Sprouted Vegan Green Eggs

Last week marked the start of another Vegan Chef Training. Six wonderful women came together to join in Module 2, Raw Cuisine. As part of this module I show you how to sprout legumes and you get to take home a pack of seeds to sprout and recipe develop. 
In the four days before the raw module started I started the sprouting process and sprouted 2 kg worth of seeds. Mung beans, beluga beans, chickpeas and red lentils. I found myself having them with everything. The way I like to eat sprouts the most is cooked. Yes you read that right, I like to cook them. They taste so delicious and for many people are much easier to digest than beans that haven’t been sprouted. They have an altogether different quality and a very unique taste when cooked.
So since Friday I have had all sorts of cooked sprouts and my digestion is better than ever. Over the next two blog posts I will share these two delicious recipes with you.


Sprouted Vegan Green Eggs

1 cup sprouted mung beans
2 tbsp soy milk (you may need more but try to use as little as you can get away with)
½ to ¾ tsp black salt
2 tbsp brown rice flour 
2 spring onions chopped finely
½ tsp turmeric
½ tsp ground pepper 
1 fresh chilli chopped (optional)
2 splashes of oil to fry in
Pinch of salt


  1. Place the sprouted mung beans with the soy milk in a blender or food processor and blend until nice and smooth.
  2. Transfer the mixture into a bowl and mix in all of the ingredients except the spring onions.
  3. In a frying pan add a splash of oil and fry the spring onions with a pinch of regular salt. Remove the onions from the pan and add to the mung bean mixture.
  4. Add the last splash of oil to the frying pan and heat up for 20 seconds, pour in the mung bean mixture and fry for a minute then scrunch up the mixture with a frying pan spatula to make it look similar to a scrunched up omelette. Turn it over and let it brown a little.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Grab Your Spot ASAP

This Thursday I run the September Vegan Foundation Cooking Course and it is now fully booked. I’m excited to meet and work with another group of fabulous people. The October 3rd to 5th course only has one place left and the November 14th to 16th one has only 4 places left. So that is only 5 opportunities people. Come on, book today so you don’t miss out. Get lots of inspiration and ideas to cook and prepare deliciously healthy vegan food all summer long.  For more information visit 3 Day Vegan Foundation Cooking

Module 2 to 5 of the Chef Training

Once you have completed the three day Vegan Foundation Course you can go on to do the full Vegan Chef Training or you can do any of the modules 2 to 5 at any time and in any order. They are great stand alone modules and after just recently completing module 2 I realise how valuable it could be for home use as well as if you are wanting to start a career in the fastest growing food movement.
Module 2 – Raw Cuisine and Food Photography
Module 3 – Ayurveda 
Module 4 – Macrobiotics, Wholefoods and Italian Wholefoods
Module 5 – Fermentation and Sour Dough
New dates for 2020 will be out in next week’s blog so don’t miss out.  There are only 6 spots left for each of those modules.
Have a great week everyone.
With love Veet 


Categories:Mains Breakfasts

Tags:Gluten Free mung beans sprouts

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