Vegan Egg Batter

A smooth and versatile vegan egg substitute that can be used to create delicious vegan french toast, breakfast casseroles, omelets, quiche, and frittatas.

I am so very excited to share this Vegan Egg Batter with you. It’s basically a vegan egg substitute. You can use it in most recipes that call for eggs. Obviously it will not work for angel food cake or a recipe that requires you to whip frothy egg whites.

Thankfully, we have aquafaba for these types of baked creations. Instead, this vegan egg batter can be used to make all kinds of delicious breakfast treats that I enjoy eating!! Things like french toast, breakfast casseroles, omelets, quiche, and frittatas. Yum.

So, let me start from the beginning. In the fall of 2019, I came across an incredible product called JUST egg. And I fell head over heels in love. I really enjoy eating eggs for breakfast. Always have. In fact, eggs were the one ingredient I wasn’t sure I could give up when I adopted a plant-based lifestyle. Eggs have the ability to create incredible foods, whether for breakfast or in baked goods. And I used to eat them almost every morning for breakfast.

But since I no longer consume eggs, I have learned several techniques that mimic eggs in so many recipes. For example, most vegan and plant-based cooks learn quickly that milled flaxseeds have a similar viscosity of eggs in baking. And I now know to use a little more baking powder to make fluffy and light vegan pancakes. I use tofu to make a delicious Eggless Salad, the Ultimate Breakfast Sandwich, and Incredible Breakfast Bowls.

And aquafaba mimics egg whites to create luscious meringues… have you checked out my Vegan Lemon Meringue Pie or Southern Banana Pudding? Yum! Needless to say, milled flaxseeds, baking powder, tofu, and aquafaba perform perfectly well for these recipes; but what can I use when I want french toast, omelets, breakfast casserole, and quiche?

Don’t get me wrong, there are many methods and techniques out there and some can be successful. But I have had a difficult time finding a suitable substitute for these four foods. I have tried using mashed banana for French toast and ended up with soggy and mushy bread. Not the texture or flavor I am ever looking for. I have also tried using garbanzo bean flour to make omelets and quiche. Again, it works but it just isn’t quite the same. I know, I know. I tend to be a bit picky.

Then last fall, I heard about JUST egg. Wowza! The holy grail of vegan egg substitutes! For real. JUST is my hero! They truly are. I think the JUST Egg concoction is truly divine. It’s simply ingenious and completely satisfies my breakfast egg cravings! I finally have scrambled eggs again!! You may think I’m being a little dramatic, but I truly did eat eggs almost daily before adopting my egg-free plant-based lifestyle.

And from that glorious little bottle of vegan egg substitute, I made the very best Vegan French Toast and quiche I have made since starting my plant-based journey. Granted, I think I actually purchased another six or seven bottles immediately after trying it for the first time…

And I’m telling you that my french toast was wholly delicious and satisfying, as was the quiche! I was in plant-based breakfast heaven. And don’t worry, I promise to post the quiche recipe so that you can enjoy it, too. See for yourself!

And then a few months after making this incredible JUST egg discovery, my job relocated me a few states away and we bought a home a little further out of the way. And while the move is great for my career, I quickly became disappointed that I can’t find certain products I had recently come to enjoy, namely JUST egg. Instead of being heartbroken until we move again…. what’s a girl to do? Create a copycat? Sure, okay, why not? How hard can it be?

Ha! Easier said than done. I have made A LOT of batches of this Vegan Egg Batter over the past ten months. And while each theoretically worked in a recipe, they simply didn’t have the same finished texture of JUST egg. Obviously. JUST is ingenious, remember? So if you can find it in your local grocery store, PLEASE try it and enjoy it. JUST egg truly is an amazing product. And I love it.

I tried adding tapioca starch, corn starch, and psyllium husk powder, and rolled oats. I tried different ratios of liquids and different types of plant milks. I researched strange ingredients, namely gellan gum. But luckily, I’m persistent (or stubborn) and I didn’t give up. I tweaked and tinkered as much as time and menus would allow. And over time, I developed a close enough recipe for anyone who wants to enjoy something similar to JUST egg with somewhat regular ingredients, but simply doesn’t have access to the incredible JUST egg product. If this is you, please know that I hear your ecstatic applause. and I got your high fives, too. 😉

As it turns out, JUST did a lot of tweaking and experimenting, too. And in the beginning they didn’t have much success either. In fact, their success occurred after fine-tuning their ingredients and processing. “Once the mung beans are harvested, they are then dehulled and milled, eventually refined to a powder-like isolated protein that’s mixed with several other ingredients to form JUST’s liquid egg.” (Forbes)

This Vegan Egg Batter consists of some of the same ingredients used in the incredible JUST egg product, but it’s a little different – in a good way, I think. This recipe uses plant milk or water, split mung beans, rolled oats, optional avocado oil, agave, kala namak, baking powder, turmeric, carrot, garlic powder, and onion powder. It may seem like a long list, but it’s so worth it!

So here is my disclaimer – this vegan egg concoction takes overnight planning and preparation, and it may not be as incredible as the professionally researched and developed aforementioned ingenious JUST egg product – mainly because I don’t have access to the cool mung bean protein isolate powder or equipment that JUST uses.

I know that goes without saying; but honestly, this Vegan Egg Batter truly is a satisfactory copycat and a decent substitute for several recipes that use eggs. It’s also important to note that this does not create scrambled eggs like Just egg does. And just like the real product, this concoction does have a shorter shelf-life and should be used within 4-5 days of making.

Needless to say, I’m pretty pleased with it.

Instead of the aforementioned mung bean protein isolate, which most of us do not have access to, I use split mung beans or moong dal. You can buy them relatively inexpensive at your local grocer in the ethnic foods section or in an Indian market. You can also get them online. I have been sprouting whole mung beans for years for stir fries and pho. And I use moong dal in Indian recipes. My husband and I can’t get enough of all the delicious complex flavors in Indian dishes so moong dal is one of our pantry staples now.

And there are a few reasons why. For one thing, mung beans are super nutritious. They contain .8 grams of fat, 14.2 grams of plant-based protein, 15.4 grams of fiber, and are rich in essential amino acids. In case you’re wondering, essential amino acids are the ones that your body can’t produce on its own. Mung beans are also rich in folate, manganese, magnesium, an array of B Vitamins, Iron, Copper, Potassium, Zinc, and Selenium. (Healthline).

So, mung beans are really really good for us. Bonus! But second, these little plant-based power houses are able to create this incredible Vegan Egg Batter that works remarkably well to recreate plant-based and vegan versions of traditional breakfast recipes featuring eggs.

I recommend using a neutral oil like avocado or sunflower oil. Coconut oil would accomplish the goal but may not taste good here, unless it’s refined coconut oil. Also please note that the use of oil is one hundred percent optional. I only use oil when it truly contributes to a recipe (like softer bread) and it really does lend to a smoother batter consistency in this recipe.

But if you prefer not to use oil at all under any circumstance, please leave it out. It will still be delicious; but you will need to use a very good nonstick or cast iron skillet if you’re attempting an omelette. Otherwise, I recommend this vegan batter in a quiche or breakfast casserole where it can be baked in a seasoned stone, silicon, or glass dish that releases well.

Kala namak (Nalla Uppu or “Himalayan black salt”) is an incredible ingredient used in my delicious Eggless Salad, the Ultimate Breakfast Sandwich, Incredible Breakfast Bowls, and all eggy-flavored foods. When it gets wet or is added to wet ingredients, kala namak emits a pungent sulfuric smell that mimics the smell of cooked eggs. And since a lot of what we taste is enhanced by what we smell, the addition of kala namak is important in recipes like this.

And speaking of smell, kala namak reportedly relieves flatulence and heartburn. But I’m just relaying this information and can’t vouch for it. One important note about kala namak is that the sulfuric odor dissipates quickly after getting wet. So if you’re going to make a batch and use it tomorrow, you should simply add the kala namak when using it tomorrow.

Baking powder is used as a leavening agent in many baked goods, including cakes. Not much is used in this recipe because we are obviously not making a cake. But a teeny bit really does help mimic the lighter fluffiness needed in an omelet, breakfast casserole, and quiche.

I’d like to note that most baking powders available in the store contain aluminum to make it double acting. All baking powder is liquid-activated, which means it starts working its magic when it comes in contact with liquid. But double acting baking powder means that it is also heat-activated, which means it works even more magic when it enters a nice hot oven or skillet.

You can also purchase a one pound bag of aluminum-free double acting baking powder online for $3. This is what I use now since it is still liquid and heat-activated but also doesn’t contain any aluminum. Win-win. To learn more about aluminum, I recommend starting here. If you can only find aluminum-free baking powder in the store that is liquid activated only, you should add it just before use or omit it altogether. Otherwise, it will be activated too soon and dissipate before you actually use it.

Turmeric is a golden spice used in many Indian foods; but in a small amount, it can lend to a pretty yellow color enhancing many recipes. I love using it in my eggless salad. Interestingly, turmeric has also been used as a medicinal herb for thousands of years in India. It is bioactive as an anti-inflammatory (to treat chronic disease including arthritis), is a powerful antioxidant, boosts brain health (treating dementia), reduces risk for heart disease, and can act as a natural anti-depressant. (Healthline) Pretty impressive, don’t ya think?

Though turmeric is an incredibly powerful ingredient, this recipe uses only a teeny bit with the sole purpose to give a more egg-like color. You can also use a small piece of carrot or sweet potato. I’ve included either as an option. Rolled oats are used to round things out a little. Plus, a little nutritional yeast and agave are added, plus a hint of garlic powder and onion powder to enhance the flavor.

Now that we’ve considered the primary ingredients in this Vegan Egg Batter, let’s look at the super simple three-step process. Start by rinsing your split mung beans and then cover them with fresh water in a covered container. Allow the mung beans to soak at least 12 hours, or overnight.

Then when you’re ready to make this Vegan Egg Batter, drain and rinse the split mung beans. Add them with the remaining ingredients in a high-powered blender and blend for 1-2 minutes until perfectly smooth. That’s it! Your Vegan Egg Batter is now ready to be used in a myriad of recipes!! It makes incredible omelets!

I highly recommend making my Garden Veggie Omelet, which is stuffed full of plant-based cheese, sautéed carrots, onion, mushroom, peppers, zucchini, and greens – and topped with fresh tomato, avocado, and cilantro. And for the more adventurous, try my Loaded Southwest Vegan Omelet – a tasty tex-mex fusion of plant-healthy protein and fiber, featuring sautéed onions, peppers, mushrooms, zucchini, corn, and beans. All topped with a cheezy sauce and cilantro; and served with salsa and guacamole.

This Vegan Egg Batter also makes delicious quiche and breakfast casseroles. For inspiration or recipes, try my Good Luck Vegan Quiche and Vegetable and Potato Breakfast Casserole. You’ll need to double the recipe since the Vegetable and Potato Breakfast Casserole uses three cups of this Vegan Egg Batter.

Do tell me how you used this Vegan Egg Batter and if you liked it. I’d love to hear all about your results.

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• ½ cup dry split mung beans
• 2-3 cups water
• ¾ cup nondairy milk or water
• 1 1-inch piece carrot or sweet potato, peeled (optional, for color)
• 2 Tbsp rolled oats
• 1 Tbsp nutritional yeast
• 1 Tbsp agave or maple syrup
• 1 Tbsp neutral oil (optional)
• ½ tsp baking powder
• ½ tsp kala namak
• ¼ tsp turmeric (optional, for color)
• ¼ tsp garlic powder
• ¼ tsp onion powder

Instructions

1. Rinse and drain the split mung beans until water is mostly clear.  
2. Place in a bowl and cover with 2-3 cups of water.
3. Soak covered overnight in the refrigerator, about 8-12 hours.
4. Remove the cover and drain the split mung beans; rinse well with water.

1. Place the split mung beans in a high-speed blender with the remaining ingredients.
2. Blend until smooth, about 1-2 minutes.
3. If not using immediately, pour into a mason jar with lid, and store covered in the refrigerator for up to 5 days.

1. To make a vegan omelet, pour 1/4 – 1/2 cup vegan egg batter in a nonstick skillet sprayed with a little avocado oil, if needed.  Cook on low heat until the surface edges are cooked and bubbles form across the surface of the omelet, about 3-5 minutes. Top half with desired fillings and fold half over to close. If you like your omelet fully dry, carefully flip it over, then fill with ingredients.

Notes

• As a standard rule, an egg is equivalent to about ¼ cup Vegan Egg Batter.
• This Vegan Egg Batter also makes delicious quiche and breakfast casseroles. For inspiration or recipes, try my Good Luck Vegan Quiche and Vegetable and Potato Breakfast Casserole. You’ll need to double the recipe since the Vegetable and Potato Breakfast Casserole uses three cups of this Vegan Egg Batter.

Vegan Egg Batter

Rachele (Pebbles and Toast)

A smooth and versatile vegan egg substitute used to create delicious vegan french toast, breakfast casseroles, omelets, quiche, and frittatas.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

soaking time 12 hours hrs

Course Breakfast

Cuisine American, Vegan

Servings 2 cups

Equipment

• high speed blender

Ingredients

  

• ½ cup dry split mung beans*
• 2-3 cups water
• ¾ cup water or nondairy milk
• 1 1-inch piece carrot peeled (optional, for color)
• 2 Tbsp rolled oats
• 1 Tbsp nutritional yeast
• 1 Tbsp agave
• 1 Tbsp neutral oil optional
• ½ tsp baking powder
• ½ tsp kala namak
• ¼ tsp turmeric (optional, for color)
• ¼ tsp garlic powder
• ¼ tsp onion powder

Instructions

 

• Rinse and drain the split mung beans until water is mostly clear.
• Place in a bowl and cover with 2-3 cups of water.
• Soak covered overnight in the refrigerator, about 8-12 hours.
• Remove the cover and drain the split mung beans; rinse well with water.
• Place the split mung beans in a high-speed blender with the remaining ingredients.
• Blend until smooth, about 1-2 minutes.
• If not using immediately, pour into a mason jar with lid, and store covered in the refrigerator for up to 5 days.
• To make a vegan omelet, pour ½ cup vegan egg batter in a nonstick skillet sprayed with a little avocado oil, if needed. Cook on low to medium heat until the surface edges are cooked and bubbles form across the surface of the omelet, about 4-5 minutes, then carefully flip over and cook another 4-5 minutes. Top half with desired fillings and fold half over to close.

Notes

As a standard rule, an egg is equivalent to about ¼ cup. So, if you’d like to make two scrambled eggs worth, pour ½ cup vegan egg batter and scramble in a hot non-stich or cast iron skillet.

* This Vegan Egg Batter makes delicious quiche and breakfast casseroles. For inspiration or recipes, try my Good Luck Vegan Quiche and Vegetable and Potato Breakfast Casserole. You’ll need to double the recipe since the Vegetable and Potato Breakfast Casserole uses three cups of this Vegan Egg Batter.

Keyword breakfast, egg, egg replacement, egg substitute, egg-free, mung bean, omelet, plant-based, vegan, vegan egg batter