Description
A vegan mung bean egg is a fantastic plant-based alternative to scrambled eggs or omelettes. Inspired by products like JUST Egg and Indian pancakes Moong Dal Chilla, this homemade version is made from split yellow mung beans, which have a mild flavour, smooth texture, and high protein content — perfect for mimicking eggs.
Ingredients
100g Mung bean (soaked in hot water for 1-2 hours in advance)
200g soy milk (or other plant milk)
2 tbsp nutritional yeast
1/2 tsp turmeric powder
1/4 tsp salt and pepper
1/2 tsp black salt (kala namak)
1-2 tbsp corn starch
Finely chopped spring onions and greens (Optional Add-ins).
Stir-fried mushrooms and onion (Optional Add-ins).
Instructions
- Rinse and soak the beans in water overnight or for at least 8 hours. Or soak in hot boiling water for 1-2 hours. Drain before using.
- In a blender, combine the soaked mung beans, plant milk, black salt, turmeric, corn starch, and salt and pepper. Blend until completely smooth and silky.
- For a scramble: Heat a lightly oiled non-stick pan over medium heat. Pour in the batter and stir occasionally, just like scrambled eggs, until softly set and cooked through.
- For an omelette: Pour into a hot, lightly oiled pan and spread evenly. Cover and cook over low heat for about 3-5 minutes, or until the edges start to crisp up and lift. Add fillings, fold, and serve.
Notes
Adjust the amount of plant milk for thicker or thinner texture depending on use (thicker for omelettes, thinner for crepes or pancakes).
Non-stick pans make all the difference for even cooking and easy flipping.
The batter can be stored well in the fridge for 2-3 days - remember to give it a shake before using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Shallow frying
- Cuisine: Mixed