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5 from 1 vote

Japanese Vegan Omelette (gluten-free!)

This Japanese Vegan Omelette is a delicious plant-based way to enjoy "eggs". The secret ingredient? Mung beans! This easy vegan breakfast is also gluten-free, grain-free, and made with Japanese flavours. Enjoy it for breakfast, with your favourite fillings, or make omurice with it!
Author: Remy Park


  • Omelette Batter
  • 1 cup dry mung beans
  • 1/2 large carrot
  • 3 tbsp nutritional yeast
  • 1 1/2 cups non-dairy milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black salt
  • 1 tbsp toasted sesame oil
  • 2 tbsp gluten free soy sauce
  • 2 tsp coconut sugar
  • Fillings
  • 1 clove garlic
  • handful shiitake mushrooms
  • 1/2 large zucchini about 1 cup sliced
  • vegan cheese of choice
  • salt and pepper to taste
  • shredded nori
  • scallions for garnish
  • toasted black and white sesame seeds


  • Omelette Batter
  • 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.
  • To assemble
  • 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!


Expert Tips

  • 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.

Recipe Variations

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.

Storage Tips

  • Meal Prep: This is a great meal prep recipe because you can store the remaining batter for about 3-4 days in the fridge in an airtight container. I like to store it in a large mason jar.
  • To Freeze: 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.