Making Mung Bean Protein from SCRATCH to make the perfect Vegan Scrambled EGG!! This is by far the best vegan scramble that I have ever had/ ever made!
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200 grams Yellow split mung bean
200 grams of water
5 grams baking soda
1800 grams water
42 grams of algae oil or lightly flavored oil
¼ teaspoon onion powder
1/8th teaspoon turmeric
½ teaspoon black salt
1/8th teaspoon Sugar
¼ teaspoon xanthan gum
¼ teaspoon soy lecithin
1/8th teaspoon methycellulose
*Add water and mungbean into a high powered blender and blend into a smooth paste.
*Mix the 1800 grams water and 5 grams baking soda together then add to the blender
*Give the mixture a quick blend to mix, then add to the bowl of a stand mixer with a whisk attachment and set to 3 (medium) speed for 30 minutes.
*Pour whisked mixture through nut milk bag or 5 layers of cheese cloth a little at a time to filter out the starch.
*Put the strained mung bean liquid into a sauce pan over a very low heat and slowly bring the temperature up to 84ºf
*We need to lower the PH to 4.4. Slowly drizzle in 3 tablespoons of distilled white vinegar.
*You will see the proteins form at the top of the liquid when you add it.
*Let the liquid sit overnight
*As you see the protein sink to the bottom, slowly pour the water off the top. Continue doing this until you see most of the protein has settled and less water is sitting on top.
*You should be left with about 250-300grams of protein
*Mix all your egg flavorings and binders together and give a quick mix
*Then add your protein mixture with your flavoring and mix together.
*Now you can cook like just egg!
*You will have a nice soft egg scramble
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