Name: Fluffy Vegan Scrambled Eggs
Prep time: 112 min
Cook time: 262 min
Total time: 375 min
Yield: 6 servings
Ingredients: 0.75 cup split mung beans ((a.k.a. moong dal, NOT whole mung beans*)); 1.25 tsp black salt a.k.a. kala namak ((or sea salt — though black salt adds a magically “eggy” flavor)); 0.5 tsp onion powder; 0.75 tsp ground turmeric; 2 tsp nutritional yeast; 1.33 cup canned light coconut milk; 2 tbsp olive oil ((or avocado oil, plus more for cooking - if avoiding oil, omit and use a non-stick pan)); 0.25 cup white rice flour ((or brown rice flour)); 1.25 tsp baking powder; null to_garnish salsa; null to_garnish vegan parmesan cheese; null to_garnish fresh herbs; null to_serve toast

Fluffy Vegan Scrambled Eggs

These fluffy vegan scrambled eggs, crafted from mung beans, offer a rich, eggy flavor and satisfying texture. Made with wholesome ingredients, they're a delicious alternative to traditional eggs or tofu scrambles. Perfect for breakfast or as a versatile base for omelets and frittatas, they're easy to prepare and incredibly flavorful.

Instructions

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1

Rinse split mung beans (0.75 cup) and soak in lukewarm water for at least 6 hours or overnight.
2

Drain and rinse well, then add to a high-speed blender. Add black salt a.k.a. kala namak (1.25 tsp), onion powder (0.5 tsp), ground turmeric (0.75 tsp), nutritional yeast (2 tsp), canned light coconut milk (1.33 cup), olive oil (2 tbsp), white rice flour (0.25 cup), and baking powder (1.25 tsp). Blend until creamy and smooth. Adjust seasoning as needed.
3

Heat a non-stick pan over medium-low heat. Add about cup (0.25) egg mixture to the pan and cover.
4

Cook for 1-2 minutes, or until edges appear dry. Gently push the "eggs" around with a rubber spatula. Cover and cook for another 1-2 minutes.
5

Serve as is, or with desired toppings such as [salsa], [vegan parmesan cheese], [fresh herbs], or [toast].