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    Home » Recipes » Breakfast

    Vegan Scrambled 'Eggs' (Soy-Free)

    Published: Jul 19, 2013 · Modified: Sep 26, 2017 by Lauren · This post may contain affiliate links · 30 Comments

    Jump to Recipe  ↓

    This little dish came about completely by accident.

    e1

    I was trying to take my chickpea 'egg' idea to a whole new level and create an omelet. Well, in the midst of flipping it over, the 'omelet' broke, leaving me with smaller bites that resembled scrambled egg pieces.

    e3

    With the addition of a few vegetables, this dish is a great alternative to traditional scrambled eggs for vegans or those of you with allergies to eggs.

    Print Recipe
    3 from 2 votes

    Vegan Scrambled 'Eggs' with Kale and Mushrooms

    Servings: 1 portion
    Calories: 208kcal
    Author: Lauren Goslin

    Ingredients

    • 4 t. coconut oil divided
    • 5 T. chickpea flour aka garbanzo bean flour
    • 6 T. water
    • 1 scallion chopped
    • ¼ c. mushrooms chopped
    • ¼ c. kale chopped
    • sea salt or Indian black salt to taste (I used about 1/4 teaspoon)
    • black pepper to taste

    Instructions

    • Heat two teaspoons of coconut oil in a small non-stick skillet.
    • In a small bowl, mix the chickpea flour with the water, scallion, and a couple pinches of black salt or regular sea salt and pepper.
    • Add the mushrooms into the skillet, and let them cook for about five minutes.
    • Add the remaining two teaspoons of coconut oil to the pan.
    • Pour the chickpea/scallion mix into the skillet, and let it cook without touching it for 3-5 minutes, or until you see the perimeter begin to 'set'.
    • Sprinkle the kale into the skillet.
    • Using a spatula, begin breaking the mix into smaller bite-size pieces.
    • Heat the 'eggs' until they are cooked through (no batter in sight).
    • Salt and pepper to taste.
    • Enjoy!

    Notes

    Weight Watchers points (new system): 6

    Nutrition

    Serving: 1 | Sodium: 15mg | Sugar: 1.6g | Fiber: 2.5g | Calories: 208kcal | Polyunsaturated Fat: 3.3g | Saturated Fat: 15.7g | Fat: 19g | Protein: 3.2g | Carbohydrates: 9g

    If you're interested in getting the classic 'sulfur' flavor of real eggs, this black salt has minerals in it that can help make that happen, but the dish is delicious without it as well.

    e4

    The 'eggs' turn out soft yet substantial, without being rubbery, like some real eggs can be. The addition of the mushrooms and kale add both nutrition and flavor, and the bean-based flour adds a good amount of protein to the dish. It even has a natural yellow color! 😀

    e2

    Have you ever tried an egg substitute? If so, which one?

    For those of you interested in the chickpea/garbanzo bean flour, I use this one and have had consistently good results!

    Shared with: Healthy Vegan Friday, Whole Food Friday, Allergy-Free Wednesday

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    Filed Under: Breakfast

    Reader Interactions

    Comments

    1. Matthew Requa

      April 15, 2015 at 10:38 am

      Would any other oil besides coconut work? They look so delicious

      Reply
      • Lauren

        April 15, 2015 at 12:28 pm

        Hi Matthew,

        You could use pretty much any that you like! I hope you enjoy them if you make the recipe. 🙂

        Reply
    2. lauren

      October 13, 2014 at 1:03 pm

      Okay, posting an update because these were awesome!! I used olive oil (I know bad to use at high temp) and I used red onions and frozen chopped kale, and salt and pepper (question Lauren--where can you get indian black salt?? I want to purchase some!) and that was it and it was delicious and filling! I've seen some other recipes for zucchini as well thrown in..I'm def goign to play around with the recipe but enjoyed. I also waited a little long before i broke it up and flipped it because some of it was a little more well done, but nonetheless, I still enjoyed it for breakfast on sunday morning! 🙂

      Reply
      • Lauren

        October 13, 2014 at 2:44 pm

        That's great Lauren, I'm so happy you enjoyed them! You can find the black salt here on Amazon: http://www.amazon.com/gp/product/B0057IWQV6?ie=UTF8&camp=1789&creativeASIN=B0057IWQV6&linkCode=xm2&tag=oatwitafor-20

        Reply
    3. lauren

      October 10, 2014 at 2:56 pm

      OMG I MISS SCRAMBLED EGGS!!!! I dont have black salt, but just sea salt and pepper...also not a fan of mushrooms or scallions!! lol do they really make the dish or do you think I could use chickpea flour, s&p, kale, maybe red onion? I happen to have that on hand..not sure if any other spices would help? garlic powder? not sure if that's random but omg if i could have 'eggs' again my life would be so happy!!

      Reply
      • Lauren

        October 10, 2014 at 3:14 pm

        Hi Lauren,

        The red onion would be good and maybe another veggie you like? The technique with the chickpea flour is what gives this recipe its eggy-ness, so the vegetables aren't a huge deal. I hope you like it if you try it! 🙂

        Reply
    4. Chelsea Hammond

      October 01, 2014 at 6:15 am

      This recipe saved me! My daughter is 2 years old and allergic to eggs, but when she was little before we knew she was allergic we had given her eggs and she LOOOOOVED them. I have been searching an alternative to scrambled eggs and found this. She loves this, minus the veggies and adding ketchup. Not to mention, she is the pickiest eater ever and doesn't eat veggies or meat really. Thank you so much for this post. Now shes not only getting protein but thinking she is eating "eggs" with mommy.

      Reply
      • Lauren

        October 01, 2014 at 9:51 am

        Oh yay! That's awesome Chelsea, thanks for your comment! 🙂

        Reply
    5. Mcooks

      July 30, 2014 at 10:53 am

      Yay! After reintroducing eggs the other day, I have verified that I CANNOT eat them. I was soooo disappointed, but just made your vegan scrambled eggs. They're a great! I'll keep this in mind for a quick, nourishing breakfast, lunch or dinner. Thank you so much! 🙂

      Reply
      • Lauren

        July 30, 2014 at 6:29 pm

        That's awesome, thanks for sharing your experience with the recipe! 🙂

        Reply
    6. Mr. Holipsism

      May 07, 2014 at 10:09 pm

      I tried this yesterday morning and was quite pleased with the results as far as taste goes. The texture I have to work on because I think I let it get a little too hard before I started breaking it up. But definitely something I can work with! Thank you!

      Reply
    7. Sam

      November 13, 2013 at 9:14 am

      If I used pureed chickpeas and left out the water (instead of using flour), would I get a passable result?

      Reply
      • Lauren

        November 13, 2013 at 9:44 am

        My guess would be no, as the pureed chickpeas would have much more moisture than the flour.

        Reply
    8. Rena

      November 01, 2013 at 2:38 am

      I am really excited to try this. I realized that after eating an omelet I get stomach pains so I may be sensitive to eggs. Great idea!

      Reply
    9. Heather

      October 31, 2013 at 8:08 pm

      This sounds amazing, but I hate mushrooms (I know...I've tried to like them, but it all goes back to my childhood. Long story). Do you think I could use nutritional yeast to give it some extra flavor in the mushrooms' place? Really, I was always a purist and liked scrambled eggs alone, or with some cheese anyway. I was also thinking about trying to incorporate some seawee in place of the black salt to give it some egg taste.

      Chickpea flour...what can't it do?? I'm glad that there are some really inventive vegans out there to help me through my newly discovered soy allergy.

      Reply
      • Lauren

        October 31, 2013 at 8:27 pm

        Hi Heather,

        You could add in practically any veggie you'd like! I'm not sure if seaweed would emulate the black salt flavor though...the black salt has a 'sulfur' taste that is really similar to what is in eggs.

        I know what you mean about chickpea flour, I LOVE it! 😀

        Reply
    10. Olga

      October 21, 2013 at 4:02 am

      Incredibly, surprisingly yummy. Thank you!

      Reply
      • Lauren

        October 21, 2013 at 8:19 am

        Thank you Olga! I'm happy you enjoyed it!

        Reply
    11. Rebecca W.

      September 18, 2013 at 6:32 am

      I accidentally made this too last night trying to make socca! It fell apart in the pan and I tasted it and was pleasantly surprised to find it tasted like scrambled eggs. Thanks for the recipe though, because it confirmed my suspicion.

      Reply
    12. Sasha

      September 08, 2013 at 11:26 am

      I've made these a couple times and they were great! I've posted some photos & stuff on my blog. http://onesmallvegan.com/2013/09/08/vegan-scrambled-eggs-yes/ I also love making chickpea flour omelettes!

      Reply
      • Lauren

        September 08, 2013 at 11:30 am

        That's awesome Sasha! I'm happy you like the recipe. 😀

        Reply
    13. Sheelagh

      August 01, 2013 at 1:23 pm

      Thank you so much for this! I recently discovered I'm allergic eggs and thought I'd never get to enjoy the goodness of scrambled eggs again. I just whipped up this recipe and it was DELICIOUS! Thanks for making my day!

      Reply
      • Lauren

        August 01, 2013 at 4:21 pm

        Thank you Sheelagh! I have to rotate my foods, so this makes a great substitute for me as well. I'm so happy you enjoyed it! I hope you're doing well! 😀

        Reply
    14. Liesl @ Fitnessinthekitchen

      July 21, 2013 at 10:37 am

      These look yummy...and what I clever idea.

      Reply
    15. Gabby @ the veggie nook

      July 21, 2013 at 10:25 am

      Ok colour me intrigued- I HAVE to make these! Isn't it awesome when mistakes lead to brilliant discoveries??

      Reply
    16. Ricky

      July 20, 2013 at 12:53 pm

      Looks actually very tasty. It reminds me a bit of Socca which we had in Nice.

      Reply
    17. amber

      July 19, 2013 at 2:30 pm

      You are so darn clever, Lauren. This recipe looks amazing. Great job!!

      --Am

      Reply
    18. Rebecca P.

      July 19, 2013 at 6:43 am

      This looks awesome. I have seen a few chickpea type egg substitute breakfast dishes on interest but never got around to trying. I will definitely try this soon, I love chickpea flour and I have a huge soy-allergy!

      Reply
    19. Laura | My Little Gourmet

      July 19, 2013 at 5:11 am

      These look so yummy! Even though I'm lucky enough to not have any allergies, I may have to try these anyways. 🙂 Do you make the chickpea flour or is that something you can just pick up at the store?

      Reply
      • Lauren

        July 19, 2013 at 7:37 am

        Hi Laura! It's something you can buy from any health food type store or you can order it on Amazon. I use this one from Bob's Red Mill: http://www.amazon.com/gp/product/B004X2L2OO?ie=UTF8&camp=1789&creativeASIN=B004X2L2OO&linkCode=xm2&tag=oatwitafor-20

        Reply

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