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    Home » Recipes » Vegan Breakfast Recipes

    Vegan Scrambled Eggs

    Published: Jun 19, 2020 · Updated: Jun 19, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    vegan scrambled eggs
    vegan scrambled eggs
    vegan scrambled eggs
    vegan scrambled eggs

    These vegan scrambled eggs are a great choice for the most important meal of the day! They’re super simple to make but packed with rich, savory flavors. And since they're made from chickpea flour, they're packed with protein too.

    vegan scrambled eggs being served in a black bowl
    Jump to:
    • How to Make Vegan Scrambled Eggs
    • Tips & Tricks
    • Make a Vegan Breakfast Egg Burrito
    • Variations
    • More Vegan Breakfast Recipes
    • Recipe

    This egg-less recipe is both quick and nutritious. 

    If you have a big day ahead of you and need a hearty vegan breakfast, these vegan scrambled eggs are sure to hit the spot.

    These "eggs" are made with protein-rich chickpea flour that’ll give you all the energy you need!

    This vegan scrambled eggs recipe is:

    • vegan
    • vegetarian
    • soy-free
    • plant-based
    • gluten-free
    • ready in 20 minutes
    • a quick breakfast

    While you're here here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.

    How to Make Vegan Scrambled Eggs

    collage showing the vegan scrambled eggs being made
    1. Whisk together the chickpea flour, water, turmeric, cumin, pepper and salt. Set aside.
    2. Add oil, onion, garlic, bell pepper, and herbs to a non-stick frying pan and sauté. 
    3. Add the spinach and stir well. 
    4. Pour the chickpea mixture (egg substitute) over the veggies and cook until it firms like a pancake. 
    5. Use a wooden spoon to break it up and scramble. 
    6. Keep flipping the mix until everything is cooked. 
    7. You can make it crispier by cooking it for longer. 

    Scroll down for the full recipe with measurements and detailed instructions.

    Tips & Tricks

    Saving It For Later

    If you have leftovers, it’s okay! You can store these vegan scrambled eggs for up to three days in the fridge. 

    Chickpea Flour

    Though it may not be a super common ingredient in your kitchen, but chickpea flour can be really versatile.

    You can substitute it for regular flour in many recipes for a gluten-free option. Just make sure that you look up how much to substitute because chickpea flour absorbs liquids differently than other flours.

    I use it to make my famous Burmese Chickpea Tofu!

    It’s high in protein, iron, and fiber, and it can be used to make breads or thicken soups and sauces. 

    If you can’t find it in the baking aisle at the grocery store, try looking at the international foods section. I typically use this one from Amazon.

    If you're really ambitious, you can even make your own.

    Make a Vegan Breakfast Egg Burrito

    For something a bit heartier, try stuffing these vegan eggs into a tortilla or sandwich wrap for a delicious breakfast burrito.

    dairy free scrambled eggs being stirred in a pan

    Variations

    Use An Egg Substitute

    If you love the idea of vegan scrambed eggs, but aren't up for trying this chickpea flour version, you can try another egg substitute.

    You can buy vegan eggs made from mung beans, which have a nice consistency when cooked, or try using silken tofu. When you add the turmeric, it’ll add that beautiful yellow color. 

    The Just Eggs and Follow Your Heart brands are both really great, and scramble up well.

    Mix up the Veggies

    Try making these eggless scrambled eggs with your own favorite veggies. Mushrooms, bell peppers, and red onion would all be delicious.

    Want a Mediterranean twist? Add sun dried tomatoes, roasted bell peppers, and kalamata olives.

    Not a spinach fan? Try kale instead.

    Or top your vegan scrambled eggs with a few sliced of broiled tomatoes, drizzled in olive oil and a sprinkle of salt.

    The combinations are endless!

    Some Like It Hot

    If you love a little spice, you might top your dish with hot sauce or add sliced jalapenos on the side.

    More Vegan Breakfast Recipes

    If you love these eggless eggs, be sure to check out these other delicious vegan breakfast recipes:

    • Vegan French Toast
    • Chickpea Pancakes with Avocado and Tomato
    • Vegan Banana Pancakes

    While you're here here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.

    Recipe

    vegan scrambled eggs

    Vegan Scrambled Eggs

    These vegan scrambled eggs are simple, tasty, and made with protein-packed chickpea flour. It's a healthy and delicious way to start your day!
    5 from 5 votes
    Print Pin Save Saved!
    Course: Breakfast
    Cuisine: soy free, vegan
    Keyword: eggless scrambled eggs recipe, gluten free scrambled eggs, soy free scrambled eggs, vegan scrambled eggs, vegan scrambled eggs chickpea flour
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Calories: 126kcal
    Author: Delicious Everyday
    6 servings

    Ingredients

    • 1 cup chickpea flour
    • 1 cup water
    • 1 cup frozen spinach defrosted, drained and pressed dry
    • 1 small onion diced
    • 3 garlic cloves
    • ¼ cup fresh parsley
    • ¾ cup green bell pepper diced
    • 1 teaspoon fresh thyme
    • 1 teaspoon cumin powder
    • 1 teaspoon pepper
    • 1 tablespoon turmeric powder
    • 1 tablespoon oil
    • salt to taste
    US Customary - Metric

    Instructions

    • Add chickpea flour, water, turmeric, cumin, pepper and salt in a medium bowl and whisk everything together. Set aside.
    • Place a non stick frying pan on the heat, add oil and sauté onion, garlic, bell pepper and herbs.
    • Add spinach and stir well.
    • Pour chickpea mixture over the veggies and cook until the mixture begins to become firm, like a pancake. Then use a wooden spoon to break up the mixture and scramble.
    • Flip the mix until the whole scramble is cooked. You can cook it longer if you want them with a crispier texture.

    Notes

    See the full article above for tips, tricks, and variations.

    Nutrition (Estimated)

    Calories: 126kcalCarbohydrates: 17gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 38mgPotassium: 374mgFiber: 4gSugar: 4gVitamin A: 3344IUVitamin C: 22mgCalcium: 60mgIron: 3mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegan Breakfast Recipes

    • Pancake in a Mug
    • Strawberry Waffles
    • Strawberry Chia Jam
    • Pistachio Butter

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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