Running this blog has taught me so much about people’s allergies and diets. Every time I post, there are usually a few questions like, “can I make this nut free?” “can I make this without eggs?” “can I make this meal more plant-based?”
A lot of times it’s hard for me to answer those questions because I never test recipes with variations like that, which makes it tough to get a confident, firm answer. That’s why I’m so excited with today’s post. For this post, I teamed up with JUST to show you their new product that literally blew my mind.
It is an egg-free scramble. It tastes like eggs, it scrambles like eggs and looks exactly like eggs, but it’s magic ingredient? The 4,400 year old legume called mung bean. It’s a delicious, protein-packed, non-GMO, cholesterol-free product that cooks and tastes like a chicken egg.
You simply pour it out into a non-stick skillet and cook it like you would regular scrambled eggs. It’s super simple. The color comes from carrot extract and turmeric. The texture is literally identical—it’s wild (watch this video to learn more!). I love watching the people’s reactions.
I decided to throw a delicious, low-key and easy brunch together that’s also allergen-friendly and plant-based. Everyone has a different diet these days but it’s actually a lot easier to accommodate these preferences than you think. In fact, you might be surprised how much better your meal tastes by doing so!
For brunch, I scrambled Just Egg and put it in my favorite tortillas, paired it up with a watermelon fruit salad, along with heirloom tomato pico de gallo and iced coffees because summer! It was glorious and delicious and didn’t taste one bit differently than your egg breakfast taco.
You can find it at select retailers soon! Here’s a link to bring Just Egg to your favorite local grocery store or restaurant: https://justforall.com/en-us/demand-just-egg
- 2 heirloom tomatoes, diced
- 1/2 red onion, peeled and diced
- 1 jalapeño, diced
- Juice from 1 1/2 limes
- Salt, to taste
- 3-pound watermelon, melon balled (any extra pieces, store in the fridge for snacking later)
- 2-pound cantaloupe, chopped
- 1/2 pint raspberries
- Juice from 1 lime
- 4 mint leaves, chopped
- 1 teaspoon of olive oil
- 1 bottle of Just Egg
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 scallion, trimmed and sliced
- Tortillas, for garnish
- 1 avocado, sliced, for garnish
- 1 radish, thinly sliced, for garnish
- In a medium bowl, combine the diced tomato, red onion, jalapeno, lime juice and a few pinches of salt. Give it a taste and adjust the salt to your liking. Keep in the fridge until you’re ready to serve.
- In a big bowl, add the watermelon, cantaloupe, raspberries, lime juice and mint leaves. Toss until combined. Keep in the fridge until you’re ready to serve.
- Place a non-stick skillet over medium heat. Add the olive oil and when warm, pour in the Just Egg. Stir continuously with a spatula, until cooked, about 3 to 4 minutes. Top with pepper and scallions.
- To assemble the breakfast tacos, add a few spoonfuls to a tortilla, top with a few slices of avocado, salsa and radish. Repeat until you’ve assembled all of your breakfast tacos.
(This post is sponsored by JUST. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)