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)
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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
- 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
👩🏽🍳 Made this recipe?
Let me know your thoughts on Vegan Eggs by leaving a ⭐️ rating below or sharing it on Instagram.
The Best Easy Vegan Egg Recipe: Better Than Just Egg!
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
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EQUIPMENT
- Blender
- Baking dish or pre-portioned silicone molds (1 cup or ½ cup)
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 only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Anne Boyd says
I like the idea of slices and would like to try this in a loaf pan. Have you tried, or do you think this would work?
Nisha Melvani, RDN says
Have you tried this protein cake recipe? It is like egg: https://cookingforpeanuts.com/protein-cake/
Alex says
This recipe is best as an omelet, in my opinion. I would be great if the jello/wiggly characteristic in just egg could be replicated. Closest i have gotten is with a tofu scramble. This is good though, and I pretty much don't buy Just Egg anymore. Other than the excessive processing, just egg is waaay too expensive.
Nisha Melvani, RDN says
Agreed! I think it could be replicated more closely with tapioca. Will think on that! Have you tried my Protein Cake? It is egg-like and delicious.
Mike says
Can you please share what brand the silicone mold you have is, or where you found it? I have been trying to find a similar mold with no luck. Thank you!
Nisha Melvani, RDN says
https://amzn.to/42zNC0F
Moxie says
This recipe makes A LOT! Filled a quart jar and a pint jar. Made a large omelette with about a cup of the batter. Delicious! Added the kala namak during cooking rather than mixing it into the batter since it tends to lose flavor, but otherwise made as directed. Light, fluffy, delicious! Will be a go to recipe for me.
Nisha Melvani, RDN says
I'm so glad you enjoyed this egg! Thank you for sharing your experience here for others. Have a great day,
Ryan says
Hi, would it be possible to soak the lentils overnight?
Nisha Melvani, RDN says
It might get too mushy. Use split mung beans then.
Claire Davenport says
This looks amazingly simple but tasty. Just wondered what would happen if you don’t soak the red lentils for two hours beforehand?
Nisha Melvani, RDN says
You should definitely soak them or they may not cook fully.
Rebecca says
Can you use dried split yellow mung beans? Thank you
Nisha Melvani, RDN says
Yes, but soak them for at least 6 hours.
Joyce says
Wow wow wow. I just popped this out of the silicone mold and into my mouth and it does not disappoint. I regret not adding the cayenne because I bet that will be awesome but there's gonna be a next time for sure. I had extra so I'll make omelets with the leftover. Thank you for another great recipe!
Nisha Melvani, RDN says
So happy to read this! Thank you for letting me know how much you like the eggs:) The silicone molds are great!
Deborah says
Hi Nisha
Just baked these!! Awesome! Cooked muffins in an Insta Pot silicone egg bite and a muffin tin. I used paper in the tins to avoid oil. I also put sautéed spinach, dried parsley and tarragon in the bottom of each muffin. Thank you for all these recipes. I also have your book. 💕
Nisha Melvani, RDN says
Oh, great idea I should use my Instant Pot with molds too! These sound delicious! Thank you for your support!
Inna says
These are delightful! I stir fried some bell pepper, onion, mushroom, and spinach and put them at the bottom of a muffin tin, then poured this mixture on top and baked it and it made the yummiest egg bite/ frittata muffin. Had some left over batter and made a crepe out of it, but crisped it up and just ate it on its own with hummus. Delightful!!
Nisha Melvani, RDN says
Love the veggie additions. So glad you enjoyed this egg recipe. Thank you.
James Creamer says
Soooo, yummy! I topped with Hatch green chile sauce, potatoes, mushrooms, and greens for some delicious breakfast burritos. I'm anxious to make them crepe style and make some filled omelets.
Nisha Melvani, RDN says
Your toppings sound delicious. Let me know if you venture into a crepe!
Karim says
I made these both in a muffin tin and as a pancake - I love that the recipe has the diversity - and replaced a third of the red lentils with yellow lentil (more a whim, really). Whether pancake or muffin it has a *wonderful* texture, especially when warm. It paired perfectly with humus and kale/bean salad I made.
Nisha Melvani, RDN says
Love your ideas! Thank you for sharing. So glad you are enjoying the recipe.
Madison says
I am absolutely obsessed with this recipe. I add mushrooms and peppers and bake as a loaf, divide into 5 sections then eat cold for breakfast with oily caramelized onions on top, so delicious. I'll probably be eating this for the rest of my life
Nisha Melvani, RDN says
This comment made my day! Or year!!! Truly grateful for your comment and to hear how much you are enjoying these eggs! Thank you.
Julie says
I was wondering if I could bake it in a loaf or as a large thin sheet that I could then cut up in small rectangles. What kind of tin did you use?
Nisha Melvani, RDN says
Yes, if you make sure it is thin enough to bake through evenly.
Jill says
How long did you bake this as a loaf? Oven at 350*?
Nisha Melvani, RDN says
I have not tested this in a loaf pan. I would guess it would take at least 30 minutes. Check if it springs back and use a toothpick. A casserole dish might be better.
Kayla Smith says
Amazing! The cayenne gives a nice kick right at the end. I put them in silicone muffin liners and very easy to pop out w out any oil. Makes for great snacks on the go or at work. Delicious!
Nisha Melvani, RDN says
Yay! Thank you for trying this recipe. I love the cayenne too! Thank you.
jen hagerthy says
could you undercook lentils if you don’t have time to soak?
Nisha Melvani, RDN says
I have not tested this. It might work! Just make sure they end up cooked.
Deanne says
Excited to try your recipe, but you say, "no oil is needed as vegan eggs easily pop out", but then "use well-greased muffin tins or add 1 TBS oil to batter to prevent sticking" ... sorry, this is confusing.
Nisha Melvani, RDN says
If you use the silicone muffin pans or portioned trays I use, the egg pops out without the need fot greasing them or oil With other bakeware, they tend to stick more.
Tish says
Love your site and recommend it to everyone. Save many of your recipes.
I made the vegan egg recipe. Always sensitive, Im careful about sodium. The recipe calls for 2 tsp. of kala nanak. I used ¼ tsp and still had the worst sodium issue Ive had in years. For 10 servings your recipe says 27 mg
2 tsp of kala namak has 2300-4400 mg.
that would make 10 servings have 230-440 mg
Nisha Melvani, RDN says
Hi. I am also very sensitive to my salt intake which is why I made thsi ingredient optional. I adjusted it to less but it is still optional.
Christine says
These were very easy to make, only need to remember to soak the lentils. Not sure what my rating will be until I eat one tomorrow but I'm wondering your thoughts on freezing egg "loafs". I'm the only one eating them, haven't converted my husband who still eats eggs. I made a vegan tofu benedict today but will make one using these "eggs" tomorrow for breakfast. Excited to try!
Nisha Melvani, RDN says
Hope you love it.
Elza says
I would like to bake them in a regular muffin tin. Do I bake them also 25 minuts. Or less?
Nisha Melvani, RDN says
Yes, for 25 minutes, or until they spring back when touched. Bake on the middle rack.
Rhonda Johnson says
How long does it cook please?
Nisha Melvani, RDN says
25 minutes
Gail says
I am a 73 year old woman who has been eating a WFPB diet for years now and along the way I have accumulated a number of WFPB cookbooks. But I just wanted to share with you that your recipes are absolutely amazing. I get so excited when you post one of them and am always anxious to try it out. I can honestly say that I have never been disappointed. You truly have a gift and I am so grateful that you are sharing it with others.
Nisha Melvani, RDN says
I am so touched by your comment. It brought tears to my eyes. Thank you for taking the time to write this. It means a lot to me.
Amrit says
Hi Nisha!
My name is Amrit. Hope you are doing well. What can I substitute the chickpea/rice flour with. I cannot digest either chickpea or rice flour. Also, can I substitute the non- diary milk with silken tofu blended with water?
Nisha Melvani, RDN says
Regular flour will also work.
Linda says
Could you use oat flour instead?
Nisha Melvani, RDN says
Yes, that should work.