Mung Bean ‘Eggs’ or Vegan Cheese Sauce

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This is part 2 of the previous blog post you can see here  JustEgg-vs-mung-bean-egg-using-vegan.html When I wrote the last  post I didn’t have black salt. I received my order from Amazon a few days ago. Black salt makes things taste like eggs and it also great for bloating, and I personally like the taste.  This time I put the soaked mung beans, seasonings a little oil and some water in the magic bullet. I think I put too much water. Last time I whipped the mixture with a fork before cooking it in the pan. This time I poured from the blender into the pan.  While it was cooking I thought this method would make a good vegan cheeze sauce. Just change the seasonings and thin it out with plant milk add vegan cheese. I only had baby bell cheese and coconut almond milk which wasn’t the best for a cheese sauce so i didn’t add much just enough to see if it would work. I will likely try to make a mung bean cheeze sauce in the future.  I had already added seasoning to make the mixture taste like

Vegan Mayonnaise airfryer bread







I was curious if vegan mayo is good for baking so time for some experiments. I am not a baker and do not measure ingredients I like to experiment. This turned out amazing I have already made it twice slightly different method. Method one came out pastry like and method 2 was more like deep dish pizza crust. Both were excellent. 

I don’t measure ingredients but I’ll try to give you a recipe. 

Method 1: ingredients vegan mayo, flour, olive oil




Add 1 tablespoon of yeast and vegan mayo to 1/2 cup tap water in a bowl mix with spoon. Add 2 cups of flour and mix with hands keep adding flour until consistency looks like this


Cover with plastic wrap and let sit at room temperature. I put mine inside the Instant pot. After a few hours it will look like this.


This is a fun dough to play with it doesn’t fall apart easily. Add a little olive oil before shaping the dough. 


I tried cooking some but it was better after being in the fridge overnight. 


After letting it sit in the fridge overnight I stuffed some with cheese. 


Spray tray with olive oil. Cook in the instant vortex plus airfryer oven at 375 for 17 minutes. 




Method 2: ingredients vegan mayo, flour, olive oil, sugar, salt 

This method is similar to method 1 with a few differences. 

Mix 1 tablespoon yeast and 1 tablespoon sugar with half a cup of water. Let sit for 10 minutes. Add a pinch of salt and 2 cups flour and keep adding flour and mix until looks like this

           Cover with plastic wrap and place in fridge 

After a few hours I didn’t have a container to store my leftover air fried cauliflower and potato so I stuffed it inside the dough.


The dough is easy to hand shape.


Stuffed 2 and left a little plain to make something else tomorrow. 

Back in the fridge overnight and the dough combined together so had to hand separate the stuffed dough. 

 Coat tray and dough with olive oil cooking spray. Cook at 365 for 20 minutes.


This is delicious. Hope you enjoy let me know in the comments below or on Instagram @livingvancouverloca if you try this recipe. 


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