Vegan Pumpkin Seed Scrambled Eggs (High Protein)

Looking for vegan scrambled eggs? My vegan pumpkin seed scrambled eggs recipe is the answer. Made from pepitas / green pumpkin seeds – without tofu – this high protein breakfast is oil-free, soy-free, gluten-free, grain-free, keto, Paleo, and endlessly versatile.

It’s rare (make that nonexistent) that I include exercise instructions in my recipe posts.

Until now.

This pumpkin seed scramble recipe requires sprinting.

• Round one:Sprint to the store to purchase pepitas (green pumpkin seeds). Modification: Sprint with your fingers to order pepitas online.
• Round two:Sprint to the kitchen to prepare today’s recipe!

Read on. Then ready, set, RUN to make this especially nutritious swap to your tofu scramble or egg scramble.

How Can You Make Scrambled Eggs with Pepitas (Green Pumpkin Seeds)?

It sounds implausible. And, frankly, weird. Yet soaking, blending, and seasoning green pumpkin seeds (pepitas) into a smooth, golden batter (yes, golden– not even a little green tint) is all you need to create a reliable, plant-based scramble. It is a great alternative to store bought vegan eggs and tofu.

Recipe Benefits

Look at everything that this pepita scramble boasts:

• Vegan (egg-free & dairy-free)
• High protein (7 grams per serving)
• Soy-free (reliable for anyone with a soy allergy)
• Grain-free
• Gluten-free
• Oil-free (i.e., no olive oil, avocado oil, vegan butter or coconut oil)
• Nut-free
• High fiber
• Keto
• Paleo
• Frugal
• Straightforward to make
• Fast to cook

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make your pumpkin seed (pepita) scramble batter, you will need the following:

• Green pumpkin seeds (pepitas)
• Turmeric (for golden color as well as savory flavor)
• Garlic powder
• Onion powder
• Black salt or regular salt

You will also need water, for soaking and blending.

Can I Use Different Herbs and Spices in my Pepita Scramble?

Yes, indeed.

The only ingredients youabsolutely needto make the scramble are the green pumpkin seeds and water. I’ll say salt, too. You can adjust the amount of salt to your needs, but I think an entirely salt-less scramble would be pretty dreary.

Turmeric contributes golden color to the scramble. But you can like it or lump it. Pale green eggs are pretty great, anyway (I will eat them here or there, I will eat them anywhere…).

The turmeric, along with the garlic powder, onion powder, and black salt (see below) work together to create an umami base flavor for the scramble. But you can choose the herbs, spices, and salts you prefer.

What is Black Salt?

Known askala namakin Indian cooking, black salt is a Himalayan salt that contains sulphur compounds. The compounds give the salt a distinct, pungent smell–like eggs! The eggy smell is unmistakable from the moment you open the jar or packet.

A handful of studies purport health benefits from consuming black salt (e.g., due to its richness in antioxidants, lower sodium than traditional salt, and array of trace minerals). I am suggesting its use here for taste alone. A small amount adds significant oomph and egg-y satisfaction to the pumpkin seed scramble (and many other foods, too).

If you do not have black salt, or do not wish to buy it, simply use the salt you have and/or prefer (but do consider acquiring some in the future :)).

Where Can I Buy Black Salt?

You can choose from a variety of black salt options at Indian grocery stores and International food stores. Keep in mind that it may only be labeled askala namak, not black salt, depending on the origin of manufacturing.

My small Texas town has one International grocery store (Mexican foods), and no Indian grocers, so I order black salt online. You can find it on places such as amazon, iherb.com, and a variety of online Indian food stores.

One more note: double-check that you are not buying Hawaiian black salt, black truffle salt, or a black pepper salt blend. None of these have an egg-y smell or flavor.

Step By Step Instructions

Note that the complete instructions are also in the recipe card below.

You will need some time to soak the pepitas (at least 1 hour for the boiling water method). The good news is that you can make and blend the batter the day, or days, ahead of time.

Step One: Soak the Pumpkin Seeds (Pepitas)

Place the pumpkin seeds in a medium bowl. Add enough water to cover the seeds by 1 inch (2.5 cm).

• Fast Method:For a a faster soak – pourboiling waterover the pumpkin seeds. Let soak for 1 hour.
• Overnight Method:Use cold or room temperature water. Let soak for a minimum of 8 hours or up to 24 hours.

Step Two: Rub the Seeds to Remove Some Color

After the seeds have soaked, give them a rubbing. I know, this sounds weird. It’s just to remove some of the green skin from the seeds.

If you are A-Ok with greenish eggs, you can skip this step. Otherwise, stick your clean hands into the bowl and rub the seeds with your fingers. The soaking water will already have a green tinge (from the skins sloughing off). A brief rub will encourage more green skin to come off.

As you can see below, this does not strip away all of the green. No fussing, and no more than a minute of your time, is required to remove the majority of the skins.

Step Three: Drain the Pumpkin Seeds

Drain the pumpkin seeds in a colander or mesh sieve. Rinse the seeds under cold water and drain again.

Step Four: Blend the Pepita Scramble Batter

Place the drained pepitas, turmeric, onion powder, garlic powder, and salt (black salt or regular) in a blender. Pour in fresh water (2 cups),

Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the blender container.

Use the pumpkin seed scramble batter right away, or transfer to an air-tight container or sealable jar (store the pumpkin seed egg mixture in the refrigerator / fridge for up to 1 week).

Step Five: Cook the Pepita Scramble

Choose non-stick pan / skillet (opt for a non-toxic pan, such as ceramic coated). I tipically use a small or medium skillet (it depends on how much scramble being scrambled). The photos below are for a single serving (1/2 cup of the batter / 118 mL). I used a medium nonstick pan.

If using a nonstick skillet, or a well-seasoned cast iron skillet, you will not need to add any oil to the pan. If using a stainless steel or other variety of skillet, you may want to spritz the pan with nonstick cooking spray or other oil spray.

1. Set the skillet over medium heat (no hotter than medium-high heat) on the stove top for 1 minute.
2. Add the desired amount of the pumpkin seed mixture / batter (1/2 cup in photos above) to the hot pan.
3. Let the batter cook for at least 1 minute–until it begins to bubble and set up–before moving it with a spatula.
4. Use a rubber or silicone spatula to move the batter around the skillet until fluffy curds form (push the curds up against each other to form large curds).
5. Just like a scramble made with eggs, you decide how soft or firm the results. The longer you cook the scramble, the firmer the final result. I like mine on the former side.
6. Unlike a scramble made from eggs, this pepita scramble will not get tough! Well, perhaps if you cooked it for an hour. Even when cooked especially firm, the scramble is still tender.

Do Vegan Pumpkin Seed Scrambled Eggs Taste Like “Normal Eggs”?

Yes! Even more so if you choose to use black salt.

With that being said, would I serve a pumpkin seed (pepita) scramble to a scrambled egg purist? If they were open to new food possibilities, sure. Otherwise, no, since, my audience is not scrambled egg purists.

YOU are my audience. Since you are reading all about how to scramble pumpkin seeds, then I am certain you will love the taste and texture of this scramble. Humility aside, it is pretty darn great: satisfying, nutritious, versatile, affordable, straightforward, and convenient—that’s my kind of cooking and eating, and I hope it is yours, too.

The flexibility of this vegan scramble matches regular scrambled eggs, meaning that the options for meals (breakfast, brunch, and beyond) is vast.

FAQ & Substitutions

• Can I substitute different nuts or seeds for the green pumpkin seeds (pepitas)?No, I do not recommend it. That does not mean that you cannot experiment. However, I cannot predict how any substitutions will work, or whether adjustments need to be made.
• Will white pumpkin seeds work?No. White pumpkin seeds cannot work in place of pepitas. Pepitas are shelled pumpkin seeds. The white pumpkin seeds that are commonly avowable for purchase in the United States are unshelled.
• Can I make the scramble batter in advance?Yes! You can make the batter up to a week in advance. Store it in an airtight container in the refrigerator until ready to use. Once the batter is prepared, the scramble takes well under 5 minutes to cook.
• Do You Have any Other Straightforward, High Protein Pepita Recipes?Yes! Try my2-ingredient Pepita Tofuor my2-Ingredient Pepita Tortillas. You will love them (and love how straightforward they are too).
• I do not have a blender. Can I use a food processor?Yes. A blender is definitely the reliable tool for creating a perfectly smooth pepita scramble batter (which is what you want). An immersion blender also works really well. But in a pinch, yes, a food processor will do the job. Blend the batter a little bit longer to ensure that the batter is as smooth as possible.
• How can I add even more PROTEIN to these vegan pumpkin seed scrambled eggs?Add 2 to 4 tablespoons nutritional yeast to the liquid mixture when blending is an excellent way to add more protein. Two tablespoons of nutritional yeast adds 5 more grams of protein to the recipe, as well as a subtle cheese-y flavor.

Serving Suggestions

• With Bread:Serve this satisfying pumpkin seed scramble with, on top of, or wrapped up in your go-to toast, bagel, or tortilla.
• With Veggies:Add your favorites rites directly to the scramble, or serve alongside. For example, tomatoes, spinach, chopped bell peppers, cooked potatoes, or onions.

Do you have another soy-free version of a vegan egg scramble?

Yes! Look at myStraightforward 1-Ingredient Vegan Scramblemade with chickpea flour. No blender is required and the batter requires less than a minute of time to make. Like this recipe, the batter will keep in the refrigerator for several days.

Enjoy every bite of this mind-blowing vegan pumpkin seed scramble!

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