Looking for an affordable alternative to eggs with their soaring prices? Try making vegan eggs using mung beans! With just 9 simple ingredients and a quick 2-minute prep time, this recipe is a breeze to make.
I scoured the internet for plant-based egg recipes and ended up creating my own using mung beans and a blend of 8 flavorful seasonings. The resulting mixture is incredibly versatile, perfect for making scrambled eggs or omelettes. Why bother with the hassle and expense of store-bought plant-based eggs when you can whip up a batch at home in no time?
Not only is store-bought plant-based egg pricey at 280 TWD for 6 “eggs” and high in fat at 5 grams, it also comes with excessive plastic packaging. That’s why I was thrilled to discover this recipe! While the texture is more reminiscent of eggy polenta, it’s absolutely delicious and adds a delightful twist to our breakfast menu.
Several others i found: YT 1 |
Equipment
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1 Blender
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1 Frying Pan
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1 Spatula
Ingredients
- 1 cup Split Mung Beans soaked overnight
- 1/2 cup Non-Dairy milk Unsweetened, plain (like soy milk)
- 1/2 cup Aquafaba water/juice strained the can of chickpeas
- 2 tbsp Oil neutral oil such as canola oil or vegetable oil
- 2 tbsp Nutritional yeast
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder optional – or just use extra 1/2 tsp garlic powder
- 1/4 tsp Turmeric
- 1/2 tsp Black Salt also called Kala Namak. Use less or more depending on how much “eggy” flavour you want. Use extra to sprinkle on top when serving
- 1 tsp baking powder
Instructions
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Start by making sure you have soaked your mung beans with plenty of water in a large bowl overnight to soften them. Then, drain the soaked mung beans and give them a rinse.
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To make your mung bean vegan egg, all you have to do is add all ingredients (measurements in recipe card below) into a blender and blend until smooth consistency. That’s it! All you got to do is mix your soaked mung beans, unsweetened plain non-dairy milk, aquafaba from chickpeas can, oil, nutritional yeast, garlic powder, onion powder (optional), turmeric, black salt and baking powder! Then you have your Just Egg!
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To make a just egg mung bean omelette: Heat oil (approximately 1/2 tbsp) on a non-stick pan on medium-high heat and pour in around 1/3 – 1/2 cup of the “egg” mixture per serving or however large you want your omelette. Spread the mixture thinly and let it cook with a lid on top (very important tip for omelettes) for about 20-30 seconds or until the mixture starts to bubble at the top. Add your filling to one half of your omelette. Flip the other side of the omelette over to close it. Slide onto a plate to serve.
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To make mung bean scrambled eggs: Heat oil (approximately 1/2 tbsp) on a non-stick pan on medium-high heat and pour in around 1/3 – 1/2 cup of the “egg” mixture per serving. Spread the mixture thinly and let it cook for about 20-30 seconds or until the mixture starts to bubble at the top. Begin to scramble and break apart the mixture and cook to your liking.
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When serving, add desired amount of kala namak (black salt) on top of your mung bean vegan egg to give more of the eggy flavour. This is optional but highly recommended as it will really make your mung bean egg taste realistic.
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Keep the mung bean egg in a tightly sealed container in the fridge for up to 4-5 days.
