This Vegan Scrambled Eggs recipe might shock you- there is no tofu, in sight! Instead, this scramble is made from pumpkin seeds!! How fun is that? Pumpkin seeds (also called pepitas) are boiled and then blended with seasoning into a batter. Then just pour it into a hot pan and cook it up! This makes a vegan scramble that is fluffy, creamy, and super delicious. It's also low in calories and high in protein. You gotta try it.
Pumpkin seed eggs are a new favorite in my house. Not only are they super easy to make, but the batter can be prepared ahead of time and stored in the fridge for up to 1 week, which is great for easy mornings. You can enjoy the vegan eggs alone, or serve them on toast, with potatoes, with veggies such as peppers, tomatoes, and spinach, on a bagel, with vegan bacon, sprinkled with vegan cheese or fresh herbs, in a breakfast burrito, or anywhere that scrambled eggs would be used. Pumpkin seed eggs are incredibly versitile!
This recipe requires just 7 ingredients easy ingredients: raw shelled green pumpkin seeds (also called pepitas), water, nutritional yeast for a rich buttery taste, onion and garlic powder, turmeric for color, and black salt (also called kala namak) for that eggy flavor.
When preparing the pumpkin seeds, they are first boiled or soaked to soften them. Then I like to rub the seeds together which helps remove the dark green outer skins. This allows the egg mixture to be a vibrant yellow color just like eggs. However, there might be a slight green tinge if some of the skins are left on. 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.
I'm still a big fan of tofu scramble as well, but this pumpkin seed egg scramble is another delicious alternative. It's also a perfect allergy-friendly option which is soy free, bean free, gluten-free, oil-free, cholesterol free, and of course cruelty free. Does it taste exactly like traditional scrambled eggs? No. But is it a really nice alternative? Yes, yes it is.
How to Make Vegan Scrambled Eggs:
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.
See the little dark green skins rolling off?
*Removing the skins is optional. If you prefer you can leave them on, but your vegan scrambled eggs will be green. But maybe if you're a fan of Dr. Suess you will like that 😉
Blend the egg mixture:Â 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 ¾ 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. These vegan scrambled eggs will be a little more tender than traditional scrambled eggs. I cooked mine for about 5 minutes.
These vegan scrambled eggs are...
- fluffy, creamy, and delicious
- low in calories and high in protein
- the batter can be made ahead of time for easy mornings
What to serve with pumpkin seed eggs:
Quick and Easy Vegan Bacon
Easy Vegan Breakfast Sausage Patties
The Best Vegan Bagels
Smoky Vegan Beans on Toast
Vegan Potato Pancakes
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
Vegan Scrambled Eggs (Made from Pumpkin Seeds)
Ingredients
- 1 cup raw shelled green pumpkin seeds, (also called pepitas)
- 2 cups water, (plus more for boiling)
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- ¾ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black salt, (also called kala namak)
- light oil, for frying (such as vegetable or canola)
Instructions
- 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 ¾ 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.
amijoy101 says
Though we couldn’t enjoy this as an egg scramble alternative due to its texture, we agreed it tastes pretty darn good and we were likening it more to a ricotta spread for over toast with additives like sliced cherry tomatoes and herbs on top, or something of the like - it definitely could have its place in that realm! Thank you Sam for making our new culinary adventure one that’s exciting and satisfying in more ways then we could imagine! I never thought my hunter/ meat and potatoes husband would ever turn vegan. You’ve made it possible & we thank you for that!! Just pre-ordered your 3rd cookbook!
Jess @ IDTLC Support says
Thanks for sharing!
in2insight says
Five stars for creativity and effort. While the taste and texture were not our cup of tea, I'm sure others will adore this dish.
Thank you for sharing.
Ron says
This is another great recipe from Sam. Works as promised and tastes great. With this recipe I think I can kick my egg habit at last! I am wondering how the uncooked 'batter' might freeze? Thank you Sam!
Sam Turnbull says
So happy you enjoyed it Ron! I haven't tried freezing it yet so I am unsure. If you give it a go, let us know! 🙂
Maria Bambara says
Another awesome breakfast idea. I did not have the black salt (never was a fan of egg taste) so used umani salt instead. A hit and smells sooooo good when cooking hubby came out of the office to ask me "omg what are you cooking" . Delicious and super healthy .
Jess @ IDTLC Support says
That's terrific!
Stephanie says
You are correct, the texture is really not an egg consistency, but my oh my is it ever tasty! My husband came in and tasted it and absolutely loved it also. Thanks again Sam for another total winner!!
Jess @ IDTLC Support says
We're so glad you tried it!
Steph Kadison says
I could not stop myself from making such an innovative dish immediately!! I applaud you for coming up with such an allergen-friendly recipe with no additives that really comes out like soft eggs! This recipe is genius! I would describe the taste as divine but the texture as ricotta. (Could this inspire a green ricotta recipe? Who knows?) Though I like a firmer fake egg (e.g. overpriced Just Eggs or extra firm tofu scramble), this would be a nice alternative. I would not choose it over tofu scramble, which is why it is not 5 stars, but it is a solid 4.5 stars (I could not do 0.5). Thank you for your awesome recipes!
Jess @ IDTLC Support says
We're so happy you gave it a whirl!
Kay says
Curiouser and curiouser! 🙂
So, green eggs and... tof-am? lol
Saved for trying.