What are vegan scrambled eggs made of?

One of the most popular vegan egg substitute for scrambled eggs is made with tofu, flavored with a mix of seasonings . However, there is a way to make homemade vegan scrambled eggs without tofu, enter chickpea flour!

Are pumpkin seeds good for vegans?

Pumpkin seeds are a nutrient rich addition to your vegan diet . Not only are they a great source of healthy fats, but they have a boatload of protein and a wide range of health benefits.

How to make a vegan egg substitute?

Ground flax seeds This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg. The binding properties of flax seeds make this a great addition to cookies, brownies and other sweet treats.

What is just vegan egg made of?

Just Egg resembles real liquid eggs with its golden color. The product's ingredients include water, mung bean protein isolate and canola oil, plus a variety of spices, natural flavors and thickeners to yield an egg-like texture . (Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg.

Do vegan eggs taste like real eggs?

Just Egg is strikingly similar to real eggs . As with animal eggs, additions of salt, pepper, cheese and veggies amp up the flavor.

What does Gordon Ramsay put in his scrambled eggs?

Ingredients 6 cold eggs. 15g butter. Salt and pepper. Crème fraîche. Chives.

What is a vegan binder to replace eggs?

Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs' binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs.

Can I use Bob's Red Mill egg replacer for scrambled eggs?

Just don't try to scramble it or make an egg white meringue--it's fantastic, but it's not magic! Check out our recipes tab for more ideas on how to incorporate our vegan egg replacement into your favorite dishes and baked goods.

What is a good non dairy substitute for eggs?

Egg replacements Bananas and applesauce : Bananas and applesauce work well in many baked goods, such as cookies, muffins, and pancakes. Keep in mind that the banana could change the taste of the recipe. For each egg that the recipe calls for, mash or blend 1/2 large banana or use 1/4 cup of applesauce.

What is the difference between vegan eggs and regular eggs?

Nutritionally, vegan eggs and animal eggs won't be exactly the same. You won't get the same amount of protein, vitamins, and minerals . That's not to say that it doesn't have these nutrients - in fact, vegan eggs do. There's just no alternative that gives you the same nutritional value - but some are close!

Are vegan eggs healthy?

In general, vegan eggs don't offer much in the way of nutrients – eggs offer many health benefits and are rich in vitamin B12, selenium, choline, iodine, riboflavin and vitamin A. The trade off is they don't contain saturated fat (with the exception of the poached vegan egg variety) and are free of cholesterol.

What product is vegan scrambled eggs?

Veganz Vegan Scrambled 'Egg' will make your breakfast truly unique! All you need to do is stir some water into this heartily seasoned alternative to egg made from broad beans, et voilà, you've got yourself vegan scrambled 'egg' or an omelet to pop on the breakfast table.

Vegan Scrambled Eggs (made from pumpkin seeds)! (2024)

4.91 from 20 votes

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This Vegan Scrambled Eggs recipe might shock you- there is no tofu, in sight! Instead, this scramble is made from pumpkin seeds!! How fun is that? Pumpkin seeds (also called pepitas) are boiled and then blended with seasoning into a batter. Then just pour it into a hot pan and cook it up! This makes a vegan scramble that is fluffy, creamy, and super delicious. It's also low in calories and high in protein. You gotta try it.

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Pumpkin seed eggs are a new favorite in my house. Not only are they super easy to make, but the batter can be prepared ahead of time and stored in the fridge for up to 1 week, which is great for easy mornings. You can enjoy the vegan eggs alone, or serve them on toast, with potatoes, with veggies such as peppers, tomatoes, and spinach, on a bagel, with vegan bacon, sprinkled with vegan cheese or fresh herbs, in a breakfast burrito, or anywhere that scrambled eggs would be used. Pumpkin seed eggs are incredibly versitile!

This recipe requires just 7 ingredients easy ingredients: raw shelled green pumpkin seeds (also called pepitas), water, nutritional yeast for a rich buttery taste, onion and garlic powder, turmeric for color, and black salt (also called kala namak) for that eggy flavor.

When preparing the pumpkin seeds, they are first boiled or soaked to soften them. Then I like to rub the seeds together which helps remove the dark green outer skins. This allows the egg mixture to be a vibrant yellow color just like eggs. However, there might be a slight green tinge if some of the skins are left on. Removing the skins is optional. If you prefer you can leave them on, but your vegan eggs will be green. But maybe if you're a fan of Dr. Suess you will like that.

I'm still a big fan of tofu scramble as well, but this pumpkin seed egg scramble is another delicious alternative. It's also a perfect allergy-friendly option which is soy free, bean free, gluten-free, oil-free, cholesterol free, and of course cruelty free. Does it taste exactly like traditional scrambled eggs? No. But is it a really nice alternative? Yes, yes it is.

How to Make Vegan Scrambled Eggs:

Boil the pumpkin seeds: Add the pumpkin seeds to a pot and cover with water. Bring to a boil and continue boiling for about 10 minutes until the water starts to turn green. Drain and rinse with cold water so they are cool enough to handle.

*Alternatively, you could soak them in a bowl of water overnight.

These vegan scrambled eggs are...

fluffy, creamy, and delicious
low in calories and high in protein
the batter can be made ahead of time for easy mornings

What to serve with pumpkin seed eggs:

Quick and Easy Vegan Bacon
Easy Vegan Breakfast Sausage Patties
The Best Vegan Bagels
Smoky Vegan Beans on Toast
Vegan Potato Pancakes

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull

4.91 from 20 votes

(click stars to vote)

Vegan Scrambled Eggs (Made from Pumpkin Seeds)

This Vegan Scrambled Egg recipe is made from pumpkin seeds! This scramble is fluffy, creamy, and super delicious. It's also low in calories and high in protein.

Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins

Servings: 4

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Ingredients

▢ 1 cup raw shelled green pumpkin seeds, (also called pepitas)
▢ 2 cups water, (plus more for boiling)
▢ 2 tablespoons nutritional yeast
▢ 1 teaspoon onion powder
▢ ¾ teaspoon turmeric
▢ ½ teaspoon garlic powder
▢ ½ teaspoon black salt, (also called kala namak)
▢ light oil, for frying (such as vegetable or canola)

US Customary - Metric

Instructions

Boil the pumpkin seeds: Add the pumpkin seeds to a pot and cover with water. Bring to a boil and continue boiling for about 10 minutes until the water starts to turn green. Drain and rinse with cold water so they are cool enough to handle.
*Alternatively, you could soak them in a bowl of water overnight.
Remove the skins: Once the pumpkin seeds are cool enough to handle, scoop them up in your hands and rub them together. The dark green skins will start to come off. Repeat, getting off as much of the skin as you can. Rinse well to wash away the skins.
*Removing the skins is optional. If you prefer you can leave them on, but your vegan eggs will be green. But maybe if you're a fan of Dr. Suess you will like that 😉
Blend the egg mixture: Add the drained pumpkin seeds to a blender along with 2 cups of fresh water, nutritional yeast, onion powder, turmeric, garlic powder, and black salt. Blend until completely smooth stopping to scrape the sides as needed. You can either store this mixture in a sealable jar in the fridge until ready to use or use it right away. It should keep fresh for up to 1 week in the fridge.
Cook the eggs: Heat a little oil in a large skillet or non-stick pan over medium-high heat. When hot, pour in as much or as little of the pumpkin egg mixture as you like. One serving is about ¾ cup. Use a spatula to push around the mixture every now and then to scramble the eggs as it cooks. The pumpkin seed eggs will be very liquidy at first but will thicken the longer you cook them. Cook them until you reach your desired texture. They will be a little more tender than traditional scrambled eggs. I cooked mine for about 5 minutes.

Notes

Oil-free: to make oil-free, simply omit the oil and use a very good non-stick pan.

Nutritional yeast: I like the rich buttery taste nutritional yeast adds, but if you prefer you can omit it.

Make Ahead/ Storage:the batter can be made ahead of time and stored in a sealable jar in the fridge for up to 1 week. Just shake, and pour into a pan when ready to cook. Leftover cooked scramble can be cooled, then stored in an air-tight container in the fridge for up to 3 days.

Nutrition

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