How To Make Homemade Vegan Egg Mix
Save time, money, energy and plastic packaging by creating your own ‘Just Egg’ Mix. It is quick, easy and downright delicious.
Made with soaked mung beans and not tofu, this copycat ‘Just Egg’ Vegan Egg acts and taste just like a cracked chicken egg. Make a beautiful omelette, fluffy scrambled eggs or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/2 cup dry yellow split mung beans (moong dal), soaked overnight. Should equal 1 cup (approximately) once soaked.
- 1 cup plant milk
- 2 tbsp neutral tasting oil
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp turmeric
- 1 tsp baking powder
- 3/4 tsp salt
- 1/8 tsp or to taste, black salt (kala namak) for an eggy flavour (optional)
Instructions
- Add dry mungs to a medium size bowl and cover with 3 cups water. Soak overnight.
- Drain and rinse mung beans. Add to a blender or food processor along with all the remaining ingredients.
- Blend on high until smooth scraping the sides as needed.
- Cook as you would a chicken egg. Suggested uses are: in a scramble, omelet, quiche, frittata.
- Use immediately or refrigerate in an airtight container for up to a week. Can be frozen in an airtight container for 2-3 months.
Notes
If separation occurs mix gently before using.
Find it online: https://susancooksvegan.com/copycat_just_egg_vegan_egg_mix/