Easy Vegan Mung Bean Egg Recipe with Just Egg | +a few facts

by Joost Nusselder | Updated on:  June 25, 2020

It is said that the Gautama Buddha (circa 563/480 BC) was the first person on Earth to introduce vegan diet to his followers.

The reason behind this is because he was against all forms of suffering inflicted on all sentient beings, and that didn’t just include people but animals too.

Unfortunately, the delicious meat that people love (i.e. chicken, beef, pork, fish, etc.) come from living-breathing animals that may also have feelings and instincts as we do.

vegan just egg scrambled eggs with spinach

And just because they can’t talk like we do we should not judge them as inferior beings to us humans, because they are not.

In fact, in the Christian Bible God (YHWH) instructed Adam to be the steward or caretaker of all the animals and plants on Earth, therefore we as Adam’s offspring should see to it that these animals are not suffering as a direct result of our misdeeds.

Vegetarians and Vegans Struggle to Follow Buddha’s Teaching

For many years those that support vegetarian and vegan diet tried to find ways to avoid eating meat products in order to adhere to the Buddha’s principles.

Thankfully they found vegetables that can be cooked in a way to resemble meat in order to replace it.

Among them include:

  1. Eggplant
  2. Mushrooms
  3. Tofu
  4. Seitan
  5. Lentils
  6. Beans
  7. Tempeh
  8. Jackfruit
  9. Cauliflower

Here’s a recipe with the mung bean egg substitute from Just Egg:


Today vegetarian and vegan proponents couldn’t be happier with many experts and ordinary people coming up with great ideas on creating meat alternatives from vegetables.

My favorite, as you can probably tell, is this Just Egg very lifelike egg substitute, only made from mung beans not from chicken.

The Mung Bean Vegan Egg Breakthrough from Just Egg

The mung bean (with scientific name: Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit (मुद्ग / mudga) , is a plant species in the legume family.

Mainly cultivated in the East and Southeast Asian region as well as in the Indian subcontinent, the mung bean is often used as a key ingredient in sweet and savory dishes across the Asia-Pacific region.

Mung bean recipes are plentiful and widespread across Asia, India and the Pacific Islands with famous dishes like the Green Mung Bean Soup, Mung Bean Salad, Yellow-Spiced Mung Beans and dozens of other delicious varieties.

mung bean

Recently though, JUST, an online start-up company (they’re killing it on Amazon right now) just created a vegan egg (as in the chicken egg) that looks and tastes exactly like the real thing!

Said to have been 4,400 years in the making (maybe because the mung bean has been around that long) this vegan egg is destined to shatter all food stereotypes and prove once again that plants and vegetables can taste as good as – if not better than – meat and poultry products.

This plant-based egg contains lots of proteins just like the real chicken egg, has no cholesterol, highly nutritious and is very delicious.

What are JUST eggs made of?

JUST eggs are made from grounded mung beans mixed with a few other ingredients including water, food paste, salt, artificial flavors, non-toxic preservatives, and vitamins & minerals. Just, uses the mung bean protein by de-hulling and milling raw mung beans to make a flour.

According to JUST their product is already available in most US restaurants, so you can order JUST eggs instead of real chicken eggs if you’re vegetarian, vegan or just curious to know what this new vegan egg is.

Check out these amazing recipes with Japanese sweet potato as well

Can JUST eggs be used for baking?

The JUST eggs are excellent for baking and you can use them in any dish that would normally require eggs as a binder. This way you can use it for baking you vegan baked goods.

Going Worldwide

By July of 2018 JUST announced that they’re going to launch their vegan egg product in Europe and soon, probably in Asia and all over the world too!

Someday someone will come up with an idea to create meat from plants and vegetables just like what JUST did today.

This may help the cause of the vegetarians and vegans to push forward their ideals of not just a cleaner and healthier world, but one that is also a caring world.

Until then the vegan egg from JUST will suffice and in just one year into production people are already loving it.

Hopefully JUST will replace some of the meat products that we consume like the bacon, sausage, hotdog and many others.

Check their product out here on Amazon to see for yourself.

How long does Just Eggs last?

It has an expiration date right on the packet, just like any other product but it lasts a long time. There might be a bit of separation in the package, but that completely natural if it’s within the use by date. If you shake the bottle thoroughly before using the eggs you can make delicious eggs again.

Does Just Egg need to be refrigerated?

Just Egg in the sealed container can last you a long time, but after you have opened the package though, the refrigerated shelf-life is only 4 days, so be prepared to use the whole bottle in the next couple of days.

Recipes that You can use the JUST Vegan Egg With

Veggie scrambled eggs


Also read: 7 different Japanese noodles and their uses

Cooking Directions:

  1. Heat a Non-Stick Skillet: Place a small non-stick skillet on top of the stove and pre-heat it over medium-high heat, then after a minute or so add only 1 teaspoon of the cooking oil (or butter).
  2. Sauté the Vegetables: Drop the chopped vegetables of your choice to the skillet and sauté it with a pinch of salt and pepper. Stir regularly and cook for 2 – 4 minutes or until it becomes golden.

    Transfer the vegetables into a clean plate and start cooking the eggs.

    You may choose to cook the omelet like the old fashioned way and cook the eggs first, then place the veggies in the middle and fold the omelet over, or cook the eggs together with the vegetables and scramble them.
  3. Add the JUST Vegan Egg: After you’ve cleared the skillet off of the vegetables, dial down the temperature to medium-low and then add the second teaspoon of cooking oil.

    Tilt the pan sideways (at about 15 – 20 degrees angle) in order to distribute the oil evenly over the cooking surface.

    Now pour the JUST Egg and allow it to settle in the skillet for about 60 seconds and agitate the pan slightly in order to evenly heat the vegan egg as well.

    The first parts of the egg that will cook and solidify are its sides and bottom. Once this happens, run a spatula around the edges of the omelette in order to replicate the fried scrambled eggs that you normally cook.

    The middle portion of the egg will cook last, so you may need to distribute the liquid that’s been pooling there onto the edges.

    To make a perfect omelette, you’d have to allow it to cook low and slow. Rushing it would ruin the omelette.

    Note: If you want to make a thicker, fluffier omelet, whisk 1 tablespoon of flour and 1/8 teaspoon of baking powder into the 1/2 cup of JUST Egg before pouring into the pan.
  4. Flip the Omelet: Soon the top surface of the omelette will cook and solidify. When this happens remember to keep cooking it low and slow and never rush it, also use a larger spatula one that has a wide and flat surface to flip the omelette and allow the other side to cook as well.

    Do your best to gently flip the omelette and not crack it; however, if it does crack, then just push the edges together in order to seal it.

    Drizzle it with the sautéed vegetables and some fresh spinach to make a color contrast with the yellow vegan scrambled egg and green veggies

    Use the large spatula again to free the sides of the omelette from the pan and roll it over the fillings that you’ve just placed
  5. Garnish and Serve: Gently flip or slide the omelette into a clean dry plate and garnish it with cheese, or butter, or hot sauce, or with whatever garnish you wish to suit your taste. Serve right away.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.