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Moonglet bites, aka vegan egg bites, are an easy protein-rich breakfast. This simple recipe all starts with soaking some yellow split peas, it’s then blended up with a touch of water. Combined with all the veggies, spices, vegan cheese and a little fresh ginger. The vegan egg mixture is then baked in some muffin tins! And to make this recipe extra special, serve it with green chutney! Great news! These vegan bites keep well in the fridge, so batch-make them, keep them refrigerated and just pop them into the microwave for a speedy breakfast for busy mornings.
These moonglet bites are…
- a healthy breakfast recipe.
- packed with protein.
- the perfect recipe to batch make on the weekends!
- made without chickpea flour and soy!
Healthy ingredients for the very best vegan egg bites
- Moong dal: You’ll be able to find this legume at your local Indian grocery store. It’s a great source of protein, and it’s actually what ‘just egg’ is made from! It’s a vegan egg replacement for making omelettes that doesn’t involve any soy or gluten! Oh, this recipe is slightly adapted from my moonglet recipe (aka Indian street food omelette).
- Ginger: Just a teaspoon of freshly grated ginger!
- Spices: Ground turmeric, chili powder, black pepper, salt or kala namak (aka black salt). I used regular salt because I didn’t have any kala namak on hand, but it will give these vegan egg bites a more realistic eggy taste.
- Veggies: Bell pepper (I like using red or green pepper for this recipe), red onion, cherry tomatoes. After you wash all the veggies, pat dry them so remove any of that water. Cut into small pieces, that way every bite is packed with the perfect ratio of plant-based egg and veggies.
- Vegan cheese: Use your favorite brand! I like to use grated cheese to save time but you can for sure grate the cheese yourself. You can alternatively use a teaspoon or two of nutritional yeast if you prefer.
- Vegan butter: I always use salted, but unsalted works too, Or replace it with olive oil or even avocado oil!
- Water: Not much water, just a few tablespoons to get the perfect texture.
Making the vegan egg mixture…
Start by giving the moong dal a good wash. Transfer into a bowl, and pour in just enough water to cover the dal. Soak for at least 3-4 hours, you can also do this the night before to save time.
Drain the water the dal was soaking in. Add in a few tablespoons of fresh water, and blend together using an immersion blender or food processor until smooth! It won’t have the texture of real eggs at this point, but once baked it’ll give real eggs a run for their money. Seriously, they taste so similar to the real thing! Add in the diced onion, diced red bell pepper, diced tomatoes, and chopped coriander. You’ll want the veggies to be cut into pretty small pieces just grated vegan cheese, grated ginger, ground turmeric, chili powder, baking soda, black pepper and salt (or black salt). Give everything a good mix together until well combined.
Time to bake!
Melt 1 tbsp of vegan butter in the microwave, and brush it into a 12-hole muffin tin. You could use two types of muffin tins for this recipe: a non-stick one like I used, or a good silicone muffin pan. Divide the vegan egg mixture between the 12 muffin holes. Because the mixture is on the thicker side, you’ll want to smooth the tops of the mixture with a back of a spoon or with a spatula. Bake for 20 minutes.
Allow the vegan egg bites aka vegan egg muffins to cool in the muffin tin for 2-4 minutes, and then with an offset spatula loosen up the edges of the moonglet bites. Carefully lift them out, brush the tops with a little more vegan butter, and enjoy with green chutney, ketchup or hot sauce!
The good thing about these vegan egg bites is that they keep well in the fridge, I sometimes like to make a batch of these muffins on the weekends, and then just reheat them in the microwave before eating. Making them an easy breakfast recipe to enjoy throughout the week. It’s a great way to start your mornings, or to snack before a workout!
Keep any leftovers refrigerated in an airtight container for 3-5 days.
Once you try this vegan moonglet egg bites recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More vegan recipes you’ll love
- Tofu Bhurji (Indian Scramble)
- Blueberry Muffins
- Strawberry Lemon Dutch Baby
- Folded Aloo Masala Wraps
Ingredients
- 1 cup moong dal (yellow split peas)
- 1 tsp grated ginger
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp baking soda
- 3 tbsp water
- 1/2 tsp salt, or to taste
- black pepper, to taste
- 1/2 cup grated vegan cheese
- 5 tbsp chopped cherry tomatoes
- 5 tbsp finely chopped onion
- 5 tbsp finely chopped red bell pepper
- 2 tbsp freshly chopped coriander
- 1 tbsp salted vegan butter, melted
Instructions
- Rinse the moong dal a few times, then place it into a bowl with water. Soak for 3-4 hours.
- Preheat oven to 180°C/350°F. Grease the 12-hole muffin tin with the melted vegan butter (use all of it!).
- Drain the water. Add in the 3 tbsp of fresh water and with an immersion blender, blend until smooth.
- Add in the grated ginger, ground turmeric, chili powder, salt, black pepper, baking soda, chopped tomatoes, chopped onion, chopped bell pepper, chopped coriander, and vegan cheese. Give everything a good mix together until well combined.
- Divide the vegan egg mixture between the muffin tin holes. Smooth the tops of the mixture over slightly. Bake for 20-23 minutes. Allow to cool slightly in the muffin pan, then with a knife loosen up the vegan egg bites, and then carefully lift them out of the muffin tin.
- Serve warm with green chutney!
