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This Vegan Japanese Omelette is a delicious plant-based way to enjoy “eggs”. The secret ingredient? Mung beans! This breakfast is vegan, gluten free, grain free and made with Japanese flavours better than the real thing. Add your favorite fillings or make omurice!
What is a Japanese Omelette?
Japanese omelettes/eggs are different from conventional Western omelettes. First of all, they are usually seasoned with a sweet, soy and sesame sauce. It’s a subtle flavour, but much bolder than a plain egg!
Japanese omelettes can be served rolled, atop sushi, or even steamed. I used to absolutely love Japanese-style eggs before going vegan. So I wanted to try to replicate my childhood favorite dish, but make it plant based. This recipe is not only vegan, but also gluten free, grain free and high in protein!
How do You Make an Omelette Vegan?
The key to my Japanese vegan omelette is one special ingredient: mung beans. These beans are the base ingredient of the popular storebought JUST Egg (a vegan egg substitute). However, this version is even more affordable made at home. Plus, it’s super easy!
This vegan Japanese omelette is highly nutritious. It’s packed with plant-based protein and fiber. In addition, this homemade version is made without any funky or processed ingredients like stabilizers and preservatives.
What is Omurice?
I was actually inspired to make this recipe by omurice. This is a Japanese diner-style dish of an omelette and fried rice. I knew I had to nail the omelette first, so here we are!
What are Mung Beans?
Mung beans are a kind of legume that are popular in many Asian cuisines. Recently, it’s been amazing to see them being used in vegan innovation. In Korea, mung beans are used to make bindaetteok, or mung bean pancakes. In India, you’ll find moong dal pancakes.
You can buy mung beans and kala namak at Indian grocery stores or online. Both are very affordable in bulk.
How to Make Vegan Omelettes
Mung beans are the base of our vegan omelettes! They have a bit of a sulphuric quality to them, especially after soaking. They also blend beautifully. Plus, you don’t need to add any flour to this batter.
To make this recipe, start by soaking your mung beans overnight, or for at least 3 hours. Then drain and blend them with the remaining batter ingredients.
Season the batter, blend again, and either store in the fridge until you’re ready to use or get to cooking!
Tip: The best way to cook these omelettes is low and slow–they tend to become pancake-like if you cook them too long and the batter is too thick on the pan.
Use a large pan, and quickly spread the batter into an even layer before it starts to set. Once bubbles form on the surface and the edges are golden brown, add your veggies, vegan cheese, or whatever your heart desires.
Finally, fold the omelette and continue to cook, or cover with a lid to steam the ingredients and melt the cheese. The beauty of this recipe is that there are no raw eggs involved, so it’s a little more forgiving, but do your best to make sure the omelette is cooked through, especially on the inside.
Mung Bean Omelette Ingredient Notes
This recipe calls for two secret ingredients for best results.
The first secret ingredient is steamed carrot. Carrots make an amazing substitute for eggs. Plus, thye can act as a binding agent due to their pectin content. In baking, you can use carrots in place of eggs too.
And in this recipe, carrots give the omelette batter a little more structure and a touch of sweetness. Not to mention a nice eggy color too. With that said, the carrot is optional (but recommended!)
The second secret ingredient is kala namak, or black salt. This is yet another incredible Indian that vegans love. It makes things taste and smell eggy. It’s sulphuric and truly tastes like an egg. You’ll add some to the omelette batter to mimic the flavour of an egg. Sometimes the kala namak flavour fades out in the cooking process, so for maximum eggy-ness, you can sprinkle a little on top of your finished dish.
Filling and Seasoning Vegan Omelettes
To season your omelette, use sesame oil, soy sauce and a little bit of coconut sugar. You can omit the seasoning ingredients to make it a more neutral omelette, and it will be delicious still!
The filling recommendations are also inspired by Japanese flavours. However, there are endless flavour combinations you can experiment with. Opt for your usual suspects like bell peppers and onions, or spinach, vegan feta and olives! Really whatever you have on hand will work.
How to Meal Prep Vegan Omelettes
This is a great meal prep recipe because you can store the prepared omelette batter for about 3-4 days in the fridge in an airtight container. I like to store it in a large mason jar.
Alternatively, you can cook your omelettes and then freeze them like pancakes. Defrost in the toaster oven or microwave and fill with your favourite ingredients to enjoy again.
This Vegan Japanese Omelette is a delicious plant-based way to enjoy “eggs” made with a base of mung beans. It’s vegan, gluten free, grain free and made with Japanese flavours true to the real thing. Enjoy it for breakfast, with your favourite fillings or make omurice with it!
Begin by soaking your mung beans in cool water overnight or for at least 3 hours. Be sure to completely cover the beans in water, with a generous layer of water on top as the beans will expand!
Steam your carrot until fork tender.
To prepare batter, drain mung beans and add to a high speed blender with steamed carrot, nutritoinal yeast, milk, garlic powder, onion powder, black salt, toasted sesame oil, gluten free soy sauce and coconut sugar. Blend until completely smooth and pour into a jar.
Heat a pan over medium high heat and add neutral oil. Sauté your mushrooms with garlic, salt and pepper until tender. Add zucchini and cook for an additional minute. Remove from the pan.
In a new pan on medium heat, heat about a teaspoon of neutral oil or use a non-stick pan. Once hot, add about 1/2 cup of your omelette batter and use the back of the measuring cup to spread evenly, as thin as possible.
Once bubbles start to form on the surface, lower heat and add your sautéed veg and vegan cheese to half of the omelette. Fold over the remaining half and let cook for another 2-3 minutes, covered.
To serve, garnish with shredded nori, sesame seeds and green onions!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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