Perfect Copycat Vegan “Just Egg” Recipe

Vegan eggs are my favorite food to have in the mornings. When I run out of my favorite “Just Egg” brand and feel lazy to do grocery shopping, I resort to my copycat recipe. This is cost effective and simply delicious. Check it out my recipe below.⬇️ Enjoy!

Ingredients: 

– Mung Beans (1 cup)

– Carrots (1-3) to make 1/3 cup & 1/2 cup Carrot Juice)

– Nutritional Yeast (1 TBS)

– Garlic Powder ( 1/2 TBS)

– Onion Powder( 1/2 TBS

– Parsley (1/2 TBS)

– Cilantro (1/2 TBS)

– Rice Flour (2TBS)

– Tapioca Starch (1 TBS)

– Sesame oil (1/3TBS)

– Black Salt aka Kala Namak (1/2 TBS)

– Black Pepper (1/2 TBS)

 

Directions:

Soak Mung beans for 1hr or overnight.

Blend 1 cup of Mung beans in a food processor. Meanwhile, boil carrots with drinking water, and then blend separately with remaining water. Boil the carrot mixture again, then separate the pulp with a cheesecloth or strainer, and pour the Carrot juice into the processor.  Add the seasonings and use a blender,  to achieve a fine mixture. 

The consistency should be slightly thick, and will lessen out later, once refrigerated. 

The mixture will first appear green color (from the mung beans) and then change to yellow ( from the carrot juice & Turmeric seasoning & Nutritional Yeast).

Cooking 

Place small amount of oil to cooking pan, and pour a decent serving starting in middle of the oil/ pan. 

Cover pan for about 3 -4 minutes. Gently flip eggs over when the sides bubble and are firm. Cook other side until side bubble and are firm.

It should take about 5- 7 minutes to cook well on each side.

Texture will be exactly as regular eggs and taste will be exactly like “Just Eggs”.

Personal comments:

I really enjoy watching how the carrot juice cancels out the green color and green flavor of the mung beans. The carrot juice and Kala Namak is what gives the appearance and taste of eggs.  Bon appétit. 😋