Fluffy Vegan Scrambled Eggs

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Using a fork to grab a bite of our fluffy vegan scrambled eggs recipe

If you’ve ever wanted to make a vegan version of scrambled eggs but craved something a little more special than tofu, this is the recipe for you.

Perhaps you’re looking for a more “eggy” texture and flavor than tofu, want to cut back on eggs, are sensitive to soy/tofu, or just want to change up your breakfast routine.

In any case, let me show you how easy it is to make these fluffy, vegan scrambled eggs!

Wood cutting board with ingredients for making our fluffy vegan scrambled eggs made with mung beans

This recipe is inspired by the Just Egg product everyone’s been talking about. I was so excited to see an egg product that looked (and supposedly tasted) like the real thing! The only thing I didn’t love was the addition of canola oil, which some health experts believe to be highly processed and inflammatory in the body.

So, I wanted to take a swing at my own version and am pretty excited about the results.

Blender filled with ingredients for making fluffy vegan scrambled eggs recipe

The base of this 9-ingredient recipe is soaked split mung beans, a.k.a. moong dal.

It’s a soft legume that’s easy to digest and happens to be the color of scrambled eggs (for the win).

Once soaked, it’s blended with light coconut milk for added fat (which I discovered helped things like my Buckwheat Crepes bind well without sticking to the pan).

For color and flavor I added turmeric, nutritional yeast, onion powder, and black salt, a.k.a. kala namak. It’s a special seasoning that has a magical eggy flavor. It’s crazy how much it really does taste like eggs! If you don’t have black salt either order it or just use whatever salt you have on hand. It’s not absolutely essential.

Rice flour helps thicken and give body and texture to the “eggs.” And oil adds a little bit more fat for pliability.

Once blended it’s time to cook!

Using a non-toxic non-stick pan to cook our vegan scrambled egg recipe

I found the best method for cooking these “eggs” is in a non-stick pan (we like this one as a healthier alternative to Teflon). But you can use a well-oiled cast iron in a pinch.

Heat over medium-low, add just enough of the mixture to coat the pan, then cover and cook for a couple minutes.

The edges should appear dry, which means it’s time to push them around with a soft spatula. Cover and cook for 1-2 minutes more for a soft scramble or up to 4-5 minutes (flipping occasionally) for a firm scramble.

Moving a homemade vegan scrambled egg in a pan to help it cook evenly

We hope you LOVE these vegan scrambled eggs! They’re:

Easy to make
& Incredibly delicious

These would make the perfect thing to have on hand for easy scrambles throughout the week. Or, use as a base for things like quiche, frittatas, omelets, and more! Oh the eggy possibilities.

If you’re into breakfast scrambles, also be sure to check out our Southwest Tofu Scramble, Masala-Spiced Tofu Scramble, Sweet Potato Kale Hash, and Fluffy Chickpea Scramble.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using a fork to cut a bite of our delicious and simple vegan scrambled egg recipe

Fluffy Vegan Scrambled Eggs

Fluffy vegan eggs made with mung beans! A delicious egg alternative made with 9 real, wholesome ingredients. Perfect for scrambles, omelets, frittatas, and more!
Author Minimalist Baker
Cooking a Vegan Scrambled Egg in a cast-iron skillet
4.62 from 135 votes
Prep Time 6 hours 10 minutes
Cook Time 5 minutes
Total Time 6 hours 15 minutes
Servings 6 (Servings)
Course Breakfast
Cuisine American, Vegan
Freezer Friendly No
Does it keep? 1 Week (batter only)


  • 3/4 cup split mung beans, rinsed (a.k.a. moong dal, NOT whole mung beans*)
  • 1 – 1 ¼ tsp black salt a.k.a. kala namak (or sea salt — though black salt adds a magically “eggy” flavor)
  • 1/2 tsp onion powder
  • 3/4 tsp ground turmeric
  • 2 tsp nutritional yeast
  • 1 ⅓ cup canned light coconut milk
  • 2 Tbsp olive or avocado oil, plus more for cooking (if avoiding oil, omit and use a non-stick pan)
  • 1/4 cup white rice flour (or brown rice flour)
  • 1 ¼ tsp baking powder


  • Rinse mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
  • Drain and rinse well, then add to a high-speed blender. Add remaining ingredients and blend until creamy and smooth. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, turmeric for color, or nutritional yeast for cheesy flavor. The batter should be thin and pourable, but not too watery. Add more rice flour if too thin or more coconut milk if too thick.
  • Heat a non-stick pan (we love this one) or a greased skillet over medium-low heat. Once hot, add about 1/4 cup (60 g) egg mixture, or enough to almost reach the edges of the pan. Then cover.
  • Cook for 1-2 minutes, or until the edges appear a little dry. You may notice bubbles on the surface. Then use a rubber spatula to gently push the “eggs” around toward one side of the pan (see photo). Cover again and cook for another 1-2 minutes.
  • At this point you can eat them as “soft scrambled eggs” or continue cooking longer. You can also flip to cook the top side more thoroughly.
  • Transfer egg to a plate and let cool slightly. Taste test cooked egg and adjust flavor of remaining batter as needed, adding more black salt for “eggy” flavor or to hide any flavor of baking powder (we used 1 ¼ tsp black salt total // amount as original recipe is written). 
  • Continue process until all of the egg mixture is cooked! Alternatively, store in the refrigerator up to 1 week for use throughout the week.
  • This mixture works great for plain scrambled eggs, but we also suspect sautéing a little onion, garlic, veggies, or greens before adding the egg mixture would work well, too. For more cooking options, see notes!
  • Serve as is, or with desired toppings, such as salsa, vegan parmesan cheese, fresh herbs, or toast.



*We tested this recipe with whole mung beans (which are green) and it did not work as well. We recommend moong dal for best results.
*Nutrition information is a rough estimate calculated with olive oil and lesser amount of salt.
*For an omelet, cook desired veggies then remove from pan. Add the egg mixture and top with cooked veggies. Cover and cook for 2-3 minutes, or until the egg mixture appears cooked through. Then remove lid, carefully fold the omelet in half, and enjoy. For a frittata, cook desired veggies in your pan, then pour on desired amount of egg mixture and transfer to a 350 degree F (176C) oven. Cook until the mixture appears golden brown on top and is slightly firm to the touch.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 184 Carbohydrates: 22 g Protein: 6.8 g Fat: 8.4 g Saturated Fat: 3.3 g Sodium: 209 mg Fiber: 1.9 g Sugar: 1.5 g

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My Rating:

  1. Karin says

    I just made these and they are wonderful. Good flavour and texture and easy to make. I used leftovers to make a sandwich and a burrito with veggies. I have not bought the commercial product so I can’t compare but I prefer homemade whenever possible.

  2. Leah says

    LOVE this recipe. It came out very very good. This will save me $ as the product I have been buying is always sold out; and this is better.
    Thank you so much for showing the Nutrition information on all of your recipes. I am diabetic and need to break down the info before I take insulin. This is so very helpful and not always available on some recipe websites. You’re my favorite!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, We’re so glad you enjoy this recipe and that the nutrition info is helpful for you. Thank you for the lovely review! xo

  3. C says

    I made these”eggs” today. They were amazing! I did not want to alter the recipe, but didn’t have rice flor so I used whole wheat flour and cooked them in a crepe pan. My 8 year old claims to like them better than “animal eggs”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad that you both enjoyed them. Thanks so much for sharing! xoxo!

  4. Jennifer Baez says

    Wow!! Thank you for this recipe! I never bought Just Eggs because it’s overly processed and I prefer to eat whole plant based foods. The only substitution I made was to use soy milk in place of coconut milk and it came out great! I also left out the oil and just used a teaspoon of oil in a nonstick pan for cooking. Will definitely be making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jennifer! Thanks so much for sharing! xo

  5. Sara says

    I was so happy to find a recipe for the mung bean form of scrambled eggs. I love “Just” eggs but I don’t like buying all those little plastic bottles it comes in. I have made this with another recipe I found on the internet and also with this recipe and both times I did it in a skillet and mixed it with veggies. One time I cooked the veggies and then poured the “eggs” in. Another time I cooked and removed the veggies and then cooked the “eggs” then added the veggies back in. Both times the mixture had a mashed potato texture and stuck badly to the pan. I can’t wait to try the baking method! I wonder if the mixture sticks with that method like it did with the skillet?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The best pan to use for this recipe is definitely a non-stick. I’m not sure what exactly you mean by mashed potato texture? But they are definitely more dense than the Just Egg in a bottle.

      • Sara says

        Ok, I baked them this time in a glass casserole dish lined with parchment paper. I added fresh onion, garlic and ginger and reduced the liquid to 1 cup. I added extra olive oil also (worried about sticking) and substituted GF pancake mix for the rice flour (I believe the mix is mostly rice flour anyway). Last time I subbed almond flour, which I might try again with the baking method, but it might have been responsible for the mashed potato texture. I also used coconut creamer for the liquid, but might try flax or oat milk in the future. I baked it at 415 F for 25 minutes and cut it into delicious little protein squares. I can’t wait to see how it reheats-they were delicious right after baking!

          • Sandra says

            I am new to plant based eggs and decided to give this a try (after trying Just Eggs and loving it). The taste and texture were very good…but they are always very brown when I’m done cooking.

            They end up similar to the colour of a well done pancake. I tried cooking for less time, but had the same result. Am I doing something wrong?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Sandra, we’re so glad you enjoy the texture! That’s so interesting about the color. We’d suggest cooking over a lower heat to see if that helps!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Susan, yes! Other readers have with mixed results. To see what they’ve said, press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “tapioca”) in the post and comments.

    • Krissy says

      Mine also looks like mashed potatoes! I made as written, scaled to 8 servings except I used full fat oat milk and brown rice flour. The liquid before cooking was not tasty. I did not adjust and hoped for the best. The flavor after was pretty good! I hope my kids like it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Krissy, we’re glad it turned out okay in the end! We’re wondering if you might prefer the flavor and texture with coconut milk? It’s richer and slightly sweet.

  6. Alanna says

    I have replaced the Mung Beans which are more rare with red lentils and it is a wonderful option in place of the mung beans.

  7. Michele W says

    I made this looking forward to “scrambled egg”. While the taste was fantastic I didn’t like the sponginess of the texture – almost cake like, obviously not cake but just spongy. This would be from the rice flour. I tried it 3 times each time reducing the flour and while slightly better still spongy. Can I leave the flour totally out? Just looking for that scrambled egg texture.

    • Julie Johnson says

      I made this and at first I thought “I’ve made a huge mistake here!” But I have to say it tastes great, although a bit spongy. So glad I tried it. The only split Moong Beans I had still had the green skins on so I had a laborious task of de-skinning then after soaking, but glad I did or the result would have been green!

  8. Chantelle says

    I love this recipe! I make a double batch and reheat for my kids breakfast!
    Instead of frying it, I cook them on a sheet pan in the oven 415c for 15 min! Then I cut them into portions. Makes for throwin’ together an easy breakfast sandwich 👌

  9. Holly says

    I’m allergic to coconut. Do you think extra-creamy oatmilk would be a substitute? Also, the rice flour doesn’t make it grainy? Thanks! I love Just Egg, but it is rather spendy for my budget.

  10. Margot says

    I CAN NOT get enough of these. I make a big batch on Sunday and fold them into little patties, stick them in the freezer, and warm them up each morning in the toaster oven. I swear it tastes exactly like a McDonalds breakfast sandwich ( in a good way).

    I’ve also been experimenting with pouring the batter into a sheet tray and cooking them in the oven to save time. I put them in at 425 until they bubble and then firm up. The time seems to vary based on the thickness and I don’t have it quite down to a science. Then I cut them into squares. YUM

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your modification, Margot. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • John says

      I’ve also done this! I actually came to share my experience and found yours. Glad I’m not the only one with this idea. Made the recipe as is and poured into a sheet pan. Sprinkled with some smoked paprika, black pepper and dried chives. Baked slow at 375 until it was done. I think it took between 15-20 minutes? I kept checking and forgot to write it down. Cut into squares after cooling and packed into a plastic bag. They heat up in a toaster just fine. Very similar to the JustEgg toaster patties. I think next time I’ll use a smaller pan so the patties get a little thicker.

    • Jenbro says

      Thank you SO MUCH for sharing these methods!! I was wondering about baking them in a sheet pan to have a bunch on hand for breakfast sandwiches. Love it!!

  11. Lucy says

    I don’t like taste of lentils, and mung beans some people call yellow lentils.
    I saw this recipe a while ago and I was staying away from it because of mung beans.
    I was on and off vegan diet, because I am a picky eater and I don’t like a lot of vegan foods.
    This time I decided that I want to stick to it. I don’t miss meat or fish, but I do miss eggs.
    I tried multiple vegan eggs, store bought and what I cooked, closest what I came was using pumpkin seeds, but it still wasn’t right flavor.
    Finally I tried your recipe and it came perfect, best of any other’s.
    I tweaked it a little bit (I always do).
    I didn’t add any oil, I increase onion powder to 1 tsp and nutritional yeast to 1 tbsp, I also use regular salt, I don’t like black salt; it came just right for me.
    Thank you so much for you recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lucy. We are so glad you enjoyed out recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. RJ Narayan says

    I made this with chickpea flour, which I would not recommend as the texture for a scramble did not come out well. But the flavor is great! I will try to make an omelet with it later and next time follow the recipe as written!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear the texture wasn’t great, RJ! If using chickpea flour, we’d suggest starting with less. But rice flour is best!

  13. Jorie Haynes says

    Made this and it makes me incredibly happy. I baked the whole batch in a 9 x 13 oiled baking dish. We make it plain for breakfast sandwiches. I’m buying the split mung beans in bulk!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks for sharing, Jorie! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Bob says

    We made this for my wife, who’s vegan and GF. She loved it! We needed to add extra liquid, possibly because we substituted coconut for rice flour.
    Has anyone tried using this as an egg substitution for cooking and baking?

      • Camille Coad says

        This is my go to for vegan egg. I have made omelets, quiche, mini rounds and the scramble (once) with it. I make it almost every Saturday. Fantastic! I ran out of rice flour so I use arrowroot and it works great. I sometimes don’t want to use a whole can of coconut milk so I use oat milk yoghurt, it works!
        Great recipe for those who miss eggs!
        I have also reduced the recipe and baked in an 8×8 oil sprayed non stick baking pan and cut into squares for breakfasts all week. Delicious

  15. Lenore says

    I love this recipe! Before I went vegan I was worried I would miss out on scrambled eggs but these definitely hit the spot! I used full fat coconut milk because that’s what I had on hand and it worked great.

  16. Christy says

    Anything else that can be used instead of rice flour? Not worried about gluten free :)
    So excited to try this!!

  17. Sophia says

    This was great! I used whole mung beans cause thats what I had and didnt have the black salt, also I sub rice flour with chickpea flour and even like that it was quite eggy – not like scrambled Eggs more like a fritata but delicious, filling and fluffy. I pair it with rye Bread, tahini, squash And salsa.

  18. Debbie H Carter says

    I can’t wait to try this recipe. I have been using the ‘Just Egg’ product, and love it, but was looking for a ‘copycat’ recipe to it. My question, can you make enough to last a few days (not cooked) & have you tried to microwave it. The ‘Just Egg’, I put about 6 TBS in a little plastic microwavable soup bowl, microwave for 2 minutes 20 seconds & it flips nicely onto my vegan bacon on toast. Thanks for the recipe..and all your recipes.
    Debbie C.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, the batter lasts well for several days! We haven’t tried microwaving it. Let us know how it goes =)

  19. maria says

    Unfortunately, this recipe didn’t work for me. I followed the recipe exactly and it wasn’t remotely close to scrambled eggs. It was like a bland, yellow pancake. Tried cooking it other ways or making alterations to the batter. Added more spice but the texture was really unappealing.
    Glad it worked for some, but sadly I wouldn’t make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that was your experience, Maria. Just making sure you used black salt (kala namak)? It should have an eggy smell and flavor. We aren’t sure what else would cause it to be bland. It does have somewhat of a pancake-like texture, but shouldn’t be as firm, so we wonder if it was overcooked?

  20. Tulasi-Priya says

    Hi! The recipe looks great and I look forward to trying it soon, but what I really need to know is where you got those plates. Too cute!

  21. Kai says

    I’m wondering if i can use chickpea flour instead cause i cant find rice flour anywhere, would the recipe still work this way?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Other readers have reported success with chickpea flour. Maybe start with slightly less since it is more absorbent? Let us know if you try it!

  22. Mahmoud Ghorbanifar says

    I’ve made this twice now. This is excellent. I think it will become a new staple. I should be clear that to my mind it might have 1/3 or 1/4 the flavor of egg, but it is still quite good.

    I found that at least on my (electric) stove the ideal temp is a shade shy of medium.
    Also, I found that after making it, it freezes just fine.

    The second time I made it, I made some tweaks, I am not sure that it was appreciably better…

    Inspired by Isa Chandra Moskowitz’s Devilish Potatoes (which have wonderful eggy flavor) , I

    – made the eggs with cashew milk- 1/3 cup soaked cashews, blended in 1 1/6 cup water
    – soaked the dal in broth (washed the dal first before soaking)
    – used more kala namak- 1 1/2 tsp
    – used the juice of 1 1/2 limes to make the batter

    My current use is to take the veganized version of a traditional Iranian breakfast- noon-o-paneer (bread with (vegan) butter and feta with fresh greens/herbs (watercress/cress, dill, tarragon, etc.) to the next level by adding these eggs.

    Good work!

      • Mahmoud Ghorbanifar says

        I continue to make this. Still a staple.
        Like someone else has commented, it works fine with soymilk too. (I don´t know if it is because of using soymilk or that I´m using a new pan, but it looks like it is more likely to burn this time, so just need to keep a watch.).
        Like I said before, once made, it freezes just fine.
        After thawing, I have found that they keep at least 10 days in the fridge…
        For flavor, I would still say it has 30% of the flavor of egg, but the texture is very close to that of an omelet, and it has a wonderfully complex savory flavor…

  23. Meghan says

    Help! Ive made this twice and the first time it had a weird taste and the second time was doughey like I made pancakes…. I use homemade almond milk instead of coconut milk. First time I used 1 1/4 tsp of black salt and second time just 1tsp. Would love to master this bc I love the Just Egg but don’t want the canola oil. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Meghan. Perhaps the almond milk made things iffy? I’m not sure. Assuming you didn’t sub anything else?

  24. Leah says

    What would you recommend using if someone can’t eat nutritional yeast? It’s a instant migraine trigger for me.

  25. Amy says

    This was a delicious recipe. Just didn’t taste or have a texture close to eggs for me and so that is why the 4 stars. If this was labeled as a savory dish to eat for breakfast then probably 5 stars. But then again, I tried Just Egg and I didn’t think it was enough like eggs to get the hype and I didn’t like the flavor of it at all.

    Just for other’s reference. When pouring it in the pan I wanted to see what would happened if I stirred it like eggs while cooking. It turned into a mushy mess and while still tasty the texture was like dried refried beans. Not the best. I can see why this was not the method of cooking in the directions . lol

    I then tried it the way in the instructions and it cooked much nicer but it didn’t fold and bend smoothly like the pictures suggest.

    So I tried cooking it like a pancake and this is what was much preferred. It reminded me of thin socca bread. I could easily see it being cooked in a style like an omelet and be delicious.

    This recipe is definitely worth keeping for me and a nice breakfast option. Thank you for creating this recipe!

      • Jenna says

        I made this with soy milk (had an open carton in the fridge) and thought it turned out pretty good! I used it to make an omelet, and it really hit the spot, even though the texture was more like a pancake than eggs. Needed to add oil to the pan to stop it from sticking, but maybe that wouldn’t have been the case if I had used coconut milk (next time!). Thanks for sharing this recipe, because Just Eggs are not available where I live, and I omelettes are for sure the food I miss most since becoming vegan 6 months ago

  26. Juliana says

    It took me so long to find these split mung beans, but I finally did and this was amazing! I put some cheese too and it was awesome! Can’t wait to try with other flavors!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judy, we’d suggest another creamy milk such as cashew. You may also want to do a search in the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We haven’t, but we think it would work. Maybe just use slightly less since it’s more absorbent? Let us know how it goes!

  27. Sheree says

    Thanks so much for the vegan scrambled eggs recipe!
    I have made them 3 or 4 times now it is great to have this that is the so close to egg when I have been avoiding real eggs. I mix it in my Ninja 900 we use for smoothies it works best for us. Thanks again!!!

  28. Alocasia says

    Great recipe. We love it. I did get that frying pan on your recommendation and it works fine. The only con with that pan is the handle gets blazing hot on a medium heat while cooking these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Alocasia! We haven’t had that experience and wonder if the type of stovetop maybe makes a difference?

  29. Debbie says

    Thank you! Great recipe. As some others have done I made some modifications (I’m not on a gluten-free diet, so I used all purpose flour, and I used homemade, plain soy milk, adjusted the avocado oil to 3 tbsp in an attempt to compensate). Turned out great! I don’t often leave comments so while I’m here your General Tso’s Tofu Stir-Fry is totally awesome!! I have made that many times, adding homegrown snow peas and carrots when I have them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Debbie! We’re so glad you enjoy both recipes! xo

  30. Emily says

    Hi, this may sound crazy but I was wondering if you have more information on how cooked the beans need to be to be considered safe to eat? Is there some sort of metric? I assume this recipe is safe because I’ve eaten this recipe almost everyday for two months, but I recently read something that said undercooked beans and legume can be dangerous.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, hmm, we haven’t heard of any specific criteria. If you aren’t having any symptoms from it, we wouldn’t think it would be an issue.

    • Marija says

      Hi Emily, Split Moong Dal can actually be eaten raw (soaked before for 3-4hours). There are a lot of Indian salads that include them raw. :)

  31. Randy Hays says

    I have made this and frozen pucks in a silicon muffin pan. I can then simply microwave them in a small ramekin. I found moong dal to be expensive compared to red lentils and I see no difference in taste.
    If you have a vitamix you can grind the moong dal or lentils into flour and eliminate the need for soaking.

  32. Jodi says

    I have no coconut or soy in my diet so am wondering if there could be another alternative to using coconut in your vegan scrambled eggs recipe? Many thanks for your inspiring recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodi, Thanks so much for your kind words! We’d suggest a thick and creamy homemade cashew milk. Hope that helps!

  33. Shanna says

    We love this recipe and have it often. When I use soy milk instead of the coconut I reduce the amount to 1 1/4 cups. My question is, is there a substitute we can use instead of the rice flour? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Shanna! We’d suggest chickpea flour or almond flour as other readers have had success with those subs. Hope that helps!

  34. Shanna says

    We had these today. I followed the recipe as is using brown rice flour and eliminated the oil. Delicious. A definite keeper.

    • Monique Henderson says

      From Sydney Australia. Love love love this moong dahl recipe. And love the chickpea ‘scrambled egg’ version too. The kala namak is awesome but other salts are just as nice, too. Like hickory smoked salt, for example. My vegan friends and non vegan friends love these recipes. Well done, Minimalist Baker. Nice one.

  35. Shanna says

    I have the split mung beans soaking and will be soaking them overnight. Should I refrigerate them?

    I also have mung bean flour and wonder if you might substitute it for the rice flour or would it be too much mung bean? I have rice flour too.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They don’t need to be refrigerated when soaking. We haven’t tried it with bean or rice flours – let us know if you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but maybe? We’d suggest a creamy homemade cashew milk over soy for a similar fat content. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That might work! Soaking makes them easier to digest, but boiling for ~3-5 minutes might have a similar effect. Let us know if you try it!

  36. Melissa says

    I finally found split mung beans online, so tried this recipe today. I made some meaningful substitutions and was sure I’d be ruining the recipe, but it came out great! I substituted oat milk for the coconut milk, and gluten-free all purpose flour for the rice flour. The batter was too thin so I added 2T+ more GFAP flour, was sure I was ruining it, and yet it still was great. Today I just made a single scramble and put on salt/pepper/hot sauce to try it in its own and was very happy with it. I LOVE Just Egg, but not the pricetag, can’t wait to try this in my sandwiches and frittatas that I make literally every day. Thank you for yet another great recipe, Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Melissa! Thank you so much for your kind words and lovely review! xo

  37. Ellika says

    Hi, I am 10 years old and I LOVE all your recipes and when I made this one, my family and I thought it was scrum-diddly-umptious !
    I didn’t have onion powder so I used garlic powder instead,
    and I used cast iron skillet and it worked quite well!
    I put that black salt, but boy oh boy, it smelled awful! But it turned out AMAZING!!!

    Thank you!

  38. Natalie says

    Can you make this ahead and keep the liquid in the fridge for a few days? Or soak the beans in boiling water? I saw someone said they turned their beans into powder first and worked well, but seeking alternatives to try in case this isn’t a success.

  39. Debbie says

    I usually buy Just Egg and this recipe is basically it. I didn’t have the time to soak the beans so just pulverized them to a powder In a vitamin and added them right in with a little more liquid. Worked fine.

  40. Zeina says

    I tried several vegan egg recipes and this is the best I’ve come across! Thank you very much, it’s very easy to make as well. What I also really appreciated is your recommendation to keep tasting and adjusting for flavor.

    I didn’t have rice flour so I used almond flour instead. I ended up adding almost double the spices (I guess it depends on brands used and preference). I cooked it in a non stick pan for a bit longer because I like my “eggs” well done it didn’t stick, burn or dry out it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Zeina! We are so glad you enjoyed this recipe! xo

  41. Alanna says


    I am curious if you can substitute the split mung beans with red lentils or if there is another substitute available besides the split mung beans. They are hard to find in general and bulk quantity! I love the recipe!

  42. Rachael says

    Can I use a nutribullet or food processor if I dont have a “high speed blender”? I can’t really afford to invest in one at the moment. Thanks.

  43. John says

    I don’t own a non-stick so I attempted this with a very well oiled pan. I cook all the time, have used just egg many times, am good at making pancakes…. but this was just a horrible mess. Never cooked up past the point of mush and stuck so bad cleaning my pan was a total nightmare. Will try again with even more oil but that will be close to deep frying. Not sure the issue, but I did sub brown rice flour…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi John, sorry to hear that! This one definitely needs a non-stick pan, so that’s likely the issue. We don’t think additional oil will be enough.

      • john says

        tried again with non stick, which of course did not stick, so that was nice. but even following the recipe to a T this is mushy and pasty (no matter how long i cooked), nothing like just egg and simply not good in my opinion. am i missing something that is making this a pasty mushy mess?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm, it almost sounds like there’s too much liquid? Did you make any modifications?

        • Larissa says

          John my first attempt was a mushy gooey mess, would burn almost instantly no matter how low the heat, and just turned my lovely cast iron into a crime scene. Turns out I had used baking soda instead of baking powder (had gotten the recipe from. Friend and autocorrect had switched that ingredient). I just tried again with the right ingredient and it worked MUCH better! It still stuck pretty bad but didn’t burn and looked like the photos. My goal is to make the tiktok breakfast sandwich and I think I still need to tweak it but I think this is a good base.

  44. Msk says

    Thank you for the recipe! I am super pleased with the result! I did not add the nutritional yeast and baking powder. I guess I need to pour the batter on to the hot pan as soon as I blend it (for more fluffiness to compensate for the missed baking powder)

  45. K.D. Mack says

    I love this recipe and have made it many times with many variations. I will saute veggies first and mix together to scramble or carefully make an omelet, I use vegan cheese to melt on top, and kick up the spice with jalapeno powder and/or Jamaican hot curry. But what I did today came out so perfect I had to share…I have a non stick pancake maker for the stove-top which can make 4 cakes at once, so I figured since the consistency is pretty similar I’d try the mix with it…swoon! they came out perfectly cooked and round, perfect for breakfast sandwiches! Excuse my while I continue to eat!

  46. Mary Hauber says

    This recipe was delicious! I used almond flour instead of rice flour because it was I had on hand, and it worked perfectly. I also added black salt just to top the egg, because the smell of it when I use my blender drives me crazy haha.
    Super excited to have this in the fridge for quick and delicious breakfasts. I put it on toast with Frank’s hot sauce and it might as well have been a chicken egg! Love love love it.

  47. Heather says

    Great recipe! Instead of coconut milk, I used plain soy milk and water. Added it to an English muffin with vegan cheddar cheese and it was a perfect breakfast sandwich. I have tried vegan egg recipes using chickpea flour and this recipe is much better. I like Just Egg but it’s pricey and I prefer not to use processed foods. Thanks for the awesome recipe!

  48. C says

    Hi there. I’ve made this a couple times now and haven’t had success. I’ve tried as instructed, uncovered and testing different heats. Each time they stick to my nonstick pan even with oil in it and the texture is really gummy/paste-y. What could I be doing wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! Is your nonstick pan working with other recipes? I haven’t personally experienced this. Did you modify anything with the recipe?

  49. Linda says

    I am SUPER happy that I get my “eggs” back! I was totally shocked when I found out the Tim Horton’s beyond framers wrap was made from this magical lentil! Thank you for this recipe! I was feeling intimidated about trying to cook a vegan egg but it was soooo worth it! Yaaay I’m so happy! Talk about simple and delicious! Yummmm…

      • Jared says

        These are not the “eggs” you’re looking for folks. Keep looking. They’re very doughy and don’t scramble at all. It might be okay if you’re trying to make an omelet but otherwise they just make a sticky mess if you actually try to scramble them.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jared, so sorry to hear that was your experience! Better luck with the next one!

  50. Amy says

    I made these this morning (mushroom omelette) for the first time, very impressed! I’m not vegan but use a lot of your recipes because of food sensitivities (including chicken eggs). This is a great alternative. Easy, satisfying and flexible with batter leftover for some more delicious meals (maybe the frittata?) Thank you! Who ever would have imagined you could make “eggs” with beans :)

  51. Truc says

    Today was my second time making this and even better because I increased to 1 tbsp of nutritional yeast. I used 1 cup of water both times and had no problem with it sticking since I used a non-stick pan. The flavour is sooo good even though it doesn’t have the same texture as real eggs. My picky 3yo son and 9 mos baby ate it all up. Thank you Dana for your tastebuds and expertises!

  52. Connie says

    I made this today and wanted to report back that it worked great without coconut milk.

    I have a can of coconut milk but due to COVID-19 I am saving it in case I want to use it in another meal since I am trying not to go to the store often.

    I used water instead of the coconut milk and added a bit of canola oil to the batter. I also used quinoa flour instead of the rice flour because that’s what I had.

    I used a cast iron skillet and it didn’t stick at all and formed perfect large pancakes.


  53. Jen says

    Made this forgetting about the comment NOT to use whole mung beans. It was too late, so we went with it and it turned out great! Just…green! Which was ok for us, but I would not want to serve to anybody else that way. I’m wondering what problems you had with using whole mung beans; was it just the color?
    We also preferred more black salt. I’m super happy with this recipe. Going to try with other cheaper legumes since split mung beans seem to be a bit pricey.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we’re so glad it worked well for you! For us, the texture didn’t get as creamy and as you mentioned, we didn’t love the green color.

  54. Michele says

    Turned out ok but didn’t have the eggy aroma. The salt smelled eggy and so did the batter, but the cooking process must have changed it.

    It was a tad too salty for me so next time I will reduce salt by 1/4 and add the salt in at the end of cooking, as another reviewer had suggested.

    Thank you for the recipe! A lot cheaper than commercial.

  55. Shweta says

    Would this work in French toast(for the extra nutrition from the lentils, I do love your other recipe!) If we leave out the savory ingredients?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but another reader mentioned using it with success! Let us know if you try it!

  56. DunnFam says

    We discovered Just Eggs and looked for a recipe to make them at home to reduce the high cost. These were super easy to make and very delicious! And really easy! Bravo!

  57. Lori says

    Hi Dana, I have made so many of your recipes and enjoyed them all, but these vegan eggs, they are amazing !! I made them exactly as written, sauteed a few white onions in the pan before putting my batter in and then added some cheese on top for the last few minutes of cooking. I absolutely love them and am so happy to have eggs again. Thank you so much for another wonderful recipe <3

    • Lori says

      So an update on these vegan eggs…I can’t live without them !! So, being gluten and egg intolerant these are the perfect food for me. I have made them all kinds of ways, but today I cooked them up like crepes, let them cool and then filled them with lettuce, tomato avocado, red onion, bacon and a drizzle of balsamic vinegar mixed with a bit of mayo. Drizzled that over the filling then folded in half. All I can say is Nirvana :) :) :) love this recipe so much Dana…thank you, thank, thank you <3 <3 <3

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        xoxoxo! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  58. Trina says

    Wow! I haven’t had any eggs for roughly 7 1/2 years, it was nice to make this. I think I cooked too long before scrambling, decided to just make it into an omelette. Used Follow Your Heart Provalone cheese. My husband, niece and all enjoyed the omeletteS very much.
    Thank you for this. Going to have fun using different fillings and toppings too.

  59. redyoyo says

    I tried this recipe but while busy calculating the amount for a halved recipe, I accidentally left out the baking powder. Perhaps that was why it wasn’t as fluffy as it should be (my fault) & I found this vegan egg is quite cooperative in my well oiled cast iron pan. It did not stick at all & I can easily flip it whole. However I find the coconut taste is evident without the black salt (it is not easy to find here), so for me, this recipe tasted like a savory pancake with a hint of coconut. Well, a gluten-free, dairy-free, egg-free decent one that is. I may want to try with just water instead of coconut milk. I know this was pointed out that will affect the egg sticking to pan. But since the coconut milk version did not stick at all, it is worth a try at least.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, yes, that’s likely why it wasn’t fluffy. For future reference, you can modify the number of servings and the ingredient amounts will adjust based on that. Also, it definitely needs the black salt for an “eggy” taste- we recommend buying online. Let us know how the experimenting goes!

      • redyoyo says

        I tried without the coconut milk, replacing it with plain water, and I did not forget about the baking powder this time. I added a pinch of cumin powder just because I like it. Good news is, I like this taste, much better! Bad news is, just as predicted, the batter stuck to my cast iron pan compare to the batter made with coconut milk which did not stick at all. Luckily, I found a trick to minimize sticking, and that is not to cover the whole pan with batter, instead, make smaller ones, about 2 tbsp of batter for each, like making small pancakes. So I end up with a few small ‘scramble egg’. Definitely making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think it would get it smooth enough, unfortunately. But let us know if you give it a try!

  60. Lizzie says

    I made it this recipe to the letter the first time but didn’t enjoy the “bread-like” consistency. The 2nd time, I left the flour out completely, used a little less liquid and reduced the baking power to about 1/2 tsp. (Not sure if I even needed it at all). But the final result was what I was personally after. Works more as an omelette than a scramble but omg it is delicious. Added shallots, yellow pepper and spinach with some Earth Balance smoked Gouda. Omelette heaven! Thanks so much for posting another great recipe!

  61. Jane says

    I’ve made this three times now. My husband is vegan and he really, really loves it. I use MUCH more nutritional yeast and commensurately less flour. For the flour I use a paleo flour mix instead of rice. I also use way more turmeric. I’ve used coconut oil and olive oil — my husband seems to prefer the olive. I’ll be mixing up a one week supply tonight and I’m planning to use fresh turmeric instead of powdered. Thanks for the recipe, I’m really grateful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We aren’t sure avocado would work. You could try omitting and using a non-stick pan, but it will be more prone to sticking. Let us know if you try it!

  62. Mark Gailmor says

    Can I offer you a tip that I learned from using black salt for years?

    Here goes nothing. Add it at the end. If you add it while you are blending, most of the flavour will be lost. Add it at the end and you will have that sulfur/eggy taste. Black salt is somewhat delicate and doesn’t have a long cook life. It’s really intended as a finishing salt. So using it at the end gives you the full, sulfur effect.

  63. Dot Dot says

    Amazing receipe ❤️ I had try these vegan eggs and was having scrambled breakfast every day for a week ? just need to blend really well as smooth as possible then it’s more eggy texture ?
    Thank you!!?

  64. T-Rae says

    I was so excited to find this recipe. I had only recently tried the ‘Just egg’, loved it but it’s not exactly budget friendly. So I was super excited to find this recipe which uses mung beans like the Just egg.
    My husband and I made the recipe this morning for breakfast. The only changes we made was using white rice flour (was already on hand) and diluted some full fat coconut milk to make it lite.
    Our vitamix handled everything like a pro, and the liquid cooked up nice and fluffy. Very tasty with some ketchup and sriracha!
    Definitely going to add this recipe to the weekend breakfast Pinterest board!

  65. Arwen says

    Is there something I can sub for coconut milk? We only get freshly made coconut milk and highly processed coconut milk drinks in my area.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Arwen, we found that the coconut milk really yields the best results and prevents sticking. You could use freshly made if you make it very concentrated (use less water). Hope that helps!

  66. Jacky Surber says

    I tried everything to make these work for me, but it didn’t satisfy my egg desires. I’ve been Vegan for a long time and so have used black salt before. I followed the recipe to a t, but for me it just had the wrong texture. I will stick with tofu flavored with similar seasonings. I have also tried the just egg, which actually is just like eggs.
    Thanks for trying Dana

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacky, sorry to hear that was your experience! We’re surprised since so many have tried and enjoyed this recipe and even preferred it to Just Egg. Better luck with the next one!

  67. Holly says

    I’ve been craving eggs so much!!!! Perfect recipe. Do you think it would work with buckwheat flour? Thank you. Love all your recipes x

  68. neturinotao says

    I made it almost exactly(I left out the oil) as identified in your recipe except I don’t have a non stick pan (though I’m eyeing the one you used now). It showed. lol! But, it was soooooo good. I had it with vegan sausage and waffle iron hash browns. It was so refreshing to be able to have the egg flavor again without eating eggs.

  69. Gabrielle Bradley says

    CAn this eggy substitute be used to replace eggs in baked goods? I will definitely be using it for my frittatas!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but depending on the recipe, it might! Let us know if you do some experimenting!

  70. Isabella says

    Can I use another flour apart from rice flour if I don’t have any at home? I have buckwheat, almond, coconut, whole wheat. Any of these work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried any of those and can’t guarantee results. But we would think almond or whole wheat would be the best option out of those. Let us know if you give it a try!

  71. KAT says

    My husband cannot eat “just eggs”. There is something in there that he has a bad reaction to, so we were so happy to find thus recipe. He enjoyed but described it as tasting like stuffing instead of eggs. I had made minus the oil and used sprouted brown rice flour as that is what I had and put in a jar in fridge til he was ready to eat (few hours). Should I add more black salt for egg flavor or would that make it too salty? Thanks so much

  72. Jennifer says

    I made this for the first time this morning, and all I can say is WOW. I can’t get over how smooth and fluffy they turned out. I was able to made a gorgeous omelet for the first time in my life. A jar of this batter will forever be in my fridge from this day forward. Tofu scramble who?! Thank you Dana for yet another amazing recipe. You never disappoint!

  73. Rachel says

    Two questions:

    1. I put the mung beans in the coffee grinder. Do you think if you start with powder you still have to soak overnite? (Found your recipe while searching for info on pea protein in a quest to make vegan ice cream. Mine had crystals and the internet fix was to add more protein.)

    2. Could you get away with no coconut milk by using coconut oil and some water?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1. I’m not sure but if you try it let us know how it goes.
      2. I don’t think so, but if you try it let us know!

  74. Summer says

    Hi Dana, thank you for all the time,effort and obvious love you put into all your recipes. I made this tonight for my SO and I. Aside from it sticking, it never seemed to cook. I cooked it a long time and it still seemed to be very batter-like. The taste was great though. I followed your recipe almost exactly. What can I do to firm up the texture? Thanks again-

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Summer, hmm! It almost sounds like there may have been too much liquid. As for sticking, what kind of pan did you use? And did you use canned coconut milk?

      • Summer says

        Hello, thank you for replying. I used a what I thought was a non-stick teflon? Pan. I used canned coconut milk. I pretty much followed the recipe exactly. The flavor was good and I definitely am not giving up. I will try with less liquid next time.
        I guess I need a better pan though- :)

  75. Chelsea says

    Hello! Looks great! Can you sub full fat coconut milk for the light? Not sure I can find light where I’m living. Or could you mix full fat with water to thin it out?

  76. Doady M Rogers says

    We like this better than “just egg.” I made omelettes with it and they came out beautiful. I followed the recipe and won’t be modifying it. Thank you. You really helped satisfy my craving!

  77. Elisa says

    Hi Dana
    Thanks for all your awesome work! Today I did a riff on this recipe because we are about 2 months into being plant based but had been a big time crepe a’ la Julia Child. So I took this recipe and one for Wraps by Rhianrecipies and came up with a pretty great vegan gluten-free crepe. So far both my teenagers approved. Here’s the recipe if you want to try it (and make it even BETTER – as I know you can!)

    Soak 3/4 cup split yellow mung beans 24 hours, drain and rinse well
    1 t.* sea salt (I couldn’t find the black salt)
    1 1/3 c almond or soy milk
    1 1/2 c. rice flour
    1 1/4 c. chick pea flour
    1 Tablespoons tapioca flour
    Blend until smooth, add water until batter is thin enough to just coat a wooden spoon.
    Heat skillet, spray pan oil, ladel batter into the middle of the pan, lift and tilt to spread batter into a thin layer.
    Flip when edges begin to turn up.

    *As we normally eat crepes with sweet things, like(almond) yogurt mixed with brown sugar, I will 1/2 this amount next time..

  78. Colleen Bolin says

    Really excited to try this … been vegan a year and miss eggs and quiche so much! I try to avoid coconut milk; is there any other binder that could work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      HI Colleen, we haven’t tried it, but other readers have had success with non-dairy milks such as almond milk. Hope that helps!

  79. Kelly Green says

    Hi, I noticed I forgot the baking powder, and that might be why I had an issue, but I poured it in the pan, and it’s stuck like another reader stated, but I just kept moving it around like scrambled eggs and it actually came out the consistency of refried beans. I did use brown rice flour instead of white rice flour. Could either one of those two have been the problem?

  80. Robert Whiteman says

    Made this twice in the last week, and it’s not bad. First time used tapioca flour instead of rice flour, too much like tapioca in consistency. With the rice flour, better, but not near as good as the Just Egg product which is remarkable in how close it matches scrambled eggs, which I can get locally for $6.49, but hope to get close by making it from scratch.

    Thank you for sharing this recipe. I have other ideas to try and will post any success.

    I used my grain mill to turn the moong dal (Rice, tapioca, etc) into extremely fine flour which gives better/smoother results than my vitamix.

    I’m also going to try the moong dal flour as a binder for veggie burgers, as well as in waffle/pancake batter.

  81. Jacqueline L Lerche says

    I have a bag of Chana Dal. I’m not sure if that’s totally different from Moong Dal or not. Do you think it would work in this recipe? I can’t wait to try this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacqueline, that is different. We aren’t sure whether it would work, but if you do some experimenting, let us know how it goes!

      • Jacqueline L Lerche says

        Thanks for your answer! I found some Moong Dal, so I’ll use that for now and maybe try the Chana Dal another time. :)

  82. Pamela J Spears-Bradford says

    Even my vegan grandchildren loves it! I just wish I could figure out why they stick in the middle of my skillet.

  83. Pamela J Spears-Bradford says

    I made this! The first time I followed your recipe exactly. The second time I forgot the nutritional yeast and the baking powder. Both ways they tasted great with spinach, onions, cheese and salsa. But for some reason they kept sticking in the middle of my non stick skillet. Because of that I couldn’t fold it over like yours in your photo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! Did you used canned coconut milk? The fat in the coconut milk should prevent it from sticking, but if subbing coconut milk from a carton, we could see that happening. Maybe play around with increasing the fat content next time? Hope that helps!

  84. Toni says

    This is delicious. Eating my first vegan egg sandwich with homemade cashew mayo. I left out all oil and cooked this in a non stick pan .. so no oil spray either! Yum yum

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Toni. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  85. Megan says

    Recently diagnosed with an egg allergy and excited to try these! Question: I’m nervous about using my Vitamix (plastic blending container) as some reviews say it has a strong smell? I regularly use it to make smoothies so I’m worried about the turmeric coloring the plastic/the salt smell lingering in the blender. Has anyone tried this with a Vitamix? My food processor has a plastic container too…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, we made this in a blender with a plastic container and did not have any issues. We would just say don’t leave it in the blender too long. You could transfer to a bowl immediately after preparing and rinse out the blender right away just to be safe! Let us know if you give it a try!

      • Kayleen says

        If it does stain the blender, just set the clean blender container in sunlight, rotating till the stain is gone. Stained my vitamix container with turmeric TWICE(didnt learn the first time XD). Bleaching in the sun works like a charm.