Fluffy Vegan Scrambled Eggs
User Reviews
4.6
Fluffy Vegan Scrambled Eggs
Description
This Fluffy Vegan Scrambled Eggs recipe starts by soaking split mung beans overnight until soft. The soaked beans are blended with black salt (kala namak) for an egg-like sulfurous aroma, onion powder, turmeric for golden color, nutritional yeast for cheesy umami, coconut milk for creaminess, olive oil for moisture, white rice flour for binding, and baking powder for lightness. The mixture forms a smooth batter.
The batter is poured into a moderately heated non-stick skillet in portions and covered to cook gently, allowing the edges to dry and bubbles to form before stirring and folding in the pan. This method gives a tender, fluffy texture similar to scrambled eggs but without any animal products.
The black salt is essential for imparting the recognizable "eggy" flavor, while optional cooked vegetables can be folded in to make a vegan omelet or frittata by baking in the oven until lightly firm on top.
Using whole mung beans is not recommended as they do not yield the same creamy texture as split mung beans (moong dal) used here.
Ingredients
- 3/4 cup mung beans a.k.a. moong dal, NOT whole mung beans, split, rinsed
- 1 - 1 ¼ tsp black salt or sea salt - though black salt adds a magically “eggy” flavor, aka kala namak
- 1/2 tsp onion powder
- 3/4 tsp Turmeric ground
- 2 tsp nutritional yeast
- 1 ⅓ cup coconut milk canned, light
- 2 Tbsp olive oil if avoiding oil, omit and use a non-stick pan, or avocado oil, plus more for cooking
- 1/4 cup white rice flour (or brown rice flour)
- 1 ¼ tsp baking powder
Instructions
- Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
- 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.
- 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.
- 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.
- 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.
- 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).
- Continue process until all of the egg mixture is cooked! Alternatively, store in the refrigerator up to 1 week for use throughout the week.
- 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!
- Serve as is, or with desired toppings, such as salsa, vegan parmesan cheese, fresh herbs, or toast.
Notes
- Use split mung beans (moong dal), not whole mung beans, for the best texture and flavor.
- Black salt (kala namak) is key to providing the characteristic "eggy" taste.
- For vegan omelet: add cooked vegetables, pour egg mixture over them, cover and cook until set, then fold.
- For vegan frittata: pour mixture over cooked vegetables and bake at 350°F until golden and firm on top.
- Nutrition calculations are approximate; olive oil and salt amounts affect values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 184 | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 6.8g | 14% |
| Fat | 8.4g | 13% |
| Saturated Fat | 3.3g | 17% |
| Sodium | 209mg | 9% |
| Fiber | 1.9g | 8% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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