The Perfect Vegan Scramble (no tofu)
This liquid vegan egg (minus the tofu) has the soft and fluffy texture of regular eggs but no cholesterol, and lots of good protein.
Equipment
- Blender
Ingredients
- 3/4 cups split yellow mung beans
- 2 cups non-dairy milk
- 1 Tbsp cornstarch, tapioca or potato starch
- 2 tsp turmeric powder
- 2 Tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1.5 tsp salt
- 1 tsp black salt
- 2 tbsp oil
Instructions
- Soak 3/4 cup of dried yellow beans overnight. Drain and rinse.
- Pour the soaked beans into a blender. Add 2 cups of plant-based milk, 2 Tbsp oil, 1.5 tsp of salt, 2 tsp turmeric powder, garlic and onion powder, and black salt.
- Blend on high speed until you have a smooth thick liquid. Pour into a glass jar with a lid.
- Shake the jar before using as the liquid tends to thicken when refrigerated.
- Heat up a small frying pan and drizzle a teaspoon of neutral oil. When the pan is hot, pour a few teaspoons of liquid egg.
- Quickly move the liquid as it cooks, to scramble it. It only takes a minute or two to get the perfect texture.
- Taste and season if needed. Serve immediately with toast.