Use coconut oil to generously grease the egg bite mold. Place one mushroom at the bottom of each cavity. Set aside. (If you have more than 21 mushroom pieces, add the rest of them to the blender in the next step)
Using a large bowl, add the VeganEgg powder and 2 cups of ice cold water. The water must be below 41 degrees. Whisk vigorously, then pour into blender with remaining ingredients. Blend until smooth.
Pour into egg bite molds, filling about ¾ of the way to the top.
Gently place the egg bite mold on top of the trivet. Place the cover on the Instant pot (make sure the pressure release valve is closed) and select "steam" for 8 minutes.
Natural pressure release for 10 minutes, and then quick release the rest.
Carefully remove the egg bite mold from the pot (I use tongs) and allow to cool for a few minutes.
Place a plate on top of the egg bite mold, and quickly flip it over to pop the egg bites out of the mold.
Enjoy right away, or refrigerate for up to a week!
Recipe by the modern barista at https://themodernbarista.com/index.php/2018/06/06/sumatra-with-vegan-egg-bites/