Plant-based Veggie Omelet

Plant-based Omelets (and scrambled eggs)

I’ve been wanting a good omelet for awhile. And, while I applaud the efforts of the “Just” company and their Just Egg product, it contains a lot of canola oil, several impossible to pronounce ingredients, and is rather expensive, per bottle. There had to be a better way!

Dana, over at the Minimalist Baker, came to the rescue! She also came to the conclusion that maybe she could recreate the “eggy” product from Just. But, like most things you make at home, it can take a bit of preparation. This recipe is pretty easy, and just uses a high-speed blender, but it’s the forethought needed to soak your mung beans the night before that makes it problematic for me. But, if I want omelets so bad, this really does work.

You start out with some split mung beans, also known as moong dal. During the COVID-19 pandemic, I haven’t been scouring multiple stores for ingredients, and so didn’t readily find these split mung beans. But at a Korean grocery store, I found dried peeled mung beans. These appeared to be very similar to the picture Dana had in her recipe, so I bought some.

Peeled Mung Beans
Dried Peeled Mung Beans

A rinse, an all-day soak, another rinse, and I popped them in the fridge overnight for this morning!

Then it was time for high-speed blender action, and a hot non-stick pan, and voila! Omelets!

Plant-based Veggie Omelet
Plant-based Veggie Omelet with salsa, vegan cheese shreds and a plant-based sour cream.

Plant-based Veggie Omelet
Plant-based Veggie omelet with salsa, vegan cheese slices, salsa and plant-based sour cream.

Best I can tell, you can call something “California”, if you simply add fresh avocado! So, without further ado:

Plant-based "California Omelet"
Plant-based “California” Omelet with plant-based sour cream.

But why not make a “Spanish” omelet with a “slow-cooked Spanish sauce” inside and out (that couldn’t possibly be repurposed salsa):

Plant-based "Spanish Omelet"
Plant-based “Spanish Omelet” with plant-based sour cream.

Or, my first attempt, when I didn’t cover the pan to cook and things fell apart, so I just called them “Scrambled Eggs with Veggies”:

Plant-based Scrambled Eggs (and veggies)
Plant-based scrambled eggs with veggies.

I just ate, but posting these pictures of these omelets is making me hungry again!

The key here for me was to use a non-stick skillet, make sure to cover the pan for a minute or two for cooking, stir and/or flip, then cover again. I found that if I did the first flip, it was a good time to add vegan cheese, which allowed it to melt, covered again. While I’ve been lazy lately, and haven’t made my Plant-based Sharp Cheddar Cheese, I did have some of my Plant-based Sour Cream to use on these! Combined with a few olives, green peppers or green chilis, and some slice olives, and they’re quite a treat!

Try this plant-based scrambled egg and omelet recipe from the Minimalist Baker for yourself! I’ve removed the unneeded oil from this recipe, as well!

Plant-based Scrambled Egg and Omelet Mix

A egg, or even "Just Egg" alternative you can make at home, from mung beans, and 8 other real, wholesome ingredients. Perfect for scrambles, omelets, frittatas, and more!
Prep Time6 hrs 10 mins
Cook Time5 mins
Course: Breakfast, Breakfast, Eggs
Cuisine: American
Keyword: egg substitute, eggs
Servings: 6
Author: Minimalist Baker


  • 3/4 cup split mung beans, rinsed (moong dal) NOT whole mung beans
  • 1 to 1 1/4 tsp black salt (kala namak) or sea salt — though black salt adds a magically “eggy” flavor
  • 1/2 tsp onion powder
  • 3/4 tsp ground turmeric
  • 2 tsp nutritional yeast
  • 1 ⅓ cup canned light coconut milk
  • 1/4 cup white rice flour or brown rice flour
  • 1 ¼ tsp baking powder


  • Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
  • Drain and rinse well, then add to a high-speed blender. Add remaining ingredients and blend until creamy and smooth, about 1-2 minutes. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, turmeric for color, or nutritional yeast for cheesy flavor. The batter should be thin and pourable, but not too watery. Add more rice flour if too thin or more coconut milk if too thick.
  • Heat a non-stick pan or a greased skillet over medium-low heat. Once hot, add about 1/4 cup (60 g) egg mixture, or enough to almost reach the edges of the pan. Then cover.
  • Cook for 1-2 minutes, or until the edges appear a little dry. You may notice bubbles on the surface. Then use a rubber spatula to gently push the “eggs” around toward one side of the pan, or flip, for an omelet. Cover again and cook for another 1-2 minutes.
  • Transfer egg to a plate and let cool slightly. Taste test cooked egg and adjust flavor of remaining batter as needed, adding more black salt for “eggy” flavor or to hide any flavor of baking powder.
  • Continue process until all of the egg mixture is cooked! Alternatively, store in the refrigerator up to 1 week for use throughout the week.
  • Serve as is, or with desired toppings, such as salsa, vegan parmesan cheese, fresh herbs, or toast.


PBB: I successfully used:
  • Peeled Mung Beans, instead of split mung beans
  • Tapioca flour, instead of rice flour (adding a little extra, for my attempt)
  • Full premium cocunut milk thinned with just a bit of water, instead of light coconut milk.

The next batch of this stuff that I make, I’ll have to save some in the refrigerator for later in the week! I’d even saved the bottle from the Just Egg that I purchased, so I’ll have the perfect bottle to keep this in, at a mere fraction of the price!

Pickle Batch

Easy Refrigerator Pickles

So, I was in a pickle… I was hungry for a snack, and wanted something crispy, crunchy, salty, low calorie, and satisfying. And cucumbers are on sale! The thing about pickles, though, they’re not an instant gratification kind of treat! But, let’s not delay! Time to make some pickles!

So far, I’ve had moderate success with pickle making, trying basics like reusing store-bought pickle brine after eating all the pickles, or just adding a bit more salt or liquid. And, I’ve used a recipe before to make refrigerator pickles, because I love refrigerator pickles!

So, here’s what I’m trying this evening. I made my own brine recipe after going through quite a few brines and trying to figure out how I wanted my pickles to taste! I go for a sour, dill pickle, and I don’t like a ton of vinegar taste, and definitely don’t like them sweet!

First, I got my brine going on the stove, with 4 parts water, 1 part vinegar, and 1 part lemon juice! Then I lined my pickle containers with generous amounts of rinsed, fresh dill! I tend to avoid tons of stems, so just choose the upper half of the stalks. I also added some pickling spices that I picked up in bulk. You can also add slice garlic here. I like to slice lengthwise to get lots of surface contact and still have recognizable pieces.

Quite a big dill!
Doesn’t look like that much dill, but it’s quite a lot.
Or, as they say, quite a big dill!
Pickling mix.
My pickling mix.

Next, since tonight I used “hot house” cucumbers, (the big waxy ones you see at the market), I first rinsed and scrubbed the cucumbers in hot, hot water to try to remove some of the wax and ensure sanitation! Pickling cucumbers work great too, of course (but tend to be more expensive), and I’ll get Persian cucumbers when they’re in season, as well. I don’t mind the hot house cucumbers at all because that waxy skin creates a nice crunch and sturdiness!

I slice the cucumbers in half, then slice length-wise in half, and finally cut each half in quarters to make spears. I’ve also tried slicing, or even tried to do some crinkle cut slicing, but apparently don’t have the right tool for that, and spears suit me just fine.

Sliced cucumber spears
Sliced cucumber spears.

Now, I stuffed the spears into my jars and containers as tightly as I could, while intentionally not “matching” sides as much as possible, so there is room for the brine to flow!

Stuffed pickle spears.
Stuffed spears!
Pickle packing.
Add some more dill or garlic, or any other spices you may have missed earlier!

Finally, I pour the heated brine over everything, covering all cucumbers and ingredients. Pop the lid on, shakes a few times to mix up all the ingredients, and pop them in the refrigerator!

Tonight's pickle batch.
I recycle real pickle jars and containers, and they work great!
Tonight’s batch of future pickles!

Plant-based Bear’s In-Progress Pickle Recipe

Tasty, sour, dill refrigerator pickles!
Last updated June 8, 2020
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Snacks
Cuisine: American
Author: Plant-based Bear


  • 4 cups water
  • 1 cup lemon juice (bottled)
  • 1 cup vinegar
  • 2 tbsp pickling salt
  • fresh garlic cloves
  • fresh dill
  • pickling mix, or pickling spices
  • 5 large cucumbers, OR
  • 6-8 pickling cucumbers or persian cucumbers


  • Combine water, lemon juice, vinegar, and salt in a saucepan and bring to a boil, stirring enough to dissolve salt.
  • Line bottom of jars or containers with generous amounts of dill, and desired amounts of slice garlic cloves
  • Add pickling mix or spices. I use around a teaspoon per "average" pickle jar, smaller than a large Mason jar.
    Alternatively, add desired amount of mustard seed, black peppercorns, crumbled bay leaves, and other desired spices to the bottom of the jar. People add allspice berries, coriander seeds, pepper flakes, ground ginger, broken cinnamon sticks, cloves and dill seed!
  • Add sliced garlic cloves to bottom of jar, or leave for on top. It's up to you!
  • Slice pickles as desired. and pack into containers tightly but not allowing all sides to touch. Top with more garlic or dill, as desired.
  • Pour hot or boiling brine over pickles, making sure to cover all pickles and ingredients.
  • Top jars or containers, refrigerate.
  • Recommended to give pickle jars a few mixing shakes, around once per day.
  • In about a week, snack and enjoy! Pickles last at least a month, but should not "sizzle" when opened.

In about a week I’ll report back on how these turned out, and will modify my recipe as I find the perfect pickle!

What’s your favorite kind of pickle? Or your favorite recipe? Let me know in the comments!

Cheesy Brocolli Rice Cream Soup

Cheesy Broccoli Rice Cream Soup

The winter days are waning, and it’s heating up, but there’s still just enough time for a little more comfort food – soup!

After last week’s Broccoli Chocolate Cake, I still had some broccoli left, and, I remembered that, when I was growing up, my mom used to make a delicious broccoli rice soup! Mom’s soup was undoubtedly made with dairy products, so I had to think outside the (dairy) barn!

The result was something I think is truly special, and uses some methods and skills I’ve been honing and learning about from other recipes. And, I’m pleased to say that this recipe is 100% original to the Plant-based Bear, and I’m pretty proud of it!

This soup is chock full of goodness, from whole grain rice, to carrots, onions, and, of course, broccoli!

Cheesy Brocolli Rice Cream Soup with Cashew Cream
This bowl of soup was the first I ever made while inventing this recipe, and “stirs in” the cashew cream at the end!

First, I start off with a little coconut milk, some water and several cups of veggies, like carrots, onions, and some garlic, along with just a bit of seasoning to get things going!

Carrots and onions simmer.
Carrots, onions and garlic simmer in just a little bit of coconut milk and water! I used red onions in this batch, and it simply darkens the color a bit!

Once most of the liquid has boiled off, I add a bit of vinegar, just for a bit of zest and to kind of “pickle” the ingredients. I add in a bit more water, a little more flavor, and two cups of cooked rice. Then, this soup base heads to the high-speed blender to turn creamy!

While blending, I heat up some more water, and add in everything else! And while I wait for everything to get nice and warm, I can whip up some cashew cream!

Cheesy Brocolli Rice Cream Soup
Even without cashew cream, the Plant-based Bear’s Cheesy Broccoli Rice Cream Soup is delicious!

Cheesy Broccoli Rice Cream Soup

A ridiculously creamy, whole-grain, healthy vegetable delicious hot treat!
Last updated April 20, 2020.
Prep Time20 mins
Cook Time40 mins
Raw cashew soaking time1 hr
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: brocolli, cashew cream, Cheese, rice, soup
Servings: 8
Author: Plant-based Bear


Vegetable Cooking

  • ½ cup coconut milk
  • 1 ½ cups water
  • 2 cups carrots peeled and rough chopped. Roughly 4-5 medium carrots.
  • 2 cups onions rough chopped. About 1 medium-large yellow or white onion.
  • 2 to 4 cloves garlic minced or chopped
  • 1 ½ Tbsp McKay's "Chicken" Seasoning
  • ½ to 1 tsp ground cumin
  • 2 tsp white vinegar

Soup Base

  • 1 to 2 cups water
  • ½ cup nutritional yeast flakes
  • 2 cups rice cooked

Main Soup Ingredients

  • 3-4 cups water
  • 2 Tbsp corn starch
  • 3-4 cups rice cooked
  • 1 tsp seasoned salt optional or season as desired
  • tsp cayenne scant, optional or season as desired
  • tsp ground pepper scant, optional or season as desired
  • 3 cups broccoli lightly steamed, medium-fine chopped.
  • 1-2 Tbsp lemon juice season as desired, see notes.

Cashew Cream (Optional)

  • 1 cup raw cashews soaked overnight, or in boiling water for an hour
  • ¾ cup water


Vegetable Cooking

  • In a large non-stick soup pan, add coconut milk, 1 1/2 cups water, carrots, onions, garlic, chicken seasoning, and ground cumin.
  • Cook on medium high, stirring occasionally, until liquid is almost gone.
  • Stir more frequently to cook the carrots and onions a bit more until almost dry.
  • Add vinegar, stir and cook that mostly off.

Soup Base

  • To the cooked vegetables, add 1 cup water. nutritional yeast and 2 lightly packed cups of cooked rice.
  • Stir until rice is separated, and everything is well-mixed.
  • Add entire mixture to high-speed blender.

Main Soup Ingredients

  • Before worrying about blending, return empty soup pan to stove, on high, add 3 cups cold water, and 2 Tbsp cornstarch. Mix well.
  • Blend the soup base in the high-speed blender until very creamy and smooth. If you have trouble blending, add water, 1/4 cup at a time until it easily blends, but remains thick. This may take a couple of minutes.
  • Back at the soup pan, the water should have heated to near boiling. Add 3 cups cooked rice and stir to separate.
  • Add seasoned salt, cayenne, and pepper.
  • Return soup base from blender to soup pan and stir in.
  • Add broccoli and lemon juice.
  • Season as desired.
  • Serve and enjoy. Store leftovers in a tightly covered container.

Cashew Cream (Optional)

  • To take this delicious soup from delicious to decadent, make and add some cashew cream!
  • In a high-speed blender (you don't really have to wash/scrape it out that well from the soup base), blend soaked cashews and water on high until you have a beautiful cream.
  • Stir cashew cream into the entire soup and mix, or use it to swirl into each bowlful!


2 cups of precooked rice is more than enough for this whole recipe.  Extra rice can be added for desired consistency.
Remember that cheese is often salty, so using a little extra chicken seasoning, seasoned salt, or salt-substitute than you normally might, will help add to the cheesiness!
The full amount or additional lemon juice can give things a lovely tang that works well for a cheesy taste!  More lemon juice may increase the “sharpness” of the “cheese.”
Water can be adjusted to suit the level of “soupy-ness” you require.  This soup will get thicker as it sits.  Use more water, if also using the cashew cream.
Cashew cream is completely optional, but does take this soup from delicious, to decadent!  You can just add the cream to the soup pan and stir in, or swirl in some into each bowl of soup as you prepare to serve.  If storing leftovers, cashew cream is properly best stirred into the remaining soup!

I hope this original Plant-based Bear recipe will become one that you truly enjoy. Or, if you have tips or comments, please pop them below! May your remaining winter evenings be full of something creamy, cheesy, soupy, and delicious!