(adapted from Rose at Cheap Lazy Vegan)
Ingredients
1 cup Split Mung Beans soaked overnight
1 cup Non-Dairy milk Unsweetened, plain (like soy milk)
2 tbsp Nutritional yeast
1/2 tsp Garlic powder
1/2 tsp Onion powder optional
1/4 tsp Turmeric
1/4 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 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, nutritional yeast, garlic powder, onion powder, turmeric, black salt and baking powder! Then you have your Just Egg!
How to scramble
To make mung bean scrambled eggs: Heat 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.
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