Mung Bean egg Mixture - JUST Egg Copycat Recipe

Jar of mung bean egg mixture with vegan eggs in the background.

Mung Bean egg Mixture - JUST Egg Copycat Recipe

Course: Breakfast, brunch

Cuisine: American

Diet: Vegan

Keyword: copycat JUST Egg, vegan egg substitute

Prep Time: 15

resting time in the refrigerator: 4

Total Time: 4 15

Servings:

Calories: 87kcal

Author: Cindy Rainey

Mung bean egg mixture is the perfect JUST Egg Copycat Recipe that will elevate your breakfast with a pretty darn close copycat. Soaked mung beans, avocado oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar create a scramble that rivals the original. A vegan breakfast that's equally wholesome and flavorful.

Print Recipe

Equipment

high-speed blender

Ingredients

½ cup dried split mung beans soaked overnight
water for soaking, discard afterwards
½ cup water for blending
1 Tablespoons avocado oil
1 Tablespoon nutritional yeast
½ teaspoon turmeric
½ teaspoon black salt see notes
¼ teaspoon garlic powder
¼ teaspoon balsamic vinegar
oil for cooking and salt and pepper to taste

Instructions

Rinse the dried split mung beans until they almost run clear. Put the rinsed mung beans in a container with a lid. Cover with water and place in the refrigerator to soak overnight or at least four hours.
After the mung beans have soaked, drain the water and give them one more rinse. Add to a high-speed blender.
Add the water, oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar. Blend until smooth.
½ cup water for blending, 1 Tablespoons avocado oil, 1 Tablespoon nutritional yeast, ½ teaspoon turmeric, ½ teaspoon black salt, ¼ teaspoon garlic powder, ¼ teaspoon balsamic vinegar
Use this liquid vegan egg in any recipe calling for JUST egg and cook as you would cook JUST egg. See notes.

Notes

I calculate my serving size a little differently than JUST Egg does. They would say this is 8 three-tablespoon servings. I never thought that was right. JUST Egg does not fluff up as much as an actual egg does. I calculated 6 four-tablespoon servings. This recipe fluffs up even less than JUST Egg does. This leads me to...

No, the texture is not the same as a JUST Egg scramble. But as my husband pointed out, JUST Egg is not the same texture as a chicken egg scramble. The flavor is on-point or even better in my humble opinion so I'm going with it for now until I figure out a better texture.

When you cook this as an egg scramble, cut and stir. Flip and cut some more. If you can eventually get small firm pieces that are well-cooked then that is the best texture. I would not use this product in baked goods as an egg replacer but it will do fine vegan egg dishes requiring JUST Egg.

Black salt is not actually black and it's not actually salt. You can find this grayish-pink seasoning in an Indian market or find black salt on Amazon. It is absolutely essential for this recipe!

Nutrition