Ayurvedic Vegan Scrambled "Egg" (No Tofu)

There are a lot of vegan options for scrambled eggs without using eggs – but they usually involve tofu.

Altogether, I am not such a big fan of soy and had to get creative in the kitchen for a soy-less version, and an egg substitute.

I came up with a mung mashed “egg”, made from yellow split mung dal. A perfect, protein-rich, filling, and clean ayurvedic version of scrambled eggs.

One of the top five foods to stay alive is mung, so it is written in the Vedas, therefore, a great choice!

These lentils are called mung, moong, or when cooked often referred to as dal or dhal.

In this recipe, we will use yellow split mung, this means that the lentils have been halved and the skin has been peeled off. This makes split mung a bit easier to digest than whole mung and a lot faster to cook.

Whole mung is easier to access in some stores, while split mung often time requires a bigger effort and research.

Both are nutritious, sattvic, easy to digest, and great for all doshas.

They can simultaneously be used to both, cleanse and nourish the body.

And are suitable for people who have a lot of Vata, as they will less likely lead to flatulence, unlike other lentils and beans. Try it and notice it for yourself!

As stated in the Vedas, one can eat mung every day without experiencing an imbalance.

Because it is so easy on the body, it can be fed to babies and the elderly.

This recipe is perfect for a late brunch or midday lunch, as digestive fire is strongest when the sun is highest in the sky, around noon.

Here are the ingredients, find the method below.

This recipe makes 2 portions of scrambled ayurvedic “eggs” and takes about 10-15 minutes.

INGREDIENTS

-       1 cup split mung soaked overnight

-       1/2 cup water

-       1/2 tsp ground cilantro seeds

-       1/2 tsp ground fenugreek

-       1/2 tsp kala namak (it is essential for the “egg taste”, but you could also use normal salt)

-       1/8 tsp hing (also known as asafoetida)

-       pinch of black pepper

-       greens of choice (I used spring onion, asparagus)

-       2 tbsp olive oil (or ghee)

-      optional: herbs of choice (cooling mint, dill, or cilantro in summer)

INSTRUCTIONS

Rinse the mung and soak them overnight. Alternatively, after rinsing you can soak them in hot water for 20 minutes without a lid on.

Rinse again and blend all ingredients, besides your vegetables, herbs, and oil. Blend them, until they become a fine mass.

Wash and cut your greens of choice, I used asparagus, spring onion, and a bit of mint during summer for a refreshing and cooling effect.

Spread the olive oil evenly in a pan and sauté spring onion, asparagus, and herbs of choice. Then you can add the mung mix into the pan.

Stir to make them like mashed eggs.

You can serve it with chapati, roti, tortilla, or sourdough bread.

Note that sourdough bread might be a bit too heating in summer!

Feel free to use any grain and dip of your choice to eat it with.

With love,

Lisa