Mung Bean Egg Mixture - JUST Egg Copycat Recipe (2024)

Mung bean egg mixture is the perfect JUST Egg Copycat Recipe that will elevate your breakfast with a pretty darn close copycat. Soaked mung beans, avocado oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar create a scramble that rivals the original. A vegan breakfast that’s equally wholesome and flavorful.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (1)

So here is the problem: You are tired of overnight oats and bagels for breakfast and just want something a little more….special and breakfasty! So you run to the store to get your favorite plastic yellow bottle of vegan egg mixture and tragedy! No JUST Egg to be found on the shelves! Anywhere!

I do love JUST Egg! I love the versitility to use it in a vegan egg scramble, breakfast hash brown casserole, or my favorite tater tot casserole. There is nothing like JUST Egg when you are needing a vegan egg subsitute for the traditional egg (but no egg) dishes.

And I will always ALWAYS opt for going the the store and buying the yellow bottle before going through the process of making my own. Sadly, because of whatever distribution issues are going on, we can’t always find JUST Egg in the stores so I had to figure out a way to make my own JUST Egg copycat recipe by creating a mung bean egg mixture.

And I almost didn’t post this recipe. Seriously, I almost didn’t because honestly, it is not exactly the same as the mixture found in the plastic bottle. But recent frustrations in trying to actually find the product on the store shelves made me realize that while not an exact replica, it’s pretty darn close and pretty darn tasty too! And you all deserve to have the option to make your own too.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (2)

Ingredients needed to make vegan eggs out of mung beans

  • dried split mung beans, also called Moong Dal soaked overnight – You will be soaking overnight and then blending them.
  • water for soaking – which you will discard after soaking and fresh water for blending
  • avocado oil or another neutral-tasting oil
  • nutritional yeast
  • turmeric for color
  • black salt– also called Kala Namak, which is pinkish gray not black. Black salt is what gives the mung bean mixture an eggy flavor.
  • garlic powder
  • balsamic vinegar
  • oil for cooking and salt and pepper to taste
  • You’ll also need a really good blender. A high-speed blender is best.
Mung Bean Egg Mixture - JUST Egg Copycat Recipe (3)

How to make your own JUST Egg substitute out of mung beans

The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.

Step one: Rinse and soak the beans

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.

I like to start soaking the beans the night before so they will be ready to go the next morning.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (4)
Mung Bean Egg Mixture - JUST Egg Copycat Recipe (5)

Steps 2 and 3: Blending the ingredients

After soaking for at least four hours you will notice the soaking water is cloudy. Discard this water and give the soaked beans one more good rinse.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (6)

Add the soaked and rinsed mung beans to the blender along with the fresh water, oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar. Blend it up until smooth. Depending on your blender, this will take 2-3 minutes of blending.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (7)
Mung Bean Egg Mixture - JUST Egg Copycat Recipe (8)
Mung Bean Egg Mixture - JUST Egg Copycat Recipe (9)

You’ll know it’s done when the mixture is smooth and yellow without any little bits of unblended mung beans remaining. My mixture is a little foamy when I’ve finished but that does not affect the cooking.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (10)

Storing and using the mung bean egg mixture

You can use your blended mung bean egg mixture right away just like you would use JUST Egg. This JUST Egg copycat recipe can be used in egg dishes, breakfast casseroles, and egg scrambles just like you would use a bottle of JUST Egg! (See what I did there?)

I have not tested this recipe in baked goods though and will only say to try it at your own risk. But then, I never really had success using JUST Egg in baked goods either.

If you don’t use your mung bean egg mixture right away then place it in a container with a tight lid and store it in the refrigerator.

How long will my Just Egg copycat mung bean egg mixture last in the refrigerator?

Unfortunately, not long. This homemade JUST Egg copycat does not contain any preservatives so will not last as long as the plastic bottle of JUST Egg would. A bottle of JUST Egg says to use it within seven days of opening. Yeah…don’t do that with this homemade mung bean egg mixture!

I did a little experiment to see how long it would last. The first day I used it within about six hours and it was great. The second day, it was even better! BUT by the third day, the mung bean eggs were really beany tasting. Yuck! So use the homemade mung bean egg mixture within two days of making it.

Cooking the mung bean egg mixture into scrambled eggs

If you have cooked JUST Egg into scrambled eggs, you’ll notice that this homemade mung bean mixture does not cook quite the same, nor does the finished product have the same quite the same texture as JUST Egg does. I was a little bothered by this at the beginning until my husband reminded me that JUST Egg certainly doesn’t cook up just like eggs and that we are all doing the best we can with it.

And then he sweetly told me that my mung bean eggs were even better! So he got extra appreciation and breakfast from me!

Use a nonstick skillet and even though this recipe does contain some oil, use more to oil the pan, or the mixture will stick and burn on the bottom of the pan. Drizzle a little oil and heat the pan on medium before adding the mixture. Pour the mixture onto the heated oil and let it start to cook before disturbing it.

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Mung Bean Egg Mixture - JUST Egg Copycat Recipe (12)

And then it’s a little bit different technique to cook the mung bean egg mixture than you use with JUST Egg. Let the mixture start cooking and setting first. And then with a wooden spoon or spatula start to stir and turn. Scrape the bottom as you stir and turn it.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (13)

As the mixture starts to cook, you should chop the cooked portion into smaller pieces as it is cooking. You are going to find that the pieces are cooked but still pretty mushy.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (14)

After the mixture has cooked and the pieces have been separated, I turn off the stovetop and let them sit for a few minutes to dry out while I’m preparing the rest of my breakfast. Then I turn the stovetop on again and heat everything up. The pieces get a little firmer and have a better texture after the reheat.

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (15)

This mung bean egg scramble is NOT exactly like JUST Egg, nor is it exactly like a chicken egg either! But, we actually like the flavor and texture better now that I have made it a few times. And honestly, when you can’t find a bottle of JUST Egg in the grocery store anyway, you feel pretty grateful and lucky to have a bag of split mung beans lurking in the back of your cupboard!

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (16)

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (17)

Mung Bean egg Mixture – JUST Egg Copycat Recipe

Mung bean egg mixture is the perfect JUST Egg Copycat Recipe that will elevate your breakfast with a pretty darn close copycat. Soaked mung beans, avocado oil, nutritional yeast, turmeric, black salt, garlic powder, and balsamic vinegar create a scramble that rivals the original. A vegan breakfast that's equally wholesome and flavorful.

Print Pin Rate

Course: Breakfast, brunch

Cuisine: American

Diet: Vegan

Keyword: copycat JUST Egg, vegan egg substitute

Prep Time: 15 minutes minutes

resting time in the refrigerator: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 87kcal

Author: Cindy Rainey

Equipment

  • high-speed blender

Ingredients

  • ½ cup dried split mung beans soaked overnight
  • water for soaking, discard afterwards
  • ½ cup water for blending
  • 1 Tablespoons avocado oil
  • 1 Tablespoon nutritional yeast
  • ½ teaspoon turmeric
  • ½ teaspoon black salt see notes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon balsamic vinegar
  • oil for cooking and salt and pepper to taste

Instructions

  • 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.

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

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

    ½ cup water for blending, 1 Tablespoons avocado oil, 1 Tablespoon nutritional yeast, ½ teaspoon turmeric, ½ teaspoon black salt, ¼ teaspoon garlic powder, ¼ teaspoon balsamic vinegar

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

Notes

I calculate my serving size a little differently than JUST Egg does. They would say this is 8 three-tablespoon servings. I never thought that was right. JUST Egg does not fluff up as much as an actual egg does. I calculated 6 four-tablespoon servings. This recipe fluffs up even less than JUST Egg does. This leads me to…

No, the texture is not the same as a JUST Egg scramble. But as my husband pointed out, JUST Egg is not the same texture as a chicken egg scramble. The flavor is on-point or even better in my humble opinion so I’m going with it for now until I figure out a better texture.

When you cook this as an egg scramble, cut and stir. Flip and cut some more. If you can eventually get small firm pieces that are well-cooked then that is the best texture. I would not use this product in baked goods as an egg replacer but it will do fine vegan egg dishes requiring JUST Egg.

Black salt is not actually black and it’s not actually salt. You can find this grayish-pink seasoning in an Indian market or find black salt on Amazon. It is absolutely essential for this recipe!

Nutrition

Serving: 4Tablespoons | Calories: 87kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 200mg | Potassium: 31mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 33IU | Vitamin C: 0.05mg | Calcium: 8mg | Iron: 1mg

Mung Bean Egg Mixture - JUST Egg Copycat Recipe (2024)

FAQs

Is just egg made from mung beans? ›

Now, California-based Eat Just is valued at more than $1 billion, and its vegan egg offering includes a new folded version, too, which can even be cooked in a toaster. But the key to the company's magic formula for fluffy vegan eggs is actually one simple ingredient: the humble mung bean.

What is the ratio of just egg to egg? ›

Just Egg resembles real liquid eggs with its golden color. The product's ingredients include water, mung bean protein isolate and canola oil, plus a variety of spices, natural flavors and thickeners to yield an egg-like texture. (Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg.

What are the ingredients in just egg plant based egg? ›

Ingredients: Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Sugars (Tapioca Syrup Solids, Sugar), Tetrasodium Pyrophosphate, Salt, Gellan Gum, Potassium Citrate, Carotene, Nisin, Transglutaminase, Maltodextrin, Natural Flavours, Dehydrated Onion, Turmeric. Made in a facility that processes egg.

Are mung bean eggs healthy? ›

Yellow mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is easy to cook and easy to digest. It is high in dietary fibre and an excellent source of protein, making this a healthier choice for vegans, vegetarians and omnivores alike.

How do they make JUST Egg? ›

Once the mung beans are harvested, they are then dehulled and milled, eventually refined to a powder-like isolated protein that's mixed with several other ingredients to form JUST's liquid egg. Ingredients like turmeric and carrot add color, while onion and even the pasteurization add slight flavor notes.

What is a bean substitute for eggs? ›

The Formula. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

How much of JUST Egg equals 2 eggs? ›

How much Just Egg equals 1 egg? About 3 tablespoons of just egg is equivalent to about 1 large chicken egg. If you are making a recipe that calls for 2 eggs, try replacing it with 6 tablespoons of this homemade just egg mix.

Did JUST Egg change their recipe? ›

JUST Egg recently removed soy lecithin (a stabilizer and emulsifier common in plant-based foods) from its pourable products in retail locations with production underway to produce a similar version in food service formats.

How many ingredients are in JUST Egg? ›

Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains Less than 2% of Dehydrated Onion, Gellan Gum, Carrot Extractives (Color), Natural Flavors, Turmeric Extractives (Color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Nisin ( ...

Does JUST Egg taste like egg? ›

Taste. Just Egg is strikingly similar to real eggs. As with animal eggs, additions of salt, pepper, cheese and veggies amp up the flavor.

What is in Bob's Red Mill egg replacer? ›

Bob's Red Mill Gluten Free Vegan Egg substitute is a vegan baking essential made with four simple and clean ingredients: potato starch, tapioca flour, baking soda, and psyllium husk fiber--no grains, soy, gluten or beans.

What does mung bean do to your body? ›

Mung beans are one of the best plant-based sources of protein. They're rich in essential amino acids, antioxidants, and nutrients that may help reduce blood pressure, LDL cholesterol levels, and heart disease risk.

Is it OK to eat mung beans everyday? ›

Mung beans are good because they supply protein and fiber and they protect the liver and you can eat them daily. Mung beans are popular as fresh salads and cooked as lentils or soup in India, China, and Southeast Asia. Mung beans are rich in proteins, vitamins, minerals, fiber, oligosaccharides, and polyphenols.

What is the healthiest egg in the world? ›

Pasture-raised eggs (also known as pastured eggs) are by far the best eggs to buy, but make sure you at least get free range. The grade of eggs refers to the actual quality of an egg's shell, whites, and yolk. From best to worst, the grades are Grade AA, Grade A, and Grade B.

What products are made from mung beans? ›

Traditional mung bean products include mung bean cake, mung bean noodles, mung bean wine, mung bean paste, and mung bean flour.

Are mung beans the same as chickpeas? ›

Mung beans and chickpeas (also called garbanzo beans) are both legumes. As such, they have similar nutritional content and benefits. Compared to mung beans, chickpeas are slightly higher in calories, sugar, protein and carbs.

What is made of mung beans? ›

Our gorgeous green Mung Beans cook quickly and are delicious in soups, salads and dips. They are also great for sprouting; use mung bean sprouts in salads, wraps and stir-fry dishes.

Is bean sprout a mung bean? ›

Mung bean sprouts—also known as bean sprouts or moong beans —are grown from mung beans that have been soaked and sprouted. This legume is commonly used in many Asian cuisines—like Indian, Thai, and Lao cuisines—and is mainly cultivated in Eastern and Southeastern Asia.

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