The Edgy Veg

Mung Bean Egg Recipe Mung Bean Scrambled Eggs

I’m going to show you how to make my easy vegan mung bean egg recipe in 7 mins! This simple yet delicious high protein breakfast recipe can be made ahead and cooked into easy and nutrient-dense mung bean scrambled eggs or omelets.

This is one of my favorite ways to make vegan scrambled eggs for breakfast. All you have to do is blend everything together then pour it into a pan and cook into vegan scrambled eggs.

Related Recipe: Tofu Scrambled Eggs

Mung Bean EggsMung Bean Egg


Most vegan scrambled eggs are made using tofu, but this vegan egg recipe uses mung bean! Some people are allergic to soy so this vegan egg recipe is perfect for those with allergies (I do find soy milk is best for this recipe though, so use your preferred alternative to make it soy-free). I also find that mung beans are better for shelf stability and last longer. If you need a new way to do vegan scramble, this one is for you. 


What are yellow mung beans?

Yellow mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is easy to cook and easy to digest. It is high in dietary fibre and an excellent source of protein, making this a healthier choice for vegans, vegetarians and omnivores alike.


Related Post: Vegan Fritatta



Full Recipe Down Below

Watch me make it on YouTube!

4.6 from 53 reviews
Mung Bean "Egg"
Prep time
Cook time
Total time
I'm going to show you how to make my easy vegan mung bean egg recipe in 7 mins! You can make mung bean scrambled eggs or vegan omelets.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6 servings
  1. Drain your soaked mung beans, and rinse them. Then, to the blender, add soy milk, black salt, regular salt, olive oil (or coconut oil), turmeric, garlic powder, onion powder, nutritional yeast, baking powder (and tapioca starch if you have it). Blend on high until smooth, thin and pourable.
  2. Heat a non-stick pan over medium-high heat and heat up with oil (i use about 1 tbsp).
  3. Pour in the bean mixture, use a rubber spatula to stir and move the mixture around. Cover for 1-2 minutes.
  4. When parts of the mixture start to look like they're "drying", use a spatula to stir and move the mixture around to create a scrambled texture. Cover and cook for another 2 minutes.
  5. Season with salt, pepper, and paprika to taste.
  6. Try this mung bean scrambled egg with veggie mix-ins like tomatoes, green onions, mushrooms, or vegan cheese.
You can keep the uncooked egg mixture covered in the fridge for up to 7 days.
Nutrition Information
Serving size: 1 serving Calories: 146 Fat: 7.75g Carbohydrates: 6.75g Sugar: 1.1g Fiber: 5g Protein: 7.75g

Mung Bean Eggs The edgy veg

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

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  • Robert says:

    I have been making this recipe for over a year. I have made some slight modifications but it still is your recipe. Now I have a problem. I live in Costa Rica and I am not able to get yellow lentils here, and I have used all the ones I brought down in my baggage last year. Is there something else I can substitute, as I have no plans to fly to the states anytime soon?

  • Richard says:

    I tried this recipe this past Saturday. It wasn’t until AFTER I tried the recipe that I did a bit of research. I made this flakey assumption that yellow split peas were yellow split mung beans…they’re not. I ordered the mung beans and I will retry this recipe and hopefully have a better outcome. Also, I did read some of the reviews and people are saying that this scramble could be a bit more fluffy. I am wondering if adding whipped aquafaba would give this recipe the necessary fluffiness. Anyway, I apologize for the previous negative review. It was my mistake that made them come out poorly.

  • Jessica says:

    LOVE this recipe! Thank you EdgyVeg! I made a huge batch as I could use an entire bottle of just egg for myself every morning. Much more affordable, flavor is better than just egg imo. Texture was a bit gummy but I’m going to try baking it instead and maybe next time leaving out the starch as others have suggested. Overall a win!

  • I love your recipes and insta account! I also love that this “egg” per serving not only is humane, but it’s so much more nutrition vs. and egg! You get fiber, more protein and none of the adverse elements of a chicken egg…especially when sourced from the usual providers. Extra points for not buying plant based egg from supermarket also! I’m sure there’s some carbon footprint…but hey, I can’t raise chickens in my apartment!
    I’m soaking my moong dal now and will use this up within a week 😉 I’ve made similar from another site, but I love all your instructions, videos, etc. Kudos!

    Thanks for all your creative work!!

  • So if it’s a cup of already soaked mung beans, how much are you soaking? A half cup?

  • Kelley Woodburn says:

    My first batch ended up a most glorious pancake! Unlike a lot of those who have commented, I’m not going to complain about this. I went back to make sure I followed the directions – except for not having kala namak and using TJs Unami instead as well as using “Not Milk” because I don’t do soy. Decided to “thin” it out with more liquid, cut back on both the baking powder and the starch by about a quarter of the measurement. Viola!

    FYI – this is almost the same recipe I use for gravy just a lot more “milk”.

    Thanks for the doing all the hard work!

  • I followed this recipe except I used almond milk instead of soy. It’s a pretty epic failure. I just ended up with a huge batch of too-thick dough that wasn’t cooking. Has anyone made this and had it be successful?

  • Love the recipe! For those looking for a more scrambled eggy texture: if you don’t mind tofu, I recommend making tofu scramble however you like it and then pouring the mung bean egg over it near the end. Best of both worlds.

  • So, is the recipe for 1 cup of dry beans then soaked, or does it use one cup of already soaked beans? The video and the protein count seem to point to 1 cup of soaked beans. Just wanted to check. Thank you!

  • Your eggs look great, mine not so much! I was so excited to try this recipe and have an alternative for scrambled eggs but mine just turned into a ball of goo that wouldn’t cook! Maybe I needed more baking powder? What do you recommend?

    • yes you might need more dry ingredients – I would put more nutritional yeast in it instead of more baking powder!

  • My daughter loves this recipe. After pouring some batter into the pan, I add a lot of green onions. I do mix up the batter earlier than how you’ve written. (I tried it that way first and ended up with a pancake-like object.) I do cook it for quite a bit (and mix it and mix it) so that it becomes more scrambled egg-like. My daughter is happy with the results. I also like the fact that the batter keeps for up to a week in our fridge.

  • First time trying recipe and I followed exactly (with tapioca). Flavor is great, best I can describe on texture is ‘doughy’ and honestly…. I love a dough so I’m down haha! I will try again with less tapioca and baking powder next time – I’m on a mission to replace Just Egg for my wallet

  • Yes I liked the flavor but too gummy.

  • Rochelle says:

    I finally tried this recipe – I first saw it on TikTok. I thought the flavor was spot on. Delicious flavor – I thought it was too gummy. I will try it again without the baking powder.

  • Hey, this recipe caught my attention for the obvious reasons. I’m wondering if it would be possible to use this recipe to replicate/substitute runny or soft boiled yolks in, say, shakshouka or as part of an ajitsuke tamago? My assumptions would be to either cook the muung beans before blending it with other ingredients, or to cook the mixture via double boiling. I’m not sure if that would involve omitting tapioca flour &/ substituting baking powder for cornstarch however… What are your thoughts?

  • The mung beans I found are the green ones. Can it be done with this ones or its very different in the flavor and texture?
    Also I didn’t found black salt and don’t like Nutricional yeast

    • EdgyVeg says:

      Mung beans with the skin are green. Split mung beans without the skin are yellow. Try to go with the split mung beans as the texture will be very different and will not cook the same.
      Black salt is also known as Kala Namak. If you cannot find these, try Himalayan salt instead. If you absolutely do not like Nutritional yeast, you can try vegan parmesan instead or any nutty-flavored vegan substitutes. Hope this helps!

  • Pennypacker says:

    I tried this recipe a couple of times and each time it came out too gummy. So I searched for other versions and some did not include the starch. It came out better without the starch. Candice did say it was optional. So if anyone tries this and it comes out gummy and pasty, try without the starch to see if that works for you. Also, Candice is amazing.

    • EdgyVeg says:

      you’re so kind! Thank you for sharing your feedback about this recipe! Glad you enjoyed it 🙂

  • So, so good. I doubled the recipe and used half to make a scramble to go with grits. I greased a muffin tin and baked the other half in the oven. Now I have frozen eggless bites for a quick breakfast whenever I need it.

    I always add a dash of cumin to my eggless scrambles. I think it ups the eggy flavor a little bit.

    Highly recommend this recipe. It’s going to save me $10 a week that I was spending on Just Egg (I was really missing eggs) and greatly decrease the amount of plastic I’m using.

    • EdgyVeg says:

      That’s amazing! Thank you so much for sharing. Super excited to see what you will try next!

  • Creystal Fagbohun says:

    Can you omit oil in this recipe?

  • Cheryl says:

    Delicious. Loved the taste!! My dish came out very dense though…any tricks to make them fluffy? Taste is excellent though!!

    • EdgyVeg says:

      you can try to put a tbsp of mung bean water for next time. Let me know how it goes!

  • I think I’ve seen that this would work in baked goods, like a cake. But would I use the savory spices that the recipe calls for? I know I want to mask the beaniness but do I want to mask it with pepper, garlic powder, and onion powder?

    • EdgyVeg says:

      It depends on what kind of cake you are making, but if you are baking with mung beans, it will come out very dense. You can try vegan mung bean cakes and see how that goes.

  • Just wondering if almond milk will work in place of the soy milk? We love Just Egg, but price continue to climb and it’s getting to the point we can’t eat it as often as we’re used to. Definitely gonna try this, but how almond milk is sufficient.

    • EdgyVeg says:

      Almond milk contains less proteins and fats so it might not create that fluffy texture you are looking for in eggs. But you can always try coconut or cashew milk instead. I wouldn’t recommend almond milk as it will come out to be a bit thiner. I hope this helps.

  • Lucy Mills says:

    Would using a whole tsp of the black salt not make it really salty, or do you need that much for flavor? Is black salt less salty tasting?

    • EdgyVeg says:

      I would say put less black salt as it has a sharper taste. You can always add more salt to taste while cooking to match your preference!

  • Amber says:

    Made this a few days ago. So I could make it cheaply (and probably more healthfully). However it’s more like a savory pancake than egg-ish texture (still tasty – but again not similar to JUST). I’m wondering if the beans are supposed to be measured after soaking instead of before? Maybe I have too much bean which is making it denser. Going to play around with it . Thank you!

    • EdgyVeg says:

      Try to add a little more soy milk to make it less dense. Let me know what works for you!

  • Belinda says:

    Can you use this recipe as a 1 for 1 substitute for “Just Egg” in recipes?

  • Susan Carroll says:

    how much does this recipe make compared to a bottle of just egg?

    • EdgyVeg says:

      This recipe makes about 2 cups or 473ml of eggs. You can always increase your quantities depending on how much you would like to store in the fridge.

  • Bonnie H says:

    I baked this off in sheets and cut them into squares for easy breakfast sandwiches. It’s not exactly like “Just Egg” but it is pretty good and way cheaper!

    • EdgyVeg says:

      That’s incredible! Sounds super delicious I am going to have to try it!

  • Jasmine says:

    This recipe is really something. Clean, simple ingredients that make such a lovely vegan omelette. And full of protein too! I give it to my 3 year old regularly. She knows we are vegan and don’t eat omelettes made with animal eggs. She really loves this one!! Thanks Edgy Veg!

  • Jessie says:

    We’re a family of five. I’ve never tried Just Egg, but it wouldn’t matter if we liked it or not because I could never afford it, as much as my kids used to like chicken eggs. It’d take two bottles a morning. This is so easy and cheap to make once you invest in the initial ingredients, and my not yet vegan family loves it. (Well, my husband doesn’t. I’ve told him he’s free to go to the store and buy and cook chicken eggs himself, but since he hasn’t taken me up on the offer, I suspect he doesn’t hate these as much as he says.) Any vegan recipe they love is a win in my book. Thanks for sharing!

  • I wondered if it works with other beans or legumes so I tried using split yellow peas, and pintos another time. Both times were tasty but the texture was not what I was looking for. I’ll stick with the mung beans! Delicious recipe 🙂

  • Petra says:

    Hi there, looks like a great recipe… how critical is the oil? Can I leave it out?

  • Jerri says:

    This recipe is awesome! I have tried over and over to use chickpea flour in several different omelet recipes and just couldn’t seem to get it right.
    This recipe comes together so easily and the end result is it tastes amazing!! I filled mine with lots of veggies!
    Thank you!

    • EdgyVeg says:

      thank you so much for your positive feedback! Looking forward to what you will cook next 🙂

  • Charu says:

    What is the role of nutritional yeast in the recipe ? Is it for flavor ?

    • EdgyVeg says:

      Nutritional yeast is packed with protein, B vitamins, minerals, and prebiotic fiber. Fortified products can contain vitamin B12, selenium, and chromium – which are minerals and vitamins all found in meat. It also adds tasty umami flavor to a variety of dishes and is a great substitute for cheese. Hope this helps!

  • Natalie says:

    Is there a way you recommend quick-soaking split mung beans? I thought I could try a 3 minute boil and then let them sit for an hour in the warm water the way you can with other beans. Thoughts?

  • Thérésa says:

    Thank you for sharing this! I’ve only tried Just Egg once – too pricy for our budget! This was amazing (and much tastier from what I recall). And being able to have some ready to go in the fridge – brilliant! And all without unreadable/unidentifiable ingredients, too (I *may* have upped the kala namak slightly… 😉 ). Veggs on a budget – love it!

  • Can I use yellow split peas instead of yellow mung beans in this recipe?

    • EdgyVeg says:

      I recommend mung beans as split peas don’t add that fluffiness eggs mimic when scrambled with milk.

  • Meghan Nolan says:


  • Hi , has anyone that is soy free tried an alternative to soy milk for this recipe?

  • This was delicious and easy! Love it, and no plastic bottles. Thank you so much for all you do to make being vegan easy and delicious!

  • HungryVegan says:

    Hi! This seems like a really great recipe. Can I store the bean mixture in my fridge like “justegg”?

  • Hi there, I am new to vegan recipes and trying mung bean scrabble for the first time. I bought green mung bean, didn’t know there was yellow.. lol. Is there a Dorrance? Will it would with green ones? I’m thinking it won’t look as pleasant.

  • Roxanne J says:

    Can this be frozen after making it to store for longer?

    • EdgyVeg says:

      yes! Store as a liquid, then defrost in the fridge before cooking and serving

  • Jacqueline Johns says:

    This is amazing. I have been looking for an alternative to tofu. This is quick and easy. Thanks so much.

  • Supeeer

  • Need the egg recipe with out all the extra, for baking. What is it?


    • EdgyVeg says:

      If you need an egg alternative for baking I’d suggest 3 tbsp of aquafaba (the liquid from a can of chickpeas) per egg in the recipe

  • Hi there! My family absolutely LOVES this recipe, and it’s been a hit with some of our non-vegan friends as well, so THANK YOU very much for taking the time to compose this meal. We are super grateful for these alternatives to the kind that comes in plastic. Anyway, I was wondering if you had any recommendations for avoiding the egg getting stuck to the pan. We use stainless, and while I’ve gotten pretty good at learning it’s temperatures, for some reason this egg sticks every time. Don’t get me wrong, I will never stop making it, lol, but I do wish for easier clean-up. TIA! <3

    • EdgyVeg says:

      I’d suggest making sure your pan is properly heated before adding oil, then add the oil and let that heat before adding the egg mixture

  • This is so tasty but mine keep kind of congealing in the pan. Is there any trick to getting that scrambled texture? I followed the recipe exactly minus the tapioca starch.

    • EdgyVeg says:

      Ensure your pan is properly preheated before adding oil, then heat the oil before adding the egg liquid

  • Love this idea. Mine came out somewhat mushy, but the taste was great. What did I do wrong?

    • EdgyVeg says:

      Maybe you haven’t cooked it long enough? This will take longer to cook than a chicken egg

  • Oshone Khan says:

    Love it!

  • W Miller says:

    Yeah, Perfect for people allergic to soy! Except for the soy milk that is.

  • Jessie says:

    I love this recipe!! But the “eggs” were so dry. I put mine in a wrap with tempeh bacon and salsa, and it was fine. But my kids got plain scrambled eggs, and they were so dry, I don’t know what kept them from choking. Did anyone else have this problem? What could I have done wrong? I did leave out the tapioca starch and cut the oil down by half, but I didn’t think either of those would’ve have that much effect in terms of dryness. Maybe if I add a little yogurt at the end? Or some extra milk? Help! This was so good, I want it to work!!

    • EdgyVeg says:

      Excluding the oil is definitely the reason it was dry. Yogurt or milk at the end will help

  • If you are using this to substitute for eggs in a recipe, how much mung bean egg equals one egg?

  • Can I use other unsweetened plant based milks—I don’t do soy milk

  • The recipe does not say when to add the mung beans to the soy milk and other ingredients, can you clarify?

  • Tanya Wilson says:

    Is there a way to make this lower fat?

  • I have red lentils on hand. could I use those instead?

    • I haven’t tried with any other type of lentils but if you do please let me know how it goes!

  • Do we use 1 cup of yellow dry lentils and 1 cup of mung bean?

  • This is so delicious! 🤩 Thank you so much for sharing this recipe! We added a little yoghurt at the end to give it a more creamy texture, just like we used to like our scrambled eggs before we went vegan.
    Greetings from the Netherlands! 🇳🇱

  • Satyavati says:

    Can mung bean eggs be frozen? Thanks

    • you can freeze the liquid then thaw before cooking or you can cook it in patties (I sometimes pour it into a greased baking dish and bake until solid, then cut into squares and freeze those to easily heat in the toaster)

  • Laura Bowman says:

    is it baking soda or powder? the video says soda, recipe says powder. i made this and found it cooked up like pankcakes and was doughy in the center. the flavor is good though. maybe i will try without tapioca next time.♡

  • Delicious!! Thank you so much!

  • I was curious are you measuring the mung beans after they soak or before. I found the recipe to be delicious but on the thick side. Thanks

  • Can’t wait to try this! You mentioned this working for people with soy allergies, but it contains soy milk. Can another milk be subbed?

  • This is a brilliant recipe. Really love the omelette and scrambled version. Personally I found it better without the tapioca starch as it stuck to the pan more and was “stretchy” with the starch.

  • Hi. I just made this recipe and it tastes great! The consistency was a bit off. Is there a type-o in the instructions? It says to use baking powder versus baking soda.

  • I love this stuff! Easy to make ahead of time and really nice to have on hand for quick meals. Texture is kind of pancake-y but it’s still delicious.

  • Thank you for this recipe. How long do you soak the beans? Also, can you use unsweetened unflavored almond or coconut milk? Thanks!

    • EdgyVeg says:

      soak covered in water on the counter overnight. almond milk would work, coconut will still have a flavour

  • Cinagroni Tae says:

    “Some people are allergic to soy so this vegan egg recipe is perfect for those with allergies.”

    Second ingredient: soy milk?

  • What is the ratio of yellow lentils and mung beans in this recipe,–half and half? Or all mung beans, or all lentil?

  • Love this!! If I forget to soak the beans, can I par boil them instead? Thanks.

  • I put off getting the mung beans for a while because it involved going to a different grocery store, but oh man, I am so glad I finally got around to doing it. I LOVE this recipe. Absolutely delicious, filling, and nutritious. I added in grated potatoes, (vegan) sausage, spinach, broccoli, and (vegan) cheese. This is one of my new favorite and very easy recipes. Thank you so much for sharing this!

  • Sue Edwards says:

    Is it possible to make an artichoke/egg breakfast with this recipe? I had a hard time finding mung beans that were not processed in a facility that doesn’t also process nuts. And the facility that processes Just Egg also processes egg products. Waiting for delivery from TooGood botanic that is supposedly totally nut free and egg free.

  • We did this recipe about 6 times. This is so good! We never tried to scrambled the recipe, we made omelette every single time with veggies and vegan cheese.

  • Katherine D Emerson says:

    Can’t wait to make this recipe!! I love the Just Egg folded plant egg, so handy to keep a package in the freezer.
    I wonder though, why are you using the phrase ” yellow lentils/mung beans”? They are not the same at all (take a look at each on Google Images). Mung beans are not lentils and I doubt they are interchangeable in this recipe. Thought you might want to clarify that.
    Have a lovely day 🙂

  • These are really delicious. I like making it omlette style and adding lots of veggies like red onion, tomato, spinach, cilantro, capsicum.

    One thing- I think the carb count on the nutritional info is off. One cup of mung beans should have about 130g carbs, so if this makes 6 serves it sound be around 22g. Only pointing this out because some folks like myself (I have gestational diabetes) need to be really careful about carb intake

  • Good recipe I tried out for the first time today since I finally remembered to soak the mung overnight. I did thin out the batch with some water because mine did turn out a little bit thick and cakey at first and I did not have any tapioca starch, not sure how much of a difference it makes.

    One tip I have seen elsewhere is to add a little more black salt onto the food after cooking since the eggy flavor does seem to disappear. When I did this it was perfectly eggy in flavor. I have some leftover for the rest of the week and I would definitely make this again for how simple it was.

  • Vegan Yum says:

    Tried this and absolutely loved it! I would definitely recommend scrambling this in vegan butter or oil, because I tried it without and it didn’t turn out the same way, but I loved it on its own and it also worked so great in a breakfast burrito with vegan cheese, spinach, avocado, onion, etc. So glad I found this! Definitely a 5 star recipe!!! Thanks so much! =D

  • Alice Mcroe says:

    I thought this would be similar to Chickpea flour egg. But its SO MUCH BETTER. The texture and taste are spot on. Very excited to try other things like quiche and omelettes, egg fried rice etc with this recipe!

  • Merry Mahoney says:

    I used the recipe to make vegan quiche, and it worked perfectly! Quiche is something I have really missed, so thanks for a great recipe.

    • Can I substitute whole milk for the soy milk?

    • Why say something about allergies of soy and have soy milk as an ingredient? 5 stars for it works for me but someone with soy allergies, could they just substitute another milk alternative?

  • Just tried this and the flavour is great. It holds up as an omelette.

    My batch came out kind of tough and dense though. I used cornstarch instead of tapioca so that may have been the issue.

    Is it possible to over blend it an make it tough that way?

    I’m gonna play around with the rest, dilute a serving a bit more, add more baking powder. If you have any idea s I’d love to hear them 😉

    • Substituting ingredients will change your results. I tested the recipe as written, corn starch has a different texture

    • I just tried making these eggs and then saw your question. Mine came out similar to yours- thick and dense. I noticed on the website it says baking powder but in the video she uses baking soda. I’m going to try that next time and hope that does the trick.

  • Rhonda Kesten says:

    I’m eager to try this recipe. I read that it can be made ahead of time. Does that mean A) cook it up and reheat it or B)blend the ingredients, put it in the fridge til the next day and then cook it? I have a bag of dried sprouted mung beans that I put in veggie curry and it was really good. I’m hoping sprouted beans work as well. Thanks for posting this. Also…this is completely off topic… I like the idea of calling every type of scramble (egg, tofu, mung bean, whatever) just call it “a scramble” and let the word “egg” slowly fade away when we all think of scrambles. 🙂

    • You can have the batter blended and kept in a jar in the fridge to cook when you are ready

  • Justine arsenault says:

    I love this recipe so much but my only problem is I can never get it to not stick to the pan. So I can do a scramble but never the omelette (which I really want). I have a really good pan and use oil but still nothing. Any tips?
    Also my 7 year old thinks these are the best eggs ever lol

    • I’d suggest heating oil in the pan before adding the egg liquid and cook on medium-low/low heat

      • On the video it says baking soda but in this post it says baking powder. Can anyone clarify?

  • Bessie Hobson says:

    How many servings does this recipe make?

  • This recipe is sooo good. We have been having ‘omelettes” every weekend. I have also been trying different recipes to make vegan cheese chili rellenos, but I could’nt find a replacement for the egg batter for the outside of the relleno. Well here it is. I made them last week and it was perfect. I just dipped the vegan cheese stuffed relleno (Poblano) in flour, then the mung bean “egg” back in the flour and one more time in the mung bean. They fried to perfection!!!!

  • Beth Claeys says:

    This does not have an egg consistency. It’s more like cake batter/chickpea flour frittata batter. I think it’s the 1-1/4 baking powder that the recipe calls for. I am going to leave it out. I have made this twice. It tastes good but the puffy, risen texture is weird. But it tastes good! (I know I said that!) So I will keep tinkering.

  • Love your recipes! Are the measurements for the mung beans before or after soaking?

  • Absolutely perfect. Living in northern Ontario means limited supply of vegan products, and keeping a freezer full of the frozen Just Egg patties would be expensive, and take up a lot of room. I saw the video for this on Youtube, and decided to order the mung beans to try it out, and I have to say, it is perfection. The texture is amazing, ordering the black salt next to get the flavour in there. Thanks for this recipe, we are eternally grateful.

    • Lorna March says:

      hi i live in Australia and we dont get JUST EGG patties or the mixture itself in our stores. when i saw those just egg patties, (like squares of scrambled egg )and someone said they pop em in their TOASTER to cook/heat then whack em onto sandwich i was so jealous that we will have to wait ten years till your amazing products come over. lol
      so im gonna try Candices recipe here. did u kinda say in your comment that u make the square patty thingies from this recipe of Candices plez?

      • EdgyVeg says:

        You can cook these in a pan into a crepe-like shape then fold and freeze then heat in a toaster when you’re ready to eat

  • Robert says:

    I live in Costa Rica. Before moving here I was a big fan of the JustEgg product. I want to try this out, but the mung bean product you cite is not available here. I can have it sent down from Amazon but it is super expensive due to import duties and shipping fees. So I want to be absolutely sure this is the right product. Please advise: Banyan-Botanicals-Organic-Yellow-Mung Many Thanks, Robert

  • Malinda says:

    I wanted to say how much I love this recipe . I made it today for a bagel sandwich . I mixed in salsa & some crumbled tofu I had left over frayed it up & topped with vegan bacon strips . It came out perfect not mushy or processed tasting which I’ve had issues with the store bought versions . I’m so glad there is an at home alternative to the chickpea eggs which I don’t really care for & store bought eggs a bonus is this is way cheaper .

  • Carrie says:

    Just made it. Absolutely delicious. Going into the rotation. How have I been overlooking mung beans all of my life? And they’re so freakin cheap.
    You 100% need a nonstick pan for this (which I didn’t use because I don’t have one); but I will be buying one just for this recipe.

  • Sorry if this already posted but I don’t see it so I’m trying again.

    I have regular sprouted mung beans in my pantry. They’re green with yellow insides. Can I use these or will I just be wasting all the ingredients?


  • I just have regular mung beans (they’re sprouted so the green husk is split but they’re green on the outside and yellow on the inside). Can I use these or will it be a waste of the ingredients?

  • Mine came out Super thick. But I just saw your video on Instagram. The 1 cup of beans, did you measure that after they soaked??? I measured a cup, and soaked them then used them all….. But your video looked like it made A LOT less than mine! Hahah

  • Why baking soda? What happens if it’s not added?

  • Georgette says:

    Made this this morning. Not sure what went wrong. Maybe it was too thick in the pan. I made a double batch but then cooked it in my 9 x 13 electric frying pan. It just ended up mushy and gooey. I like the idea of your reviewer baking it in muffin tins, I will try that next time. The taste was pretty good, I didn’t add the additional salt because black salt is salty enough.

  • Joann m lakes says:

    Sprout doesn’t sell split yellow Mung/moong beans in their bulk section. They sell yellow split peas. They are not the same! The mung beans they sell in bulk are whole (why they sprout) green mung beans. These are not the same either.

  • Debbie Hardin Brown says:

    First off I want to say how much I love your recipes. I made this and was amazed how much the taste was like the Just egg.. I always pour the Just egg in a large muffin top/ bun size baking pan and bake 10 minutes at 350 F. Then I let them cool and freeze.. I love it for sandwiches.. Thank you again.. I bought a 4# bag of split mung beans for just a little more than a container of Just egg.. In the freezer and ready to eat until time to make more..

  • Audrey Zabohonski says:

    If the mixture is still a little thick can I thin it out with a little more soy milk?

    • Karen Lindstrom says:

      I added more soy milk. It’s thinner going into the fridge tonight. We’ll see in the morning. Mine was pretty think to.

  • Shari Valenzuela says:

    Hi do you think I can leave oit the oil? Can you think of a good replacement for the oil? Thanks in advance for your response.

    • EdgyVeg says:

      You can leave it out but it may slightly change the texture. I’d suggest a bit more plant based milk or water or even refined coconut oil

  • Hailey says:

    As soon as this recipe was posted I knew I had to try it. I went to the Asian market the next day to buy some mung beans and tapioca starch. It was very easy to make and it made a large portion compared to Just Egg. I can’t have soy milk so I used unsweetened almond milk. I didn’t properly follow the cooking instructions (I didn’t cover it while cooking) so I’m not sure if that had an affect on the end product, but the texture came out a bit off. It has a gummy, chewy texture. I didn’t mind the texture too much because the taste was amazing! I would recommend cutting back on the tapioca starch (maybe just 1 tsp) and following the cooking instructions properly. Overall, this was a great egg replacer and I will be making it again!

  • Craig says:

    Made this (as first scrambled egg replacement I’ve tried) and was thrilled with it.
    Had it on toasted bagel, with sambal olec and fermented onion, peppers and garlic. I used oat milk (homemade) instead of soy.
    It was fantastic.
    Suggest stating that this recipe makes at least 6 portions (I am freezing most of it as nothing in it suggests that it won’t freeze OK) but really exceeded my expectations.

  • Karen Brook says:

    I frequently freeze Just Egg. I wonder if this could be frozen too and I also wonder how it works in baking? Did anyone try it?

    • carrie says:

      I have split mung beans in my grocery delivery cart for next week, so I’m making them then! I’ll post here once I’ve tried

      • Shari Valenzuela says:

        Hi is it split mung beans or lentils? Can I use whole mung beans? Thanks

        • EdgyVeg says:

          If it says “moong dal” or you find the small yellow lentils, that’s what you’re looking for. Not the green ones

  • Mariah says:

    This looks good but I’m confused! You said it’s good for people allergic to soy because no tofu, but then soy milk in the batter and no substitutions suggested? Am I missing something? Thank you !

    • EdgyVeg says:

      Sorry about that! You can use any unsweetened plant milk like almond or oat

  • This looks great. Very similar to a pumpkin seed scramble I really like to make. As soon as I can find mung beans I will give it a go.
    Thank you!

    • Marcie says:

      Look for them in the bulk foods section at Sprouts, Whole Foods, or whatever healthy foods store your area has. I buy mung beans in bulk to grow my own bean sprouts, which is also easy and delicious, and saves money, too.

      • Joann m lakes says:

        Sprout doesn’t sell split yellow Mung/moong beans in their bulk section. They sell yellow split peas. They are not the same!

    • Gary Hume says:

      I made this today and tasted great. I didn’t have any tapioca starch so used potato. The texture was very paste like, is that how it should be? im not sure if i cooked it for long enough!

    • Audrey says:

      Wanted to add that I found some at my local Asian market!

    • Charmian OBrien says:

      Sauce Stache on youtube has a video on pumpkin seed scramble. It has a lovely light flavor. I was very impressed. I tried out his recipe but at the time I didn’t have a high speed blender and also couldn’t get the skins off all the pumpkin seeds either. What came out tasted really nice but not what it should have been. I hope some experts will try out the pumpkin seed recipe because it has great potential, and looks just like the mung bean recipe here.


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