Vegan Scrambled Eggs

by Jill Dalton

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.
4.32 from 64 votes
Servings 2
Prep 5 minutes
Cook 7 minutes
Total 12 minutes

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Ingredients
 
 

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

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13 comments

vicki March 26, 2023 - 10:53 am

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

Reply
Jill Dalton March 31, 2023 - 2:31 pm

I have heard other people say that it works but the flavor is much stronger

Reply
Tracy March 26, 2023 - 11:23 am

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?

Reply
Jill Dalton March 31, 2023 - 2:31 pm

You can just leave it out

Reply
Rhonda Bichard March 27, 2023 - 12:06 pm

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?

Reply
Jill Dalton March 31, 2023 - 2:30 pm

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

Reply
Kat March 28, 2023 - 12:44 pm

What do you recommend to replace nutritional yeast? Thank you.

Reply
Jill Dalton March 31, 2023 - 2:28 pm

You can leave it out

Reply
Lynne August 4, 2023 - 4:50 pm

Can I use Mung bean flour and soak it?

Reply
Jill Dalton August 8, 2023 - 4:11 pm

That is a good question. I think it would work but I haven’t tried it.

Reply
Dana March 30, 2023 - 12:13 pm

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.

Reply
Alexandra July 8, 2023 - 2:19 pm

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

Reply
Janet Harrison August 26, 2023 - 12:31 pm

Love this recipe! Made it with onions, mushrooms and quinoa with a side of sauteed greens!

Reply

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