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These vegan scrambled eggs made from pumpkin seeds are going to absolutely blow your mind! Incredibly fluffy and flavourful, these vegan eggs have a surprisingly eggy taste and are packed with protein!
Why make vegan scrambled eggs from pumpkin seeds?
Why not?! These pumpkin seed vegan scrambled eggs are extremely high in protein and completely nut free (and egg free of course!).
There are plenty of vegan egg replacements from store bought, to tofu, and even chickpea flour! This pumpkin seed recipe is completely nut free, easy to make, and absolutely delicious.
The texture of these eggs is not exactly the same as real scrambled eggs but comes pretty damn close. It’s extremely soft and fluffy and has an incredible egg like taste thanks to the black salt.
Check out my vegan scrambled egg recipe made from chickpea flour!
What you’ll need
- Pumpkin Seeds– Aka pepitas, pumpkin seed kernels (preferably raw & un-salted)
- Turmeric– Necessary for that yellow “eggy” color!
- Kala Namak– (aka Indian Black Salt) This gives the batter that sulphur “eggy” taste! Grab some using this link if you don’t already have any of your own
- Nutritional yeast– Completely optional but adds a lovely flavor
- Cayenne– Or black pepper
- Onion Powder
- Garlic Powder
- Water
- Salt
How to make vegan scrambled eggs
Step One:
Allow your pepitas to soak overnight or for at least 6 hours.
Alternatively, you can boil the pepitas for about 10 minutes on medium heat which is a must faster alternative.
Step Two:
Very important step!! Once your pepitas are properly cooked or soaked, go ahead and rinse them and wash several times to remove the green skin. When developing this recipe, I washed the seeds (with fresh water each time) about 5 times to get as much green skin off, but 3 times is good enough.
Step Three:
Once you’ve washed off as much green skin as possible, you’ll see some pepitas kernels are tan and others still may be green, this is okay. Blend the kernels with 2 cups of fresh water and all of the seasonings including the black salt.
Your mixture should be semi-thick but quite runny and look (and smell!) like real scrambled eggs due to the sulphur in the black salt. Pour this into a mason jar, the batter can last up to 5 days in the fridge.
Step Four
Set a pan on medium-low heat and add about 1 cup of your mixture into the pan. Wait about a minute and a half or until the batter starts to bubble. Then, gently fold the ends into the middle.
Allow this to cook for anywhere in between 5-7 minutes. It doesn’t need that long to cook and will; not get super firm like tofu or chickpea flour no matter how extra long you cook it. Serve with fresh cherry tomatoes and crusty bread and enjoy!
How to store vegan scrambled eggs from pumpkin seeds
Good news, this recipe is absolutely PERFECT for meal prep! The batter will last in the fridge for up to 5 days and only takes 5-7 minutes to cook for the perfect vegan breakfast recipe!
Store in an airtight mason jar and keep for the upcoming week.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later!
Check out these other breakfast recipes you’ll also love
Vegan scrambled Eggs (chickpea flour scramble)
Vegan Scrambled Eggs w/pumpkin seeds
Ingredients
- 1 Cup Pepitas (Pumpkin seed kernels)
- 3/4 Teaspoon Turmeric for yellow "egg" color
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/3 Teaspoon Nutritional Yeast completely optional
- 1/2 Teaspoon Black Salt necessary for "eggy" taste
- Pinch Cayenne Powder or same amount Black pepper
- 2 Cups Water for blending in batter
Instructions
- Allow your pepitas to soak overnight or for at least 6 hours. Alternatively, you can boil the pepitas for about 10 minutes on medium heat which is a must faster alternative.
- Very important step!! Once your pepitas are properly cooked or soaked, go ahead and rinse them and wash several times to remove the green skin. When developing this recipe, I washed the seeds (with fresh water each time) about 5 times to get as much green skin off, but 3 times is good enough.
- Once you've washed off as much green skin as possible, you'll see some peptic kernels are tan and others still may be green, this is okay.Blend the kernels with 2 cups of fresh water and all of the seasonings including the black salt. Your mixture should be semi-thick but quite runny and look (and smell!) like real scrambled eggs due to the sulphur in the black salt. Pour this into a mason jar, the batter can last up to 5 days in the fridge.
- Set a pan on medium-low heat and add about 1 cup of your mixture into the pan. Wait about a minute and a half or until the batter starts to bubble. Then, gently fold the ends into the middle. Allow this to cook for anywhere in between 5-7 minutes. It doesn't need that long to cook and will; not get super firm like tofu or chickpea flour no matter how extra long you cook it.Serve with fresh cherry tomatoes and crusty bread and enjoy!
1 Comments
Rachel
April 17, 2024 at 1:00 am
They were so fluffy and delicious, I loved it!