Vegan Taylor Ham, Egg & Cheese Sandwich - A New Jersey Classic, Reimagined!

The Taylor Ham, Egg, and Cheese Sandwich has been reimagined in this VEGANIZED version of the New Jersey Classic!
This humble sandwich is packed with protein and flavor and absolutely no animals were harmed in the making!
Just goes to show you that it doesn’t need animal products to be delicious-
In fact, it’s even better!
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The version presented in the video followed a “Just Egg” recipe from Simnet Nutrition.
Edgy Veg also has a good version, but when I come up with my own, I will link it below.
For now, here’s the recipe:
Ingredients:
1 cup split mung beans
Rinse the dry beans until the water runs clear
Soak in water for 4-6 hours
Rinse again before using
½ tsp. salt
½ tsp. turmeric powder
1 tsp. dehydrated onion OR
½ tsp. onion powder
(some garlic powder is nice too)
1-2 Tbsps. Nutritional yeast (optional)
1-1+1/3 cups water
A little Kalam Namak (black salt) if you have it, to sprinkle on at the end
Black pepper to taste
Put all the ingredients in a blender and blend until it is smooth.
Use a non-stick or cast-iron pan with a generous amount of oil (unless your non-stick is really good) on medium-low heat
Pour the mixture to cover the bottom of the pan (but not too thick!)
You can steam it a bit by putting a lid on it for about 2-3 minutes.
Cook on one side until bubbles have formed and the edges look like they are solidifying (about 5 minutes).
Gently run around the edges with a spatula to loosen the egg and try to flip it over.
If you mess up, that’s okay - just turn it into scrambled eggs!
Cook until it’s not goopy anymore (lol), about 3-5 minutes more, but that’s just an estimate)
Other ingredients needed for the sandwich:
“Ham” style deli slices or homemade seitan (recipe in the Philly Cheesesteak Sandwich video, linked below)
Vegan cheese slices (Cheddar, provolone, or Swiss style)
Sandwich rolls or bagels
Vegan mayo, mustard
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Thank you for your support!
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