Step 1

Rinse the dried split mung beans until they almost run clear. Put the rinsed mung beans in a container with a lid. Cover with water and place in the refrigerator to soak overnight or at least four hours.

Step 2

After the mung beans have soaked, drain the water and give them one more rinse. Add to a high-speed blender.

Step 3

Add the water, oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar. Blend until smooth.

Step 4

Use this liquid vegan egg in any recipe calling for JUST egg and cook as you would cook JUST egg. See notes.