Vegan scrambled eggs

Vegan Scrambled Eggs

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2


These vegan scrambled eggs are made with chickpea flour instead of tofu for a filling and high protein breakfast scramble.


  • 1 tsp Olive Oil
  • 1/2 Onion (Chopped)
  • 1 Medium Tomato (Chopped)
  • 1 and 1/2 cups (4oz/113g) Sliced Mushrooms

Vegan Scramble Mix:


  1. Place a non-stick frying pan on the heat and add the olive oil and chopped onion and sauté until the onions are softened.
  2. Add in the chopped tomato and sliced mushrooms and sauté until softened.
  3. Prepare 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.
  4. Pour 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.
  5. If the scramble starts to stick at any point, add in a little more oil.
  6. Serve with toasted ciabatta, fresh avocado and sprinkles of black pepper and chives.


*You can switch the soy milk for almond milk if you want to make this totally soy-free.

  • Category: Breakfast, Gluten-Free, Savory
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 2)
  • Calories: 183
  • Sugar: 6.4g
  • Sodium: 361mg
  • Fat: 5.3g
  • Saturated Fat: 0.8g
  • Carbohydrates: 24.1g
  • Fiber: 4.9g
  • Protein: 10.9g

Keywords: vegan scrambled eggs