You can make mung bean scrambled eggs or vegan omelets. Drain your soaked mung beans, and rinse them. Then, to the blender, add soy milk, black salt, regular salt, olive oil (or coconut oil), turmeric, garlic powder, onion powder, nutritional yeast, baking powder (and tapioca starch if you have it). Blend on high until smooth, thin and pourable.
Most vegan scrambled eggs are made using tofu, but this vegan egg recipe uses mung bean! Some people are allergic to soy so this vegan egg recipe is perfect for those with allergies. I also find that mung beans are better for shelf stability and last longer. If you need a new way to do vegan scramble, this one is for you.
Season with salt, pepper, and paprika to taste. Try this mung bean scrambled egg with veggie mix-ins like tomatoes, green onions, mushrooms, or vegan cheese. You can keep the uncooked egg mixture covered in the fridge for up to 7 days.
This recipe is for 6 scrambled eggs, which, in my house serves 3 people. Add in your liquid of choice: dairy milk, almond milk, or a mixture of heavy cream and water. Cow’s milk isn’t normally found in keto recipes, but I use it in my scrambled eggs.