Vegan Scrambled Eggs Recipe

Fluffy Vegan Scrambled Eggs Minimalist Baker Recipes

WebMar 25, 2019 · Add more rice flour if too thin or more coconut milk if too thick. Heat a non-stick pan ( we love this one) or a greased …

1. Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
2. Drain and rinse well, then add to a high-speed blender. Add remaining ingredients and blend until creamy and smooth. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, turmeric for color, or nutritional yeast for cheesy flavor. The batter should be thin and pourable, but not too watery. Add more rice flour if too thin or more coconut milk if too thick.
3. Heat a non-stick pan (we love this one) or a greased skillet over medium-low heat. Once hot, add about 1/4 cup (60 g) egg mixture, or enough to almost reach the edges of the pan. Then cover.
4. Cook for 1-2 minutes, or until the edges appear a little dry. You may notice bubbles on the surface. Then use a rubber spatula to gently push the "eggs" around toward one side of the pan (see photo). Cover again and cook for another 1-2 minutes.

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Vegan Scrambled Eggs A Virtual Vegan

WebOct 7, 2019 · Set aside. Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion …

1. Add the silken tofu, milk, nutritional yeast, almond flour, turmeric, mustard, cornstarch, Kala Namak, salt, pepper, onion powder and garlic powder to a blender and blend until completely smooth.
2. Crumble the other block of tofu. Either use your fingers or put it on a wooden board and "mash" it with a potato masher. It works surprisingly well!
3. Warm a large sauté pan over a medium low heat and add the vegan butter. Let it melt then add the crumbled tofu. Allow it to cook in the butter for a minute or two and then pour in the blended tofu mixture. Stir it all up and keep stirring it every few minutes until the texture is as you like it. It's best when it is silky and very slightly runny. That takes about 5 minutes. The longer you cook it the drier it will get. It will continue to cook a little once you turn off the heat so bear that in mind.
4. Once ready, check the seasoning and "eggyness" and adjust salt, pepper and kala namak as necessary then serve immediately.

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