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Vegan Scrambled Eggs
When I went plant based over 8 years ago I found my morning eggs were the toughest thing to give up. I had eaten 2 eggs a day for most of my life. This vegan scrambled eggs recipe is similar to the Just Egg product but it is healthy, oil-free and tastes delicious.
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Ingredients
- ½ cup split mung beans, soaked overnight
- ¼ cup soy milk, unsweetened, or plant based milk of choice
- ¼ cup aquafaba, liquid from canned chickpeas
- 1 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp baking powder
- ¼ tsp turmeric
- ½ tsp Bragg liquid aminos
- ½ tsp black salt
Instructions
- Preheat oven to 350°F
- Blend ingredients in a blender until smooth.
- Pour mixture onto a parchment lined baking tray.
- Bake for 5-7 minutes until you can touch it with a finger and it comes away clean.
- Roughly chop it up to resemble scrambled eggs.
- If not using all of the mixture, store the extra in a sealed container in the refrigerator for up to a week.
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Nutrition info
Calories: 210kcalCarbohydrates: 34gProtein: 16gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 718mgPotassium: 128mgFiber: 6gSugar: 2gVitamin A: 216IUVitamin C: 2mgCalcium: 123mgIron: 2mg
9 comments
I have yellow split peas which although a different bean was wondering if that might work ? Thank you for your inspirations!!
I have heard other people say that it works but the flavor is much stronger
Thank you! I can’t eat nutritional yeast. I guess I could just leave it out or put coconut aminos in place. What do you think?
You can just leave it out
I haven’t made this yet but i’m looking forward to it because no Tofu, yay! But the sodium is pretty high and wondering if that’s from the aqua faba? I have yet to find canned chick peas that don’t have sodium. can you make this without the aqua faba?
The aquafaba I used is from unsalted chickpeas. You can make it without the aquafaba but it changes the texture a bit
What do you recommend to replace nutritional yeast? Thank you.
You can leave it out
Just made this for dinner. I made it in a pan, since there was no room in the oven. It worked great and I really liked the texture and flavor. Not at all like I remember scrambled eggs, which is not a bad thing because after being plantbased for almost 4 years the thought of eating eggs nowadays freaks me out 😉 It was kind of spongy/chewy (in a good way!) and totally delicious. My husband really liked it too and we will make this again soon.