4.91 from 20 votes
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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.
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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: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
4.91 from 20 votes
(click stars to vote)
Vegan Scrambled Eggs (Made from Pumpkin Seeds)
This Vegan Scrambled Egg recipe is made from pumpkin seeds! This scramble is fluffy, creamy, and super delicious. It's also low in calories and high in protein.
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 4
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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)
US Customary - Metric
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
Oil-free: to make oil-free, simply omit the oil and use a very good non-stick pan.
Nutritional yeast: I like the rich buttery taste nutritional yeast adds, but if you prefer you can omit it.
Make Ahead/ Storage:the batter can be made ahead of time and stored in a sealable jar in the fridge for up to 1 week. Just shake, and pour into a pan when ready to cook. Leftover cooked scramble can be cooled, then stored in an air-tight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving without oil(recipe makes 4 servings) | Calories: 108kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 298mg | Potassium: 223mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
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Author: Sam Turnbull
Cuisine: American
Course: Breakfast
Author: Sam Turnbull
Cuisine: American
Course: Breakfast
