I'm happy to share this vegan Kinshi Tamago recipe — completely egg-free!
Made with chickpea flour instead of eggs, this egg-free shredded egg crepe is perfect for anyone with egg allergies, vegans, vegetarians, and everyone who loves Japanese cuisine.
Unlike many vegan egg recipes using tofu, pumpkin, or turmeric for color, this chickpea flour egg creates naturally beautiful yellow crepes with an authentic egg-like texture.
It's the perfect topping for vegan chirashi sushi, vegan fried rice, or even wrapping onigiri!
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🧺 What Makes This Vegan Egg Recipe Special
- Beautiful yellow color from chickpea flour (besan flour) alone
- Soft, fluffy texture just like real eggs
- No tofu, pumpkin, or turmeric needed
- Perfect for vegan sushi and Japanese dishes
- Great for people with egg allergies
- Simple plant-based ingredients
🥚 What is Kinshi Tamago?
Kinshi Tamago (錦糸卵/shredded egg crepes) is a traditional Japanese preparation where thin egg omelettes (薄焼き卵/usuyaki-tamago) are cut into delicate strips.
In Japanese cuisine, it's commonly used as a beautiful topping for chirashi sushi and hiyashi chuka (chilled Chinese noodles), adding both visual appeal and protein to the dish.
Uses for Kinshi Tamago & Usuyaki Tamago:
- Chirashi Sushi: Scattered sushi rice topped with colorful ingredients
- Hiyashi Chuka: Cold ramen noodles with julienned vegetables
- Onigiri Wraps: Instead of nori sheets (you might have seen オムライスむすび/Omuraisu-musubi at 7-Eleven in Japan - seasoned onigiri with ketchup wrapped in thin omelette)
- Rolled Sushi: As a wrapper instead of seaweed
Why This Vegan Version is Amazing:
This vegan Kinshi Tamago recreates all the visual beauty and delicate texture of traditional egg crepes, but using chickpea flour as the base.
In Japanese cooking, Kinshi Tamago isn't just decorative - it's a clever way to add nutritional value and visual interest to rice dishes, making them more balanced and appealing.
Now you can enjoy this classic Japanese preparation whether you're vegan, have egg allergies, or simply want to try a plant-based egg alternative!
🐰 How to Make Vegan Eggs
I created this vegan Kinshi Tamago specifically for my Vegan Chirashi Sushi recipe.
You might have tried other vegan egg recipes using ingredients like pumpkin, tofu, or turmeric for color. But this recipe uses chickpea flour (besan flour) to achieve that gorgeous yellow color naturally - no additional coloring needed!
Why Chickpea Flour Makes Perfect Vegan Eggs:
Chickpea flour (also called besan flour or gram flour) is the secret ingredient that makes these egg-free eggs so convincing:
✓ Natural yellow color - No artificial coloring or turmeric needed
✓ Rich, eggy flavor - Chickpeas provide a subtle savory taste
✓ Protein-rich - Nutritionally similar to eggs
✓ Fluffy texture - When cooked thinly like a crepe, it becomes soft and delicate
✓ Versatile - Uses many of the same ingredients as my Vegan Mayonnaise recipe!
The Secret Cooking Method:
The key to perfect vegan egg crepes is the cooking technique.
You'll spread the chickpea flour mixture very thinly and cook it like a crepe - this creates that soft, fluffy, egg-like texture that makes this recipe so special.
When cooked properly, these plant-based eggs look and feel just like traditional Kinshi Tamago. They're delicate, slightly sweet, and have that characteristic eggy taste from the seasoning blend.
These vegan egg crepes are truly a must-try!
🍳 Ingredients
The ingredients for this vegan Kinshi Tamago are very similar to those used in my Vegan Mayonnaise recipe.
What You'll Need:
For the Vegan Egg Mixture:
- Besan flour (chickpea flour) - The star ingredient! This gives the beautiful yellow color and protein content. I use VISHWAS or AMBIKA brand.
- Plain soymilk - Unsweetened works best for a neutral flavor
- Shio koji - Adds umami and a subtle fermented depth (See how to make your own)
- Apple cider vinegar - Or rice vinegar works great too! I use pure apple cider vinegar from Mitsukan
- Olive oil - Or any neutral vegetable oil of your choice
- Baking soda - This helps create the fluffy texture
- Cane sugar - Just a touch for balance (or use your preferred sweetener)
- Mustard - Adds that characteristic eggy tang
👇 Full measurements in the recipe card at the bottom
🪹 Step-by-Step Instructions
The secret to perfect vegan Kinshi Tamago is in the cooking method.
You'll spread the chickpea flour mixture thinly and cook it like a crepe - this technique is what creates that soft, delicate, egg-like texture!
- Mix the Vegan Egg Batter
- Put all the ingredients in a bowl and mix well with a whisk until completely smooth.
🌿 Tip: If you're worried about lumps from the chickpea flour, pass the mixture through a sieve or fine-mesh strainer once. This extra step ensures silky-smooth vegan egg crepes!
- Prepare Your Pan
- Heat a thin layer of oil in a frying pan (about 7 inches/17cm across) over medium heat.
- Once hot, take a paper towel and gently wipe away any excess oil - you want just a light coating. Then reduce the heat to low.
- Cook the Vegan Egg Crepe
- Pour about ¾ ladle of the batter into the pan and quickly tilt the pan in a circular motion so the mixture spreads evenly and thinly across the surface - just like making a crepe!
- Cover with a lid immediately.
- Watch for these signs:
- The mixture will begin to puff up slightly
- The edges will look dry and crisp
- The center will set
- When you see these (usually 1-2 minutes), turn off the heat and open the lid.
- Flip the Crepe
- Using a toothpick, gently peel off the edges first
- Then use chopsticks or your fingers to carefully peel the whole crepe away from the pan and flip it over
- Cook briefly over low heat on the second side - just until the surface is no longer sticky. Then remove from the pan.
🌿 Don't worry if your first crepe isn't perfect! The pan needs time to heat evenly. Your subsequent crepes will turn out beautifully golden and smooth.
- Cut into Thin Strips (Kinshi)
Let the vegan egg crepes cool slightly, then:- Fold each crepe into thirds
- Using a sharp knife, cut into thin strips (about 1-2mm wide)
- Gently separate the strips with your fingers
Now you have beautiful Kinshi Tamago ready to use as a topping for Vegan Chirashi Sushi, garnish for noodles, or filling for Vegan Futomaki Sushi!
💡 Tips
▶︎ Don't Worry About the First One!
The first crepe won't cook as evenly as the rest - this is completely normal and happens even with traditional egg crepes! The pan needs time to reach the perfect temperature and distribute heat evenly.
What to do with imperfect crepes:
- Hide them at the bottom when serving
- Use them for dishes where appearance doesn't matter
- Remember: the taste is still delicious!
Once you make 2-3 crepes, the pan will be perfectly heated and you'll get beautifully even, golden vegan eggs every time.
▶︎ Texture Tips:
For the fluffiest vegan egg crepes:
- Cook very thinly (like a crepe, not a pancake)
- Use low heat after the initial heating
- Don't skip the lid - it helps steam and puff the mixture
- Flip gently to preserve the delicate texture
Troubleshooting:
- Too thick? Use less batter per crepe
- Sticking? Add a tiny bit more oil to the pan
- Not yellow enough? Check your chickpea flour freshness
- Breaking when flipping? Let it cook a bit longer before flipping
🔪 How to Use Vegan Kinshi Tamago
This egg-free egg crepe is incredibly versatile in vegan Japanese recipes!
Traditional Uses:
➤ Vegan Chirashi Sushi ⭐
The classic use! Scatter the colorful strips over seasoned sushi rice along with other toppings like pickled vegetables. See my full Vegan Chirashi Sushi recipe
➤ Hiyashi Chuka (Cold Ramen)
Top chilled ramen noodles with julienned vegetables and these golden vegan egg strips for a refreshing summer dish.
➤ Onigiri Wraps
Instead of nori, wrap seasoned rice balls in whole vegan egg crepes. Try making Omuraisu-musubi style with ketchup rice! See my Vegan Egg-Wrapped Tuna Mayo Onigiri recipe too.
➤ Vegan Fried Rice
Mix shredded strips into fried rice for added protein and visual appeal.
➤ Sushi Rolls
Use whole crepes as a wrapper instead of nori sheets for a unique twist on Vegan Futomaki Sushi.
Creative Ideas:
- Udon or Soba topping
- Bento box decoration
- Salad garnish
- Stir-fry addition
- Spring roll filling
The possibilities are endless with these beautiful chickpea flour eggs!
🐔 Tools
You don't need any special equipment to make vegan Kinshi Tamago - just basic kitchen tools!
Essential:
- Mixing bowl
- Whisk
- Non-stick frying pan (about 7 inches/17cm inner diameter works perfectly)
- Frying pan lid
- Paper towel (for wiping excess oil)
- Long cooking chopsticks or heat-resistant spatula
- Sharp knife (for cutting thin strips)
Helpful:
- Strainer or fine-mesh sieve (optional, for extra-smooth batter)
- Toothpick (for peeling edges)
🌿 Pan tip: A smaller non-stick pan makes it easier to spread the batter thinly and flip the vegan egg crepes successfully!
🐤 Storage
Refrigerator:
Store cut Kinshi Tamago strips in an airtight container in the refrigerator for up to 2-3 days.
Freezer: Freezing can make the vegan egg crepes dry out more easily, so it's best to use them fresh when possible.
🐣 Questions
This vegan egg recipe uses besan flour (chickpea flour), plain soymilk, shio koji, apple cider vinegar, olive oil, baking soda, cane sugar, and mustard.
Even without tofu, pumpkin, or turmeric, you can make beautiful yellow, fluffy vegan Kinshi Tamago thanks to the natural color of chickpea flour!
Yes! For thick sushi rolls (futomaki), cut the vegan egg crepes into wider strips and layer them to create a thick omelette-style (atsuyaki tamago) effect.
Stack about 10 wider strips on top of each other before placing in your roll - this gives you that authentic layered egg appearance!
👉 For thin strips (Kinshi Tamago):
Use as a traditional topping on vegan chirashi sushi or scattered over rice bowls.
Yes! Chickpea flour, besan flour, and gram flour are all the same thing - flour made from ground chickpeas. They're interchangeable in this vegan egg recipe.
Unfortunately, chickpea flour is essential for this recipe - it provides the yellow color, eggy flavor, and protein content. Other flours won't give the same results.
If chickpea flour is hard to find, it may be sold under a different name. Look for:
- Besan flour
- Gram flour
- Garbanzo bean flour
These are often available online or at Indian grocery stores.
Most vegan egg recipes use:
➤ Tofu (for texture)
➤ Pumpkin or carrot (for color)
➤ Turmeric (for yellow color)
This recipe uses chickpea flour as the base, which naturally provides:
➤ Beautiful yellow color (no turmeric needed!)
➤ Rich, protein-packed nutrition
➤ Authentic eggy flavor
➤ Delicate crepe texture
Yes. Chickpea flour is naturally gluten-free, making this recipe both egg-free and gluten-free.
If you have celiac disease or strong gluten sensitivity, be sure to check that all other ingredients—especially mustard and shio koji—are labeled or certified gluten-free, as formulations can vary by brand.
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📖 Recipe Card
Vegan Kinshi Tamago (Shredded Egg Crepe)
Equipment
- Mixing bowl
- whisk
- fine-mesh strainer - (optional, for smooth batter)
- Non-stick frying pan - (17cm / 6.5-7 inch inner diameter)
- frying pan lid
- paper towel
- toothpick
- Long cooking chopsticks or spatula
- Sharp knife - (for cutting strips)
Ingredients
For the Vegan Egg Mixture:
- 100 g plain soy milk
- 30 g chickpea flour (besan flour)
- 1 teaspoon shio koji (homemade or store-bought)
- 1 teaspoon cane sugar (or sugar of choice)
- ½ teaspoon apple cider vinegar (or rice vinegar)
- 10 g olive oil (or neutral vegetable oil)
- 3 g mustard
- 2 pinch baking soda
For Cooking:
- Neutral oil for the pan
Instructions
Make the Vegan Egg Batter
- Mix ingredients: In a bowl, combine the soymilk, chickpea flour, shio koji, sugar, apple cider vinegar, olive oil, mustard, and baking soda. Whisk until completely smooth.100 g plain soy milk30 g chickpea flour1 teaspoon shio koji1 teaspoon cane sugar½ teaspoon apple cider vinegar10 g olive oil3 g mustard2 pinch baking soda
- Strain (optional): For the smoothest texture, pass the mixture through a fine-mesh strainer to remove any lumps from the chickpea flour.
Cook the Vegan Egg Crepes
- Prepare the pan: Heat a thin layer of oil in a non-stick frying pan (17cm/6.5-7 inch diameter) over medium heat. Use a paper towel to wipe away excess oil, leaving just a light coating. Reduce heat to low.Neutral oil for the pan
- Pour and spread: Pour about ¾ ladle (or 3-4 tablespoons) of batter into the pan. Quickly tilt the pan in a circular motion to spread the batter thinly and evenly across the surface.
- Cover and cook: Cover with a lid. Cook until the mixture puffs up slightly and the edges look dry and crisp. Turn off the heat and remove the lid.
- Flip: Using a toothpick, gently peel the edges away from the pan. Then use chopsticks or your fingers to carefully flip the crepe over. Cook on the second side over low heat until the surface is no longer sticky.
- Remove and repeat: Transfer to a plate. Repeat with remaining batter to make 4 crepes total.
Cut into Kinshi (Shredded Strips)
- Cool slightly: Let the crepes cool for 1-2 minutes.
- Fold and cut: Fold each crepe into thirds. Using a sharp knife, cut into thin strips (about 1-2mm wide).
- Separate and serve: Gently separate the strips with your fingers. Use as a topping for vegan chirashi sushi, garnish for noodles, or filling for futomaki sushi!
Notes
- Refrigerator: Store in an airtight container for 2-3 days
- Freezer: Not recommended
- Vegan chirashi sushi topping
- Hiyashi chuka (cold ramen) garnish
- Onigiri wrapper
- Vegan fried rice mix-in
- Sushi rolls (cut wider and layer for atsuyaki tamago style)
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
Your quiet stories inspire me deeply 🕊️
Yururi says
It was a little difficult to flip them over, but they turned out beautifully.The taste was also good!
Vegin Vegan Vegun! says
I'm glad you were able to bake it to a beautiful color...please try making it again ^ ^.