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I've Made the Best Vegan Egg Recipe (and the secret ingredient isn't tofu…)

in Vegan Cooking
32



Do vegan eggs taste like real eggs? In today’s video I’m sharing what I think is the best vegan egg recipe on YouTube! This secret …

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Comments 32

  1. Skadittle says:
    3 days ago

    Hi Candice
    Could you bulk this up with silken tofu and extra tapioca or cornstarch for a deep dish quiche?

    Reply
  2. Taylor Vance says:
    3 days ago

    The recipe (proportions) would be lovely.

    Reply
  3. Marccelo Wassena says:
    3 days ago

    😍

    Reply
  4. M.A. Hayes says:
    3 days ago

    The written recipe says to use baking powder, but the video says to use baking soda. Candice, would you please let us know which we should use? Thank you in advance!

    Reply
  5. k80bhappypaddler says:
    3 days ago

    Your sass cracks me up. Look garlic and onion wooooooowww (as i listen to you, I am you). I also LOVE eggs but am now allergic to them and cant afford Justegg. I will give this a shot.

    Reply
  6. Karen Todd says:
    3 days ago

    Made this and it turned out so good. So easy and economical. I left out the garlic powder because I want to use it in crepes and other baked gods as an egg substitute.

    Reply
  7. Linda Charlebois says:
    3 days ago

    where can i find the recipe with the quantities

    Reply
  8. Sarina says:
    3 days ago

    Will this work with other types of beans?

    Reply
  9. Cheryl Short says:
    3 days ago

    French toast??

    Reply
  10. Edan Luna says:
    3 days ago

    Can I use unsweetened almond milk instead of soy milk?

    Reply
  11. Anne Nelson says:
    3 days ago

    Ok, so I just made this. I'm sure most of you know this, but one cup of dry mung beans expands when soaked in water overnight. Mine about doubled. So I rinsed them and instead of dumping the entire amount into my VitaMix, I added one heaping cup as she does in the video. So perhaps the recipe should read 1/2 cup dry mung beans, soaked overnight to make one cup. After blending, the mixture looked smooth and thin as the recipe states. I cooked some in a non-stick pan (sprayed with Pam) and frankly, I thought the texture was a bit cakey – like a thin pancake. Maybe it's the addition of baking powder. But I didn't care for it. Luckily there are lots of recipes out there using yellow mung beans, so I will have a use for the remaining amount I got from Amazon 😄

    Reply
  12. S9F6WRII3X says:
    3 days ago

    would this work with lentils? oh wait….yellow lentils….so would red lentils also work?

    Reply
  13. Katherine Heiss says:
    3 days ago

    Where do you buy mung beans? Asian?

    Reply
  14. Ava Johnson says:
    3 days ago

    Great work!!! I really enjoyed it!!

    Reply
  15. Kamila chan says:
    3 days ago

    Thank you so much for this recipe and beautiful videos!

    Reply
  16. Ronnie Tré says:
    3 days ago

    Mine keeps coming out like pancake pieces

    Reply
  17. Adam Meek says:
    3 days ago

    THERE IS NO RECIPE IN THE DESCRIPTION BOX.

    Reply
  18. Nicole Benson says:
    3 days ago

    Do you prefer this mixture for an omelette or the chickpea/tofu mixture?

    Reply
  19. Nikki Jaques says:
    3 days ago

    Mine turned into a weird paste when I cooked it, what did I do wrong?!

    Reply
  20. Dave Joson says:
    3 days ago

    Very confusing, are these mung beans which are green or Lentils which are a totally different bean? Please clarify exactly what you are using, Thanks

    Reply
  21. C. Bruegge says:
    3 days ago

    Would this work in a baked good just as the JUST Egg does?

    Reply
  22. G J says:
    3 days ago

    thnx a heaps, shun't it be Happy Vegging !

    Reply
  23. Ben Grunewald says:
    3 days ago

    As someone else said you want the split beans known in Indian grocery stores as moong dal.

    Reply
  24. SMILEY Chelise says:
    3 days ago

    What’s the recipe please with the exact measurements?

    Reply
  25. Sidni.D says:
    3 days ago

    Is it supposed to have a dough-like texture?? The flavor was good, but the texture was like a soft bread, not like just egg. Wonder where it went wrong.

    Reply
  26. Susan Rodesky says:
    3 days ago

    Getting ready to make this recipe! I am so excited, BUT you used baking soda in your video, but your printed recipe calls for baking powder. Which one?

    Reply
  27. Jenn Larkins says:
    3 days ago

    Love love love the dress!!

    Reply
  28. Adrianne Holyfield Dot Com says:
    3 days ago

    Cool! Thank you!

    Reply
  29. Debbieanne2 says:
    3 days ago

    I add kala namak to mine for a more eggy flavour.

    Reply
  30. Margaret Liston says:
    3 days ago

    This recipe changed my life! I keep a squeeze bottle full of this in my fridge at all times now. I bought an omelette pan and I make a vegan "omelette" most days of the week now. I'm so glad she did this!

    Reply
  31. Roni Rotstein says:
    3 days ago

    Thank you for the recipe! If I use lentils- do I still have to soke them overnight?

    Reply
  32. Bruno Bantuga says:
    3 days ago

    Wha happened to you?! The lack of animal nutrients is killing you. And, what is this nonsense of fake food? “They” always get the most beautiful people.
    I hope you get better and become as ex-vegan soon. 🙏🏾 And, here’s a video of someone who definitely wants the best for you: https://youtu.be/TeAWaoYpNeY

    Reply

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