Searching for a simply egg mung bean recipe to make vegan eggs? I made an inexpensive & straightforward recipe to make do-it-yourself simply egg with mung beans at house in 2 minutes blended with 8 substances & “eggy” seasonings!
You can also make any mung bean eggs with it like vegan scrambled eggs or omelette! Why go to the shop when it’s quicker (and cheaper) to make a bunch at house!
In the event you’d prefer to additionally strive making a vegan egg patty with tofu, strive my vegan egg patty recipe right here 🙂
Recipe for Simply Egg Mung Bean
This vegan egg mimics the style of simply egg utilizing mung beans. All you must do is soak your cut up mung beans in water the evening earlier than to melt them, mix your substances collectively to get that simply egg liquid combination, and prepare dinner it on a pan with black salt (kala namak) to get that eggy style and texture.
You possibly can create mung bean scrambled eggs together with your simply egg mung bean recipe or perhaps a vegan omelette! I’ll go away cooking directions for each within the recipe card under 🙂
This recipe is excessive in protein and excellent for vegan breakfasts and even excessive protein meal prep concepts for the week!
Elements
- Mung Beans
- Unsweetened Non-dairy milk
- Aquafaba (juice from canned chickpeas)
- Oil
- Dietary Yeast
- Garlic Powder
- Onion Powder
- Turmeric
- Black salt (kala namak)
- Baking Powder
How To Make Simply Egg Mung Bean (Vegan)
1. Begin by ensuring you’ve got soaked your mung beans with loads of water in a big bowl in a single day to melt them. Then, drain the soaked mung beans and provides them a rinse.
2. To make your mung bean vegan egg, all it’s a must to do is add all substances (measurements in recipe card under) right into a blender and mix till clean consistency. That’s it! Then you’ve got your Simply Egg!
To make a simply egg mung bean omelette: Warmth oil (roughly 1/2 tbsp) on a non-stick pan on medium-high warmth and pour in round 1/3 – 1/2 cup of the “egg” combination per serving or nevertheless giant you need your omelette. Unfold the combination thinly and let it prepare dinner with a lid on high (essential tip for omelettes) for about 20-30 seconds or till the combination begins to bubble on the high. Add your filling to 1 half of your omelette. Flip the opposite aspect of the omelette over to shut it. Slide onto a plate to serve.
To make mung bean scrambled eggs: Warmth oil (roughly 1/2 tbsp) on a non-stick pan on medium-high warmth and pour in round 1/3 – 1/2 cup of the “egg” combination per serving. Unfold the combination thinly and let it prepare dinner for about 20-30 seconds or till the combination begins to bubble on the high. Start to scramble and break aside the combination and prepare dinner to your liking.
When serving, add desired quantity of kala namak (black salt) on high of your mung bean vegan egg to offer extra of the eggy flavour. That is elective however extremely beneficial as it’s going to actually make your mung bean egg style lifelike.
Hold the mung bean egg in a tightly sealed container within the fridge for as much as 4-5 days.
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1 Blender
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1 Frying Pan
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1 Spatula
- 1 cup Cut up Mung Beans soaked in a single day
- 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 impartial oil comparable to canola oil or vegetable oil
- 2 tbsp Dietary yeast
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder elective – or simply use additional 1/2 tsp garlic powder
- 1/4 tsp Turmeric
- 1/2 tsp Black Salt additionally known as Kala Namak. Use much less or extra relying on how a lot “eggy” flavour you need. Use additional to sprinkle on high when serving
- 1 tsp baking powder
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Begin by ensuring you’ve got soaked your mung beans with loads of water in a big bowl in a single day to melt them. Then, drain the soaked mung beans and provides them a rinse.
-
To make your mung bean vegan egg, all it’s a must to do is add all substances (measurements in recipe card under) right into a blender and mix till clean consistency. That is it! All you bought to do is combine your soaked mung beans, unsweetened plain non-dairy milk, aquafaba from chickpeas can, oil, dietary yeast, garlic powder, onion powder (elective), turmeric, black salt and baking powder! Then you’ve got your Simply Egg!
-
To make a simply egg mung bean omelette: Warmth oil (roughly 1/2 tbsp) on a non-stick pan on medium-high warmth and pour in round 1/3 – 1/2 cup of the “egg” combination per serving or nevertheless giant you need your omelette. Unfold the combination thinly and let it prepare dinner with a lid on high (essential tip for omelettes) for about 20-30 seconds or till the combination begins to bubble on the high. Add your filling to 1 half of your omelette. Flip the opposite aspect of the omelette over to shut it. Slide onto a plate to serve.
-
To make mung bean scrambled eggs: Warmth oil (roughly 1/2 tbsp) on a non-stick pan on medium-high warmth and pour in round 1/3 – 1/2 cup of the “egg” combination per serving. Unfold the combination thinly and let it prepare dinner for about 20-30 seconds or till the combination begins to bubble on the high. Start to scramble and break aside the combination and prepare dinner to your liking.
-
When serving, add desired quantity of kala namak (black salt) on high of your mung bean vegan egg to offer extra of the eggy flavour. That is elective however extremely beneficial as it’s going to actually make your mung bean egg style lifelike.
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Hold the mung bean egg in a tightly sealed container within the fridge for as much as 4-5 days.
for those who don’t have aquafaba, you’ll be able to skip it but it surely received’t be as fluffy and the feel shall be barely extra doughy.
Energy: 179kcal | Carbohydrates: 23g | Protein: 11g | Fats: 5g | Saturated Fats: 0.4g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Trans Fats: 0.02g | Sodium: 282mg | Potassium: 81mg | Fiber: 4g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 2mg
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