The Omelette From the BEAR but no Eggs

[@VariationsOnASeam]

I want Monica's job as taste tester.

[@presidentiallsuite]

I may be hiring 😘😏😏🎯

[@galitjustme695]

Me too

[@nileshpatel3327]

Then what will Monica do if you take her job? 😅

[@almightydawnthegreat]

@@nileshpatel3327senior taste tester

[@meaganrocks1231]

I'd love to be a food taster too 😊

[@TheMUZZWELL]

Just in case you weren't aware, youre an absolute legend! Keep up all your great inspirational work brother! ❤️

[@SauceStache]

haha well I appreciate that and thank you so much!!

[@jessicaumlor7979]

I love how you made a mess and weren't afraid to show us what not to do. It humanizes you so much more and it is really helpful for slobs like myself.

[@hannakinn]

Monica was so stinking cute in this video. Loved seeing her so happy when she recognized where the basic omelet recipe was from. Glad Stache made it for her. ❤

[@paulkieffer4536]

Mark! I've noticed a change in your videos and I have to commend you. You appear more relaxed and calm. The pace is slower and you are more engaged. Thank you! It seems like you are coming into your true self and talking to us viewers like were6your buds. I love it. Keep it up man!!

[@daboi_b7314]

🐐MARK🐐 I went to a star vegan restaurant in NYC called The Organic Grill. They have a bunch of things id like you to recreate, but nothing more than their “Tofu Omelette”. Never would i have thought a tofu omelette, made from i think silken tofu batter, taste better than JUSTEGG, but i think it did. PLEASE if you can, try to create the perfect tofu omelette 🫡

[@dk-oi2iu]

I love tofu and have used it to make just about anything under the sun, including an omelet. I am not a vegetarian or vegan, but do observe the eating style throughout the season of Lent every year. Tofu is a staple in my Asian household.

[@mattjames4593]

This is awesome. It came out so perfect! Keep doing what you do man, love your stuff

[@SauceStache]

Thank you!! Really appreciate that!

[@JTMusicbox]

That’s awesome! Hardcore! Rather than use JUST egg, you used your own mung beans. Love it!

[@RobertPendell]

FYI I got a box of your sponsor back when toilet paper shortages were very much a thing. It was awesome.

[@SauceStache]

Right? its pretty great! Im a fan

[@Raykkie]

Hoping someone will find inspiration from this failure: I tried making low-calories ice creams using frozen mangos. Sadly I only realized too late that the ones I got tasted like rotten fish (A common issue with frozen mangos apparently). So I tried using dark chocolate, salt and a little bit of sugar, hoping to remove the rotten taste (Salt mutes bitterness). It kinda did, but now instead of tasting like rotten fish, it tasted like salmon. Just normal salmon. I don't know if it'll be useful for anyone, but I'm putting out on the internet in case it does

[@hannakinn]

So you may have stumbled upon the beginnings of a vegan salmon and an other fish recipe?😮

[@suicune2001]

I think it's funny I'm better at making vegan egg than chicken egg. Lol. I think a lot of it was the fear of salmonella so I cooked the heck out of it until it got rubbery.

[@justinguitarcia]

All that yelling and anxiety is what made is so good, in the sense that it accurately reflected the world of real life kitchens, that environment is non stop tense with the clock staring you down… def not for everybody. I can for sure see it making folks uneasy, I liked it because it brought back memories of my kitchen days

[@SauceStache]

That seems to be what im hearing. I worked in some kitchens growing up, mostly Italian restaurants/pizza shops, but we never had anything like this! It was almost always a blast, I think its the difference between a super pro kitchen vs a mom and pop!

[@margarett_b]

I love the fact you made it from scratch - honestly, I don't really miss the flavor of eggs BUT the texture of a good omelette... it hits that feel-good nostalgia spot in my memory :D I'd absolutely want to try this out!

[@crayasiankid]

As someone who works in the restaurant industry I love The Bear, it's an amazing representation of the behind the scenes of how a restaurant/kitchen works, I just think about vegan versions of the dishes or focus on the technique/skills. But I get you, the first season really triggered my anxiety and was definitely an emotional rollercoaster 😅

[@bethstone4087]

Is there any way you can send this to The Bear producers?

[@SauceStache]

That would be fantastic! I'll tag them in my post later today on instagram! Thanks for the idea

[@vnoble6929]

I love that your recipes aren't of the "you take your vegan egg and your vegan cheese" variety

[@KarenAlexandrite-aka-PinkRose]

Mark, I love how you treat Monica like a queen. Bless you, sir!

[@user-gb3db2ss5h]

Omg i could not finish the first episode because all of the yelling, i told my husband it was also not great for my anxiety! Im so glad im not alone!

[@SauceStache]

Yeah it's really hard for anxiety!!! The second season was better imo

[@Coffeegirl739]

I'm in the middle of watching this series. I love Your take on this 👌

[@mfranck1]

Looks great! I liked learning your rolling technique. 😊

[@sandracarli1110]

I use a mung dal recipe by Vegan Richa. I also dunked zucchini slices in it before frying them and made a zucchini lasagna. The fried slices can also be used in sandwiches 😋

[@deniseferron3397]

Well I’m excited about this. Tried to make mung bean eggs on my own a couple of years ago, but it tasted bean-y and not in a good way. I may have over-processed the mix in the blender like Mr. Stache warns us against doing. The oat milk is a great idea, too. I’ll definitely try this one.

[@somethingor]

The show triggers my anxiety so much too. There’s a loooot of arguing

[@karinandersson6896]

Well, us non-americans can't just buy Just egg from the store, so thank you! Will try if I can get my hands on split mung beans. I've only ever tried making this from pumpkin seeds.

[@imanandk]

This may be one of my fave vegan replications you've done!!!

[@durwoodmaccool890]

I'd never heard of that show. Cool recipe, I'll have to try something like it some time.

[@HelloSunshine-ws9ms]

Another one to add to my list to try. I’ve attempted a mung bean omelette in the past & failed miserably. Your recipe looks perfect!

[@kaleidoscope977]

Your culinary sorcery is so satisfying to watch! Love coming home from work and just watching your cooking while I eat my super basic dinners haha

[@_kwak]

Always love your egg videos, thank you for your content! Informative, easy to follow, and fun 🤩🫶✨🫰

[@gohawks3571]

Wow, yum! I'm with you on the cooking show(s). I know they aren't all the same... I know. Intellectually. But early Gordon Ramsay put me off cooking shows (and all reality tv). Kinda like I was scared all talk radio was people yelling at each other and being rude & insulting. Took a long time to find out NPR is actually ok. People's attitudes ruin things for me easily I guess. Had enough drama growing up, have absolutely no room for more.

[@diabolical3759]

Damn! That looks amazing. Love your content and happy to see the channel growing. Would love to see some more meat alternative videos, specifically seitan. I know that you've covered it before, but it seems like an area that's ripe for picking.

[@SauceStache]

Thank you!! I really need to get back to Seitan! I got off it for a while, the last video I just released was a seitan wing... but I could focus more on some new ideas I have! thanks for the tip!!

[@heartshapedisle]

Have you checked out the seitan recipes already on here? Lots of us gluten sensitive people look and go....awwww..looks amazing......but we can't eat 😔

[@mickefy682]

Yes! I just bought a giant bag of vital wheat gluten and I’m ready!!

[@mickefy682]

@@heartshapedisleI am always so sad for all you folk! 🫂

[@Jasmillmelisa]

Love how creative you went with this ❤

[@SauceStache]

Thank you so much!!!

[@blackrosenuk]

The only thing I'd suggest you change is the pan -- tamagoyaki pans are life for omelettes!

[@highlandmary33]

My DREO Chef cooker arrived today!!! Thank you so MUCH for letting us know about it!!!

[@SauceStache]

Ahhh thats awesome!!! you're going to LOVE IT!!!!! We use ours daily!!

[@highlandmary33]

@@SauceStache BTW, when they asked for ‘suggestions’, of course I said to add cook times for plant proteins! Then highly suggested they consult with you on development of such machine inputs!

[@lisalouise999]

Looks delicious! Add some miso into your cashew cheese, it's life changing!

[@docAvid314]

I feel you about The Bear and anxiety, that show is tough to watch, but it is so good.

[@heatherd9340]

THANk YOU!!!!! Thanks for making this from scratch! I have a legume allergy, except soy (weird, right?) No beans/peas /peanuts means: no storebought vegan egg, no vegan cheese, no aqua faba, no pea protein, no mung beans...you know, they're in EVERYTHING! Good thing I can actually try this with soy beans. Keep up the hard work ❤

[@NoirHammer]

I agree with making it from scratch because one of the negatives of the restaurant business is spending too much on premade products. Doing it your way will be cents on the dollar. And it might taste even better with enough experimentation.

[@nebulabloomstar235]

Hi Mark, do you think pumpkin seeds will work too because I watched your pumpkin seeds egg recipe and I ordered a huge batch of it. Thanks ❤

[@generallygenna]

Loved this video! It’s always super cool to see vegan takes on popular food from tv shows

[@ravenclawrenee]

That's super cool 😊

[@SauceStache]

Thank you!!

[@italianprincess5046]

looks delish!!! that lactic acid is CLUTCH in my baked mac and cheese!

[@susandale3633]

Tried to print out the recipe but download the extension but no luck, maybe because I am using an apple product. O well, will take notes as I listen to the video again. I want a good homemade eggless egg because the local store runs out of Justegg all the time. Thanks for having this channel, great info.

[@SauceStache]

So sorry, but this recipe card isn't on the site for some reason. No extension is needed to download. I have my web person working on it today. Im also on a Mac and only use apple products. It should work on it pretty good! This was just an error on the site side

[@2close2themoon]

I love Just Egg so much but unless it's on sale, it's too pricey. I really should make this. Mung beans are pretty cheap. I've got a two pound bag of them I only used once! I've seen people make egg replacer with chickpea flour, but that tastes more like a pancake. Still good, but even with kala namak, still tastes like chickpeas.

[@maryhart6475]

Awesome idea, awesome video! Well done!

[@tommy6663]

The Bear really shows how stressful it can get in the Kitchen as a Chef De Partie some times it really jumped some PTSD for me

[@jacquelinejeppesen2256]

I use reel. It's great!

[@ushere5791]

this looks yummy, but i can't make it for my best friend because she's allergic to tree nuts. so, would you please try cannellini beans as a cashew substitute? they make a great cashew sub in wil yeung's vegan caesar dressing if you adjust the amount of water.

[@huliheaden]

For other cashew cream cheeses and creams I've made, I've often used sunflower seeds as a substitute. Has a little bit of an aftertaste sometimes, but usually still really a good. I'm guessing it could work for this as well. They are a bit harder to get as smooth though, so make sure you boil them well before using. That said, cannelini beans sounds like a good idea as well.

[@zen_mindset1]

This is not only great for vegans but also people with egg allergies 😊 looks good

[@javadivawithdog]

Wow! I eat eggs but really would love to get rid of them. Excited to try this! (totally had to resist the bad pun 😅)

[@edensgate3770]

Oh i thought its from A BEAR from the title i was soo confused

[@SauceStache]

whahah that would have been pretty cool... the disappointment of not seeing me wrangle this from a bear though... so sorry!

[@dangeride]

this looks amazing!! just curious, is the protein needed in this recipe or could i do it without it? what’s the function of it?

[@SauceStache]

The protein helps with the texture, you can do without, its ok, but I personally like it

[@dangeride]

awesome! thank you so much, you're amazing.@@SauceStache

[@Marcoosianism]

@@SauceStache Nice. Been awaiting years for an update to the mung bean recipie for the 'scrammble' where a combination of raising the pH then coagulating the protein was used. I think you had said you were 90% there in terms of replicating JUST.

[@jjfattz]

Look at it, I MEAN LOOK AT IT! HEH HEH!

[@TheDaveWright]

My mung beans are currently soaking.

[@SauceStache]

NICE!!! It comes out so good!!

[@TheDaveWright]

@@SauceStache I'm using the full green bean. I hope the shell doesn't create issues. I'm skipping the cheese for now. I've been looking for a good soy-free breakfast option. I've been making a chia seed chocolate protein pudding sweetened with dried dates for breakfast, but I can't eat cocoa pudding every day. Or can I?

[@donyab.e4767]

Xabthan gum is not at all the innocent additive that it sounds like. My mom suffered terrible body spasms for two years before accidentally finding out that Xanthan gum was to blame. She eliminated all food containing it, and no more spasms.

[@elix_]

Actually got some mongbeans out of a surprise box and didn't know what to do with them. nice :D

[@kassiapencek6185]

Omg you shocked me with the chips, but i do this with meals too. Totally a stoner meal... can you make it in some kinda cylinder mold or muffin tins to mass make? Crushed chips on the bottom n brush ur sauce over the top:) i think it would make the kids do the dab move!

[@rosewelsh4634]

2 questions: is there a way to use moong bean flour instead of beans? Can the uncooked mix be frozen, and/or the cooked egg?

[@TUG657]

Great video!

[@linux230]

That's the perfect friggin' omlette dude. Only fully Vegan. Good job.

[@JawBang]

Dr. Stache you've done it again now you make me want to eat eggs, I do not eat eggs because I do not like the smell. WOW you are indeed the vegan scientist.

[@ApostleDrSabrina]

That looks tasty.

[@emmaythegray]

Pretty impressive. 🤩

[@karefreeman2000]

Is the recipe written out somewhere? This looks so good!

[@miriamschiro8585]

I need to get mung bean to make this😊

[@joannekeo3769]

Hi @SauceStache Can I replace mung protien powder with Fearn soya powder and xanthan gum with guar gum for this recipe? Thanks, Joanne

[@hannakinn]

I'm moving to a primarily plant based diet. I have issues with eating meat and because I know everything that goes into being able to have cows produce milk, after spending summers on my grandparents dairy farm, I know that providing milk for dairy products involves some really heartbreaking farm practices. I do not have a problem eating eggs from small home tended flocks. My son has a small flock of 5 egg laying hens, family pets, that are quite pampered. I think they enjoy their comfortable lives. They will not ever be food themselves. The eggs they lay are delicious and appreciated. There is a rooster to watch over them and security measures taken in their coop and spacious runs. Nothing bad has gone into their lives at all. They were acquired as chicks from a co-op of people that maintain small family flocks. Sometimes a broody hen is so determined to hatch chicks that it seems cruel and inhumane to keep taking eggs away. Anyway, I will try this recipe for when I have no eggs. If chickens have a nice clean home and can safely free range or have large movable runs I don't have any guilt for eating an egg like I do when eating meat, fish or dairy.

[@lisascott7509]

Can u please give natural alternatives to binders

[@nijinokanata111]

Delicious!

[@blablablugh]

No Sour Cream and Onion Chips!!! Common!!!! Oye headsmack emoji

[@MakingThisUpAsIGo]

I wish you would also try this with vegan boursin cheese( they have it at my trader Joe's sometimes) and egg replacer, just to see how it works out. I don't always have the energy to make everything from scratch, and I'd love to know if the store-bought stuff also would work.

[@natedawgmomtakeover9972]

He said in the beginning it would work just the same but he wanted to make his own

[@princezzlily7700]

What is the nutritional facts on the mung bean egg replacement?

[@TKevinBlanc]

Fantastic. (I loved the first season of The Bear. So far, the second season seems, well, I'm underwhelmed.)

[@enriquepizarro8591]

Can you freeze your version of the beyond burger?? Without cooking it first?

[@di_nwflgulf3547]

I make my JEgg every Sun....lay it out on silpat Mon am, for the flats, rest used for whatever... Easy, and I do not use gum, I use 1/4 c faba, 1/2 soy or oat from my a A cow😂

[@eddyblac4428]

Do you think that chickpea flour whipped with oatmilk would make a great omlette as well and seasoned with black salt and regular salt and pepper?

[@heartshapedisle]

I think that would be a crepe.

[@talyah23]

Brilliant 🎉🎉🎉

[@ferretgirl013]

This looks great! I can't stand chickpeas, so I'd really like to give this a go. Where will i find the recipe please?

[@corbanx0809]

Genius! So, have you thought about a name? For your restaurant I mean.

[@Taurui]

Could you make egg fried rice using the recipe? I know you already have a vegan fried rice video up, but you are using "Just Egg" for that which is not available here in Germany.

[@ChefStVladimir]

Where is the difference between omelet and pancake on your opinion? 😊

[@juliearana]

He was like all the ingredients you can get them easily in any grocery store Me listening 3 ingredients 😢

[@stephaniemacfarlane7297]

For the egg, is there a reason you added baking powder at the end? (instead of earlier with the other ingredients)

[@Marcoosianism]

Baking powder upon contact with moisture will act as a leavening agent and create air pockets (makes it rise and be fluffy). If you add it before blending, the blender will have the effect of knocking all the air out of it as it reacts with the liquid.

[@JackieYvette]

Vegan Boursin cheese is available in the USA now, I found it at Trader Joe's.

[@Radical_Dreamer]

I am From scratch team Mark!

[@SauceStache]

Thanks haha I think its more fun

[@miriamschiro8585]

Wish I could afford that toilet paper because they care about trees but I’m too poor 😢

[@dreamersmask]

How much msg did you add?

[@tamra9396]

I can't watch this because I won't make it.😊

[@AndyHTu]

At certain angles you look like a thin Seth Rogan.

[@davidbgreensmith]

Boursin is pronounced boorsan. You're, welcome.

[@Grescheks]

...KZbin showed me a non Not Steak Sauce sauce commercial during this, which seems like the rudest possible commercial they could have put on this video...

[@MrMynameisjonaz]

2nd season was soooooo much better.

[@Arishu666]

M S G ! 😂

[@jimmy.r.minnelli]

That stuff in the middle would not be hot.

[@SauceStache]

Its not!

[@bendingriver7101]

I think you maybe dont like the show as much as some food people because the show isnt really about food as much as people think it is. It's much more about the dysfunctional family living feeling of working in restaurants and being a chef! At least thats how i see it!

[@SauceStache]

Yeah... like I loved the food episodes. The arguing episodes almost made some of the characters feel cartoony dumb to me when they didnt seem like that in other episodes. I do get the perspective coming from chefs in pro kitchens and others that enjoy it, I can see why it was rated so well

[@c0mpu73rguy]

Wait, what? Vegan eggs? Those exists?

[@joshaddis1]

Just eat egg and cheese

[@ukestunner]

"I can buy all these ingredients in a grocery store." Really?! I can't even find a pretty easy ingredient like MSG at my grocery store, let alone mung bean protein, xantham gum, and kala malak. Where do you shop?

[@cakebeary]

I think his point was he can buy ready made plant based egg and cheese (the same as an omni can buy chicken egg and dairy cheese), but he is showing how to make the plant based version from scratch

[@maddieadams75]

Yum looks good. Stache I’m 100% with on yelling and screaming, it’s a big no for me too. I find zero need for it.

[@YourMom-rq6yl]

Wow you lost weight!