Vegan Scrambled Eggs

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Vegan Scrambled Eggs

Jill Dalton
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.
4.33 from 68 votes
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 210 kcal



  • 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.


Calories: 210kcalCarbohydrates: 34gProtein: 16gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 718mgPotassium: 128mgFiber: 6gSugar: 2gVitamin A: 216IUVitamin C: 2mgCalcium: 123mgIron: 2mg

16 thoughts on “Vegan Scrambled Eggs”

  1. I have yellow split peas which although a different bean was wondering if that might work ? Thank you for your inspirations!!

  2. 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?

  3. 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?

    1. The aquafaba I used is from unsalted chickpeas. You can make it without the aquafaba but it changes the texture a bit

  4. 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.

  5. I loved this and doubled the recipe, and doubled the cooking time. I will make this as a regular item

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