Vegan Omelette with Spinach and Sautéed Mushrooms

Once upon a time in 2019. I was on vacation on the West Coast of the US and, as always, had made myself a long list of restaurants to visit beforehand. But this time, there was also a food item on my list I wanted to keep an eye out for. Apparently there was a vegan egg substitute out there that was completely different from all the others. And I actually found it, made myself breakfast with it in our holiday apartment, and was simply blown away. I didn't have any Kala Namak (Indian black salt) with me — the one with that classic egg flavor — but even without the spice, what ended up on my plate was seriously wild. For the first time in my vegan life, I felt like I'd gotten a whole lot closer to scrambled eggs. The only bummer: the product was only available in the US.

So let's jump to the present day: 2026.

Sadly, the egg substitutes out there hadn't really evolved much — most are dry mixes that, once you add liquid, turn into more of a pancake than scrambled eggs. Sure, there's still good old scrambled tofu, which I love, but to me that's its own dish entirely — not something I'd seriously compare 1:1 to scrambled eggs.

The Big Reunion

But then came the news I'd been waiting years for: seven years after our first encounter, Just Egg and I found each other again. Because that's exactly what the vegan egg I'd eaten back then turned out to be. And I can assure you, it was a very happy reunion — it was just as good, if not better, than I remembered. Each carton gives you a liquid mixture based on mung bean protein that's soy- and wheat-free. You can simply fry it up in a pan into something like scrambled eggs, a frittata, or an omelette, but I've also used it as a substitute for hard-boiled egg in dishes like eggs in a tangy mustard sauce.

The Dream Team

What else is essential here? Vegan butter, of course! After all, it's what goes on your scrambled-egg toast, sizzles away in the pan, and, together with flour, forms the roux that's the base for a mustard sauce. Eleplant nails all of these jobs and can be used exactly like dairy butter, including for baking. It doesn't fall short on flavor either, but comes with an 84% smaller CO2 footprint than dairy butter and contains no palm oil. You'll find Eleplant both as a butter block and as a spreadable version.

Together, they're the perfect match for our vegan omelette. Today I've paired it with spinach and sautéed mushrooms, but of course, you could just as easily fry up the egg substitute plain in vegan butter and serve it later with a fresh salad, tomatoes, fresh herbs, and whatever else you like.