Vegan Bunny Elle

Eggless and cholesterol-less but packed full of protein and flavor! Making your own wholesome mung bean “just eggs” is way easier than you might think ^^

Tamagoyaki, aka grilled eggs in Japanese, is a type of omelette made by rolling several thin layers of seasoned, beaten egg together in a pan. It was one of my absolute favorite dishes growing up, I loved the neatly defined layers, unified shape, the tender texture and the savory plus sweet taste combo!

But when I went fully plant-based, I learned that over one billion male baby chicks are ground up alive every year as soon as they’re hatched, because they are “useless” to the egg industry and thus deemed undeserving to live. I couldn’t bear the thought to contributing to such industry anymore even regardless of the health concerns eggs raise.

Fortunately, Mother Earth has the perfect substitue for us – mung beans! This small, soft legume with a refined texutre, naturally yellow color and mild flavor is the perfect alternative to eggs and it’s so easy to make the “just-egg” liquid at home!

Mung Bean Egg Tamagoyaki Roll

The iconic Japanese egg roll aka Tamagoyaki but made with mung beans! Packs just as much flavors and protein without the cholesterol.

Print Recipe Pin Recipe

Ingredients Method Video Notes

Ingredients

  

• 1 cup split mung bean soaked overnight
• 1 1/2 tablespoon tapioca starch
• 1 teaspoon kala namak aka black salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 cup soy milk
• Cooking oil

Optional-

• 1 small carrot grated
• 1 cup baby spinach or watercress chopped
• 1 shallot chopped

Method

 

1. Soak the mung beans over night, then drain the water, wash the beans thoroughly, drain again and transfer to your blender;
2. Add the soy milk, tapioca starch, kala namak, garlic powder, turmeric, and salt to the blender, blend till the mixture is very smooth;
3. If you want to add some vegetables, finely chop the leafy greens and shallot, grate the carrots, add to the “egg” mixture;
4. In a tamagoyaki pan, or nonstick pan, heat a very small drizzle of oil, pour in enough “egg” mixture to form a thin layer that covers the bottom of the pan, cook over medium heat until the top is half-dry, not completely solidified yet, then roll it up to form a small log, then push it down to the bottom of the pan;
5. Add more “egg” mixture to form another thin layer that connects to the previous egg roll, cook until the top layer is haf solidified then roll up again;
6. Repeat the process until the “log” reaches your preferred thickness, then cook for another 5 minutes so the entire egg roll cooks through;
7. Remove from heat and slice into bite size pieces, enjoy!

Video

Notes

You can use this mung bean egg recipe for many other recipes that require raw egg! Like this rice paper omelette.