FLUFFY VEGAN SCRAMBLED EGGS
If you’ve ever wanted to make a vegan version of scrambled eggs but you’ve craved something a little more special than tofu, this is the recipe for you.
You may be looking for a more “eggy” texture and flavor than tofu, want to reduce egg consumption, be sensitive to soy / tofu, or simply want to change your breakfast routine.
In any case, let me show you how easy it is to make these vegan and fluffy scrambled eggs.
This recipe is inspired by the Just Egg product that we have all been talking about. I was so excited to see an egg product that looked (and supposedly tasted) like the real product! The only thing I did not love was the addition of canola oil, which some health experts believe is highly processed and inflammatory in the body.
So, I wanted to turn around my own version and I’m quite excited about the results.
The base of this 9-ingredient recipe is soaked in mung beans, a.k.a. moong dal
It is a soft legume that is easy to digest and turns out to be the color of scrambled eggs (for victory).
Once soaked, mix it with light coconut milk to add fat (what I discovered helped some things, such as Buckwheat Crepes, stick together without sticking to the pan)
For color and flavor I added turmeric, nutritional yeast, onion powder and black salt, a.k.a. kala namak It is a special seasoning that has a magical egg flavor. It’s crazy how much it really tastes like eggs! If you do not have black salt, ask for it or just use the salt you have on hand. It is not essential at all.
The rice flour helps thicken and gives body and texture to the “eggs”. And the oil adds a little more fat for flexibility.
Once mixed it’s time to cook!
I discovered that the best method to cook these “eggs” is in a non-stick pan (we like this as a healthier alternative to Teflon). But you can use a well-greased cast iron in a hurry.
Heat on medium-low, add just enough mixture to cover the pan, then cover and cook for a couple of minutes.
The edges should appear dry, which means that it is time to push them with a soft spatula. Cover and cook for 1-2 more minutes for a gentle scrambled or 4-5 minutes (turn occasionally) for a firm scramble.
We hope you LOVE these vegan scrambled eggs! They are:
You may be looking for a more “eggy” texture and flavor than tofu, want to reduce egg consumption, be sensitive to soy / tofu, or simply want to change your breakfast routine.
In any case, let me show you how easy it is to make these vegan and fluffy scrambled eggs.
This recipe is inspired by the Just Egg product that we have all been talking about. I was so excited to see an egg product that looked (and supposedly tasted) like the real product! The only thing I did not love was the addition of canola oil, which some health experts believe is highly processed and inflammatory in the body.
So, I wanted to turn around my own version and I’m quite excited about the results.
The base of this 9-ingredient recipe is soaked in mung beans, a.k.a. moong dal
It is a soft legume that is easy to digest and turns out to be the color of scrambled eggs (for victory).
Once soaked, mix it with light coconut milk to add fat (what I discovered helped some things, such as Buckwheat Crepes, stick together without sticking to the pan)
For color and flavor I added turmeric, nutritional yeast, onion powder and black salt, a.k.a. kala namak It is a special seasoning that has a magical egg flavor. It’s crazy how much it really tastes like eggs! If you do not have black salt, ask for it or just use the salt you have on hand. It is not essential at all.
The rice flour helps thicken and gives body and texture to the “eggs”. And the oil adds a little more fat for flexibility.
Once mixed it’s time to cook!
I discovered that the best method to cook these “eggs” is in a non-stick pan (we like this as a healthier alternative to Teflon). But you can use a well-greased cast iron in a hurry.
Heat on medium-low, add just enough mixture to cover the pan, then cover and cook for a couple of minutes.
The edges should appear dry, which means that it is time to push them with a soft spatula. Cover and cook for 1-2 more minutes for a gentle scrambled or 4-5 minutes (turn occasionally) for a firm scramble.
We hope you LOVE these vegan scrambled eggs! They are:
- Fluffy
- Eggy
- Satisfying
- Easy to make
- Versatile
- & Incredibly delicious
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