Looking for a just egg mung bean recipe to make vegan eggs? I made a cheap & easy recipe to make homemade just egg with mung beans at home in 2 mins blended with 8 ingredients & “eggy” seasonings!
You can make any mung bean eggs with it like vegan scrambled eggs or omelette! Why go to the store when it’s faster (and cheaper) to make a bunch at home!
If you’d like to also try making a vegan egg patty with tofu, try my vegan egg patty recipe here 🙂
Recipe for Just Egg Mung Bean
This vegan egg mimics the taste of just egg using mung beans. All you need to do is soak your split mung beans in water the night before to soften them, blend your ingredients together to get that just egg liquid mixture, and cook it on a pan with black salt (kala namak) to get that eggy taste and texture.
You can create mung bean scrambled eggs with your just egg mung bean recipe or even a vegan omelette! I’ll leave cooking instructions for both in the recipe card below 🙂
This recipe is high in protein and perfect for vegan breakfasts and even high protein meal prep ideas for the week!
Ingredients
- Mung Beans
- Unsweetened Non-dairy milk
- Aquafaba (juice from canned chickpeas)
- Oil
- Nutritional Yeast
- Garlic Powder
- Onion Powder
- Turmeric
- Black salt (kala namak)
- Baking Powder
How To Make Just Egg Mung Bean (Vegan)
1. 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.
2. 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! Then you have your Just Egg!
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.
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.
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.
Keep the mung bean egg in a tightly sealed container in the fridge for up to 4-5 days.
Just Egg Mung Bean Recipe
Equipment
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
- 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.
- 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!
- 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.
- 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.
- 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.
- Keep the mung bean egg in a tightly sealed container in the fridge for up to 4-5 days.
Video
Notes
Nutrition
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