Hey there, fellow food lovers! Robert Kline here, your guide to all things delicious and artfully crafted. Today, we’re diving into the wonderful world of vegan cooking with a recipe that’s as kind to your body as it is to the planet: Vegan Mung Bean “Eggs”.
This recipe is a game-changer for those looking for a healthy, protein-packed, and allergy-friendly alternative to traditional eggs. I’ve been experimenting with plant-based cooking for years, and let me tell you, this one is a real winner!
What Makes These “Eggs” So Special?
This recipe uses mung beans, a powerhouse of nutrition, as the base. These tiny legumes are packed with protein, fiber, and essential nutrients. Plus, they’re naturally gluten-free and soy-free, making them a great option for those with allergies.
And the best part? These mung bean “eggs” are incredibly versatile. You can enjoy them scrambled, in omelets, or even as a base for breakfast burritos. The possibilities are endless!
Let’s Gather Our Ingredients:
Before we embark on this culinary adventure, make sure you have these essential ingredients on hand:
For the Mung Bean Base:
- 1 cup split yellow mung beans (soaked overnight)
- 1 cup unsweetened soy milk (or your preferred plant-based milk)
- 1 tsp black salt (Kala Namak, for that eggy flavor)
- ½ tsp salt
- 2 tbsp olive oil or deodorized coconut oil
- ½ tsp turmeric (for that beautiful golden hue)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 ¼ tsp baking powder
- 3 tbsp nutritional yeast (adds a cheesy depth)
- 1 tsp tapioca starch (optional, for a creamier texture)
For Cooking and Serving:
- Olive oil or coconut oil
- Salt and pepper to taste
- Paprika (optional, for garnish)
Time to Get Cooking!
Step 1: Blending the Magic
- Drain and rinse the soaked mung beans thoroughly.
- Combine all the ingredients for the mung bean base in a high-speed blender.
- Blend on high until the mixture is completely smooth, thin, and pourable.
Step 2: From Batter to “Eggs”
- Heat a non-stick pan over medium-high heat and add a tablespoon of oil.
- Pour in the mung bean mixture and use a rubber spatula to spread it evenly.
- Cover the pan and cook for 1-2 minutes, allowing the mixture to set.
- Once the edges start to dry out, use the spatula to stir and scramble the mixture, creating those perfect “egg” curds.
- Cover and cook for another 2 minutes, or until the “eggs” are cooked through.
Step 3: Season and Serve!
- Season your mung bean “eggs” generously with salt, pepper, and a sprinkle of paprika for an extra touch.
- Serve them hot and enjoy!
Tips from Robert Kline Art:
- Get Creative with Toppings: I love adding fresh herbs, diced tomatoes, sautéed mushrooms, or a sprinkle of vegan cheese to my mung bean “eggs”.
- Make it a Meal Prep Miracle: You can prepare the mung bean mixture in advance and store it in the refrigerator for up to 7 days. Just give it a good stir before cooking.
Unleash Your Inner Food Artist!
This recipe is a testament to the incredible versatility of plant-based cooking. I encourage you to experiment, have fun, and make it your own. Share your culinary masterpieces with me on social media. I’m always excited to see your creations!
And remember, at Robert Kline Art, we believe that everyone has an inner artist. So go forth, create, and savor the delicious journey!