The Whole Food Plant Based Cooking Show
Vegan Scrambled Eggs
Calories: 210kcal
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
Calories: 210kcal | Carbohydrates: 34g | Protein: 16g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 718mg | Potassium: 128mg | Fiber: 6g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 2mg
