When it comes to eating animal products, there are few things I miss, but I still get the occasional craving for eggs. The thought of actually eating an egg squicks me out, so I’ve come up with a vegan copy that’s close enough to satisfy my craving, but not close enough to put me off.
It’s important to note that this recipe will not work as an egg substitute for baking, but it does work well for scrambled eggs or an omelet. You’ll need a high-powered blender for the best consistency. If you don’t have one, make sure to soak the mung beans and cashews for at least four hours before blending.
1 cup dried, split mung beans
1 cup cashews
1.5 cup unsweetened plant milk (I use cashew)
1 T flavourless vegetable or seed oil (I use sunflower)
2 t dried onion flakes
2 t vegan stock powder or 1 vegan stock cube
1 t agar agar (or xanthan gum)
2 t nutritional yeast
.5 t black salt (this gives an eggy flavour)
.5 t garlic salt
Add everything to a blender and blend until perfectly smooth. You may need to add a bit more plant milk if the mixture thickens too much.
To cook your scramble mixture, add a little oil to a pan over medium heat and then add 1/2 cup of the egg mixture. Cook for about seven minutes, stirring constantly, until the scramble is firm and cooked through. Serve hot with your favourite breakfast foods. If the scramble tastes doughy, it’s not cooked enough.
Store any remaining mixture in the fridge for up to three days.