Vegan Egg Muffins (Mini Quiche)

Step 1

Cover the raw and uncooked mung beans with 2 inches of water and soak them over night. Drain and rinse your mung beans the next day. Do not cook the mung beans! Only soak them raw, overnight. We will blend them like this - uncooked but soaked.

Step 2

Pre-heat oven to 350 degrees

Step 3

In a blender, blend all the ingredients in the vegan egg section, including the raw and soaked mung beans (do not cook the beans only soak them). Blend for at least a minute to fluff up the aquafaba.

Step 4

Put a pan on medium heat and melt some vegan butter or oil. Sauté the mushrooms, bell pepper & onion blend. Add the soy sauce (or salt and pepper) and sauté until water from vegetables is gone and mushrooms have browned

Step 5

Oil a muffin tin. Place the mushroom and bell pepper mixture evenly in the pie dish or muffin tin and top with a little vegan shredded cheese.

Step 6

Pour the egg mixture from the blender on top of the vegetables and cheese and stir to mix. Top with a little more shredded cheese

Step 7

Bake for 40 minutes. Take out of oven and let sit for 5 minutes before removing from the tin. It will firm up as it cools down.

Step 8

Sprinkle tops with a tiny bit more of the black salt - be careful, not too much - if you want an eggy flavor.