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Scrambled Vegan Egg
Sourced from: The Edgy Vegan
I've edited this recipe from the original to use faba bean protein powder (can be bought from major retailers in the health food/organic section) instead of soaked mung beans, and replaced soy milk with oat. It saves time to use bean protein powder. I have not tried it with mung bean but it would involve extra soaking and blending steps. Black salt is a sulfurous salt which gives this bean mixture the smell and taste remarkably like egg and can be bought online. This recipe is only for scrambled egg, it is not appropriate for use in other recipes (e.g. baking).
- 1 cup faba bean protein powder
- 1 cup unsweetened oat milk
- 1 tsp black salt or Kala Namak
- ½ tsp salt
- 2 tbsp olive oil or deodorized coconut oil + extra for cooking
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 ¼ tsp baking powder
- 3 tbsp nutritional yeast
- 1 tsp tapioca starch, optional
- pepper to taste
- paprika, to serve
Add oat milk, black salt, regular salt, olive oil (or coconut oil), turmeric, garlic powder, onion powder, nutritional yeast, baking powder (and tapioca starch if you have it) with the faba bean protein powder. Mix until smooth, thin and pourable.
Heat a non-stick pan over medium-high heat and heat up with oil (i use about 1 tbsp).
Pour in the bean mixture, use a rubber spatula to stir and move the mixture around. Cover for 1-2 minutes.
When parts of the mixture start to look like they're "drying", use a spatula to stir and move the mixture around to create a scrambled texture. Cover and cook for another 2 minutes.
Season with salt, pepper, and paprika to taste.
Try this bean scrambled egg with veggie mix-ins like tomatoes, green onions, mushrooms, or vegan cheese.
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