When you’re making your own mung bean eggs and thought if I just doubled the dry mung beans from
1/2 cup to 1 cup…forgetting that they expand after overnight soaking 
I think quiches & frittatas are in the making, plus freeze some. Almost a quart!!
I used Vegan Hacks recipe, yet subbed aquafaba with Tofu water. So much smoother & tastes great!
Here’s the recipe: Mung Bean Eggs
Ingredients:
1/2 cup split mung beans (boiled for 5 minutes or soaked for 4 hours)
1/2 cup unsweetened plant milk
1/2 teaspoon mushroom powder (umami)
1/4 teaspoon turmeric (for color)
2 tablespoons aquafaba (chickpea brine) this time I used tofu water. Much fluffier & creamier!
Salt, to taste
Black salt (kala namak), for sprinkling on top for that “eggy” flavor
Put all in a high speed blender, and blend until smooth.
