vegan egg
Works great anywhere you'd use eggs
Equipment
- High Speed Blender
Ingredients
- ½ cups moong dal (soaked overnight or for at least 6 hours)
- ½ cups coconut milk (110 grams)
- ¼ tsp black salt
- ¼ tsp salt
- 1 TBSP Avocado Oil
- ½ tsp turmeric
- ¼ tsp onion powder
- 1 ½ tsp nutritional yeast
- 2 TBSP rice flour
- ¾ tsp baking powder
Instructions
- Soak the moong dal overnight or for at least 6 hours
- Blend all together in a high speed blender
- Store in fridge for up to 5 days or freeze for up to 4 months