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Mung Bean Egg
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Recipe

13 INGREDIENTS • 5 STEPS • 7MINS

Mung Bean Egg

Try this Easy Vegan Mung Bean Egg recipe in just 7 minutes! You can make mung bean scrambled eggs or vegan omelets.
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The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/
Try this Easy Vegan Mung Bean Egg recipe in just 7 minutes! You can make mung bean scrambled eggs or vegan omelets.
7MINS
Total Time
$0.35
Cost Per Serving
Ingredients
Servings
6
US / Metric
Split Mung Beans
1 cup
Split Mung Beans
soaked overnight
Unsweetened Soy Milk
1 cup
Unsweetened Soy Milk
Fine Ground Kala Namak Salt
1 tsp
Fine Ground Kala Namak Salt
Salt
1/2 tsp
Olive Oil
2 Tbsp
Olive Oil
plus extra for cooking
or Deodorized Coconut Oil
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Onion Powder
1/2 tsp
Onion Powder
Baking Powder
1 1/4 tsp
Baking Powder
Tapioca Starch
1 tsp
Paprika
to taste
Paprika
for serving
Nutrition Per Serving
VIEW ALL
Calories
184
Fat
5.7 g
Protein
10.5 g
Carbs
23.6 g
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Mung Bean Egg
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The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/

Author's Notes

You can keep the uncooked egg mixture covered in the fridge for up to 7 days.
Cooking InstructionsHide images
step 1
Drain your soaked Split Mung Beans (1 cup) and rinse them.
step 2
To the blender, add Unsweetened Soy Milk (1 cup), Fine Ground Kala Namak Salt (1 tsp), Salt (1/2 tsp), Olive Oil (2 Tbsp), Ground Turmeric (1/2 tsp), McCormick® Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), Nutritional Yeast (3 Tbsp), Baking Powder (1 1/4 tsp), and Tapioca Starch (1 tsp). Blend on high until smooth, thin and pourable.
step 3
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Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
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