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.
- 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 3/4 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.
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.
Serving: 1serving without oil(recipe makes 4 servings) | Calories: 108kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 298mg | Potassium: 223mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg