vegan egg
I’m always looking for ways to improve my health and this vegan egg recipe fits the bill. Made with moong beans, coconut milk, and a few pantry staples, this has changed the way I cook at home. Substitute 3 TBSP of this in place of one large egg, and you’ll have a delicious vegan swap to traditional eggs. The addition of black salt is what gives it that eggy smell and flavor, and you can adjust that quantity up or down according to your preference or the particular application you intend to use it for. I’ve used this for making fresh pasta, omelettes, brownies, cookies, enriched bread doughs, batter for frying and the list goes on and on. The other beautiful thing about this recipe is that it comes together in a couple minutes, and freezes beautifully if you want to make sure you always have some on hand. I freeze it in 3 TBSP ice cube trays so that it’s easy to pop out an egg anytime I need it for a recipe.
vegan egg
Equipment
- High Speed Blender
Ingredients
- ½ cups moong dal (soaked overnight or for at least 6 hours)
- ½ cups coconut milk (110 grams)
- ¼ tsp black salt
- ¼ tsp salt
- 1 TBSP Avocado Oil
- ½ tsp turmeric
- ¼ tsp onion powder
- 1 ½ tsp nutritional yeast
- 2 TBSP rice flour
- ¾ tsp baking powder
Instructions
- Soak the moong dal overnight or for at least 6 hours
- Blend all together in a high speed blender
- Store in fridge for up to 5 days or freeze for up to 4 months
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