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

5 from 1 reviews

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.


  • 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)


  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.


  • 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