Homemade “Just Egg” – Vegan Mung Bean Egg Substitute

Directions

• Soak split moong dal overnight in the refrigerator. Be sure to add enough water so the beans stay submerged as they expand.
• Drain and rinse the soaked moong dal then add to a high powered blender along with the remaining ingredients (except for the black salt).
• Blend everything until the moong dal is completely pulverized then transfer to a mason jar to store in the fridge for a couple days until ready to use. Or you can cook immediately per directions below for either omelettes or scrambled eggs.
• Omelette Directions
• Preheat a non-stick skillet over medium-high heat.
• Pour a thin layer of the mixture, no more than about a quarter inch, into the pan, then gently swirl or shake the pan to spread it out evenly.
• Cover and cook for about two or three minutes until the edges are dry on top and there is just a little bit of moisture left right in the center. Gently loosen the edges using a spatula, carefully flip, and continue cooking another couple of minutes.
• Add any desired omelette toppings and black salt, if using, to half of the omelette and then fold it over and serve.
• Scrambled Egg Directions
• Preheat a non-stick skillet over medium-high heat.
• Pour a thin layer of the mixture into the pan, cover and cook for just a minute or two.
• Uncover, and start to break up the mixture into a scrambled texture. You may need to stop a few times, let it cook and firm up, and then use the edge of a spatula to “cut” the vegan egg into scrambled pieces.
• Continue this process for about 3 or 4 minutes until the mixture is completely cooked through.
• Add black salt, if using, and any other toppings you like with your scrambled eggs and enjoy!