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Now I have made plenty of vegan eggs, everything from mung been flower eggs, tofu scrambles, pumpkin seed eggs, and I've even made my own mung been protein!! But NOW you can buy mung bean protein already extracted and ready to go!! So I whipped up a quick protein egg scramble mix to see if it would scramble!!
NOW I will say that this one didn't come out 100% the texture is off a bit. We can fix that with some experimentation and your help to test and get it working great! Let me know in the comments if you have an idea to make this even better!

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Recipe I used:
1 cup water
5 tablespoons protein powder
2 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon turmeric
1 teaspoon black salt (kala namak)
½ teaspoon sugar
½ teaspoon xanthan gum
½ teaspoon soy lecithin I would recommend using less. Just a pinch... or if you dont have it skip it
1 teaspoon methylcellulose
1/2 teaspoon tapioca starch

I would also recommend trying to add silken or soft tofu. Maybe a tablespoon. It seems to really make it fluffier. Also it absolutely makes a difference if you let this rest over night!!


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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!