These easy vegan “egg” cups are oil-free and soy-free. This recipe is made from mung beans and contains no chickpea flour or tofu.
For the “egg” mixture:
- 1 1/4 Cup Dried Split Mung Beans, Soaked overnight then rinsed*,**
- 1 Cup Unsweetened Plain Non-Dairy Milk
- 2/3 Cup Cashew Cream***
- 1/4 Cup Nutritional Yeast
- 1 Tsp. Baking Powder
- 1 Tsp. Garlic Powder
- 1 Tsp. Black Pepper
- 1 Tsp. Kala Namak (Black Salt)****
- 1/2 Tsp. Salt
- 1/4 Tsp. Turmeric
For the vegetable filling (Optional)*****:
- 1 Yellow Onion, Diced
- 1 Bell Pepper, Diced
- 4 oz. of Mushrooms (1/2 of an 8 oz. Package), Sliced
- 1 Large Handful of Spinach or Baby Spinach (Approximately 2 Cups)
- Pinch of Salt
Cook the veggies:
- Place a large skillet or saute pan over medium heat and add a splash of water or vegetable broth. You can use oil instead of vegetable broth or water if you don’t mind oil in this recipe. Add onions and sauté until translucent.
- Add in the bell pepper, mushrooms, and salt and sauté for 2 – 3 minutes until the mushrooms soften and begin to reduce in size.
- Add in the spinach and stir to help the spinach wilt. When the spinach has wilted, turn off the heat and add all veggies to a large bowl to cool.
Blend the “egg” mixture & bake:
- Before blending, preheat the oven to 350°F.
- Add all “egg” mixture ingredients to a blender and blend until smooth.
- Pour the “egg” mixture into the bowl with the veggies and mix to combine.
- Grease a muffin pan with butter or oil or use a silicone muffin pan to make this recipe completely oil-free. Pour about 1/2 cup of the “egg” and veggie mixture into each muffin cup and use a spoon to smooth the surface.
- Bake for 25 – 30 minutes. Stick the middle “egg” cups with a toothpick to make sure they’re fully cooked. If the toothpick comes out clean then it’s done. Serve as desired.
*Soaking the split mung beans: After soaking overnight the mung beans will expand to equal about 3 1/8 cups of mung beans. All of the soaked mung beans will be used for this recipe.
**Where to buy split mung beans: I buy split mung beans from my local Indian foods store, but if you’re not able to find them then you can order them online through Amazon here.
***Cashew cream: To make cashew cream add 1 cup of raw cashews to a blender along with 1 cup of hot water. Allow the cashews to soak in the hot water for 5 minutes before blending it all together.
****Where to buy kala namak (black salt): Just like mung beans, I also buy black salt from my local Indian foods store, but this can also be ordered online through Amazon here.
*****Vegetable filling: This recipe can be easily customized to include any type of filling or toppings: vegan sausage, vegan cheese, potatoes, zucchini, asparagus, broccoli, etc. (go nuts!).