Mung Bean Scrambled Egg Alternative
Ingredients
- 1/2 cup split mung beans
- 1/2 cup unsweetened soy milk
- 1/2 cup water
- 1 tsp black salt (Kala Namak)
- 1/2 tsp regular salt
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1/4 tsp turmeric powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1 tsp cornstarch
- Freshly ground black pepper, to taste
Optional additions
- Vegetables of choice (e.g., red onion, spinach, shiitake mushrooms, tomatoes)
- Additional spices of choice (e.g., smoked paprika, oregano, chili powder)
Preparation
Soak the split mung beans overnight in water.
Drain the soaked mung beans and blend them with soy milk, water, black salt, regular salt, nutritional yeast, turmeric powder, garlic powder, onion powder, paprika, and cornstarch until smooth.
Heat olive oil in a skillet over medium heat.
Add vegetables of choice and sauté until softened.
Pour in the blended mixture and cook, stirring frequently, until it achieves a curd-like texture similar to scrambled eggs.
Season with black pepper and any additional spices to taste, then serve.
Tips
Serve the scramble on a bagel or toast for a plant-based breakfast sandwich.
Customize with your favorite vegetables and spices for variety.
