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–+ servings

Mung Bean Egg Mix

Catherine BarclayCatherine Barclay
A light, protein‑rich blend made from finely ground split yellow mung beans (moong dal), crafted to whisk, cook, and set just like eggs. Naturally golden and velvety, it delivers a clean, neutral flavour that pairs beautifully with savoury seasonings, making it perfect for omelettes, scrambles, quiches, and baking. A whole‑food, plant‑based staple that brings nourishing simplicity to everyday cooking.
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Course Sauce
Servings 2 cups

Equipment

Ingredients
  

  • 1 cup split yellow mung beans (Moong Dal) soaked 3-4 hours (or overnight) and drained
  • 1½ cups water
  • ½ tsp kala namak (Indian Black salt) for the eggy flavour
  • ¼ tsp turmeric powder for colour
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tbsp tapioca starch or cornstarch optional, for extra binding

Instructions
 

  • Add the soaked, drained mung beans, water, nutritional yeast, kala namak, turmeric, garlic powder, onion powder, and starch into a high-speed blender. Blend on high until completely smooth and creamy.
  • Pour the ingredients into a glass jar in the fridge for up to five days. Shake well before using
Keyword Egg mix, Fibre rich, mung bean, no oil, plant-based, vegan, wfpb, wholefood
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