Mung Bean Scramble

🌱 DIY Mung Bean Vegan Scrambled Egg (No Canola Oil) Makes: About 4 servings (adjust as needed)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak beans: Rinse mung beans well. Soak in plenty of water for at least 4 hours or overnight.

Step 2

Drain & blend: Drain soaked beans. Add to a blender with 1 ½ cups fresh water, seeds, and all remaining ingredients. Blend until very smooth.

Step 3

Cook: Heat a nonstick pan over medium. Add a little oil (or cook oil-free). Pour in the batter and stir gently, scraping the bottom often, until the texture resembles scrambled eggs (5–8 minutes).

Step 4

Serve: Great on toast, with sautéed veggies, or in wraps.

Step 5

💡 Make-ahead tip: Batter keeps 3–4 days in the fridge. Shake or stir before cooking.

Step 6

How to Make Roasted Garlic Powder

Step 7

You can buy it labeled "roasted garlic powder" or "toasted garlic powder" at spice shops or online.

Step 8

If you want to make it at home:

Step 9

Peel garlic cloves.

Step 10

Slice thinly or leave whole for slower roasting.

Step 11

Roast in the oven at 350°F (175°C) for ~20–25 minutes, until lightly browned and fragrant (watch closely to avoid burning).

Step 12

Cool completely, then grind in a spice grinder or high-speed blender until a fine powder.

Step 13

Store in an airtight jar in a cool, dark cupboard (up to 6 months for peak flavor).

Step 14

Homemade roasted garlic powder has a sweeter, deeper flavor than regular garlic powder and adds a rich background note to your scramble.