Liquid Vegan Egg (JL’s Version)

• 1 cup dry mung split beans/moong dal 
• 3 cups water
• 1 tablespoon nutritional yeast
• 1 teaspoon black salt
• 1 teaspoon turmeric
• 1 1/2 cups aquafaba (see notes)
• 1 teaspoon vegetable oil
• 1/3 cup soy milk or pea protein milk (Ripple)

1. Soak dry mung beans in 3 cups of water overnight. Rinse well (until all foam is gone)
2. Transfer the soaked beans to a blender. Add the nutritional yeast, black salt, turmeric, aquafaba, vegetable oil, and plant-based milk.
3. Blend on high for one minute. Rest for one minute. Blend one more minute on high.
4. Store in a salad dressing shaker or blender cup  - with a stainless shaker ball - in the refrigerator for up to 5 days (or freeze in an airtight container in half or single servings - 4 to 6 ounces -  in the freezer for up to 1 month).

NOTES:

• Makes approximately 4 cups of liquid egg (1/3-ish cups = 1 large or 2 small "eggs"...-ish).
• As the week progresses, you may want to add extra plant milk, aquafaba, or even water to thin the liquid egg out if it's too thick.
• Aquafaba (water from cooked/canned chickpeas):
  • I use a lot of chickpeas in my weekly cooking so I easily have aquafaba on hand. I drain cans of beans and store the aquafaba in a small glass jam jar in the refrigerator or use 4-ounce silicone containers for freezing (I set a couple of the containers in the refrigerator to thaw while the mung beans are soaking overnight).
  • I have successfully used Aquafaba powder. It's pricey but it goes a looooong way. I whisk 4 teaspoons aquafaba into 1 and 1/2 cups room temperature water.
  • And sometimes I do a mix of 3/4 cups aquafaba from a can of chickpeas (usually about what I get in one can) + 3/4 cup of the powdered Aquafaba.