almond or soy milk?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m thinking a creamy, higher fat plant milk would be preferred. Perhaps homemade almond or cashew?

  66. neysa says

    Would the batter keep well in the fridge for a few days so it can be cooked in smaller portions daily? Or do you recommend cooking all at once and keeping the ‘egg’ to reheat everyday?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I think the batters keeps well in the fridge for about 1 week, making it perfect for daily scrambles.

  67. Claudia says

    I’ve been meaning to try something like this ever since I heard of Just Egg … but since my daughters dislike the taste of coconut in anything savory, any idea what to substitute for the coconut milk? Would a vegan “cuisine” aka cooking cream work??? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Claudia, I’m not familiar with cooking cream. But either that or a creamy, homemade almond or cashew milk would also likely work!

  68. Sheila says

    I love your recipes. Thank you for this. I was just about to buy the product that you mentioned. It was $11.00!!!!

  69. Maria says

    Wow, I became so excited as a have a pack of these mubg bean like for a year in my cupboard.. but then I saw the note that green ones are not correct :D Could you please tell me how bad actually the version with whole mung beans is? Does it worth giving it a try? Thanks in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve tested with whole mung beans and it isn’t the same. The texture does not get as creamy and the scramble is green. I highly recommend split mung beans (moong dal), which I link to above and can be easily found on Amazon and most grocery stores.

  70. Nikki says

    Can’t wait to try this recipe! I have some split yellow peas in my pantry so I might try those. I’ll let ya’ll know how it goes! Happy Cooking!

  71. Morgan says

    Could you pour the mix into the pan and scramble as you would an egg so it turns out less like a crepe? I’m sure it doesn’t TASTE like a crepe but just for texture purposes. Just curious if that would work before I attempt :D

  72. Teri K says

    I’m so excited to try this recipe. Since I started eating a plant based, no/low fat diet, I’ve miss eating eggs. I just tried Just Egg, and it was good, but it’s quite pricey. Do you think I can substitute almond milk for the coconut milk (due to the fat in the coconut milk)? Thank you for sharing this recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Teri, it really does work best with coconut milk according to our testing (we think it’s due to the higher fat content). But if you give it a try let us know how it goes!

    • Michelle Bechard says

      I just made this and it was surprisingly delicious but I’d like to save some of the batter because there’s so much left over. Can this batter be frozen to use at a later date?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Michelle, we didn’t try that, but we think it would work! It may need additional flour if it becomes too runny/liquidy. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      JJ, we linked one above and also tried another brand (Stone Earth), but later realized it in fact had teflon. SO, we can’t recommend that brand, and otherwise would recommend the one linked above!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that, but if you do let us know! I’d think all purpose flour would be best.

    • Myla says

      Great recipe! I just made it and it is delicious. I did not have rice flour, so I substituted with 60% all purpose white flour and 40% tapioca flour.

  73. Lindsay Shreeve says

    I’m so excited to try this recipe. Do you know if you can cook the whole recipe all at once like cooking a large amount of scrambled eggs? I have 6 kids so doing it that way would be great time wise.

  74. Deb says

    Maybe a ridiculous question, but – I don’t have moong dall but I have dried Toor Dall – would that work?

  75. Nikki Massie says

    I could envision this being an omelet. It doesn’t look like the texture or visual of scrambled eggs to me and both are important to me when eating. But I could see this folded with beautifully sauteed, garlicky veggies inside. After someone referenced the Indian dish, I looked it up and that’s almost exactly what it looks like.

  76. Sumitra says

    What a fabulous idea! Ingenious, really! Reminds me so much of moong dal dosa, but I would never have thought of this! Wow! Thank you! I will be sure to try this out and rate the recipe!

      • Sumitra Nanjundan says

        I just made it and it is fabulous and so easy, Dana! Thank you!
        Looking forward to your take on a dosa – there are so many different kinds (including the ‘chilla’ someone mentioned here). By the way: I, for one, appreciate and have noticed your crediting native dishes and stating where your inspiration comes from. So thank you for that and for all of your wonderful, inspiring recipes!

  77. Hannah says

    Did you try chickpea flour as a thickener/binder instead of rice flour? I know a lot of vegan omelettes include it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That would work, just know that it will affect the texture (less creamy) and the flavor. We tried it with chickpea flour and didn’t love the flavor. But it does technically work! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it would work! Rice flour helps give it structure and crisp up a bit. Let us know how it goes!

      • Sebastian Tanner says

        I tried it with friends with and without Brown Rice Flour. The only difference was the thickness or fluffiness, but the texture still felt similar. As for the rest, the flavors were a lot stronger (because they were more condensed I assume) in the recipe w/out BRF. Both were amazing. Highly recommend this recipe. Also, do you know the shelf life of the mix – if I don’t cook all of it the same day? Thank you!

  78. Avni says

    This is literally an Indian dish called “moong dal chilla.” Except that’s made thinner than this, and well done. It’s often eaten as breakfast, or as a snack; served with ketchup and coriander chutney, often topped with lightly caramelised onions.

    SMH calling it “scrambled eggs.” It pains me to see so many MB recipes these days appropriating from Indian food, without giving credit where it’s due (even just stating the inspiration would do).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How interesting! I had no knowledge that this was an Indian dish, or that it was called moong dal chilla. Therefore I wouldn’t be able to state it as “inspiration.” However, thanks for letting us know. I genuinely do try and be careful about giving credit to native dishes, and stating where inspiration comes whenever possible.

      • Pat says

        Unfortunately that’s not true. Do like your recipes but have seen much food culture appropriation on this site.

      • Swati says

        I agree with Avni above. It’s weird that the key ingredients you list are all Indian (and the top two are also plain Hindi words), yet you didn’t think to check if this was already a dish.

        Also, I think you should do a better job moderating comments. Martin’s comment below dissing on Avni’s calling out cultural appropriation makes it seem like you endorse his hateful views.

    • Sandy says

      I find this comment unnecessarily harsh!
      I think it would be listed as inspiration *if it was the inspiration*.
      Obviously, if someone has never had this dish, they wouldn’t know! Especially as the MB recipes are often credited back to sources of inspiration.
      I think this looks great. I googled moong dal chilla, and it also looks great. I think I will try both!

    • Martin says

      So… you are one of those cringy ppl crying with the “cultural appropriation” meme???
      go and get a life.
      MB is one of the best vegan websites, PERIOD.

      Thanks for this recipe, looks so interesting I’ll give a try, seriuosly

    • Nitya says

      Technically, this is not cheela. Cheela does not use onion powder, nutritional yeast, or coconut milk. A reference to cheela is not mandatory. MB has already made references to moong dal and kala namak, both of which are Indian ingredients, so to your point about stating the inspiration – I believe this has been achieved.
      – Fellow Indian

    • Gail says

      This is also not brand new stuff. Vegan Richa already has a similar recipe from many years ago.

      Its not necessarily a cheela appropriation but if it was inspired by some process that was seen somewhere, then it would be nice to have that mentioned.
      On a positive note, the texture looks great!