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I’m back with another mung bean recipe! If you’ve been following my blog for a while, then you will know that this is not my first recipe using mung beans. This is, in fact, my fifth recipe using mung beans! Mung beans have become a staple ingredient in my kitchen, especially when it comes to vegan breakfast recipes. This One-Pan Vegan “Egg” Sandwich recipe is no different from my other mung bean recipes in terms of simplicity and ease of cooking.
Other Recipes Using Mung Beans/Mung Bean Flour
Reasons You Should Make This One-Pan Vegan “Egg” Sandwich
- This recipe consists of just 10 ingredients
- This recipe is vegan, gluten-free (if using gluten-free bread), and soy-free
- Mung beans are easy to cook with
- This recipe takes just 15 minutes to make after soaking the mung beans
Simple Step-By-Step Instructions
To make this recipe, start by soaking the dried split mung beans. I always discard any discolored beans before soaking. When soaking the mung beans, make sure the water line is above the mung beans by 1 or 2 inches.
Before cooking the “egg” mixture, I recommend cooking any add-ins first. If you’re adding a hash brown patty or a plant-based breakfast sausage patty, then cook those in the pan first and set them aside to add back towards the end.
After soaking overnight, drain and rinse the mung beans. Add the mung beans to a small bullet blender along with the remaining “egg” mixture ingredients and blend until smooth.
Heat a large pan and add oil. Pour the blended “egg” mixture into the pan and add the bread slices vertically, with one above the other, for easy folding. When the “egg” mixture is fully cooked and no longer wet/sticky on the surface, carefully flip the “egg” mixture over so that the bread slices are now touching the surface of the pan. Fold the overhanging “egg” so that it sits neatly on the bread slices. Add any extra ingredients (sliced tomato, lettuce, hash browns, etc.) and fold in half so that one piece of bread is on top of the other to form a sandwich.
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This One-Pan Vegan “Egg” Sandwich recipe is also soy-free and gluten-free (if made with gluten-free bread). This recipe consists of just 10 ingredients and makes 1 sandwich.
“Egg” mixture ingredients:
- 1/2 Cup Unsweetened Plain Non-Dairy Milk
- 1/4 Cup Dried Split Mung Beans, Soaked overnight then rinsed
- 2 Tsp. Nutritional Yeast
- 1/2 Tsp. Black Salt (Kala Namak)*
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Garlic Powder
- 1/4 Tsp. Baking Powder
- Pinch of Turmeric
- 2 Slices of Regular or Gluten-Free Sandwich Bread
- 1 Tsp. Oil**
Additional ingredients/add-ins (optional):
- Vegan Breakfast Sausage Patty
- Hash Brown Patty
- Vegan Cheese Slices
- Tomato Slices
The night before:
- Discard any discolored mung beans before adding them to an air-tight container along with water. Make sure you use plenty of water and that the water line is at least 1 or 2 inches above the mung beans.
Prepare any add-in ingredients:
- If you’re putting add-ins on your breakfast sandwich, then I recommend cooking those first. For example, if you’re adding a vegan breakfast sausage patty and/or a hash brown patty then cook those in the pan first. Set aside your cooked add-ins before making the “egg” mixture.
Make the “egg” mixture:
- Place a large non-stick pan over medium heat. Coat the pan with the oil.
- Add all “egg” mixture ingredients to a small blender and blend until smooth.
- Pour the “egg” mixture onto the pan. Add the bread slices vertically in the center of the egg mixture. Leave about 1 inch of space between the bread slices.
- When the “egg” mixture has cooked and is no longer runny on the surface, carefully flip the “egg” over so that the bread slices are on the bottom of the pan.
- Use a spatula to fold the excess, overhanging “egg” into the center and onto the bread slices.
- Place add-ins on top of the folded “egg”. I added vegan cheese slices and let those melt first before adding tomato slices and lettuce.
- Fold one bread slice up and over to create a sandwich and hold the ingredients together.
- If the bread is grilled and toasty on the outside, then remove the sandwich from the pan and serve, otherwise, continue cooking until the bread is crispy.
*Black salt (kala namak) substitution: I used black salt for this recipe because it has a sulfur, egg-like taste and smell. If you don’t have black salt or prefer not to use it, then you can use regular table salt instead. But I highly recommend you get some if you want to add it to other vegan breakfast recipes such as tofu scramble, “egg” patties, or breakfast casserole. I use this ingredient all the time!
**Oil: For this recipe, I prefer to use avocado oil but any type of neutral oil will work such as vegetable oil/canola oil or grape seed oil. You can also use non-dairy butter or olive oil, although I have not tested them with this recipe.
Want more breakfast recipes? Check out my recipe for Vegan Double Chocolate Muffins!