Go to the main content Menu
Back
Mung Bean Scramble
Recipe
Lauren Toyota Lauren Toyota Lauren Toyota

Vegan Mung Bean Scramble Recipe

I wanted to make an alt version of a scramble and use something extra nutritious. Split mung beans are incredible beans often seen in Indian or Filipinx cooking. But my intro to them was from that very realistic egg-like product that just came onto the market a couple years ago. Rather than trying to engineer an exact replica at home (which I did test, and I wasn’t too impressed), I thought why don’t I eat these beans whole? They’re delicious and happen to look like scrambled eggs, if I add all the same things from the tofu scramble. So voila! This is super inexpensive, as you’ll be purchasing the dry beans, and they only need a little soaking and some boiling. Adding coconut cream into the mix gives them some much-needed fat and a nice creamy texture.

Servings: Makes about 3 cups

Time: Soak: 60 minutes, Prep: 10 minutes, Cook: 25 minutes

Ingredients

  • 1 cup dried moong dal (split mung beans)
  • 1 tsp sea salt, plus more to taste
  • 1 Tbsp avocado oil, neutral vegetable oil, or vegan butter
  • ¼ cup minced shallot (about 1 shallot)
  • 2 tsp minced garlic (about 1 large clove)
  • 2 Tbsp nutritional yeast
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • ¼ cup canned coconut cream
  • Optional mix-ins: ¼ cup finely chopped chives, ½ tsp kala namak, veggies you have that need to get eaten

Directions

  1. Cover the beans with hot water in a large bowl, and let them soak for 1 hour. Drain and then place beans in a large pot, cover with fresh water about 1 inch higher than the top of the beans, and add 1 tsp sea salt. Bring to a boil over high heat, and cook for 20 minutes uncovered. Lower the heat if necessary to keep at a boil without boiling over, and stir occasionally. Once cooked, the beans should be slightly expanded. They should have a similar texture to canned lentils, slightly firm and not mushy. Drain any excess water after boiling, if necessary.
  2. Heat a nonstick pan over medium heat with the oil or vegan butter, and saute the shallot and garlic for about 1 minute, until soft and fragrant. Add any chopped veggies you like just after cooking the shallot and garlic. Allow the veggies to mostly cook before adding the mung beans, as you don’t want to overcook the beans or they will get quite mushy.
  3. Add the cooked beans, nutritional yeast, turmeric, paprika, and black pepper, and stir to combine. Cook another 3 minutes, stirring occasionally.
  4. Stir in the coconut cream, allowing it to soften and melt on the bottom of the pan. Combine well and cook for about 1 more minute. Remove the pan from the heat, and stir in the chives and kala namak or more sea salt to taste.
  5. Store in the fridge, and consume within 3 days.

Adapted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

Lauren Toyota

@laurentoyota

Lauren is the author of two bestselling cookbooks Vegan Comfort Classics: 101 Recipes to Feed Your Face and hot for food all day. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and website have amassed millions of views and devoted fans.

Articles by Lauren
Lauren Toyota

More from VegOut

See the article this black-owned vegan restaurant is bringing a taste of the caribbean to connecticut

This Black-Owned Vegan Restaurant Is Bringing a Taste of the Caribbean to Connecticut

This family-owned vegan Caribbean restaurant is serving up nutritious, flavorful meals for all.

Allie Mitchell Allie Mitchell
Caribbean Style Vegan
Food & Drink
See the article matthew kenney’s sestina to open at century city mall

Matthew Kenney’s SESTINA to Open at Century City Mall

SESTINA’s third location is set to open later this month.

Cayla White
SESTINA
News Los Angeles
See the article 5 reasons why natural energy drinks are better

5 Reasons Why Natural Energy Drinks Are Better

Searching for a natural energy boost without the jitters and crash? Look no further!

Anja Grommons Anja Grommons
OCA
Sponsored Food & Drink
See the article tofu tikkā recipe

Tofu Tikkā Recipe

Tikkā is a northern Indian dish involving marinated protein or vegetables cooked in a tandoor, or clay oven. My version is made with marinated tofu baked on skewers in a conventional oven to mimic the traditional cooking vessel, which adds a char and smokiness to the dish. Using smoked paprika further pays tribute to the traditional cooking technique. This tikkā is best served hot with cooling mint chutneys and is delicious in lettuce wraps as well. For lettuce wraps, dice the tofu and vegetables into smaller pieces after cooking and fill the lettuce leaves just before serving.

Dr. Sheil Shukla Dr. Sheil Shukla
Tofu Tikka Recipe
Recipe
See the article the best vegan breakfast sandwiches across the us

The Best Vegan Breakfast Sandwiches Across the US

People say that breakfast is the most important meal of the day. So why not make it the most delicious, too?

Allie Mitchell Allie Mitchell
Crossroads Kitchen
Food & Drink
See the article this vegan coffee shop is a hub for the long beach lgbtq+ community

This Vegan Coffee Shop Is a Hub for the Long Beach LGBTQ+ Community

Wood Coffee Co. is not your average caffeine destination.

Allie Mitchell Allie Mitchell
Wood Coffee Co.
Food & Drink Los Angeles
See the article san diego’s veg’n out moves into mission square market

San Diego’s Veg’n Out Moves Into Mission Square Market

A chef-driven menu upgrade is coming to Grantville’s only vegan deli!

Jared Cross Jared Cross
Veg'n Out
News San Diego
See the article popular portland restaurant sxnw to permanently close

Popular Portland Restaurant SxNW to Permanently Close

The beloved vegan restaurant’s last day of service will be Sunday, August 7.

Cayla White
SxNW
News Portland
See the article lizzo takes on veganized hot ones challenge

Lizzo Takes on Veganized Hot Ones Challenge

The vegan singer appeared on the latest episode of Hot Ones, where she enjoyed vegan chicken from popular brand Daring and talked about her newest album, Special.

Cayla White
Hot Ones
News
See the article tolerant foods adds chickpea spaghetti to gluten-free vegan pasta lineup

Tolerant Foods Adds Chickpea Spaghetti to Gluten-Free Vegan Pasta Lineup

Be sure to check out this better-for-you spaghetti for your next pasta night!

Anja Grommons Anja Grommons
Tolerant Foods
Sponsored News
See the article our favorite vegan canned wine brands

Our Favorite Vegan Canned Wine Brands

These cruelty-free wines are convenient and taste great after a long day.

Anja Grommons Anja Grommons
Nomadica
Food & Drink
See the article 9 spots for vegan ice cream in chicago

9 Spots for Vegan Ice Cream in Chicago

Check out these nine places to find dairy-free ice cream in the Windy City!

Anja Grommons Anja Grommons
Ben & Jerry’s
Food & Drink Chicago

Newsletter

We’ll keep you updated on new information,
upcoming events, and the best deals in your area.

By signing up you agree to receive emails from VegOut Magazine
and accept our terms of use, privacy policy, and cookie policy.

Subscribe Now

Get the latest in plant-based news, entertainment, and lifestyle delivered straight to your door (or inbox!)
Order the magazine!

Navigation

Subscribe Now

Order the magazine!
Close

Filters

Cities

The Most

Writer

Test

Test 2

ddd