Do vegan eggs taste like real eggs? In today’s video I’m sharing what I think is the best vegan egg recipe on YouTube! This secret …
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I've Made the Best Vegan Egg Recipe (and the secret ingredient isn't tofu…)
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Sorry, but it was a gloppy mess. Waaaaay too salty, with the texture of polenta. We followed instructions to a 'T' but we're on to the next recipe.
I bought mung beans to make kitchuri and was searching for other recipes. Yummmm, thank you!
Just crack open an egg… Much more nutrients… Duuh
Its moong bean or moong daal not mung bean
Okay so that's mung dal chilla we Indians have been making it since so long 😌😌
You can also use chickpea flour.
This is absolutely delicious and versatile! I love Just Egg and this is an amazing replacement and much more affordable. Thank you for sharing this recipe.
Make a vegan Chinese omelette plus stir-fried Purple Sprouting for breakfast(non-vegan vid link below). I grew up on super-healthy home-grown Purple Sprouting – not knowing it was related to posh pristine broccoli. Spinach omelette is OK but Purple Sprouting is much more chunkily luscious for a change.
Here's a non-vegan cook cooking up a Chinese omelette with freshly-picked Purple Sprouting:
https://youtu.be/KmsCgFyPYfo
I'm now totally addicted to my vegan version – breakfast, brunch – whenever.
Paul G
I don't know if you already made it but you can try the same with 'Besan'- chickpea flour I think.
I really love thisss!!!Vegan lifestyle here i come!!Thank you so much for this recipe!💃🏻🌱🏃🏻♀️🥳
Just made this and I absolutely love the taste! But the texture is very potato-like (which doesn’t bother me too much) and is gloppy while cooking. I used cornstarch instead of tapioca, is that possibly why?
Do these taste better than chickpea flour eggs? Because I just made chickpea flour eggs and they were terrible. Tasted nothing like eggs! Dense, bitter, yuck! So I will try these.
Sauce Stache did this two years ago. At least give him some credit.
I made the mung bean scrambled eggs and it was a mess. It didn't cook all the way through.
I picked up a bag of mung bean powder from the Asian store. also I made it To recipe And made and omelette and scramble then I added a bit of tofu to the mixture and blended it and made another omelette and scramble. I preferred the texture and taste to the one with tofu added.
Thanks, so great!
Are we supposed to measure the mung beans before or after they've soaked? The recipe says one cup, but I'm confused if I made them right because my don't stay yellow. At first, I made an "omelet" I was excited because they got such a beautiful crust, but my scrambled version also get the crust everywhere and I'm wondering where I went wrong…
Just made it with yellow lentils and it's delicious!! I'd made them before with mung beans (but mine were whole and green, so, tastewise, it was great, but they did come out green hehehe) These look amazing!!
Hi Candice
Could you bulk this up with silken tofu and extra tapioca or cornstarch for a deep dish quiche?
The recipe (proportions) would be lovely.
😍
The written recipe says to use baking powder, but the video says to use baking soda. Candice, would you please let us know which we should use? Thank you in advance!
Your sass cracks me up. Look garlic and onion wooooooowww (as i listen to you, I am you). I also LOVE eggs but am now allergic to them and cant afford Justegg. I will give this a shot.
Made this and it turned out so good. So easy and economical. I left out the garlic powder because I want to use it in crepes and other baked gods as an egg substitute.
where can i find the recipe with the quantities
Will this work with other types of beans?
French toast??
Can I use unsweetened almond milk instead of soy milk?
Ok, so I just made this. I'm sure most of you know this, but one cup of dry mung beans expands when soaked in water overnight. Mine about doubled. So I rinsed them and instead of dumping the entire amount into my VitaMix, I added one heaping cup as she does in the video. So perhaps the recipe should read 1/2 cup dry mung beans, soaked overnight to make one cup. After blending, the mixture looked smooth and thin as the recipe states. I cooked some in a non-stick pan (sprayed with Pam) and frankly, I thought the texture was a bit cakey – like a thin pancake. Maybe it's the addition of baking powder. But I didn't care for it. Luckily there are lots of recipes out there using yellow mung beans, so I will have a use for the remaining amount I got from Amazon 😄
would this work with lentils? oh wait….yellow lentils….so would red lentils also work?
Where do you buy mung beans? Asian?
Great work!!! I really enjoyed it!!
Thank you so much for this recipe and beautiful videos!
Mine keeps coming out like pancake pieces
THERE IS NO RECIPE IN THE DESCRIPTION BOX.
Do you prefer this mixture for an omelette or the chickpea/tofu mixture?
Mine turned into a weird paste when I cooked it, what did I do wrong?!
Very confusing, are these mung beans which are green or Lentils which are a totally different bean? Please clarify exactly what you are using, Thanks
Would this work in a baked good just as the JUST Egg does?
thnx a heaps, shun't it be Happy Vegging !