Bethany's Vegan Kitchen

These little egg bites would be ideal for a quick snack or picky tea. They’re made using my mung bean egg mix that I’ve been using to make scrambled vegan eggs and omelettes with

Serves; 9 Cook time; 25 minutes

You’ll need;

1. 120g split peeled mung beans
2. 120ml soy milk
3. Half a teaspoon of the following; garlic, powder, onion powder, turmeric and baking powder
4. One teaspoon of oil
5. 120g meat-free bacon
6. 50g onion, diced
7. 50g chopped mushroom
8. One teaspoon dried parsley
9. Salt and black pepper to taste
10. Kala namak aka black salt

Method;

• Start by soaking the mung beans overnight. Then rinse them really well in plenty of cold water, and add them into a blender with the soy milk, garlic powder, onion powder, turmeric and baking powder. Blend the mix until it’s completely smooth
• Next, heat the oil in a large frying pan over a medium heat. Once it’s warmed up, add in the onion and cook for five minutes. Then add the mushroom and continue cooking for another five minutes. Once the onion and mushroom are cooked, set them aside
• Cook the bacon as per the instructions on the packet. For this, I used meat-free bacon from Aldi, which only needed five minutes to fry. Once the bacon is cooked, remove it from the pan and dice
• Pour the egg mix into a large jug, to the egg mix add the cooked onion, mushroom and bacon. Give everything a good mix, then add the parsley and season with a little salt and black pepper
• Give the mixture another stir to combine then pour into a lined cupcake tray. I split the mixture between nine cupcake cases
• Bake at 200°C/180°C fan assisted for 10-12 minutes. To check when they’re done, stick a cocktail stick in the centre and if it’s cooked it should come out clean
• Leave to cool for five minutes, then serve topped with a pinch of black salt. These egg bites are best served warm