You don’t need chickens to make an egg. Eat Just proved that back in 2018, when it debuted the revolutionary Just Egg. The California-based, food-tech company’s vegan liquid egg looked, scrambled, and tasted just like the real thing, and it was a game-changer for chefs, bakers, and brunch lovers everywhere. By 2021, the brand had sold more than 100 million bottles of the groundbreaking egg product, and demand has only continued to grow—especially given the ongoing challenges in the traditional egg industry.
But this story isn’t about eggs. It’s about the ingredient that made Just Egg a worldwide sensation: mung beans.
“Some consumers assume Just Egg scrambles like an egg because of additives or genetic modification,” explains Thomas Rossmeissl, Eat Just’s Chief Marketing Officer. “But that’s not the case. What scrambles is the native mung bean protein. It’s the ingredient itself.”
And it’s that impressive functionality that led Eat Just to develop its latest innovation, Just One.
Just One is available in four different flavors, including Vanilla Chai. | VegNews
What is Just One?
Put simply, Just One is a new kind of protein powder, made from just one ingredient: mung beans. Professional surfer and Eat Just ambassador Koa Smith describes it as “the cleanest protein I’ve ever found,” while professional freeskier and climate activist Sierra Quitiquit calls it “clean, regenerative, and delicious.”
The protein market has become heavily saturated in recent years. The global protein powder industry was valued at around $26.4 billion in 2024, and by 2034, it’s expected to hit $46.2 billion, per Global Market Insights. If you’re not into powders, there’s also protein ice cream, protein chocolate bars, protein potato chips—you name it. If you’re craving it, there’s probably a protein-packed version of it out there.
On the surface, that’s a good thing. Protein is essential: it supports muscle growth, bone health, immune function, and more. But not all protein products are created equal. Many fall into the ultra-processed category, packed with artificial flavors, fillers, and gums. Just One is the opposite.
“You don’t need a mountain of additives, fillers, or artificial ingredients,” says Rossmeissl. “Just One has more protein per gram than anything else on the market—and it comes from a single, non-GMO ingredient.” That simplicity was a major draw for surfer Kassia Meador. “So many other products out there have all this stuff in them,” she says. “Just One is simple.”
Just One can be used in everything from protein shakes to burgers. | VegNews
The power of the mung bean
Mung beans, native to India, have nourished people for generations thanks to their impressive nutritional profile. Alongside protein, they’re rich in fiber, iron, magnesium, and potassium. Traditionally used in dishes like daals, curries, and dosas, mung beans are now stepping into an entirely new role.
“We found that not only does it work great as a traditional protein powder, but it also replaces eggs and dairy in most recipes. It makes food not just more protein-rich, but better.” —Thomas Rossmeissl, Eat Just’s Chief Marketing Officer
With Just One, you can use mung beans in nearly anything. Available in flavors like Maple Banana, Chocolate Peanut Butter, and Vanilla Chai, the plant protein powder is great for pre- or post-workout shakes and smoothies, but that’s just the beginning.
“We’ve long known that this protein can do more than just scramble,” explains Rossmeissl. “It can bind, emulsify, and bake. It can do almost anything eggs or dairy can. You can’t use a typical pea or soy protein the way you can use Just One. Those proteins don’t gel, bind, bake, emulsify, or thicken like ours.” He adds that “they also don’t actually make those foods better. They often have an off flavor, a gritty texture, and lots of additives. They also don’t serve any functional purpose in recipes.”
Rossmeissl’s personal favorite recipe to make with Just One? Vegan spaetzle. The protein powder replaces eggs to bind the German pasta together, giving it its classic texture and elasticity. It works just as well in fresh Italian pasta, and it’s great for thickening curries or emulsifying dairy-free yogurt and mayonnaise.
Love protein ice cream? You can make your own minimally processed version at home. So far, Eat Just has also used the product in protein cookies, pancakes, and even coffee. We’ve been trying it out in the VegNews test kitchen, making everything from Korean BBQ Super Protein Burgers to Chocolate Banana Espresso Protein Muffins to Cinnamon Vanilla Chia Protein Pudding.
“It’s incredible how versatile this protein is,” Rossmeissl says. “That’s why we put Just One in a metal tin. We want people to leave it on the counter and think of it not just as a supplement, but as a kitchen staple. Keep it visible, and you’ll be amazed how useful it becomes.”
Even award-winning chefs are getting involved. James Beard Award winner Andrew Zimmern uses it to bind mushroom meatballs and bake pumpkin bread. “My chefs and I have fooled around with Just One in our kitchens for the last six months. We’re in love,” he said, calling it “best-in-class.”
The secret to its versatility? Unlike many other proteins, Just One hasn’t been denatured. That means its natural structures and properties remain intact. “That’s what allows it to scramble like an egg,” explains Rossmeissl. “To emulsify, bind, bake, and more.”
Chocolate + Peanut Butter Just One is perfect for making tasty baked goods like muffins. | VegNews
One protein, one planet
The protein powder industry comes with another major concern: sustainability. Whey, casein, egg whites, collagen, and beef protein all stem from animal agriculture, which carries a major environmental toll.
Mung beans, however, are remarkably sustainable. Not only are they better for the planet than animal-based options, but they also outperform many other plant-based alternatives. They require less water than soy, corn, wheat, or rice and emit fewer greenhouse gases.
“Mung beans are drought- and climate-resistant, use very little water, and have a short growing season,” says Rossmeissl. “Some farmers even use it as a cover crop.”
That sustainability factor sealed the deal for Quitiquit. As a climate activist, she says Just One is “the perfect protein powder that aligns with my values.”
The athlete is not alone. In fact, those environmental benefits are part of what first drew Eat Just to the mung bean more than a decade ago. “When we began R&D for Just Egg, we analyzed the functional proteins in thousands of seeds, nuts, and legumes,” Rossmeissl recalls. “We zeroed in on the mung bean. It could do things no other plant protein could.”
If you want to put Just One to the test and get creative in the kitchen, you can find it now at Whole Foods Market or online via Purple Carrot. Be sure to get your VegNews coupon here, and enter you favorite Just One recipes for a chance to win $8,000 in cash!
Thank you to Eat Just for partnering with VegNews on this story.
For more plant-based stories like this, read:
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
