Fluffy Vegan Scrambled Eggs
Ingredients
The base
-
¾
cup
split mung beans
-
1
⅓
cup canned light coconut milk
-
2
Tbsp
olive or avocado oil
-
¼
cup
white rice flour
-
1
¼
tsp baking powder
The flavorings
-
1
to 1 ¼
tsp black salt
-
½
tsp
onion powder
-
¾
tsp
ground turmeric
-
2
tsp
nutritional yeast
Instructions
- Soak the mung beans in lukewarm water for at least 6 hours or overnight.
- Drain and rinse the mung beans, then blend them with the remaining ingredients until smooth.
- Heat a non-stick pan over medium-low heat and add about ¼ cup of the mixture.
- Cover and cook for 1-2 minutes until the edges appear dry.
- Gently push the mixture around with a spatula and cover again, cooking for another 1-2 minutes.
- Adjust the flavor of the remaining batter if necessary, then continue cooking until all the mixture is used.
- Serve as is or with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
184
Total fat
8.4g
Total carbohydrates
22g
Total protein
6.8g
Sodium
209mg
Cholesterol
0mg
You might also like