This Pumpkin Seed Scramble is mind-blowing! 🤯The texture is so similar to egg or tofu scramble it will literally blow your mind! It's vegan, oil-free and gluten-free too! All you need is a blender, pumpkin seeds, a few seasonings and water. Simple and delicious.
Pumpkin seeds are high in protein, fiber, zinc and iron. This is a great alternative, especially for those with an egg or soy allergy so be sure to share it!
First soak the pumpkin seeds in a bowl of room temp water for at least 8 hours or overnight. For a faster soak - pour boiling water on top of them and soak for about an hour.
Once they're done soaking and still in the bowl of water use your hands to rub the seeds to get their green skin off. (This is not a must as it mostly just helps with the color of the scramble to be more yellow like eggs. If you don't mind a little green tint you can skip.) After getting the majority of the skins off, drain and rinse the seeds.
Add the pumpkin seeds, 2 cups of water, nutritional yeast, cumin, turmeric, salt and black pepper to a blender and blend on high until the mixture is smooth and creamy.
Heat a small or medium skillet on the stove over medium heat. If using a non-toxic pan make sure to use avocado oil or other oil spray to keep the batter from sticking. Pour about a cup of the batter on the skillet and allow to heat until it starts to bubble before moving it around. Using a wood or silicone spatula push the batter around like you would do with eggs.
Continue to cook until the batter is all curds and the liquid is gone - about 2-3 minutes. The longer you cook the more firm it will get. Serve immediately and enjoy!
For leftovers - store in an air-tight container in the refrigerator for up to a week.