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.
Author: The Edgy Veg
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup split yellow mung beans/moong dal/yellow lentils, soaked overnight
- 1 cup unsweetened soy milk
- 1 tsp black salt or Kala Namak
- ½ tsp salt
- 2 tbsp olive oil or deodorized coconut oil + extra for cooking
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 ΒΌ tsp baking powder
- 3 tbsp nutritional yeast
- 1 tsp tapioca starch, optional
- pepper to taste
- paprika, to serve
Instructions
- 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.
- Heat a non-stick pan over medium-high heat and heat up with oil (i use about 1 tbsp).
- Pour in the bean mixture, use a rubber spatula to stir and move the mixture around. Cover for 1-2 minutes.
- 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.
- Season with salt, pepper, and paprika to taste.
- Try this mung bean scrambled egg with veggie mix-ins like tomatoes, green onions, mushrooms, or vegan cheese.
Notes
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
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/07/05/mung-bean-egg-recipe/