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.
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.
Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 16gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 718mgPotassium: 128mgFiber: 6gSugar: 2gVitamin A: 216IUVitamin C: 2mgCalcium: 123mgIron: 2mg
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
Can I use Mung bean flour and soak it?
That is a good question. I think it would work but I haven’t tried it.
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.
I loved this and doubled the recipe, and doubled the cooking time. I will make this as a regular item
Love this recipe! Made it with onions, mushrooms and quinoa with a side of sauteed greens!
Can I use mung beans that are NOT split? Thanks!
I think the flavor would be too strong
Wow! Very, very, very delicious. You nailed it. Thank you! God bless you! (commenting from S Africa)
What spread do you have on the bread and what bread is it? I am struggling to give up bread and vegan margarine so would be interested to know. I’m based in UK and some of the things you use in your cooking I’m not sure can be bought here. Thank you
Peanut Butter
I made this twice using the bake in the oven on parchment paper method. This did not work and the mixture stuck to the parchment paper.. I then tried a nonstick pan on the stove , and it worked perfectly. Thanks for the recipe.
This is really good and easy. I wonder how it would do if you made it into “egg” muffins? That would be a great meal prep item that I’d love.
Thanks for all you do! All your recipes are delicious!
Great idea.
Can I cook the split mung beans instead of soaking them overnight? I’d love to try it today 😉 thanks!
I might try even if you say no :)))
i don’t think so