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)
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, Healthy Oatmeal with Chia Seeds, and my Anti-inflammatory High-Protein Savory Oatmeal.
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👩🏼🌾 Ingredients & Health Benefits
- 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.
- 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.
- Blend the mixture on high until smooth.
- 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.
- 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.
✔️ 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
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.
🍽️ Related Recipes
🫙 Pairing
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📖 Recipe
The Best Easy Vegan Egg Recipe: Better Than Just Egg!
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Ingredients
- 1 ½ cups red lentils
- 1 ½ teaspoons ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne (optional)
- 4 teaspoons nutritional yeast
- kala namak see note*
- 2 ½ cups unsweetened nondairy milk
- ½ cup chickpea flour or rice flour**
- 2 ½ teaspoons baking powder
Instructions
- 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. Return the lentils to the bowl, cover with water, and soak for 2 hours. After soaking, drain again using the fine-mesh strainer and rinse well under running water.
- Preheat the oven to 375ºF.
- Blend: 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. Blend on high until smooth.
- For baking: 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 as the vegan eggs easily pop out.Bake for about 25 minutes or until the top is firm and springs back when gently pressed.
- Slice: Let cool for at least 5 minutes before removing the ‘eggs.’ Slice to your desired thickness.
- For an omelet: Pour the egg mixture into a nonstick pan. Cook for 2-3 minutes, or until the eggs are fully set. Then, carefully fold the omelet in half. Heat and flip until cooked through, and enjoy. Add chopped fresh herbs to the egg mixture as desired. I recommend adding one tablespoon of olive or avocado oil to the egg mixture when blending to prevent sticking.
Notes
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Kaitlyn says
Hi Nisha! It would be really helpful if you offered a metric conversion for your recipe measurements, as I live in Europe and it's not very common to measure things in cups.
Nisha Melvani, RDN says
I will try to get these up soon!
Jill says
What can I use instead of nutritional yeast?
Nisha Melvani, RDN says
It is there for umami flavor so you could use your preferred seasonings such as dried mushroom powder or spices you enjoy.
John says
Absolutely Love This Recipe!!
Nisha Melvani, RDN says
Thank you so much. I am so glad to read this.
Dom says
I used all purpose flour and a greased muffin tin and it got sooo stuck. I refrigerated about half of the batter and the next day I added some more flour because maybe it was too thin, and did it on a frying pan with some vegan butter, and they turned out great, like little pancakes. The taste was great, they are very filling on toast. And I put the recipe on my nutrition app and the macros are great! Definitely will try again when I get some chickpea flour. Thank you!
Nisha Melvani, RDN says
So glad it worked out! he nontoxic silicone molds work like a charm! The are in my Amazon storefront.
Jen says
I'm excited to try this recipe and love the idea of adding veggies to the mix. I wanted to tell you how much I appreciate you breaking down the recipe, and detailing the health benefits of each ingredient and also explaining that the baking powder will add leavening (just like real eggs).
Nisha Melvani, RDN says
Thank you for your kind comment. I appreciate you reading all the tips! Thank you for being here.