Pumpkin seed vegan scrambled eggs! Delicious, fluffy, creamy scramble. Also low in calories and high in protein.
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– 1 cup raw shelled green pumpkin seeds, (also called pepitas)– 2 cups water, (plus more for boiling)– 2 tablespoons nutritional yeast– 1 teaspoon onion powder– ¾ teaspoon turmeric– ½ teaspoon garlic powder– ½ teaspoon black salt, (also called kala namak)– light oil, for frying (such as vegetable or canola)
INSTRUCTIONS
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INSTRUCTIONS
Pour water over pumpkin seeds in a pot. Boil for 10 minutes until water turns green. Drain and rinse cold to cool.
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Step 1
Scoop and rub cooled pumpkin seeds in your hands. Dark green skin peels. Continue removing skin as much as possible. Rinse well to remove skin.
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Step 2
Blend 2 cups fresh water, nutritional yeast, onion, turmeric, garlic, and black salt with drained pumpkin seeds.
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Step 3
Scrape sides to blend smooth. Use this mixture immediately or refrigerate it in a sealable jar. It should last a week in the fridge.
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Step 4
Heat oil over medium-high heat in a large skillet or non-stick pan. When hot, add pumpkin egg mixture as desired. Serving size: ¾ cup.
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Step 5
Stir eggs occasionally with a spatula to scramble. Pumpkin seed eggs thicken during cooking. Cook until desired texture. Softer than scrambled eggs. My cooking took 5 minutes.