These egg-free, whole food, plant-based, oil-free Mung Bean "Eggs" can be enjoyed on their own, as an omelet, in a breakfast burrito, in an egg sandwich, and more!
Course Breakfast
Cuisine American
Diet Vegan, Vegetarian
Keyword Black Salt, Mung Beans, Plant-Based Eggs, Vegan Eggs
Place split mung beans in a bowl and fill with water. Make sure the beans are completely immersed. Let soak overnight or for at least 8 hours. The mung beans will soak up some of the water. After soaking, strain the water out.
Place the split mung beans, along with all the other ingredients, in a food processor and blend until smooth, stopping to scrape down sides as needed.
Heat a large nonstick skillet over medium heat. Pour 1/4 cup of the mung bean egg batter on the heated skillet (this makes 1 egg). Sprinkle some pepper on top if you like. Let it cook for a few minutes, until the bottom is cooked, and then flip and cook for another few minutes. Continue until all the batter is gone.
Notes
If you have a good nonstick skillet, you should not have to use oil to prevent sticking. These Mung Bean "Eggs" can be enjoy on their own, as an omelet, in a breakfast burrito, in an egg sandwich, and more!