This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
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 super nutritious swap to your tofu scramble or egg scramble.
Table of Contents
- How Can You Make Scrambled Eggs with Pepitas (Green Pumpkin Seeds)?
- Recipe Benefits
- Ingredients
- Can I Use Different Herbs and Spices in my Pepita Scramble?
- What is Black Salt?
- Where Can I Buy Black Salt?
- Step By Step Instructions
- Step One: Soak the Pumpkin Seeds (Pepitas)
- Step Two: Rub the Seeds to Remove Some Color
- Step Three: Drain the Pumpkin Seeds
- Step Four: Blend the Pepita Scramble Batter
- Step Five: Cook the Pepita Scramble
- Do Vegan Pumpkin Seed Scrambled Eggs Taste Like “Normal Eggs”?
- FAQ & Substitutions
- Serving Suggestions
- Do you have another soy-free version of a vegan egg scramble?
- Recipes Related to the Vegan Pumpkin Seed Scrambled Eggs
- Vegan Pumpkin Seed Scramble (soy-free, oil-free} Recipe
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 perfect, plant-based scramble. It is a great alternative to store bought vegan eggs and tofu.
Recipe Benefits
Check out everything that this pepita scramble boasts:
- Vegan (egg-free & dairy-free)
- High protein (7 grams per serving)
- Soy-free (perfect 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
- Easy 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 between US Customary (volume) and Metric (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 you absolutely need to 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 as kala namak in 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 as kala 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 directions 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 – pour boiling water over 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.
- Set the skillet over medium heat (no hotter than medium-high heat) on the stove top for 1 minute.
- Add the desired amount of the pumpkin seed mixture / batter (1/2 cup in photos above) to the hot pan.
- Let the batter cook for at least 1 minute–until it begins to bubble and set up–before moving it with a spatula.
- 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).
- 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.
- 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 super 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: delicious, nutritious, versatile, affordable, easy, 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 Easy, High Protein Pepita Recipes? Yes! Try my 2-ingredient Pepita Tofu or my 2-Ingredient Pepita Tortillas. You will love them (and love how easy they are too).
- I do not have a blender. Can I use a food processor? Yes. A blender is definitely the best 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 delicious pumpkin seed scramble with, on top of, or wrapped up in your favorite 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! Check out my Easy 1-Ingredient Vegan Scramble made 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!
Recipes Related to the Vegan Pumpkin Seed Scrambled Eggs
- 3-Ingredient Zucchini Soccatas (Chicken Flour Omelets)
- 3-Ingredient Chickpea Flour Frittata
- Sweet Potato Kale Chickpea Flour Frittata
- Chickpea Flour Tortilla Espanola Muffins
- Chickpea Flour Pasta Broccoli Frittatas (high protein)
- Vegan Hash Brown Omelet Muffins
- Tex-Mex Black Bean Frittatas (high protein)
- Vegan Quinoa Omelet Muffins
Vegan Pumpkin Seed Scramble (soy-free, oil-free}
Ingredients
Instructions
Make the Batter:
- Place the pumpkin seeds in a medium bowl. Add enough boiling water to cover the seeds by 1 inch (2.5 cm). Soak for 1 hour. Alternatively, use room temperature water and soak for 8 to 24 hours.
- After the soaking time has elapsed, give the seeds a brief rubbing by placing your clean hands into the bowl and rubbing the seeds with your fingers. The soaking water will already have a green tinge (from the skins sloughing off). A brief rub will remove a bit more.
- Drain the pumpkin seeds in a colander or mesh sieve. Rinse the seeds under cold water and drain again.
- Place the drained pumpkin seeds, fresh water (2 cups/473 mL), turmeric, onion powder, garlic powder, and salt (black salt or regular) in a blender.
- Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the blender container. Use right away, or store for future use (see storage info in the notes).
Make the Scramble:
- To make a single serving, place a small or medium nonstick skillet over medium heat for 1 minute. Add 1/2 cup (118 mL) batter to the skillet.
- Let the batter cook for at least 1 minute, until it begins to bubble and set up, before moving it at all.
- 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).
- Continue to cook (1 to 2 minutes) until the batter is set to your liking. 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. Serve immediately.
Hi! Any recommendations if I have to leave out the garlic and onion? Do you think it would still taste okay if so? I have IBS and unfortunately the tummy can’t handle them 🙃
Hi Crystal,
Absolutely, you can leave them out! You can make the scramble with any seasonings you like. Dried herbs (a little bit of Italian herb blend, or dried basil) are always a good bet. The onion and garlic add some extra umami flavoring to the scramble— you could add a smidge (or more) of nutritional yeast, if that’s something you can tolerate. Hope you enjoy, Crystal!
Hi Camilla,
Just wanted to send an update. I tried the eggs with hemp seed and it turned out amazing!! Thanks again for the recipe.
Karen 🙂
That’s wonderful, Karen!
Such an amazing, easy and delicious recipe. Thank you! Have you ever tried this using hemp seed? I have made your hemp seed tofu and thought since there are tofu scrambles that maybe this would work with hemp seeds?
I am so glad you like the recipe, Karen, its one of my favorites :). Ooh, yes, I bet hemp hearts would work beautifully–and no need to rub off green skins 🙂 I am going to have to try that!
Ok… This definitely requires a Vitamix or some other high powered blender. Fortunately, my first attempt was using a Vitamix and it was amazing. the second attempt using a Ninja was edible but the texture was bleh. 😛 If you are not using Vitamix or Blendtec, you are probably not getting the best result.
I read about pumpkin seeds as a vegan scrambled egg alternative but they don’t sell the commercial version in my area. Was happy to find this recipe and even more so that it’s oil free.
Had no idea what o expect and was super happy with the results. While mine did not plump up as much as the ones in the pictures, the texture was lovely and tasted great.
(Used smoked salt)
A winner for sure. Thank you for creating and sharing!
Hi in2insight,
How wonderful, I am so glad you found me recipe, and liked it!
This was certainly surprising! I’ve long ago learned to not expect vegan items to taste non-vegan, so I wasn’t expecting eggs, but this pepita scramble was quite good, though green. I did add more regular sea salt, did use the 1/4 teaspoon black salt but it was not enough for my taste. Next time I’ll add less water, and perhaps some chedd’r. Thanks for the recipe. BTW – my fave so far is the red lentil tofu.
I am so glad that you gave this a try, Rosemary! You can remove more of the green with the rubbing method I show in the post (for removing the green skins). It only takes about a minute (and not necessary, unless the green bothers you :)). Yes, definitely adjust the water and seasonings to suit your tastes–make it yours! Cheers 🙂
The whole family loved this ! I used 1.5 cups water instead of 2, and mixed with sautéed mushroom and tomatoes and onion, with buckwheat crepe. Thanks !
Fantastic, Zahra! I am thrilled to know that it was enjoyed by your entire crew 🙂 I love the sound of your additions, and the buckwheat crepe! Yum!
Tried this and it worked! I love Spero pepita eggs but was trying to find a more affordable and DIY option. For a more ‘egg’ taste- add some black salt after cooking too. Question: how might I make this into a quiche? Thoughts on temperature and cooking time?
I am so glad that the eggs worked for you, SS! Yes, I am with you regarding adding black salt. I have never thought about trying this as a quiche–I am going to try that out this week and I will get back to you. You could try a small test batch (in a ramekin). I am guessing that the addition of baking powder will be key to adding some puff.
@Camilla, I made this recently and I love it! It is so much better than the pricy vegan egg options at Whole Foods and other fancy grocers these days. SO MUCH BETTER. I will say I did not use a a nonstick pan and that WAS A HUGE MISTAKE as you may imagine. I will be investing in a high quality ceramic nonstick one as I plan to make this often.
This looks delicious! I often pre-blend pepitas into a “flour” to be easier to mix into things… do you have any idea what liquid to “flour” ratio might give me similar results? Thanks!
Hi Nonnie! I had some pepita flour in my refrigerator (I ground the pepitas in a high speed blender until it is very fine) so I just popped into the kitchen to weigh it for you. Here is what I got:
1/4 cup of pepita flour= 32 grams (or 8 grams per tablespoon). Since this scramble recipe uses 140 grams of peitas, you will need 140 grams of pepita flour, which is 140/8= 17.5 tablespoons (or 1 cup + 1 and 1/2 tablespoons pepita flour). 😊
@Camilla,
Woah, thanks for all the effort! And that’s still for 2 cups of water, right? Thanks again! Can’t wait to try this, hopefully this weekend!
Hi Bonnie–yes 🙂
Hi Camilla,
I’m wondering:
1) If I make the pepita flour can I just whisk it with the water and seasoning? Even if it needs to be blended instead of whisked, it seems to save the time of soaking the pepitas.
2) Is there any “loss” to the quality of the end product doing it this way?
Thanks!
Hi Diane,
Good question! I have not tried it, so not sure. My concern is that the flour plus water will not be completely smooth in the way that the soaked, puréed pepitas, blended with more water, are. It might not make a difference, so perhaps experiment with a small amount to find out?
This seems very exciting to me being new to alternative foods.
Am I able to use sprouted pumpkin seeds for this recipe?
Hi Michele,
Yes, sprouted pumpkin seeds will work!
This was really good! I love recipes where the finished product looks just like the blog pics! Any idea if this would work baked like a quiche?
Fantastic, Sarah!!!
Well I’m pleasantly surprised! This was really good! I added roasted red peppers, mushrooms and violife cheese. Voila! An omelette! Thanks so much 🤗
Yay! I love pleasant surprises so I am glad this was one for you Jo 🙂 You are so welcome, and thanks so much for posting a review.
Lol…tried making this, complete disaster…2 cups water to one cup soaked pepitas is waaaaay too much water…is that a typo??? Ended up dry milling another cup of pepitas in my spice/coffee bean grinder and added that in. Much better!! Created a smoother and drier texture then putting wet/soaked ingredients through a blender. Breakfast was saved!!! Might be easier just to scramble the pumpkin seed tofu instead. Also, better to add the black salt, if you are using it, at the end, otherwise it loses it’s saltiness.
Hi Dee! Hmm, that is odd. It is definitely not a typo, I make this on a weekly basis. But I am glad you were able to make your batch to your liking!
I am quite allegic to eggs rather than being completely vegan and I was looking for a protein breakfast that was similar to eggs. My blender gasket blew out just before I tried to blend the pepitas, so my mixture was more like fine falafel but even with the textural difference this was so much more than I expected. I find I just like it as its own breakfast, rather than trying to recreate eggs. I will say, though, that black salt seems essential to a great outcome. Definitely worth seeking out. Online it’s really expense. If you can find an Indian grocery it’s less than $2 for a bag big enough to last me until mid century. Much thanks for a great recipe!
Thank you so much Jan, and thank you, too for sharing your experience and tips 🙂
I made this tonight, it was great! I water sauteed some veggies and then added the blended pepitas, then cooked as directed in the recipe. I made the mistake of not reading the directions all the way through, so instead of adding 1/2 c of the pepita mix, I added the whole amount, and it made a huge batch for just me and my hubs, but it was so good we ate almost all of it anyhow. I’ll be making this regularly!
Fantastic, Elaine!!! 🙂
Camilla,as much faith as I have in your unique recipes, I must admit I was skeptical on this one! You did it again…it was delicious! I didn’t have turmeric and I wasn’t patient enough to get it completely smooth and it was still delicious.
Thank you for all your effort!
June! I started to read you comment and thought, oh no, maybe it did not work out…but hurrah, it did! I value your feedback so much, so I am so glad this worked for you, June!
I am so excited to have found your website. You cook like I like to cook!! So many things to try, going to start with the pumpkin seed eggs and then the 100% millet bread. So glad I found your site!!
HI Connie! Yay, a kindred kitchen spirit 😊. I am so glad you found me, too, welcome!
I am planning on trying the pumpkin seed scramble. Do I remove the green skins that slough off?
Hi Dianne,
Simply drain and rinse the seeds after you rub them a bit with your fingers (step 3 in my photos). Much of the skins are broken down so they go through the sieve after rinsing (I do not do anything beyond the rinsing :).
Wow! This came out so good, I love this! I used fresh garlic and added piece of onion to the blender since I don’t have onion powder and garlic powder. Love everything about this, thank you bunches!
I am so glad you like it, Neela! And thanks for sharing your variation of using fresh onion and garlic to the blender, how perfect.
Wow! What a fantastic alternative to Tofu and Chickpea flour options!
Can the batter be frozen in portions then thawed before cooking?
Hi Kris! Yes, you can freeze the batter. I defrosted some frozen batter on Saturday (a test to see if it was still ok) and came out great. It will look curdled and separated when it is completely defrosted–just give it a thorough whisking and you are good to go!
Another weird & wonderful recipe that sounds like it shouldn’t work, but it does – beautifully! My non-vegan husband tucked in with gusto, as did I (the vegan one). Pepitas are so magical – thanks for providing us with an unexpected way to enjoy them. 🥰
Yay, Susan! I am so glad you share my enthusiasm for weird and wonderful food, and magical pepitas! I am so glad you and your husband enjoyed this 🙂
We tried this recipe today….who knew pepitas could taste so incredible! Thank you for sharing this great idea!
Whoohoo! I am so glad you gave it a go, Lynne! I know there is that moment when you first pour it in the pan and think “no. way. this is not going to work.” And then it does! Happy eating 🙂
Camilla, this is INCREDIBLE! I was very skeptical. But I have pepitas, and I tried it. It is perfect and very delicious! I used black salt , onion powder, and dried herb blend (I do not like turmeric). This is a new staple for me, thank you 🙏🏻
I am thrilled that you tried it and like it, Bhavna! 🙂
Wow! Just Wow! My mind is blown! I haven’t tried this yet but I definitely will. Thank you
I am excited that you are excited, Annie. It’s really delicious and so easy to make ahead. I have been scrambling all week long with the batter I made 🙂
This is a remarkable recipe!!! Perfect for my family (2 of us are allergic to eggs). Thanks!
Hi June
So glad it works for you and your family!