50g (about 4) Scallions diced
30g (About two handfuls) Baby spinach chopped
150g (10 cherry) Tomatoes diced
1/4 tsp Sea salt
1/4 tsp Pepper
1/4 tsp Dried basil
1/4 tsp Dried parsley
entire recipe from my Just Egg Copy cat (mung bean) recipe (See recipe below)
In a mixing bowl add the scallions, spinach, tomatoes, all the spices and the mung bean mixture. Stir to combine. Pour into muffin pans. Use paper liners as this recipe does stick to the pan. You can use spray oil on the pan if you are not worried about having an oil-free recipe Cook at 375F for 20 mins. Once they are done, immediately use a knife to go around the bites Once they cool, use a spatula to go under the bites to get them out. Serve hot with some ketchup if desired.
Link to video where I make this: https://youtu.be/A24syeSYB0o
Just Egg Copycat Recipe (Mung bean egg mixture)
(adapted from Rose at Cheap Lazy Vegan)
1 cup Split Mung Beans soaked overnight
1 cup Non-Dairy milk Unsweetened, plain (like soy milk)
2 tbsp Nutritional yeast
1/2 tsp Garlic powder
1/2 tsp Onion powder optional
1/4 tsp Turmeric
1/4 tsp Black Salt also called Kala Namak. Use less or more depending on how much "eggy" flavour you want. Use extra to sprinkle on top when serving
1 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 into a blender and blend until smooth consistency. That's it!