Author: 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.
These vegan scrambled 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.
Why These Vegan Scrambled Eggs Will Amaze You
- No tofu needed: I'm still a big fan of tofu scramble as well, but this pumpkin seed egg scramble is another delicious alternative!
- High in protein: Pepitas are naturally packed with plant-based protein.
- Meal prep friendly: The batter keeps in the fridge for up to 1 week.
- Allergy-friendly: These vegan eggs are soy-free, bean-free, gluten-free, oil-free optional, cholesterol-free, and completely plant-based.
Ingredients for Vegan Scrambled Eggs
- Raw shelled pumpkin seeds (pepitas): The base of the recipe! These blend into a creamy egg-like batter.
- Water: Used for blending the mixture smooth.
- Nutritional yeast: Adds savory, cheesy flavor.
- Onion powder and garlic powder: For onion and garlic flavor without changing the texture of the vegan scrambled eggs.
- Ground turmeric: Gives the scramble its yellow eggy color.
- Black salt (kala namak): This has a sulfuric taste that makes vegan eggs taste surprisingly realistic.
- Light oil: For cooking, though you can make this oil-free with a good non-stick skillet.
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 cook for about 10 minutes until the water starts turning green. Drain and rinse with cold water until cool enough to handle.
- Remove the Skins (Optional): Rub the pumpkin seeds between your hands to loosen the dark green skins. Rinse away as much of the skin as possible. This step helps create a bright yellow scramble instead of a green one.
- Blend the Egg Mixture: Add the drained pumpkin seeds, water, nutritional yeast, onion powder, turmeric, garlic powder, and black salt to a blender. Blend until completely smooth, scraping down the sides as needed. The mixture can be used immediately or stored in a sealed jar in the fridge for up to 1 week.
- Cook the Scramble: Heat a little oil in a non-stick skillet over medium-high heat. Pour in about ¾ cup of the mixture per serving. At first it will seem very liquidy, but keep cooking and stirring gently with a spatula. As it cooks, it thickens into soft scrambled eggs. Cook for about 5 minutes, or until you reach your desired texture.
Tips and Variations
- Black salt is key: Kala namak gives the scramble its signature eggy flavor. I highly recommend using it if possible.
- Meal prep it: The batter keeps beautifully in the fridge, so you can simply shake and pour in the mornings.
- Add veggies: Try cooking the scramble with spinach, peppers, mushrooms, tomatoes, or green onions.
What to Serve with Pumpkin Seed Eggs
Storage
- Batter: Store the uncooked batter in a sealed jar in the fridge for up to 1 week. Shake well before using.
- Cooked Scramble: Store leftover cooked vegan scrambled eggs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
If you try this vegan scrambled egg recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
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.
Servings:
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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 ground 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.
Notes
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.
Nutrition
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
Sabrina says
Best recipe ever!! I make this at least two times a week. I love all of her recipes and this is one of my favorites.
Marci says
So easy and delicious! I even gave these eggs to my mom (who is nor vegan) and she said they tasted like real scrambled eggs.
Allison Milwain says
I wasn't sure if I was going to like the recipe, but actually liked it
Rdrd says
Ok - So - my husband just said “Hey! This is pretty good!” I just wrote a comment that I probably won’t make it again, but I’ll give it another try! Perhaps with a bit of agar agar.
Jess @ It Doesn't Taste Like Chicken says
Thanks for giving it a try!
Kat says
I’m planning on trying this, based on the comments, maybe a little firming agent added in with the mixture would help with it setting up. I will try it.
Jess @ It Doesn't Taste Like Chicken says
Have fun experimenting!
Ty says
I tried it for the whole family. We're vegan and we appreciate the creativity. We did not enjoy the peeling of the seeds however we did enjoy the end result. The children enjoyed it to and that's always a plus.Thanks for sharing.
Jess @ IDTLC Support says
A plus for sure! We're glad it was a fun family recipe.
Kevin says
Texture wasn’t eggy but the flavor was nice. I think I’ll try it next time with less fluid and perhaps try soy milk rather than water. Also puzzles by the nutritional facts. I serve should be a quarter cup of pepitas which works out as 14g of fat not 8?
Tammy says
I also got way different nutrition when I entered it into MacrosFirst. 213 calories 13 gms Protein and 6 carbs and 17 gms fat
Trash Panda Vegan says
Can't seem to get mine to curd up properly, but it tastes good! Kind of a crumbly hummus or ricotta texture. Spreads nicely on toast. I'll try the rest of my batch in a breakfast burrito.
Protip: I added some mushroom seasoning to mine to amp up the umami.
Jess @ IDTLC Support says
That's a great tip with the mushroom seasoning!
Rdrd says
I’ve had my pan on the stove for 40 minutes. It’s getting thick but only because the water is evaporating. Tastes ok. It’s way too much work, though, for an ultimate failure. Don’t think I’ll make it again.
Arjo says
I love it, definitely will try this!
Just one remark, if you're throwing stuff in the blender anyway, why use powdered spices? One could just as easily use fresh onion and garlic!
Sue says
I've made this a few times. First time truly out of curiosity but I did enjoy it. I particularly like that I can make a serving and store the rest of the mixture in the fridge for a few days. To reduce the "green" without spending a lot of time rubbing, I put the boiled seeds in a mesh strainer and shook it, rinsed, repeated a couple of times.
Jess @ IDTLC Support says
Great! Thanks for sharing your tips, Sue!
Rhonda says
Mixed review. It had not occurred to me to blend and cook pumpkin seeds. I may try it again with a different recipe. I soaked the seeds overnight and used the whole seed, I don't mind green food. The flavor was unpleasant but I covered it up with some spicy queso so as not to waste it. This, in no way resembles eggs. Calling it eggs is the kind of thing that gives vegan food a bad rap. Just call it a pumpkin seed scramble
snacktivist says
Fluffy?
Really?
Sam Turnbull says
Really!
Fu says
Tried it the first time, came out fine. The second and third time, the eggs would not firm. It’s weird because the first time we didn’t use one cups of pumpkin seed which is usually a whole bag but maybe we used less water. They were fine. Does too much water cause them not to firm? Had to throw out expensive seeds lol.
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.