Mung Bean Eggs UPDATED

It took some time to get this egg substitute recipe correct, but I am really happy with the results. This recipe is also significantly more cost effective than the store bought liquid vegan egg substitutes. Feel free to season this as you wish. Add in some veggies if you wish. I also have a Stuffed Breakfast Burrito recipe that uses this egg substitute recipe + my Shiitake Bacon recipe. Check those out if you are up for a hearty breakfast at home. TIP: Use a good non-stick pan for best results. I UPDATED this recipe in March 2024 - reducing the number of ingredients and improving upon the texture, cook time, and foldability of the eggs. Hope you enjoy!

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Ingredients

vegan butter OR avocado oil to cook
1 cup (measure after soaking) mung beans (soak for 4 hours in warm water OR overnight in the refrigerator)
1/2 cup unsweetened, unflavored plant-based milk
1.5 tsp agar agar
1 Tbsp potato starch
1.5 tsp tapioca
2 Tbsp avocado oil
2 tsp minced garlic
pinch turmeric
pinch black salt
season to taste

‍

Directions

Blend soaked, strained, and rinsed mung beans and all other ingredients in a high speed blender until smooth
Heat pan to medium-low and add vegan butter or oil to coat the pan
Pour in egg mixture and leave it alone for 2-3 minutes. If scrambling, begin folding over the mixture until the mung bean eggs are your preferred texture. I like them a little crispy. This may take 10-15 minutes. If making a patty, cook on one side until you are able to flip. Flip and continue cooking until desired texture

Shopping List

Ingredients

vegan butter OR avocado oil to cook
1 cup (measure after soaking) mung beans (soak for 4 hours in warm water OR overnight in the refrigerator)
1/2 cup unsweetened, unflavored plant-based milk
1.5 tsp agar agar
1 Tbsp potato starch
1.5 tsp tapioca
2 Tbsp avocado oil
2 tsp minced garlic
pinch turmeric
pinch black salt
season to taste

‍

Directions

Blend soaked, strained, and rinsed mung beans and all other ingredients in a high speed blender until smooth
Heat pan to medium-low and add vegan butter or oil to coat the pan
Pour in egg mixture and leave it alone for 2-3 minutes. If scrambling, begin folding over the mixture until the mung bean eggs are your preferred texture. I like them a little crispy. This may take 10-15 minutes. If making a patty, cook on one side until you are able to flip. Flip and continue cooking until desired texture

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