Vegan Scrambled Eggs w/pumpkin seeds
This delicious and seriously "eggy" vegan scrambled eggs made from pumpkin seed recipe is super easy and fast, packed with protein, and tastes incredible!
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!