How To Make Copycat 'Just Egg' Vegan Egg Mix

Create your own copycat ‘Just Egg’ Vegan Egg Mix using only a blender and save time, money, energy and plastic packaging. Made with mung beans, not tofu, this vegan egg acts and taste just like a cracked chicken egg. Make a beautiful omelette, fluffy scrambled eggs or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast.

The Secret Ingredient In This Vegan Egg Mix

To achieve the “eggy” flavor, we’re going to be using Kala Namak.It’s a black salt (that is actually pink) with a natural sulphuric flavor which mimics the taste of eggs. I’ve lovingly nicknamed it my Farty Salt! lol

You may remember this ingredient from my recipe for a Veggie Tofu Quiche. You can purchase your own bottle of Kala Namak on Amazon. here

If you’re unable to purchase this salt or just don’t like the taste of eggs, then you can omit this ingredient and your Egg Mix will still taste great.

Ingredients For The Best Vegan Egg Mix

-1/2 cup dry yellow split mung beans (moong dal), soaked overnight

-1 cup plant milk

-2 tbsp neutral tasting oil

-2 tbsp nutritional yeast

-1/4 tsp garlic powder

-1/4 tsp onion powder

-1/4 tsp paprika

-1/8 tsp turmeric powder

-1 tsp baking powder

-3/4 tsp salt

-1/8 tsp black salt (kala namak) for a eggy flavour (optional)

Note: I make a very small commission, at no cost to you, for anything purchased through my site.

Recipes To Go With Your Best Vegan Egg Mix

This Copycat Vegan Egg Mix will go perfectly with my other recipes:

–Vegan French Toast

–Rice Paper Bacon

–Classic Vegan Waffle

–Fluffy Vegan Pancakes

Show Me Your Creations!

If you make this Best Vegan Egg Mix please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.

You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.

Don’t forget to leave a comment on the recipe below and give this Best Vegan Egg Mix a star rating.

Thanks for the love, my friends!

Susan 💗🌱

Print

How To Make Homemade Vegan Egg Mix

Print Recipe Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Save time, money, energy and plastic packaging by creating your own ‘Just Egg’ Mix. It is quick, easy and downright delicious.

Made with soaked mung beans and not tofu, this copycat ‘Just Egg’ Vegan Egg acts and taste just like a cracked chicken egg. Make a beautiful omelette, fluffy scrambled eggs or breakfast sandwich. Serve with fruit and potatoes for the perfect breakfast.

• Author: Susan Cooks Vegan
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups 1x
• Category: Breakfast
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Copy to clipboard Copy to clipboard Scale 1x2x3x

• 1/2 cup dry yellow split mung beans (moong dal), soaked overnight. Should equal 1 cup (approximately) once soaked.
• 1 cup plant milk
• 2 tbsp neutral tasting oil
• 2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/8 tsp turmeric
• 1 tsp baking powder
• 3/4 tsp salt
• 1/8 tsp or to taste, black salt (kala namak) for an eggy flavour (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Add dry mungs to a medium size bowl and cover with 3 cups water. Soak overnight.
2. Drain and rinse mung beans. Add to a blender or food processor along with all the remaining ingredients.
3. Blend on high until smooth scraping the sides as needed.
4. Cook as you would a chicken egg. Suggested uses are: in a scramble, omelet, quiche, frittata.
5. Use immediately or refrigerate in an airtight container for up to a week. Can be frozen in an airtight container for 2-3 months.

Notes

If separation occurs mix gently before using.