Recipe Sunday – Mung Bean “Egg” Recipe | Mung Bean Scrambled Eggs

/ thevegancatlibrarian

Happy Sunday, cats! How are? Enjoying your weekend? I wasn’t working yesterday so I am taking these two days to just relax after working at the main desk for a good part of the week to cover some shifts as we are so short staffed, meaning that I had to do my usual job while also issuing/returning books and helping people with IT. No wonder I feel exhausted! And it will be like this the whole month. Oh well. As I say, the two main pleasures in life that you can do just by yourself, are eating and sleeping so this is how I have been coping with everything in the past few months. It was quite a while since I wanted to make this Mung Bean “Egg” Recipe by TheEdgyVeg and I finally managed to make it last week, and not for lack of trying: the first time, I made it with yellow peas and it wasn’t great; finding the yellow mung beans wasn’t easy but then I bumped into the yellow split lentils and I know they are not the same, but even with these the recipe came put great! As Candice says, you can use this recipe as an egg substitute like you would do with Just Egg: I’ve used it for a Potato and Onion Omelette and then for a Spring Onion and Carrot Tops Quiche. Absolutely delicious!

Mung Bean “Egg” Recipe by TheEdgyVeg

Ingredients

  • 1 cup split yellow mung beans/moong dal/yellow lentils, soaked overnight
  • 1 cup unsweetened soy milk
  • 1 tsp black salt or Kala Namak
  • ½ tsp salt
  • 2 tbsp olive oil or deodorised coconut oil + extra for cooking
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 ¼ tsp baking powder
  • 3 tbsp nutritional yeast
  • 1 tsp tapioca starch, optional
  • pepper to taste
  • paprika, to serve

Instructions

  1. Drain your soaked mung beans, and rinse them. Then, to the blender, add soy milk, black salt, regular salt, olive oil (or coconut oil), turmeric, garlic powder, onion powder, nutritional yeast, baking powder (and tapioca starch if you have it). Blend on high until smooth, thin and pourable.
  2. Heat a non-stick pan over medium-high heat and heat up with oil (i use about 1 tbsp).
  3. Pour in the bean mixture, use a rubber spatula to stir and move the mixture around. Cover for 1-2 minutes.
  4. When parts of the mixture start to look like they’re “drying”, use a spatula to stir and move the mixture around to create a scrambled texture. Cover and cook for another 2 minutes.
  5. Season with salt, pepper, and paprika to taste.

Enjoy!

Love,

TVCL xx

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