Fluffy Vegan Scrambled Eggs with Mung Bean
Creamy vegan scrambled eggs made from split mung beans blended with coconut milk, turmeric, and black salt for an authentic eggy flavor and pale yellow color. The batter cooks quickly in a skillet, creating soft, curds that mimic traditional scrambled eggs. Perfect for vegans, those with egg allergies, or anyone seeking a plant-based protein breakfast. Black salt (kala namak) is the secret ingredient that adds a sulfurous, umami richness that tastes remarkably like cooked eggs. Serve with toast, fresh herbs, salsa, or sauteed vegetables for a satisfying breakfast or brunch.
Ingredients
- ¾ cup split mung beans, rinsed, not whole mung beansyellow lentils1:1protein
produces slightly earthier flavor
- 1 tsp black salt, kala namak, or substitute sea saltsea salt1:1flavor
loses distinctive eggy sulfur note but still edible
- ½ tsp onion powder
- ¾ 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 using non-non-stick pan
- ¼ cup white rice flour, or brown rice flourcornstarch or tapioca starch1:1binder
produces silkier texture, slightly less body
- 1 ¼ tsp baking powder
Instructions
- 1
Rinse split mung beans and soak covered in lukewarm water for at least 6 hours or overnight
- 2
Drain and rinse mung beans thoroughly
- 3
Add soaked beans to high-speed blender with coconut milk, black salt, onion powder, turmeric, nutritional yeast, oil, rice flour, and baking powder
- 4
Blend until creamy and smooth, adjusting texture with more rice flour or coconut milk as needed
- 5
Taste and adjust seasoning: add black salt for egg flavor, onion powder for depth, turmeric for color, or nutritional yeast for cheesy notes
- 6
Heat non-stick pan or greased skillet over medium-low heat
- 7
Pour approximately one-quarter cup batter into hot pan, spreading to almost reach edges, then cover
- 8
Cook 1-2 minutes until edges appear slightly dry and surface may show bubbles
- 9
Using rubber spatula, gently push mixture toward one side of pan, cover again, and cook 1-2 minutes more
- 10
For soft scrambled texture, transfer to plate immediately; for firmer texture, flip and cook top side longer
- 11
Let cool slightly and taste test, adjusting remaining batter seasonings if needed
- 12
Repeat cooking process with remaining batter
- 13
Serve with desired toppings: salsa, vegan parmesan, fresh herbs, or toast
Tips
Black salt (kala namak) is essential for authentic egg flavor. If unavailable, regular sea salt works but lacks the sulfurous, umami notes that make this taste like real scrambled eggs.
Blend the batter until very smooth for creamy, curd-like scrambled eggs. Adjust thickness before cooking: add rice flour for thicker consistency or coconut milk for pourable batter.
Cook over medium-low heat and don't rush the process. Gentle heat and covering the pan help the eggs cook through while maintaining a soft, custardy texture.
Good to Know
Store uncooked batter covered in refrigerator up to 1 week. Reheat individual portions in a skillet over medium-low heat, adding a splash of coconut milk if batter has thickened.
Prepare batter through blending step up to 24 hours ahead. Soaked beans can be rinsed and refrigerated up to 2 days before blending if needed.
Serve warm immediately after cooking. Top with fresh herbs, salsa, vegan parmesan, avocado, sauteed vegetables, or whole grain toast. Pairs well with fresh fruit, potatoes, or green salad for complete breakfast.
Common Mistakes
Use split mung beans (dal), not whole mung beans, to avoid grainy texture and ensure smooth blending
Don't skip the overnight soak: unsoaked beans won't blend smoothly and produce a lumpy batter
Avoid cooking over high heat, which causes the batter to brown too quickly before setting; medium-low prevents scorching and maintains creamy interior
Don't flip unless you prefer firmer scrambled eggs; gentle pushing creates soft curds similar to traditional scrambled eggs
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
produces slightly earthier flavor
produces silkier texture, slightly less body
FAQ
Can I make this without a high-speed blender?
A regular blender works but may not achieve as smooth a texture. Immersion blender is not recommended. If using conventional blender, blend longer in batches and accept slightly thicker, less creamy results. Soaking beans thoroughly helps.
What if my batter is too thick or too thin?
Adjust before cooking: add more coconut milk (one tablespoon at a time) to thin, or rice flour (one teaspoon at a time) to thicken. Batter should pour like pancake batter but not be watery. Taste after each adjustment.
How long does cooked batter keep in the refrigerator?
Cooked scrambled eggs keep 3-4 days refrigerated in an airtight container. Reheat gently in a skillet with a splash of coconut milk or non-stick spray. Can also be frozen up to 1 month and thawed overnight in refrigerator before reheating.