This is an overhead image of a plate with an egg scramble drizzled with ketchup. A fork lays on the right side of the plate along with a small metal cup of ketchup. A cup of orange juice is in the top right corner of the image and some raspberries are scattered on the white counter. A blue tea towel is in the bottom left of the image.
Vegan Scrambled Eggs are made without tofu! A simple 8 minute breakfast made from a chickpea flour scramble that is super customizable!

Vegan scrambled eggs kinda blew my mind. I whipped these up over the weekend thinking it would be a fun alternative to my traditional cheesy eggs and it was such a fun surprise!

Now that’s I’ve had vegan scrambled eggs made with chickpea flour, I kinda want to try an omelette or vegan frittata with the same chickpea mixture. I may be on a vegan egg kick soon…

These tofu-free vegan scrambled eggs are:

  • so easy to make!
  • satisfying
  • hearty
  • easy to customize
This is a blue bowl with a batter inside it. A small whisk is in the bowl, leaning against the side of the bowl. The bowl sits on a white counter.

Do these taste exactly like eggs?

No. But, did I miss eating eggs while I chowed down on this chickpea flour scramble? No.

I love the texture, it’s heartier than traditional eggs, maybe a bit more doughy. But once you dress these eggs up with ketchup and extra veggies, honestly it all feels really similar.

Ingredients for vegan scrambled eggs:

Chickpea Flour (aka Garbanzo Bean Flour). This is going to be the base of the scramble!

Oat Milk. You can sub in any milk you like!

Nutritional Yeast. This is going to give it a delicious cheesy flavor!

Dijon Mustard. Adds some more flavor to these eggs!

Spices. We’re using garlic powder, salt and ground pepper!

This is a side view of scrambled eggs on a plate. Fresh thyme is on top of the eggs. A small metal cup of ketchup is blurred in the background. A cup of orange juice is in the top right corner of the image and raspberries are on the counter next to the plate.

How to make chickpea flour scramble:

Whisk: Whisk together all the ingredients in a bowl.

Sauté: Scramble in a pan over medium-high heat.

Scramble: Keep scrambling for about 5 minutes until the mixture is clumpy, slightly golden brown, and cooked through.

Dress it up: Serve and enjoy!

More add-ins and scramble ideas:

Sauté up some peppers and onions before adding the chickpea flour mixture.

Try some caramelized onions and mushrooms!

Sautéd sweet potato cubes and some salsa would be delicious for a Tex Mex vibe!

This is an overhead image of a plate with an egg scramble. A fork lays on the right side of the plate along with a small metal cup of ketchup. A cup of orange juice is in the top left corner of the image and some raspberries are scattered on the white counter. A blue tea towel is in the bottom left of the image.

More chickpea recipes to try:

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This is an overhead image of a plate with an egg scramble drizzled with ketchup. A fork lays on the right side of the plate along with a small metal cup of ketchup. A cup of orange juice is in the top right corner of the image and some raspberries are scattered on the white counter. A blue tea towel is in the bottom left of the image.

Vegan Scrambled Eggs

  • Author: Lindsay Grimes Freedman
  • Prep Time: 3 min
  • Cook Time: 5 min
  • Total Time: 8 min
  • Yield: serves 2 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: eggs
  • Diet: Vegan

Description

Vegan Scrambled Eggs are made without tofu! A simple 8 minute breakfast made from a chickpea flour scramble that is super customizable!


Scale

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup oat milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • avocado oil or olive oil for cooking
  • fresh herbs and ketchup for serving (optional)

Instructions

  1. In a medium bowl, whisk together the chickpea flour, milk, nutritional yeast, mustard, garlic powder, salt, and pepper. 
  2. Place the pan over medium-high heat and add 1 tablespoon oil to the pan. 
  3. Once hot, add the chickpea flour mixture.
  4. Spray your spatula with oil and bread up the chickpea flour mixture, scrambling it frequently as it cooks. 
  5. Cook for about 3 – 5 minutes until it appears cooked and slightly golden brown.
  6. Plate the scrambled “eggs” and serve with fresh herbs and ketchup.


Nutrition

  • Serving Size: 1/2 the pan
  • Calories: 164
  • Sugar: 7.6g
  • Sodium: 657mg
  • Fat: 2.8g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25.2g
  • Fiber: 5.8g
  • Protein: 11.1g
  • Cholesterol: 0mg

Keywords: chickpea flour scramble, vegan scrambled eggs, vegan eggs,