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
- 1 Blender
- 1 Frying Pan
- 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
- 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.
Notes
Nutrition
NEED MORE VEGAN EGG INSPO? CHECK THESE OUT:
I rarely buy Just Egg: too much plastic packaging, expensive and 5 grams of fat.
I was so excited to see this recipe! I left out the oil entirely…just adde a little more aquafaba. I also only soaked the split mung beans for 3 hours in hot water and that seemed fine. I used a non stick pan, no oil, and it definitely stuck, but was making scrambled egg so not an issue for me. I would say this is more like a eggy polenta, but really delicious and easy to make and will be a nice change up in the breakfast menu. Thank you!
THANK YOU…. I love just egg, but it is so expensive. I like to make my tofu scramble as usual and right before it is finished, I like to pour in a bottle of just egg and finish cooking until firm. Really makes a lot and really tastes like scrambled egg. I want to try with your recipe.
Thank you for creating and sharing.
While these were not our cup of tea (a tad doughy and bland) it was fun to make and again, loved your creativity.
You can fix the blandness by adding more salt and trying a seasoning blend. I think you can avoid the doughy thing by using the recipe to make an omelette, not just a scrambled egg. Plenty of veggies and maybe some vegan cheese should do the trick. It’ll be more of a scramble than an omelette but should taste great.
We don’t get Just Egg where I live so I have nothing to compare it to but nevertheless, our breakfast omelettes this morning were delicious!! So yum, even my meat-eater husband gives it 2 thumbs up! I’m excited to use this as a replacement for chickpea based batter in frittata recipes too. Truly “eggscellent”, thank you! 🙂
Delicious, thank you! I didn’t have split mung beans, so tried whole. Green eggs, no ham—yum! This is close to dosa batter (mung beans and white rice) but more flavorful. I haven’t tried Just Egg, so can’t compare, but I think your recipe will become a staple for me. Much appreciated.
Thank you for this!!!! I love Just Egg but bought it just once to try because it’s so expensive. This is so much cheaper and so delicious! Definitely recommend adding the black salt at the end as the flavour disappears when cooking. Happy it’s still high in protein too. I love scrambled tofu but this is a fantastic change
I made this today and it was really good as an omelet with veggies. I omitted the oil, but lightly greased the pan. Flipped easily enough. Very filling as well.
Overall, I really liked this substitute. It did end up pretty thick and bready when following the recipe exactly, so I think that I will add more liquid and increase the seasoning. I have found that cooking this and Just Egg in the microwave yields the best results. No sticking and ends up fluffy. Thanks for figuring out the recipe!
This is a game changer. Just made a quiche that the family liked better than Just Egg. It’s more yolk-like because of the density. I’d love to see a whole roundup of recipes using it. Its soooo cheap to make and such an easy protein for fast weeknight dinners. I’m interested to see how it does in baked goods. I always found JUST Egg to be too watery for French toast, but maybe this will be easier.