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Vegan Egg Mix
Here's a zero chickpeas or tofu all vegan #BlendJet egg mix that only takes 10 minutes to make! It's the perfect meal prep for frying that lasts the whole week! Use it for your favorite type of omelet, breakfast sandwich or scrambled eggs and thank us later because this one will actually keep you full!
1 serving
(17 oz)Vegan Egg Mix
Here's a zero chickpeas or tofu all vegan #BlendJet egg mix that only takes 10 minutes to make! It's the perfect meal prep for frying that lasts the whole week! Use it for your favorite type of omelet, breakfast sandwich or scrambled eggs and thank us later because this one will actually keep you full!
1 serving
(17 oz)INGREDIENTS
dry yellow split mung beans (moong dal), soaked
3/4 cup
nondairy milk
1 cup
salt
1 1/2 tsp
black pepper
1/2 tsp
neutral oil
2 Tbsp
baking powder
1 tsp
nutritional yeast
2 Tbsp
Garlic Powder
1/4 tsp
onion powder
1/4 tsp
1 serving 17 oz
Ingredients copied to clipboard
Instructions
- Add dry mung beans to a bowl and cover with water (should be about an inch of water on top once soaking). Soak overnight.
- Drain mung beans and add to BlendJet with all other ingredients. Blend until smooth.
- Add to a glass jar or airtight container and store in the fridge up to one week.
- Heat a nonstick frying pan on medium/high heat. Spray or lightly grease the pan with oil.
- Once hot, pour ½ cup of omelet mixture into the pan and lift + tilt the pan until it forms a thin, large circle in the bottom of the pan.
- Cook until edges are cooked and small bubbles form all over the surface. Flip and cook on other side until golden brown.
- Optional: Add veggies!
Nutrition
1036
calories
39g
fat
125
carbs
58g
proteins
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