Mung Bean Scramble | The Perfect Vegan Breakfast!

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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This Mung Bean Scramble is the perfect whole-food vegan breakfast alternative! This protein-packed recipe is versatile and a great way to start your day.

Step aside, tofu!  Split mung beans are often used in Indian or Filipinx cooking, but today we’re transforming them into the perfect egg substitute. This Vegan Mung Bean Scramble is protein-packed, creamy, and highly customizable.

I’m especially excited to share this recipe with you because it’s from my friend Lauren of Hot for Food’s new cookbook, Hot For Food All Day! In this second (!) epic cookbook, Lauren shares easy, everyday recipes that’ll have anyone’s mouth water.

hot for food cookbook on marble background with bowl of split mung beans and cooked mung bean scramble of to the right side

I tried several of the other recipes in this book in this YouTube video if you’d like to know more, but long story short, everything was DELICIOUS! You can find it wherever books are sold 🙂

INGREDIENTS 

This recipe is made from simple ingredients – mung beans may be the hardest thing to find, but you can find them in most Asian grocery stores or online. Feel free to add in extra veggies here, just like you would with any other scramble! 

HOW TO MAKE VEGAN MUNG BEAN SCRAMBLE

Photo steps for how to make mung bean scramble. Photos show soaking beans, cooked beans, sauteed shallot and garlic, cooked mung beans with spices, stirring in coconut cream, and a spoon in the pan with the finished dish

The process of making mung bean scramble is just as straightforward as it gets! If you want to enjoy this recipe for breakfast in the morning but don’t have a lot of time, you can also make it in advance and reheat as necessary; it’ll keep in the fridge for up to 3 days.

  1. Soak the mung beans, then boil until cooked (but not mushy!)
  2. Sauté the shallot and garlic, along with any extra veggies you’d like to add in
  3. Scramble with the beans and seasonings, then stir in some coconut cream
  4. Serve as desired and dig in!

Cooked mung bean scramble in a medium-sized grey pan with a wooden spoon. A small bowl of mung beans sits off to one side, with a plate of toast on the other

This Vegan Mung Bean scramble is hearty, flavorful, and the perfect savory breakfast. I love how it can be enjoyed on its own or used as an egg substitute in a wide variety of applications – think breakfast tacos, sandwiches, burritos, or even pizza! Lauren also shares several ways to re-purpose your scramble in her cookbook, Hot For Food All Day….so don’t forget to check it out 🙂

white plate of mung bean scramble, toast, and avocado on marble background

If you’re looking for more savory vegan breakfast recipes, you’ll also love this Vegan Breakfast Casserole, these amazing Breakfast Potatoes, and this Best-Ever Tofu Scramble.

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl and Lauren at @HotForFood. We’d love to see your delicious recreations!

Print

Vegan Mung Bean Scramble

Cooked mung bean scramble in a medium-sized grey pan with a wooden spoon. A small bowl of mung beans sits off to one side, with a plate of toast on the other

This Mung Bean Scramble is the perfect whole-food vegan breakfast alternative! This protein-packed recipe is versatile and a great way to start your day.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: ~3 cups
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 cup dried moong dal (split mung beans)
  • 1 teaspoon sea salt, plus more to taste
  • 1tablespoon avocado oil, neutral vegetable oil, or vegan butter
  • 1⁄4 cup minced shallot (about 1 shallot)
  • 2 teaspoons minced garlic (about 1 large clove)
  • 2 tablespoons nutritional yeast
  • 1⁄2 teaspoon ground turmeric
  • 1⁄2 teaspoon smoked paprika
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 cup canned coconut cream
  • Optional Mix-Ins: leftover veggies,  1⁄4 cup finely chopped chives, 1⁄2 teaspoon kala namak (black salt)

Instructions

  1. Prep: Cover the beans with hot water in a large bowl and let them soak for 1 hour. Drain, then place the beans in a large pot. Cover with fresh water about 1 inch higher than the top of the beans, and add 1 teaspoon of salt. Bring to a boil over high heat and cook for 20 minutes, uncovered. Lower the heat if necessary to keep at a boil without boiling over, stirring occasionally. Once cooked, the beans should be slightly expanded and have a similar texture to canned lentils – slightly firm and not mushy. Drain the excess water from the beans and set aside.
  2. Sauté the Veggies: Heat a non-stick pan over medium heat with the oil or vegan butter. Sauté the shallot and garlic for about 1 minute, until soft and fragrant. Add any chopped veggies you’d like just after cooking the shallot and garlic. Allow the veggies to mostly cook before adding the mung beans (you don’t want to overcook the beans or they will get mushy).
  3. Make the Scramble: Add the cooked beans, nutritional yeast, turmeric, paprika, and black pepper; stir to combine. Cook for another 3 minutes, stirring occasionally. Stir in the coconut cream, allowing it to soften and melt on the bottom of the pan. Combine well and cook for about 1 more minute.
  4. Final Touches: Remove the pan from the heat and stir in the chives and kala namak, if using. If not using kala namak, add more sea salt to taste. Store in the fridge and consume within 3 days.

Notes

  • Reprinted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

Keywords: vegan scramble, mung bean scramble, vegan tofu scramble

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Excellent. I used almond milk ricotta since I’m out of coconut cream. This method is a bit more work than blending the mung beans into a batter but I love that it doesn’t stick to the pan.

  2. Those are more commonly known as yellow split peas in the West and they can be bought anywhere for very cheap.

  3. What do you use for coconut cream? I’ve never seen it that thick, but always about the consistency of syrup.
    Thanks.

    1. This was the Thai Kitchen brand. It helps to put it in the fridge first, it will thicken up more!

  4. Any alternative to the coconut cream in the mung bean scramble? Coconut cream gives me a tummy ache. ????

    1. You could use a store-bought vegan cream cheese, or maybe some homemade cashew cream!