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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 cup unsweetened, unflavored plant-based milk
• 1.5 tsp agar agar or Kappa Carrageenan Powder
• 1 Tbsp potato starch
• 1.5 tsp tapioca
• 1/4 cup of avocado oil
• 2 tsp minced garlic
• pinch turmeric
• pinch black salt
• pinch of black pepper
• 1 tsp of apple cider vinegar
• 1 tsp of miso (Optional)
• 1 tsp baking powder (Optional) Add right before you cook to make fluffy!
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. Cook on low. If scrambling, begin folding over the mixture until the mung bean eggs are your preferred texture. I like them a little crispy. Use a bowl to cover up the mung beans while cooking to make sure they are fully cooked. 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 cup unsweetened, unflavored plant-based milk
• 1.5 tsp agar agar or Kappa Carrageenan Powder
• 1 Tbsp potato starch
• 1.5 tsp tapioca
• 1/4 cup of avocado oil
• 2 tsp minced garlic
• pinch turmeric
• pinch black salt
• pinch of black pepper
• 1 tsp of apple cider vinegar
• 1 tsp of miso (Optional)
• 1 tsp baking powder (Optional) Add right before you cook to make fluffy!
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. Cook on low. If scrambling, begin folding over the mixture until the mung bean eggs are your preferred texture. I like them a little crispy. Use a bowl to cover up the mung beans while cooking to make sure they are fully cooked. 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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