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Vegan Pumpkin Seed Scramble (soy-free, oil-free}

Plant-based scrambled eggs, made with pumpkin seeds? Yes! This easy and delicious pumpkin seed scramble (pepita scramble) will rock your world. It is high-protein, oil-free, soy-free, gluten-free, grain-free, keto, Paleo, and endlessly versatile.

pepita scramble on a white plate with avocado slices and tomato slices

It’s rare (make that nonexistent) that I include exercise instructions in my recipe posts.

Until now.

This 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!

overhead shot of pumpkin scrambled eggs on a white plate

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 is all you need to create a perfect, plant-based scramble.

bowl of green pumpkin seeds with white background

Pepita Scramble Benefits

Check out everything that these “everything” bagels boast:

  • Vegan (egg-free & dairy-free}
  • Soy-free
  • Grain-free
  • Gluten-free
  • Oil-free
  • Nut-free
  • High protein (7 grams per serving)
  • 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.

overhead shot of the ingredients for pepita scramble

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! It 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 for Making Vegan Pumpkin Seed Scramble

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: Use boiling water. 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.
soaked pepitas (green pumpkin seeds) in a glass bowl

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, only some. No fussing, and no more than a minute of your time, required.

3 photo collage of soaked pumpkin seeds

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.

drained pumpkin seeds in a mesh colander over a glass bowl

Step Four: Blend the Pepita Scramble Batter

Place the drained pepitas, fresh water (2 cups), 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.

blended vegan pumpkin seed scramble blender in a blender container

Use the pumpkin seed batter right away, or transfer to a sealed container (refrigerate for up to 1 week).

clear storage jar filled with pumpkin seed scramble batter

Step Five: Cook the Pepita Scramble

Choose a small, medium, or large skillet, depending on how much scramble you are scrambling. The photos below are for a single serving (1/2 cup/118 mL of batter). 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.

  1. Set the skillet over medium heat for 1 minute and then add the desired amount of batter (1/2 cup in photos above).
  2. Let the batter cook for at least 1 minute–until it begins to bubble and set up–before moving it with a spatula.
  3. 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).
  4. 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.
  5. 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.
close up of pepita eggs on a fork

Does a Vegan Pumpkin Seed Scramble Taste Like Scrambled 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.

overhead shot of a white plate topped with vegan pumpkin seed scramble, tomatoes, avocado and whole grain bread.

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.

Note, too, that 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.

Happy scrambling!

Yield: 3 cups batter (6 servings)

Vegan Pumpkin Seed Scramble (soy-free, oil-free}

overhead shot of pumpkin scrambled eggs on a white plate

Plant-based scrambled eggs, made with pumpkin seeds? Yes! This easy and delicious pumpkin seed scramble (pepita scramble) will rock your world. It is high-protein, oil-free, soy-free, gluten-free, and endlessly versatile.

Prep Time 10 minutes
Cook Time 3 minutes
Additional Time 1 hour
Total Time 1 hour 13 minutes

Ingredients

  • 140 grams (about 1 full cup) raw pepitas (green pumpkin seeds)
  • Water
  • 1 teaspoon ground turmeric
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black salt or regular salt (adjust according to preference)

Instructions

Make the Batter:

  1. 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.
  2. 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.
  3. Drain the pumpkin seeds in a colander or mesh sieve. Rinse the seeds under cold water and drain again.
  4. 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.
  5. 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:

  1. 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.
  2. Let the batter cook for at least 1 minute, until it begins to bubble and set up, before moving it at all.
  3. 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).
  4. 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.

Notes

Storage: Store the batter in an airtight container in the refrigerator for up to 1 week.

Skillet Tip: If not using a nostick skillet, or well-seasoned cast iron skillet, you may want to spritz the pan with nonstick cooking spray before adding the batter.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 139Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 181mgCarbohydrates 4gFiber 2gSugar 0gProtein 7g

Did you make this recipe?

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Jo

Thursday 15th of September 2022

Well I’m pleasantly surprised! This was really good! I added roasted red peppers, mushrooms and violife cheese. Voila! An omelette! Thanks so much 🤗

Camilla

Thursday 15th of September 2022

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.

Dee

Saturday 27th of August 2022

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.

Camilla

Thursday 1st of September 2022

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!

Jan

Tuesday 3rd of May 2022

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!

Camilla

Wednesday 4th of May 2022

Thank you so much Jan, and thank you, too for sharing your experience and tips :)

Elaine

Saturday 9th of April 2022

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!

Camilla

Friday 29th of April 2022

Fantastic, Elaine!!! :)

June

Thursday 7th of April 2022

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!

Camilla

Thursday 7th of April 2022

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!

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