Fluffy Vegan Scrambled Eggs: The Ultimate Egg-Free Breakfast

A creamy, egg-like breakfast made with mung beans to boost protein and flavor.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 8, 2025

A creamy, egg-like breakfast made with mung beans to boost protein and flavor.

If you’ve been searching for a delicious, protein-packed alternative to traditional scrambled eggs, fluffy vegan scrambled eggs made with mung beans may be the breakfast game-changer you’ve been waiting for. This innovative recipe replicates the taste, texture, and look of classic scrambled eggs—without any animal products. Crafted with a handful of wholesome, accessible ingredients, these vegan eggs are perfect for scrambles, omelets, and even frittatas.

Why Vegan Scrambled Eggs?

A growing number of people are seeking alternatives to eggs due to allergies, ethical beliefs, or health reasons. Conventional scrambled eggs are high in cholesterol and linked to several health concerns for some individuals. Fortunately, plant-based options have evolved dramatically in recent years. The latest wave of vegan egg recipes, including this one, leverages clever ingredients like split mung beans and black salt to mimic that beloved ‘eggy’ flavor and texture—no tofu required.

Ingredients

The secret to these fluffy vegan scrambled eggs is a carefully curated list of nine simple ingredients that work together to deliver body, texture, and mesmerizing flavor.

3/4 cup split mung beans (a.k.a. moong dal, NOT whole mung beans) – The protein base that gives structure and authentic texture.
1 – 1 1/4 tsp black salt (kala namak), or sea salt for a milder flavor – Provides the signature sulfurous, ‘eggy’ aroma.
1/2 tsp onion powder – Adds depth and savory undertones.
3/4 tsp ground turmeric – Imparts a realistic yellow hue and warm flavor.
2 tsp nutritional yeast – Elevates the umami factor and delivers subtle cheesiness.
1 1/3 cup canned light coconut milk – Contributes moisture and a creamy mouthfeel.
2 Tbsp olive or avocado oil (plus more for cooking; omit for oil-free version) – Enhances texture while lending a bit of richness.
1/4 cup white rice flour (or brown rice flour) – Helps bind the mixture and ensures the finished eggs are tender and fluffy.
1 1/4 tsp baking powder – Provides rise and volume.

Note: Using split mung beans (moong dal) is critical. Whole mung beans (green) do not yield the right texture.

Why Split Mung Beans?

Mung beans stand out because of their unique protein content and neutral flavor, making them an ideal egg substitute. When blended, soaked split mung beans result in a light batter that, when cooked, closely mimics the texture and color of real scrambled eggs. This is the same principle behind popular commercial vegan egg products like Just Egg but made at home with real ingredients, free from excessive processing and additives.

Step-by-Step Instructions

This straightforward recipe uses a blender and a non-stick skillet to create fluffy, savory vegan eggs in less than 30 minutes.

Preparation

Soak the Mung Beans: Start by rinsing 3/4 cup of split mung beans (moong dal). Soak them in warm water for 6–12 hours (or overnight) to soften and make blending easier.
Drain and Rinse: After soaking, drain and rinse the mung beans thoroughly.

Blend the Egg Mixture

Add the soaked mung beans, black salt, onion powder, turmeric, nutritional yeast, light coconut milk, oil, rice flour, and baking powder to a high-speed blender.
Blend until the mixture is very smooth and creamy. You may need to stop and scrape the sides to ensure no lumps remain.
Let the mixture rest for 2–3 minutes to thicken slightly.

Cook the Scramble

Heat a non-stick skillet over medium heat. If using oil, add a light coating of olive or avocado oil to the pan.
Pour in the mung bean mixture. Let it sit undisturbed for 30–60 seconds, then use a spatula to gently stir and fold the mixture, just like traditional scrambled eggs.
Continue stirring occasionally, allowing some portions to set, until the mixture is fully cooked—about 5–8 minutes. The scramble should be lightly golden and still moist but no longer runny.

Tips for the Best Vegan Scrambled Eggs

Use Black Salt (Kala Namak): This sulfurous salt is crucial for an authentic egg flavor—it’s what makes plant-based scrambles taste like the real thing.
Non-Stick Pan: For an oil-free version, use a reliable non-stick pan to prevent sticking and ensure the scramble cooks evenly.
Control Moisture: If the scramble is too thick, add a tablespoon or two of water or coconut milk to loosen. If too thin, simmer a bit longer to evaporate excess moisture.
Avoid Overcooking: Just like classic eggs, vegan scrambles are best when they’re soft and slightly creamy.
Add Veggies: Stir in sautéed onions, peppers, spinach, or mushrooms for extra flavor and nutrition.

Recipe Variations

This vegan scrambled egg base is extremely versatile. Beyond the classic scramble, you can prepare:

Vegan Omelets: Cook the mixture without scrambling, cover and cook until set, then fold with sautéed veggies inside.
Mini Frittatas: Pour the batter over par-cooked vegetables in a skillet, then finish under the broiler or in a 350°F (176°C) oven until golden and firm.
Breakfast Sandwiches: Use the cooked egg base as a patty for English muffin sandwiches with vegan cheese and greens.
Egg-Free Quiche: Use as a pourable filling for crusted or crustless mini quiches with your favorite add-ins.

Nutrition Highlights

Mung beans are naturally rich in protein and fiber, making this a balanced meal. Turmeric provides antioxidant benefits, while coconut milk delivers healthy fats. Nutritional yeast is loaded with B vitamins, adding extra nutrition and savoriness to each bite.

Protein: Approximately 10–13g per serving, depending on add-ins.
Fat: Healthy fats from coconut milk and optional oil keep you full and satisfied.
Low Cholesterol: 100% free from dietary cholesterol.
Gluten-Free Option: Use certified gluten-free rice flour for a gluten-free recipe.

Serving Suggestions

Fluffy vegan scrambled eggs shine in a variety of ways. Here are some favorite serving ideas to inspire your next breakfast or brunch:

Classic Scramble: Serve on toast with sliced avocado, fresh herbs, and a sprinkle of black salt.
Southwest: Top with salsa, cilantro, jalapeños, and a squeeze of lime.
Power Bowl: Add to a bowl with sautéed greens, roasted potatoes, and beans for a hearty meal.
Omelet Style: Fill with vegan cheese and lightly sautéed vegetables; fold and top with fresh chives.
Brunch Platter: Pair with roasted veggies, vegan bacon, or breakfast sausage links for a classic spread.

Make-Ahead and Storage Tips

Prep in Advance: The blended egg mixture can be stored in a sealed container in the refrigerator for up to 2 days before cooking.
Leftovers: Cooked vegan eggs store well in the fridge for up to 2 days. Gently reheat in a skillet with a splash of water or coconut milk to restore creaminess.
Freezing: The raw mixture can be frozen in portions and thawed overnight for convenient breakfasts.

Common Questions & Troubleshooting

Issue	Solution
Mixture too runny?	Cook longer on medium-low heat, stirring occasionally, until it thickens. Alternatively, add a teaspoon more rice flour and stir well.
Lacks ‘eggy’ flavor?	Increase the amount of black salt up to 1 1/2 tsp, adjusting to taste.
Sticking to pan?	Use a non-stick skillet and ensure the pan is preheated before adding the batter. Add a touch of oil if not oil-free.
Can’t find split mung beans?	They are often sold as ‘moong dal’ at Indian markets or online. Whole green mung beans will not produce the same results.

Frequently Asked Questions (FAQs)

Q: What makes these vegan scrambled eggs fluffy without tofu?

A: The combination of soaked split mung beans, baking powder, and coconut milk creates a naturally airy, fluffy texture, closely resembling real scrambled eggs, all without using tofu.

Q: Is black salt (kala namak) necessary for this recipe?

A: Black salt is highly recommended because it imparts a sulfurous, ‘eggy’ aroma and taste that sea salt does not provide. If you use regular salt, you’ll get a tasty scramble, but not the classic egg flavor.

Q: Can I substitute other flours for rice flour?

A: While rice flour yields the best texture, you can experiment with other neutral flours like chickpea flour or potato starch. However, results may vary in terms of fluffiness and cooking time.

Q: Can this be made oil-free?

A: Yes, simply omit the oil and use a quality non-stick skillet for cooking. The eggs will still be creamy and flavorful, though a touch less rich.

Q: How does this homemade version compare to commercial vegan egg products like Just Egg?

A: This recipe draws inspiration from popular plant-based egg alternatives made primarily with mung beans but skips added processed oils and uses readily available ingredients. The result is a nutritious, cost-effective, and minimally processed alternative.

Customize Your Scramble

Enhance your vegan scramble with favorite add-ins and variations:

Stir in chopped spinach, sautéed mushrooms, or roasted tomatoes for a nutrient boost.
Mix in your favorite herbs—such as chives, dill, or parsley—for freshness.
Add a sprinkle of vegan cheese shreds for extra savoriness.
Toss in a handful of cooked quinoa for added protein.

Conclusion: A Staple for Plant-Based Breakfast Lovers

Fluffy vegan scrambled eggs made with mung beans are quick, nutritious, and remarkably versatile. Whether you’re craving a breakfast staple or prepping for brunch, this recipe delivers an authentic egg-free experience rich in protein and flavor. Give it a try and elevate your plant-based morning routine.