Vegan Scrambled Eggs (made from pumpkin seeds - without tofu!)
Believe it or not, pumpkin seeds can be transformed into a convincing vegan egg scramble substitute with spices, plant-based milk and a blender! An easy tofu-free breakfast that's ready in just 20 minutes.
Servings 2 people
- Blender high powered
- 130 g pepitas (pumpkin seeds)
- boiling water
- 1/2 cup plant based milk
- 1 tbsp olive oil
Eggy spice mix
- 1 tbsp nutritional yeast
- 1/8 tsp black salt
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp turmeric
- Soak pepitas (pumpkin seeds) in boiling water for 10 minutes to soften. Drain and rinse under cold water.
- Add the drained pepitas and all other ingredients (except olive oil) to a blender and blitz until smooth. Taste and season with extra salt if desired.
- Heat olive oil in medium size frypan. Reduce heat to medium, then add egg mixture. Cook for around 5 minutes, stirring constantly, until heated through. *Note - the mixture will thicken as you heat it, add a splash of extra milk to make a thinner consistency if desired.
Calories: 472kcal | Carbohydrates: 12g | Protein: 23g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Sodium: 762mg | Potassium: 711mg | Fiber: 5g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 7mg