Perhaps you’re looking for a more “eggy” texture and flavor than tofu, want to cut back on eggs, are sensitive to soy/tofu, or just want to change up your breakfast routine. In any case, let me show you how easy it is to make these fluffy, vegan scrambled eggs! This recipe is inspired by the Just Egg product everyone’s been talking about. I was so excited to see an egg product that looked (and supposedly tasted) like the real thing! The only thing I didn’t love was the addition of canola oil, which some health experts believe to be highly processed and inflammatory in the body. So, I wanted to take a swing at my own version and am pretty excited about the results. The base of this 9-ingredient recipe is soaked split mung beans, a.k.a. moong dal. It’s a soft legume that’s easy to digest and happens to be the color of scrambled eggs (for the win). Once soaked, it’s blended with light coconut milk for added fat (which I discovered helped things like my Buckwheat Crepes bind well without sticking to the pan). For color and flavor I added turmeric, nutritional yeast, onion powder, and black salt, a.k.a. kala namak. It’s a special seasoning that has a magical eggy flavor. It’s crazy how much it really does taste like eggs! If you don’t have black salt either order it or just use whatever salt you have on hand. It’s not absolutely essential. Rice flour helps thicken and give body and texture to the “eggs.” And oil adds a little bit more fat for pliability. Once blended it’s time to cook! I found the best method for cooking these “eggs” is in a non-stick pan (we like this one as a healthier alternative to Teflon). But you can use a well-oiled cast iron in a pinch. Heat over medium-low, add just enough of the mixture to coat the pan, then cover and cook for a couple minutes. The edges should appear dry, which means it’s time to push them around with a soft spatula. Cover and cook for 1-2 minutes more for a soft scramble or up to 4-5 minutes (flipping occasionally) for a firm scramble. We hope you LOVE these vegan scrambled eggs! They’re: FluffyEggySatisfyingEasy to makeVersatile& Incredibly delicious These would make the perfect thing to have on hand for easy scrambles throughout the week. Or, use as a base for things like quiche, frittatas, omelets, and more! Oh the eggy possibilities. If you’re into breakfast scrambles, also be sure to check out our Southwest Tofu Scramble, Masala-Spiced Tofu Scramble, Sweet Potato Kale Hash, and Fluffy Chickpea Scramble. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
