Mung Bean Scrambled ‘Eggs’

By Maggie Baird


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INGREDIENTS

  • 1 cup split yellow mung beans (soaked overnight. You can also use yellow lentils if mung beans are not an option.
  • 1 cup unsweetened soy milk or other plant-based milk
  • ½ tsp onion powder
  • ½ tsp garlic powder or one garlic clove
  • ½ tsp salt
  • 3 T nutritional yeast
  • 1 ¼ tsp baking powder
  • Pepper to taste
  • Kaala Namak salt to taste
  • Vegan butter or oil for cooking

RECIPE

  1. Soak beans overnight.
  2. Drain the water and add to a high-speed blender with all other ingredients. Blend until smooth.
  3. Use immediately or refrigerate and use as needed.
  4. To cook, use the egg mixture as you would a blended egg mixture to make scrambled eggs, frittatas, and omelettes.
  5. Enjoy!