I replicated JUST EGG egg replacer at a fraction of the cost and the flavor and texture is even better!

The Best Vegan Eggs

1 C dry yellow mung beans
1 C filtered water
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp black salt (kala namak)
1/4 tsp turmeric
2 T nutritional yeast
3/4 C aquafaba (the liquid from 1 can saltfree chickpeas) whipped to soft peaks

Soak beans overnight in lots of filtered water. Drain and rinse several times. Add to blender with remaining ingredients except aquafaba and blend until smooth.
Fold in whipped aquafaba and cook batter on a nonstick skillet over medium high heat, covered until dry enough to flip. Cook both sides until lightly golden and serve. You could also pour batter into a muffin tin with a variety of diced veggies and make egg “bites”.