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.