If you are looking for a satisfying breakfast that is hearty, flavorful, and eggless, this is it. Blended mung dal, colorful vegetables, and melted cheese bake up firm and tender, warmly spiced with garam masala and green chili. Add black salt for a deeply savory, almost eggy flavor, or simply use regular salt if that is what you have. This Indian-spiced veggie bake cooks in the air fryer in about 15 minutes.
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When I shared my egg white veggie bake, the most common question in my comments and DMs was simple: Can this be made without eggs? So many of you wanted the same make-ahead breakfast, just without the eggs. This eggless veggie bake is my answer.
The recipe makes 4 servings and can be easily doubled in the oven. It makes for a perfect Sunday meal prep. It's gluten-free too, and can be easily made vegan by skipping the cheese or swapping in a dairy-free shredded cheese. If you love Indian breakfast recipes, you will also enjoy moong dal Chilla and cottage cheese uttapam.
If you grew up on moonglet; the moong dal omelette sold at street food stalls across North India, the flavor here will feel familiar right away. My version is baked into one solid dish in the air fryer rather than poured into a hot pan and cooked like a thick pancake, more casserole than omelette.
You can slice it and eat it on its own with hot sauce or chutney, or roll it into a wrap just like the egg version. Think of it as an Indian-spiced eggless frittata, your new go-to eggless breakfast casserole you can prep once and enjoy all week.
Ingredient Notes
- Yellow Mung Dal: This lentil blends into a smooth, pourable batter once soaked. As it cooks, it sets into a firm yet tender texture, making it one of the best moong dal egg substitutes for baked dishes. The soaked mung dal batter is pretty similar to JUST Egg, the popular store-bought liquid vegan egg. And if you don't have moong dal, red lentils (masoor dal) can work in a pinch.
- Black Salt (Kala Namak): This is the ingredient that makes the bake taste slightly eggy. Black salt has a natural sulfur compound that mimics the flavor of eggs and is available at most Indian grocery stores or online. If you don't like the flavor of black salt, you can use regular salt instead.
- Onion & Red Bell Pepper: These bring sweetness, crunch, and color to every bite, just like in the egg version. Feel free to swap in a yellow or orange bell pepper, depending on what's in your fridge. Make sure to dice them finely.
- Green Chilies & Garam Masala: Together, these give the bake its signature warmth. Green chilies bring fresh heat, while garam masala adds cozy, aromatic depth.
- Baby Spinach: An easy way to add greens and nutrients without changing the overall flavor of the bake.
- Shredded Cheese: Melts into the top of the bake as it cooks, adding richness and a savory, slightly golden finish. A mild cheddar, Monterey Jack, or pepper jack all work well here. To keep this fully vegan, simply leave the cheese out or use a dairy-free shredded cheese.
- Nutritional Yeast (optional): Stirred into the batter, it adds a subtle savory, umami depth that complements the black salt beautifully. It's especially worth adding if you're making the vegan version without cheese, since it brings a hint of cheesy flavor on its own. Look for it in the health food or natural foods aisle of most grocery stores.
How to Make Eggless Veggie Bake
Serving Ideas
Enjoy warm on its own with hot sauce, ketchup, or your favorite chutney. Or turn it into a wrap!
Storing
Let the bake cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or air fryer before serving. You can also freeze individual portions for up to a month and thaw overnight in the fridge before reheating.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Eggless Veggie Bake (Indian Moong Dal Bake)
Equipment
- Parchment paper liner
Recipe Video
Ingredients
- ½ cup yellow moong dal washed and soaked 3 hours or overnight
- ½ cup water for making the batter
- ½ teaspoon green chilies minced
- ½ teaspoon black salt kala namak
- ½ teaspoon garlic powder
- ½ teaspoon garam masala
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon baking soda
- 1 tablespoon nutritional yeast optional
- ½ cup yellow onion finely diced
- ½ cup red bell pepper finely diced
- 1 big handful baby spinach finely chopped
- ½ cup shredded cheese cheddar, Monterey Jack, or pepper jack; omit or use dairy free for vegan
Instructions
- Wash the moong dal and soak in water for at least 3 hours, or overnight. Drain well.
- Add the soaked dal to a blender with the green chilies and water. Blend until completely smooth, scraping down the sides as needed.
- Pour the batter into a bowl. Add the black salt, garlic powder, garam masala, black pepper, baking soda, and nutritional yeast if using. Mix well until fully combined.
- Line the air fryer basket with a parchment paper liner. Lightly spray oil. Pour in the batter and spread it evenly. Layer the onions and red peppers on top, followed by the chopped spinach. Finish with the shredded cheese and gently press everything down with a fork or spatula.
- Air fry at 350°F for 15 minutes, or until the top is set and the cheese is melted and lightly golden. Insert a toothpick in the center; it should come out clean when done.
- Let rest for 5 minutes before slicing.
- Serve with a side salald and ketchup or hotsauce.
- To serve as a wrap, spread Trader Joe's Bomba sauce or your favorite chutney on a sheet of lavash bread. Top with fresh arugula and line up two slices of the bake in the middle, and fold the sides into a wrap. Place on a heated griddle, drizzle with oil, and cook on both sides until crispy and golden. Cut in half and enjoy.
Oven
- No air fryer, no problem, and this is also the easiest route if you're doubling the recipe. Preheat the oven to 350°F. Pour the batter into a greased, parchment-lined 6-inch round baking dish, or a 9-inch dish if doubling, and bake for 25 to 30 minutes, or 35 to 40 minutes if doubled, until the center is set and a toothpick comes out clean. Let it cool slightly before slicing.
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