The Best Easy Vegan Egg Recipe: Better Than Just Egg!

Looking for a high-protein Vegan Egg Recipe that's simple, delicious, and made with clean ingredients? You've found it! These Easy Vegan Eggs taste better than store-bought alternatives like Just Egg and work perfectly every time. They pack the same amount of protein as regular eggs. They're sliceable, freezable, versatile, and perfect for breakfast sandwiches, and omelets. (Oil-free, gluten-free)

Vegan eggs on avocado toast with chipotle sauce.

These vegan eggs provide the same protein per calorie as regular eggs! Enjoy a simple, plant-based egg replacement that's flavorful, satisfying, and easy to make. Crafted with wholesome ingredients, they're light and fluffy, and the perfect high-protein option for a savory breakfast.

These Vegan Eggs were inspired by the Easy Tofu Scramble on my site, this High-Protein Vegan Omelette that never sticks to the pan, and my Anti-inflammatory High-Protein Savory Oatmeal.

Jump to:

👩🏼‍🌾 Ingredients & Health Benefits
🥚 Substitutions
📖 How to Make Vegan Eggs
🐣 Can I Use Vegan Egg Batter to Make Omelet?
✔️ Expert Tips
🛒 Shop Recipe Cookware and Ingredients
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
🫙 Pairing
👩🏽‍🍳 Made this recipe?
The Best Easy Vegan Egg Recipe: Better Than Just Egg!
💬 Comments

👩🏼‍🌾 Ingredients & Health Benefits

Nutritional yeast, baking powder, red lentils, seasoning, chickpea flour, and baking powder.

Red lentils: Fiber and protein-packed, red lentils are heart-healthy, and an excellent source of iron and folate. They also contain polyphenols and other antioxidants that combat inflammation and reduce the risk of chronic diseases.
Chickpea or rice flour: Chickpea flour is a protein- and fiber-rich gluten-free alternative to support heart health and blood sugar control. It's also packed with essential nutrients like iron, folate, and magnesium, making it a nutritious choice for various recipes.
Turmeric and black pepper: Turmeric gives these vegan eggs their yellow color. It is also the most anti-inflammatory food in the Dietary Inflammatory Index and reduces inflammation when paired with black pepper, which enhances curcumin's benefits.
Kala namak (black sea salt) optional: Adds an egg-like flavor to vegan egg recipes due to its high sulfur content, creating a savory, slightly tangy taste reminiscent of cooked eggs.
Nutritional yeast: Adds a rich, savory, cheese-like flavor and helps thicken dressings. If you're looking to boost your B vitamin intake, opt for fortified nutritional yeast, which often includes B12. (See my brands for fortified and unfortified here.)
Seasonings: paprika, cayenne, garlic powder, onion powder
Unsweetened nondairy milk: Adds moisture and creaminess to vegan egg recipes, helping achieve a smooth, cohesive texture. It also balances flavors and aids in blending ingredients for a more realistic egg-like consistency.
Baking powder: Acts as a leavening agent in vegan egg recipes, helping the mixture rise and become light and fluffy. It creates air pockets during baking, resulting in a firmer, more egg-like texture.

See the printable recipe card below for quantities. Find the pre-portioned silicone molds below in 'Shop Nisha's Cookware.'

🥚 Substitutions

Red Lentils - substitute with the same amount of split mung beans soaked for 6 hours or overnight
Chickpea flour - Use rice flour instead. All-purpose flour will also work but the texture will be more dense and similar to a pancake.
Nondairy milk - Soy milk is the creamiest and has the highest protein content, making it the preferred choice. Use unsweetened almond, oat, cashew, hemp, or coconut milk. Most varieties of milk will work.
Kala namak - omit as desired and add salt to taste instead
Seasonings - Omit cayenne for nonspicy. Use your desired seasonings.
Veggies - Add 1 cup of sauteed veggies or greens to the liquid egg mixture before baking in a muffin tin or silicone mold. If using a muffin tin, adding 1 tablespoon of oil to the egg mixture will prevent sticking.

For more healthy dips and spreads, visit my Vegan Condiment Recipes page.

📖 How to Make Vegan Eggs

This is an overview. The full recipe is at the bottom of the post.

Rinse the red lentils in a bowl of water, using your hands to gently swirl them for a thorough wash. Drain through a fine-mesh strainer.

Soak: Return the lentils to the bowl, cover with water, and soak for 2 hours.

Drain: After soaking, drain again using the fine-mesh strainer and rinse well under running water.

Seasoning, flour, and nondairy milk in the canister of a blender.

Transfer the lentils to the canister of a high-speed blender. Add the kala namak (if using), turmeric, black pepper, garlic powder, onion powder, paprika, cayenne, nutritional yeast, nondairy milk, chickpea flour, and baking powder.

Yellow liquid in the canister of a blender.

Blend the mixture on high until smooth.

Yellow liquid in a silicone portioned baking tray.

Pour the mixture into nonstick or well-greased muffin tins about halfway, to allow room for rising. Alternatively, fill pre-portioned silicone trays, 10 half-cup slots, or 5 one-cup slots), about halfway. No oil is needed for the silicone version as the vegan eggs easily pop out.

Baked vegan egg recipe in a silicone portioned baking tray.

Bake for about 25 minutes, or until the top is firm and springs back when gently pressed.

Optional for slicing: Let cool for at least 5 minutes before removing the 'eggs.' Slice to your desired thickness. Serve with Chipotle Sauce or Vegan Sour Cream.

🐣 Can I Use Vegan Egg Batter to Make Omelet?

For a veggie omelet, cook your desired veggies and set them aside. Pour the egg mixture into a nonstick pan and top with the cooked veggies. Cover and cook for 2-3 minutes, or until the eggs are fully set. Then, remove the lid, and carefully fold the omelet in half. Heat until cooked through, flipping as needed, and enjoy. Alternatively, add chopped fresh herbs to the egg mixture instead of veggies. I recommend adding one tablespoon of olive or avocado oil to the egg mixture when blending to prevent sticking.

Vegan omelet in a white skillet with a red spatula.

✔️ Expert Tips

For baking: Use nonstick or well-greased muffin tins, or add 1 tablespoon oil to the batter, to prevent sticking. If using silicone molds, no oil is needed as the vegan eggs easily pop out and can be frozen directly in the molds, and reheated, for added convenience.
Do not taste the lentil-egg mixture as it is not recommended to eat raw lentils.
Batter: The batter should be thin and pourable, but not too watery. Add more chickpea or rice flour if it is too thin, or more nondairy milk if it is too thick.
Add veggies: Add 1 cup of sauteed veggies or greens to the liquid egg mixture before baking in a muffin tin or silicone mold. If using a muffin tin, adding 1 tablespoon of oil to the egg mixture will prevent sticking.
Serve with Chipotle Sauce or Vegan Sour Cream.
Storage: Refrigerate in an airtight container for up to 7 days. Or freeze in a freezer-safe container for up to 3 months.
Reheat in an oven (350ºF), toaster oven, or air fryer (325ºF) until warmed through.

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🙋🏽‍♀️ Recipe FAQs

Are Lentils Unhealthy Because of Phytates?

Concerns about phytates in lentils impairing mineral absorption are largely overstated. While phytates can bind minerals like iron and zinc, reducing their immediate absorption, the impact is minimal within a balanced diet. Moreover, cooking methods such as soaking, boiling, and fermenting significantly decrease phytate levels, further mitigating any potential effects. The nutritional benefits of lentils-including high protein, fiber, and essential vitamins-far outweigh any minor drawbacks related to phytates. The obsession with avoiding phytates ignores the broader nutritional science that consistently links lentils to improved heart health, blood sugar regulation, and reduced chronic disease risk.