Vegan "Eggs"

Prep Time: 15 minutes

Servings 1
Recipe Ingredients:
  • 3/4 cup dry mung beans split
  • 1.5 cups Pacific Foods Hemp Original Plant-Based Beverage
  • 2 tsp nutritional yeast
  • 1/4 tsp turmeric
  • 2 tsp Indian Black Salt Kala Namak
  • 1/4 cup tapioca flour
  • 2 tsp baking powder
  • 3 TBSP olive oil
  • add salt and pepper to taste
  • Rinse the split mung beans with cold water until the water runs clear. Transfer the mung beans into a bowl, cover with boiling water, and allow them to soak for 20 minutes. Drain the beans and proceed with the recipe.
  • Place the soaked mung beans, Pacific Hemp Milk, nutritional yeast, turmeric, Indian Black salt, tapioca flour, baking powder, olive oil, salt and pepper in a high-speed blender and blend until mixture is completely smooth. Pass the mixture through a fine mesh strainer and cook. (At this point, the egg batter can be stored in the refrigerator for up to three days)
  • Spray a non-stick pan with oil spray, add a teaspoon of oil, and heat over a medium flame. Pour some of the “vegan egg” mixture into the pan and swirl the egg around, once the edges begin to cook, lower the flame/ temperature to low, cover, cook for 1.5 minutes, flip the egg, and cover for an additional minute.


*Either use the egg patty for sandwiches or brake it up into clusters for scrambled eggs.