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

Vegetable Soup or Vegan Cheese Sauce?


 


I find it amazing that I can throw some vegetables in the soup maker press a button and after 25 minutes it transforms into something super delicious. 

This morning I defrosted some pizza sauce and then did not feel like making pizza. I thought I would try a vegan pizza soup. 


I had a giant sweet potato so I cut some into fry shapes and added the not good looking pieces into the soup maker. Then I added some vegan better than bullion chicken flavour. Half an onion, water, cashews, nutritional yeast, pizza sauce, curry powder, Mexican seasoning and water. I usually add some fat to the soup maker I forgot this time it turned out great. 

While the Soup maker was working I tossed the fries in cornstarch and sprayed with avocado oil. Then air fried them for 12 minutes. Adding a little oil part way through cooking. 

The soup tastes amazing and was a perfect dip for my fries.

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