Vegan Scrambled Eggs (made from pumpkin seeds - without tofu!)
Pumpkin seeds make a surprisingly eggy vegan scramble—no tofu needed! Just blend with spices and plant milk for an easy 20-minute breakfast.
Servings 2 serves
Calories 472kcal
Equipment
- High powered blender
Ingredients
- 1 cup raw pumpkin seeds (pepitas) approx. 130g, unsalted
- boiling water for soaking
- ½ cup unsweetened plant-based milk approx. 120ml; any variety e.g. almond, soy, oat
- 1 tbsp olive oil for cooking
Eggy spice mix
- 1 tbsp nutritional yeast
- ⅛ tsp black salt kala namak; for eggy flavor
- ½ tsp fine sea salt or to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground turmeric adds color and subtle earthy flavor
Instructions
- Place the pumpkin seeds in a heatproof bowl and cover with boiling water. Let soak for 10 minutes, then drain and rinse under cold water.
- Add the drained pumpkin seeds, plant-based milk, nutritional yeast, black salt, regular salt, garlic powder, onion powder, and turmeric to a high-speed blender. Blend until completely smooth. Taste and adjust seasoning as needed.
- Heat olive oil in a nonstick skillet over medium heat. Pour in the blended mixture and cook, stirring constantly with a spatula, for about 5 minutes or until thickened and heated through. For a looser scramble, stir in a splash of milk while cooking.
- Serve warm with toast, avocado, or sautéed greens. Best eaten fresh.
Nutrition
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