This Vegan Scrambled Eggs recipe might shock you- there is no tofu, in sight! Instead, this scramble is made from pumpkin seeds!! How fun is that? Pumpkin seeds (also called pepitas) are boiled and then blended with seasoning into a batter. Then just pour it into a hot pan and cook it up! This makes a vegan scramble that is fluffy, creamy, and super delicious. It's also low in calories and high in protein. You gotta try it.
Pumpkin seed eggs are a new favorite in my house. Not only are they super easy to make, but the batter can be prepared ahead of time and stored in the fridge for up to 1 week, which is great for easy mornings. You can enjoy the vegan eggs alone, or serve them on toast, with potatoes, with veggies such as peppers, tomatoes, and spinach, on a bagel, with vegan bacon, sprinkled with vegan cheese or fresh herbs, in a breakfast burrito, or anywhere that scrambled eggs would be used. Pumpkin seed eggs are incredibly versitile!
This recipe requires just 7 ingredients easy ingredients: raw shelled green pumpkin seeds (also called pepitas), water, nutritional yeast for a rich buttery taste, onion and garlic powder, turmeric for color, and black salt (also called kala namak) for that eggy flavor.
When preparing the pumpkin seeds, they are first boiled or soaked to soften them. Then I like to rub the seeds together which helps remove the dark green outer skins. This allows the egg mixture to be a vibrant yellow color just like eggs. However, there might be a slight green tinge if some of the skins are left on. Removing the skins is optional. If you prefer you can leave them on, but your vegan eggs will be green. But maybe if you're a fan of Dr. Suess you will like that.
I'm still a big fan of tofu scramble as well, but this pumpkin seed egg scramble is another delicious alternative. It's also a perfect allergy-friendly option which is soy free, bean free, gluten-free, oil-free, cholesterol free, and of course cruelty free. Does it taste exactly like traditional scrambled eggs? No. But is it a really nice alternative? Yes, yes it is.
How to Make Vegan Scrambled Eggs:
Boil the pumpkin seeds: Add the pumpkin seeds to a pot and cover with water. Bring to a boil and continue boiling for about 10 minutes until the water starts to turn green. Drain and rinse with cold water so they are cool enough to handle.
*Alternatively, you could soak them in a bowl of water overnight.
Remove the skins: Once the pumpkin seeds are cool enough to handle, scoop them up in your hands and rub them together. The dark green skins will start to come off. Repeat, getting off as much of the skin as you can. Rinse well to wash away the skins.
See the little dark green skins rolling off?
*Removing the skins is optional. If you prefer you can leave them on, but your vegan scrambled eggs will be green. But maybe if you're a fan of Dr. Suess you will like that 😉
Blend the egg mixture:Â Add the drained pumpkin seeds to a blender along with 2 cups of fresh water, nutritional yeast, onion powder, turmeric, garlic powder, and black salt. Blend until completely smooth stopping to scrape the sides as needed. You can either store this mixture in a sealable jar in the fridge until ready to use or use it right away. It should keep fresh for up to 1 week in the fridge.
Cook the eggs: Heat a little oil in a large skillet or non-stick pan over medium-high heat. When hot, pour in as much or as little of the pumpkin egg mixture as you like. One serving is about ¾ cup.
Use a spatula to push around the mixture every now and then to scramble the eggs as it cooks. The pumpkin seed eggs will be very liquidy at first but will thicken the longer you cook them. 
Cook them until you reach your desired texture. These vegan scrambled eggs will be a little more tender than traditional scrambled eggs. I cooked mine for about 5 minutes.
These vegan scrambled eggs are...
- fluffy, creamy, and delicious
- low in calories and high in protein
- the batter can be made ahead of time for easy mornings
What to serve with pumpkin seed eggs:
Quick and Easy Vegan Bacon
Easy Vegan Breakfast Sausage Patties
The Best Vegan Bagels
Smoky Vegan Beans on Toast
Vegan Potato Pancakes
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Scrambled Eggs (Made from Pumpkin Seeds)
Servings:
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Ingredients
- 1 cup raw shelled green pumpkin seeds, (also called pepitas)
- 2 cups water, (plus more for boiling)
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- ¾ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black salt, (also called kala namak)
- light oil, for frying (such as vegetable or canola)
Instructions
- Boil the pumpkin seeds: Add the pumpkin seeds to a pot and cover with water. Bring to a boil and continue boiling for about 10 minutes until the water starts to turn green. Drain and rinse with cold water so they are cool enough to handle. *Alternatively, you could soak them in a bowl of water overnight.
- Remove the skins: Once the pumpkin seeds are cool enough to handle, scoop them up in your hands and rub them together. The dark green skins will start to come off. Repeat, getting off as much of the skin as you can. Rinse well to wash away the skins. *Removing the skins is optional. If you prefer you can leave them on, but your vegan eggs will be green. But maybe if you're a fan of Dr. Suess you will like that 😉
- Blend the egg mixture: Add the drained pumpkin seeds to a blender along with 2 cups of fresh water, nutritional yeast, onion powder, turmeric, garlic powder, and black salt. Blend until completely smooth stopping to scrape the sides as needed. You can either store this mixture in a sealable jar in the fridge until ready to use or use it right away. It should keep fresh for up to 1 week in the fridge.
- Cook the eggs: Heat a little oil in a large skillet or non-stick pan over medium-high heat. When hot, pour in as much or as little of the pumpkin egg mixture as you like. One serving is about ¾ cup. Use a spatula to push around the mixture every now and then to scramble the eggs as it cooks. The pumpkin seed eggs will be very liquidy at first but will thicken the longer you cook them. Cook them until you reach your desired texture. They will be a little more tender than traditional scrambled eggs. I cooked mine for about 5 minutes.
Notes
Nutrition
More vegan egg recipes:
Andrea Hochevar says
Recipe came out as promised - slightly softer than a tofu scramble or chicken eggs. I added some Violife cheese and topped it off with avocado and tomatoes. Tasty, easy, full of nutrients, and filled us up. Stoked about this new breakfast option!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it Andrea! THank you for the review 🙂
Honey Goulet says
Tried this today for the first time. soaked overnight instead of boiling. I didn't bother to shell the pepita seeds. the color wasn't super green at all.
the flavor was surprisingly good!
I will definitely be adding to my menu. I didn't have any black salt on hand to give that eggy type taste but was still great.
for my son I scrambled with some green onions served with avacado toast and a drop of hot sauce.
thank you so much for this recipe we liked it way better than our tofu scramble. needed way less work to season than tofu.
Thank you from our family to your's
Jess @ It Doesn't Taste Like Chicken says
Excellent, we're happy to hear it!
Sherry says
hello again. i am still trying to find black salt. I also bought dry roasted pumpkin seeds that are salted. so should I head back to the store and get different pumpkin seeds ? I sort of miss having eggs. I suppose I can wait a little longer until I find these last 2 ingredients, to get the recipe right.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Black salt (also known as kala namak) is key for that eggy flavor in my vegan scrambled eggs recipe, so I recommend waiting to find it if you can. You will also want to ensure that you use raw pumpkin seeds (not roasted) or you will not get the correct texture. I hope you find the ingredients soon! I also have some more vegan eggy recipes here on my website, and an entire chapter dedicated to vegan eggy recipes in my cookbook Craving Vegan. Enjoy!
Sherry says
thank you so much. I bought the proper seeds and ordered the kala namak on line. thank you for all the great recipes you are sharing. i can't wait to try this
Sherry says
hello tumeric is good for most people but it causes me joint pain is there a sub I can use. I am excited about trying this
Sherry says
i think I answered my own question. I'm going to sub for ground mustard seeds.
Jess @ It Doesn't Taste Like Chicken says
We're happy you thought of something that works best for you! Enjoy!
Grace says
Delicious, nutritious, and meal prep friendly! This recipe held its own as a main breakfast dish, but also made for an awesome wrap filling and toast topper.
I skipped removing the hulls from the pumpkin seeds and found that the result wasn't as green as I thought it might be. When I make this again, to save time, I think I'll soak the pumpkin seeds overnight instead of boiling them.
Serena says
This is such an original recipe!! I'm not gonna lie it was a pain to remove the skins of all the seeds but it was indeed very delicious!!!