Fluffy Vegan Scrambled Eggs

Name: Fluffy Vegan Scrambled Eggs
Prep time: 6 h 10 min
Cook time: 5 min
Total time: 6 h 15 min
Ingredients: 3/4 cup split mung beans, rinsed ((a.k.a. moong dal, NOT whole mung beans*)); 1 - 1 ¼ tsp black salt a.k.a. kala namak ((or sea salt — though black salt adds a magically “eggy” flavor)); 1/2 tsp onion powder; 3/4 tsp ground turmeric; 2 tsp nutritional yeast; 1 ⅓ cup canned light coconut milk; 2 Tbsp olive or avocado oil, plus more for cooking ((if avoiding oil, omit and use a non-stick pan)); 1/4 cup white rice flour ((or brown rice flour)); 1 ¼ tsp baking powder

4.6

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Prep Time: 370 minutes

Cook Time: 5 minutes

Total: 375 minutes

Servings: 6

Author : Minimalist Baker

vegan scrambled egg

Ingredients

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3/4 cup split mung beans, rinsed ((a.k.a. moong dal, NOT whole mung beans*))1 - 1 ¼ tsp black salt a.k.a. kala namak ((or sea salt — though black salt adds a magically “eggy” flavor))1/2 tsp onion powder3/4 tsp ground turmeric2 tsp nutritional yeast1 ⅓ cup canned light coconut milk2 Tbsp olive or avocado oil, plus more for cooking ((if avoiding oil, omit and use a non-stick pan))1/4 cup white rice flour ((or brown rice flour))1 ¼ tsp baking powder

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Instructions

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Step 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.

Step 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.

Step 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.

Step 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.

Step 5

At this point you can eat them as “soft scrambled eggs" or continue cooking longer. You can also flip to cook the top side more thoroughly.

Step 6

Transfer egg to a plate and let cool slightly. Taste test cooked egg and adjust flavor of remaining batter as needed, adding more black salt for “eggy” flavor or to hide any flavor of baking powder (we used 1 ¼ tsp black salt total // amount as original recipe is written).

Step 7

Continue process until all of the egg mixture is cooked! Alternatively, store in the refrigerator up to 1 week for use throughout the week.

Step 8

This mixture works great for plain scrambled eggs, but we also suspect sautéing a little onion, garlic, veggies, or greens before adding the egg mixture would work well, too. For more cooking options, see notes!

Step 9

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