A nourishing, whole‑food alternative to traditional eggs, this mix is made from soaked split yellow mung beans (moong dal) blended with water, kala namak, turmeric, garlic, onion powder, and a touch of tapioca or cornstarch for extra binding. When cooked, it transforms into a silky, golden batter that behaves remarkably like eggs—whipping into omelettes, setting into quiches, and folding into scrambles with ease.

What makes it special

This mix is made entirely from whole-plant ingredients, giving you the familiar comfort of egg‑based dishes with the clean nutrition of legumes and spices.

Health Benefits

• High in plant protein — Mung beans contain all essential amino acids and offer around 14g protein per cooked cup.
• Rich in fibre — Supports digestion, stabilises blood sugar, and promotes satiety.
• Naturally low in fat — A heart‑friendly alternative to traditional eggs.
• Packed with micronutrients — Mung beans provide folate, magnesium, potassium, and B‑vitamins.
• Anti‑inflammatory spices — Turmeric, garlic, and onion powder add antioxidants and flavour.
• Cholesterol‑free — Ideal for whole‑food plant‑based lifestyles and anyone reducing dietary cholesterol.
• Gentle on digestion — Mung beans are one of the easiest legumes to digest, especially when soaked.
• Allergen‑friendly — Free from eggs, dairy, gluten, and soy.

Recipes You Can Make with Mung Bean Egg Mix

This mix is incredibly versatile. Here are many dishes you can create:

Breakfast & Brunch

• Classic mung bean scramble
• Omelette with vegetables
• Frittata loaded with greens
• Breakfast burritos
• Egg‑free French toast (use batter as the soak)
• Mini breakfast muffins baked in a tray

Lunch & Dinner

• Quiche (full‑size or mini)
• Chickpea‑free vegan omelette wraps
• Egg‑free fried rice
• Stuffed omelette pockets
• Savory crepes
• Korean‑style rolled omelette (gyeran‑mari inspired)
• Tortilla Española (Spanish potato omelette)
• Vegetable pancakes

Snacks & Sides

• Mung bean egg patties
• Crispy omelette strips for salads
• Savory waffles
• Baked “egg” bites

Baking & Specialty

• Custard‑style fillings
• Vegan soufflé‑style bakes
• Binding for veggie burgers
• Batter for coating vegetables before frying

Why You’ll Love It

It’s simple, clean, and deeply nourishing—an everyday staple for whole‑food plant‑based cooking. With just a handful of pantry ingredients, you get a mix that’s versatile, affordable, and endlessly adaptable. It brings the comfort of egg‑based dishes back into your kitchen without compromising your values or your health.

Mung Bean Egg Mix

Catherine Barclay

A light, protein‑rich blend made from finely ground split yellow mung beans (moong dal), crafted to whisk, cook, and set just like eggs. Naturally golden and velvety, it delivers a clean, neutral flavour that pairs beautifully with savoury seasonings, making it perfect for omelettes, scrambles, quiches, and baking. A whole‑food, plant‑based staple that brings nourishing simplicity to everyday cooking.

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Course Sauce

Servings 2 cups

Equipment

• 1 High speed blender

Ingredients

  

1x2x3x

• 1 cup split yellow mung beans (Moong Dal) soaked 3-4 hours (or overnight) and drained
• 1½ cups water
• ½ tsp kala namak (Indian Black salt) for the eggy flavour
• ¼ tsp turmeric powder for colour
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1 tbsp tapioca starch or cornstarch optional, for extra binding

Instructions

 

• Add the soaked, drained mung beans, water, nutritional yeast, kala namak, turmeric, garlic powder, onion powder, and starch into a high-speed blender. Blend on high until completely smooth and creamy.
• Pour the ingredients into a glass jar in the fridge for up to five days. Shake well before using

Keyword Egg mix, Fibre rich, mung bean, no oil, plant-based, vegan, wfpb, wholefood

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