Vegan Scrambled Eggs (No Tofu!)

Vegan Scrambled Eggs (No Tofu!) Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 15 minutes


1 tsp Olive Oil

1/2 Medium Onion White, Yellow or Brown, Chopped

1 Medium Tomato Chopped

1 and 1/2 cups Mushrooms Sliced

Vegan Scramble Mix:

1/2 cup Chickpea Flour (46g)

1/2 cup Soy Milk (120ml) or other non-dairy milk

2 Tbsp Nutritional Yeast

1/2 tsp Turmeric

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

1/4 tsp Black Salt Kala Namak

1/4 tsp Onion Powder


1Place a non-stick frying pan on the heat and add the olive oil and chopped onion and sauté until the onions are softened.

2Add in the chopped tomato and sliced mushrooms and sauté until softened.

3Prepare your scramble mix by adding chickpea flour, soy milk, nutritional yeast, turmeric, dijon mustard, garlic powder, black salt and onion powder to a measuring jug and whisking everything together well.

4Pour this out over the veggies and cook until the mixture begins to firm up like a pancake. Then start breaking it up with your spatula and scrambling and flipping the mix until the whole scramble is cooked and no longer wet.

5If the scramble starts to stick at any point, add in a little more oil.

6Serve with toasted ciabatta, fresh avocado and sprinkles of black pepper and chives.

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