Scrambled Eggs with Pumpkin Seeds – This Vegan Girl

These pumpkin seed scrambled eggs are a great way to start your morning! Filled with healthy fats and fiber, it’s a super nutritious substitute for scrambled eggs. The nutritional yeast adds a touch of cheese, and the garlic and onion powder give it extra flavor, and the black salt adds that distinctive eggy flavor. Mix and cook for creamy, fluffy scrambled eggs! These pumpkin seed scrambled eggs are easy to make, contain 19g of protein per serving and are also oil and soy free. Perfect to add to your Sunday brunch, serve on toast and more!

High Protein Vegan Recipes

RED LENTIL WAFFLES

HIGH PROTEIN INSTANT OATS

MATCHA PROTEIN PUDDING

Why You’ll Love This Pumpkin Seed Scrambled Egg Recipe

Rich in nutrients: Pumpkin seeds contain protein, healthy fats and essential minerals. With 19 grams of protein per serving, these Pumpkin Seed Scrambled Eggs provide a healthy dose of plant-based protein and essential nutrients to kickstart your day.

Simple and quick: Mornings have become much easier. Easy to prepare and quick to cook, this vegan scrambled eggs recipe is a lifesaver for busy mornings so you can get a delicious and satisfying meal without the hassle.

Meal preparation : You can also store the mixed egg mixture in a resealable jar in the refrigerator until ready to use, making it an ideal meal prep breakfast recipe. It should be kept refrigerated for up to 1 to 2 days.

Versatile: Scrambled eggs with pumpkin seeds aren’t just for toast. Pair it with hot sauce, chives or ketchup. Serve it on a bed of greens, stuff it into a tortilla, or as a protein-rich topping for avocado toast.

Soy-free: This scrambled egg recipe is soy-free, making it perfect for those with soy allergies.

How to Make Scrambled Eggs with Pumpkin Seeds

Soak and prepare the seeds

Start by soaking your pumpkin seeds in boiling water for 2 hours. This softens the seeds, making them easier to mix. After soaking, filter and rinse the seeds in a fine sieve.

Mix and season

Transfer the soaked pumpkin seeds to a blender. Add the nutritional yeast, garlic powder, onion powder, turmeric powder, black salt and a pinch of pepper. Blend until smooth.

mix egg and pumpkin seed batter

Cooking and Scrambling

Pour the blended mixture into a saucepan over medium heat. Continue cooking, stirring occasionally, until the mixture thickens and scrambles, just like traditional scrambled eggs.

cook and scramble vegan eggs

Serve and enjoy

Once the pumpkin seed mixture reaches the desired consistency, it’s time to serve. Spread it on toast, tortillas or green vegetables. Enhance the flavor with your favorite hot sauce, chives or ketchup. Appreciate!

Recipe Tips for Scrambled Eggs with Pumpkin Seeds

Storing Leftovers: Scrambled eggs with pumpkin seeds can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave.

Spice up: Experiment with spices according to your taste. Add a pinch of cayenne pepper for a spicy touch or replace the onion powder with chopped fresh chives.

For more nutrition: Increase the nutritional value by adding diced vegetables like peppers, spinach or tomatoes.

Can I prepare the dough in advance? Yes, you can make the dough 1-2 days in advance to save time in the morning.

More Vegan Recipes You’ll Love

PAD THAI SUMMER ROLLS

VEGAN BBQ CHICKEN SALAD

GREEN GODDESS PASTA SALAD

Want more FREE plant-based recipes?!

Make sure to follow me on all my social platforms:

✨Instagram @That.VeganBabe

🍍TikTok @That.VeganBabe

💜Facebook @ThatVeganBabe

🍉Pinterest @ThatVeganBabe

vegan scrambled eggs

Scrambled eggs with pumpkin seeds

These pumpkin seed scrambled eggs are a great way to start your morning! Filled with healthy fats and fiber, it’s a super nutritious substitute for scrambled eggs. The nutritional yeast adds a touch of cheese, and the garlic and onion powder give it extra flavor, and the black salt adds that distinctive eggy flavor. Mix and cook for creamy, fluffy scrambled eggs! It’s easy to prepare, contains 19g of protein per serving and is also oil and soy free. Perfect to add to your Sunday brunch, serve on toast and more!

Preparation time 5 minutes

Cooking time 5 minutes

Total time ten minutes

Servings 2

Calories 354 kilocalories

  • 1 cup raw pumpkin seeds
  • Boiling water for soaking
  • 1.5 cups water ambient temperature
  • 1 tablespoon nutritional yeast
  • teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon turmeric powder
  • ⅓ – ½ teaspoon black salt to taste
  • Pinch of pepper
  • Soak your pumpkin seeds in boiling water for 2 hours to soften them.

  • Filter through a fine sieve and rinse well.

  • Add your pumpkin seeds to a blender with your spices and salt, and blend until smooth.

  • Pour into a saucepan over medium heat and cook until thickened, stirring occasionally. It should start to thicken and muddle like scrambled eggs!

  • Serve on toast with hot sauce, chives or ketchup and enjoy!

Portion: 1gCalories: 354kilocaloriesCarbohydrates: 11gProtein: 19gFat: 29gSaturated fat: 5.1gPolyunsaturated fats: 11.72gMonounsaturated fat: 9.29gSodium: 491.3mgPotassium: 482.5mgFiber: 4.6gSugar: 0.9gVitamin A: 0.27UIVitamin C: 1.38mgCalcium: 40.6mgIron: 5.1mg

Keyword eggs with pumpkin seeds, scrambled eggs with pumpkin seeds, soy-free vegan eggs, vegan scrambled eggs

Leave a Reply

Your email address will not be published. Required fields are marked *