Delicious Egg-Less Recipes from JUST Egg
JUST Egg is a chicken-free alternative that scrambles and tastes like eggs.
Recently, we attended the launch of JUST’s nationwide tour for their newest product, JUST Egg. It scrambles and tastes just like eggs, but is chicken-free—how is this possible? JUST Egg’s secret ingredient is a 4,400-year-old legume known as the mung bean, which contains a protein that magically scrambles like an egg and can be used as an egg alternative in all of your favorite recipes!
In addition, it’s dairy-free, cholesterol-free, and non-GMO with 5g of protein per serving, making it a healthy and delicious alternative! JUST Egg is available at a many different retailers, including Bristol Farms, Sprouts Farmers Market, and more. To find a store near you, click here.
We’ve also compiled some of our favorite JUST Egg recipes and shared them below so that you can whip them up at home. From tasty waffles to breakfast tacos, bon appétit!
Breakfast Tacos
Serves 4-6
Ingredients:
6 6-inch tortillas, corn or wheat
1 cup JUST Egg
1 cup chorizo or soyrizo sausage
2 cups red cabbage, shredded
2 avocados, sliced or cubed
¼ cup cilantro, chopped roughly
¾ cup chunky salsa or pico de gallo
Hot sauce (optional)
Directions:
1. Prepare the toppings.
Chop the cabbage, avocado, and cilantro as directed. Set each ingredient out in separate bowls or on a tray for your taco building station.
2. Cook the chorizo.
Cook the chorizo as directed in a non-stick skillet, then set aside on a plate lined with paper towels.
3. Scramble the JUST Egg.
In the same skillet, scramble the JUST Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the line-up of toppings.
4. Build the tacos.
Warm the tortillas, then fill them with desired amount of each topping. Serve immediately.
Fried Rice
Serves 4
Ingredients:
2 tbsp oil
2 shallots, sliced thin
2 gloves garlic, minced
½ cup peas (fresh or frozen)
½ cup diced carrots (fresh or frozen)
½ cup JUST Egg
4 cups cooked, cold white jasmine rice (store-bought, frozen rice works well)
2 tbsp soy sauce or tamari
1 tsp sesame oil
2 tbsp cilantro
Sliced green onions (optional, for garnish)
Directions:
1. Heat the pan.
Preheat 1 tbsp of the oil in a wok, or just a large heavy skillet, over medium-high heat.
2. Stir-fry the vegetables.
Add the shallots and sauté for 2-3 minutes until softened, then add the garlic, peas, and carrots. Cook for another 3-5 minutes. Once the vegetables are tender, transfer to a plate on the side.
3. Scramble the JUST Egg.
Turn the heat down to medium, add the JUST Egg and scramble it, preferably with a small, stuff spatula. Once the egg is cooked through, toss in the second tablespoon of oil and the cold rice, and mix until the rice is coated with the oil.
4. Stir-fry everything together.
Once the rice is coated, add in the cooked veggies, soy sauce, sesame oil, and cilantro. Stir-fry everything together until heated through. Taste for soy sauce and garnish with sliced green onions. Serve with Sriracha hot sauce!
Mini Quiches
Serves 12 small quiches
Ingredients:
Phyllo or pie dough (optional)
12 oz. bottle JUST Egg
⅓ cup walnuts, toasted and roughly chopped
⅓ cup celery, sliced thin
⅓ cup yellow onion, diced small
½ tsp salt
¼ tsp freshly ground black pepper
1 tsp dried thyme (or 1 tbsp fresh)
½ tsp dried sage
1 cup shredded cheddar cheese, divided (non-dairy if preferred)
Other filling ideas: crumbled sausage, chopped spinach, diced bell peppers, or chopped mushrooms
Directions:
1. Heat the oven and toast the walnuts.
Preheat oven to 300 degrees and spray a 12-cup muffin tin thoroughly with nonstick cooking spray. Use the heating over to toast your walnuts on a dry baking sheet for 10 minutes.
Note: See adjusted baking times below for making a full-size quiche or for a mini muffin pan.
2. Make the crusts (optional).
If you’d like to include a crust, layer 6 sheets of pre-made phyllo dough or roll out a basic pie crust to 1/8 - 1/4 inch thick. Cut the crusts into rounds with a 3 1/2 - 4-inch circle cookie cutter and fit them into the muffin tin, crimping the edges to fit. If using phyllo dough, proceed to the next step of the recipe.
If using basic pie crust, put a paper or foil muffin tin liner on top of each cup of dough and fill the papers with a few pie weights or dried beans. Bake the crusts for 10 minutes, then remove the muffin papers and let them cool briefly before pouring in the quiche mixture.
3. Prepare the filling mixture.
Combines the walnuts, celery, onions, salt, pepper, thyme, sage and 3/4 cup of the shredded cheese in a medium bowl and mix until evenly distributed. Feel free to swap out any of the filling ingredients.
4. Fill the muffin tins.
Fill each muffin cup 1/2 of the way with filling mixture. Shake the bottle of JUST Egg well, then pour it over the fillings in each muffin cup until just over 3/4 of the way full. It will puff up only slightly when baked. Sprinkle the tops evenly with the reserved 1/4 cup of shredded cheese.
5. Bake until set.
Bake for about 30 minutes, or until set (no longer liquid in the center) and the edges are golden brown. Remove from the oven and let them sit for 5 minutes. Carefully remove the quiches from the muffin tin and serve warm, garnished with chopped walnuts and a sprig of fresh thyme.
Note: If you’d like to make these in a mini muffin pan, reduce the baking time to 18 minutes. If making a full-sized quiche in a pie pan, increase baking time to 45-50 minutes, until the quiche is fully set in the middle; you may want to use a crust protector.
Waffles
Serves about 12 waffles
Ingredients:
2 ½ cups warm water
2 ¼ tsp yeast
4 cups pastry flour (or all-purpose)
3-4 tbsp sugar
¾ tsp salt
½ tsp baking soda
⅓ cup canola oil
⅓ cup JUST Egg
Directions:
1. Activate the yeast.
In a medium bowl, combine the warm water and the yeast. Let sit for 5-10 minutes to activate.
2. Whisk the dry ingredients.
In a separate large bowl, whisk together the flour, sugar, salt, and baking soda.
3. Mix in the wet ingredients.
Add the oil and JUST Egg to the water and yeast mixture—whisk thoroughly. Add the wet mixture to the dry mixture and whisk until the batter is relatively smooth.
4. Let the batter rest.
Let the batter sit for at least 10 minutes or up to 2 hours, to let the yeast do its work.
5. Cook the waffles.
Preheat your waffle iron and cook according to the instructions on your model, making sure to spray the waffle iron with non-stick cooking spray between waffles. Add your favorite toppings and serve warm.
Note: Throw any leftover waffles in the freezer—they’ll keep beautifully for a quick, delicious breakfast.
For more recipes, click here. For more information and to locate a retailer near you, visit their website. Follow them on Instagram: @justforall
[Images courtesy of JUST]
Kamala Kirk is a University of Southern California graduate and has been an editor/writer for more than a decade. She has written for E! Online, Total Beauty, TravelAge West, Malibu Times Magazine, and many more. She resides in Los Angeles and is a proud pug mom. Follow her on Instagram: @kamalakirk