just egg

This vegan Just Egg quiche is incredibly delicious! Perfect for brunch or a holiday meal, it tastes great hot or at room temperature. Serve with a salad or with some baby potatoes or asparagus

Just Egg Quiche

olive oil

shallot (about 3 small), cut into thin strips

vegan sausage (I used Tofurky), diced

garlic,

spinach, chopped

nutmeg

tsp kala namak black salt

Just Egg vegan egg

pie crust

Heat oil in a pan over medium heat and saute the shallots for 3-5 minutes until softened.

Then add in the vegan sausage and cook another 3 minutes.

Throw in your garlic and spinach and cook stirring frequently for 2 minutes until the spinach is wilted.

Sprinkle in a pinch of nutmeg (optional) and set aside off the heat.

Add the cooked filling ingredients into the baked crust and use a fork to ensure they are distributed evenly.

Open your Just Egg bottle, add in the kala namak and replace the lid and shake well.

Pour the egg mixture into the pastry crust.

Bake for 35-45 minutes until the center is set.

Let cool for 5 minutes before cutting and serving.

I am definitely making this for Easter! It looks delicious and I love the addition of kala namak to achieve an even more eggy flavor. Thanks!

Looking for a just egg mung bean recipe to make vegan eggs? This mung bean vegan egg is easy to make in 2 mins using 9 ingredients!

Just Egg Mung Bean Recipe

Split Mung Beans (soaked overnight)

Non-Dairy milk (Unsweetened, plain (like soy milk))

Aquafaba (water/juice strained the can of chickpeas)

tbsp Oil (neutral oil

tbsp Nutritional yeast

Garlic powder

garlic

tsp Turmeric

Salt

tsp baking powder

Start by making sure you have soaked your mung beans with plenty of water in a large bowl overnight to soften them. Then, drain the soaked mung beans and give them a rinse.

To make your mung bean vegan egg, all you have to do is add all ingredients (measurements in recipe card below) into a blender and blend until smooth consistency. That&#39;s it! All you got to do is mix  your soaked mung beans, unsweetened plain non-dairy milk, aquafaba from chickpeas can, oil, nutritional yeast, garlic powder, onion powder (optional), turmeric, black salt and baking powder! Then you have your Just Egg!

To make a just egg mung bean omelette: Heat oil (approximately 1/2 tbsp) on a non-stick pan on medium-high heat and pour in around 1/3 - 1/2 cup of the “egg” mixture per serving or however large you want your omelette. Spread the mixture thinly and let it cook with a lid on top (very important tip for omelettes) for about 20-30 seconds or until the mixture starts to bubble at the top. Add your filling to one half of your omelette. Flip the other side of the omelette over to close it. Slide onto a plate to serve.

To make mung bean scrambled eggs: Heat oil (approximately 1/2 tbsp) on a non-stick pan on medium-high heat and pour in around 1/3 - 1/2 cup of the “egg” mixture per serving. Spread the mixture thinly and let it cook for about 20-30 seconds or until the mixture starts to bubble at the top. Begin to scramble and break apart the mixture and cook to your liking.

When serving, add desired amount of kala namak (black salt) on top of your mung bean vegan egg to give more of the eggy flavour. This is optional but highly recommended as it will really make your mung bean egg taste realistic.

Keep the mung bean egg in a tightly sealed container in the fridge for up to 4-5 days.

Learn how to make this challah rolls recipe vegan-friendly. We help you find local vegan alternatives for each non-vegan ingredient. Save your favorite products for later, add this recipe to your personal collection, and join our community by reading and sharing reviews about veganizing this dish.

Make It Vegan – Challah Rolls

water

instant yeast

honey

eggs

3.00 tbsp extra virgin olive oil

bread flour

1.00 tsp kosher salt

0.00 egg

0.00 spice blend

To make it vegan: Use Humble Honee Honey in place of honey

Use Humble Honee Honey in place of honey. 

To make it vegan: Use Follow Your Heart VeganEgg in place of large eggs

Use Follow Your Heart VeganEgg in place of large eggs. 

To make it vegan: Use Follow Your Heart VeganEgg in place of large egg

Use Follow Your Heart VeganEgg in place of large egg. 

Step 1

Proof the yeast: Stir the warm water, yeast, and honey in a bowl of a stand mixer. Let sit for 5 minutes. The yeast should be fragrant and appear foamy—this means the yeast is active. If it does not, you will need to start over with fresher yeast.

Step 2

Make the dough: Add the eggs and 3 tablespoons olive oil to the yeast mixture. Mix with a fork to combine. Add the flour and salt. Attach the dough hook and knead on low speed for 8 to 10 minutes until the dough gathers around the dough hook and no longer stick to the bowl. It will be a little tacky and sticky, resist the urge to add more flour!

Step 3

Proof the dough: Cover the bowl with plastic wrap or a clean kitchen towel, and let proof for an hour to an hour 30 minutes, until doubled in size. While the dough is proofing, line a large baking sheet with parchment paper.

Step 4

Shape the dough: Lightly flour a clean work surface. Scrape the dough onto it and use a sharp knife to divide the dough into 12 equal pieces. I use a kitchen scale to ensure they are all the same size, but feel free to estimate. While shaping, keep the dough under a clean kitchen towel until ready to shape. Use both hands to roll a piece of dough into a 12-inch rope. Start on one end and coil it into a spiral, tucking the end underneath and pinching to seal. Transfer to the prepared baking sheet. Repeat with remaining dough. Cover the baking sheet with plastic wrap or a clean kitchen towel and let rise for 15 to 20 minutes.

Step 5

Step 6

Make the egg wash: In a small bowl, whisk the egg and water. Using a pastry brush, paint the egg wash on each roll. Sprinkle with sesame or poppy seeds, if using.

Step 7

Bake the rolls: Bake the rolls for 18 to 24 minutes, turning the baking sheet once halfway through. Bake until golden brown. If using a thermometer to check for doneness, it should read 190°F to 195°F. Let cool before serving. Did you love the recipe? Leave us stars below!

Mung Bean Momelet Mix

dry yellow split mung beans, soaked

almond milk

yeast

turmeric

tsp black pepper, ground or fresh cracked

garlic powder

onion powder

tsp black salt (kala namak)

Add all ingredients to blender.

Blend on high until smooth.

Store in clean container in refrigerator.

To cook in skillet, pour evenly into skillet over medium heat.

Let cook for 2-4 minutes.

Flip over.

Cook covered for roughly 5 minutes, until firm.

Pour 1-2 servings into a mug.

Microwave for ~30 seconds.

Stir in vegetables of your choice (I like mushrooms and spinach).

Microwave for 1 minute or until firm.

Let cool for a few minutes.

Enjoy!

Bonus: Microwave Omelet (aka the Momelet)

This Just Egg French toast is fluffy, custardy, and slightly crisp, with hints of vanilla and cinnamon – made with just 7 ingredients and 100% vegan (though no one will know!) to enjoy with all your favorite toppings in less than 30 minutes!

Easy Vegan Just Egg French Toast

vegan milk

Just Egg

vanilla extract

cinnamon

salt

bread

Vegan unsalted butter

Fresh fruit

Maple syrup

Powdered sugar

In a medium bowl, whisk together the plant-based milk, Just Egg, vanilla, cinnamon, and salt.

Add 1 teaspoon of vegan butter to a nonstick pan and let it melt under medium high heat.

Quickly dip both sides of the bread in the Just Egg mixture. You don’t want to oversaturate the bread.

Put the soaked bread on the greased hot pan and cook until golden brown, 2 to 3 minutes per side.

Serve hot and top with maple syrup, vegan butter, fresh fruit, and powdered sugar if using.

Easy Vegan Eggs pack the same amount of protein as regular eggs. They taste better than store-bought &#39;Just Egg&#39; and are sliceable and freezable. (Oil-free option, gluten-free)

The Best Easy Vegan Egg Recipe: Better Than Just Egg!

red lentils

black pepper

paprika

cayenne ((optional))

nutritional yeast

kala namak (see note*)

unsweetened nondairy milk

chickpea flour (or rice flour**)

baking powder

Rinse the red lentils in a bowl of water, using your hands to gently swirl them for a thorough wash. Drain through a fine-mesh strainer. Return the lentils to the bowl, cover with water, and soak for 2 hours. After soaking, drain again using the fine-mesh strainer and rinse well under running water.

Preheat the oven to 375ºF.

Blend: Transfer the lentils to the canister of a high-speed blender. Add the kala namak (if using), turmeric, black pepper, garlic powder, onion powder, paprika, cayenne, nutritional yeast,nondairy milk, chickpea flour, and baking powder. Blend on high until smooth.

For baking: Pour the mixture into nonstick or well-greased muffin tins, about halfway, to allow room for rising. Alternatively, fill pre-portioned silicone trays (10 half-cup slots, or 5 one-cup slots) about halfway; no oil is needed as the vegan eggs easily pop out.Bake for about 25 minutes or until the top is firm and springs back when gently pressed.

Slice: Let cool for at least 5 minutes before removing the ‘eggs.’ Slice to your desired thickness.

For an omelet: Pour the egg mixture into a nonstick pan. Cook for 2-3 minutes, or until the eggs are fully set. Then, carefully fold the omelet in half. Heat and flip until cooked through, and enjoy. Add chopped fresh herbs to the egg mixture as desired. I recommend adding one tablespoon of olive or avocado oil to the egg mixture when blending to prevent sticking.

I'm excited to try this recipe and love the idea of adding veggies to the mix. I wanted to tell you how much I appreciate you breaking down the recipe, and detailing the health benefits of each ingredient and also explaining that the baking powder will add leavening (just like real eggs).

I used all purpose flour  and a greased muffin tin and it got sooo stuck. I refrigerated about half of the batter and the next day I added some more flour because maybe it was too thin, and did it on a frying pan with some vegan butter, and they turned out great, like little pancakes. The taste was great, they are very filling on toast. And I put the recipe on my nutrition app and the macros are great! Definitely will try again when I get some chickpea flour. Thank you!

This recipe is best as an omelet, in my opinion. I would be great if the jello/wiggly characteristic in just egg could be replicated. Closest i have gotten is with a tofu scramble. This is good though, and I pretty much don't buy Just Egg anymore. Other than the excessive processing, just egg is waaay too expensive.

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Just Egg Quiche

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Top 6 just egg recipes from across the web

The most viewed just egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Just Egg Quiche

Just Egg Mung Bean Recipe

Make It Vegan – Challah Rolls

Mung Bean Momelet Mix

Easy Vegan Just Egg French Toast

The Best Easy Vegan Egg Recipe: Bet...

The most viewed just egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine