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!
Servings 0
Ingredients
- 1 cup Raw Pumpkin Seeds
- 2 cups Water (plus extra for soaking)
- 1 tbsp Nutritional Yeast (optional, but recommend)
- 1 tsp Garlic Powder
- ½ tsp Cumin
- ½ tsp Turmeric
- ½ tsp Salt (black salt also works great!)
- ¼ tsp Pepper
Instructions
Batter
- 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.
Scramble
- 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.
