Vegan Just Egg Recipe: Easy Plant-Based Breakfast Ideas

Looking for a delicious and cruelty-free alternative to traditional eggs? Our vegan Just Egg recipe offers a simple, flavorful way to enjoy the texture and taste of scrambled eggs — without any animal products.

Made from plant-based ingredients that mimic the rich, creamy consistency of eggs, this recipe is perfect for breakfast lovers, vegans, or anyone looking to reduce cholesterol and embrace a healthier lifestyle.

Whether you’re preparing a quick weekday meal or hosting a brunch with friends, this vegan scramble is sure to impress.

With just a few pantry staples and easy steps, you can whip up a satisfying, protein-packed dish that pairs perfectly with toast, veggies, or your favorite vegan sides. Plus, it’s allergy-friendly and adaptable to many dietary preferences.

Dive into this recipe and discover how fun and tasty plant-based cooking can be!

Why You’ll Love This Recipe

This vegan Just Egg recipe is a game-changer for anyone who misses the comforting feel of scrambled eggs. It’s:

• Easy to make: Requires just a handful of ingredients and minimal prep time.
• Nutritious: Packed with plant proteins and free from cholesterol and animal fats.
• Versatile: Customize it with your favorite veggies, spices, or herbs.
• Allergy-friendly: Free from soy, gluten, and dairy, making it suitable for many diets.
• Deliciously egg-like: The texture and flavor come close to the real thing, satisfying your cravings.

Plus, this recipe can be made in under 15 minutes, perfect for busy mornings or lazy brunches.

Ingredients

• 1 cup chickpea flour (also known as gram flour or besan)
• 3/4 cup unsweetened plant-based milk (almond, oat, or soy)
• 2 tablespoons nutritional yeast (for a cheesy, savory flavor)
• 1/2 teaspoon turmeric powder (for color and subtle earthiness)
• 1/2 teaspoon kala namak (black salt) (for that classic eggy sulfur flavor)
• 1/4 teaspoon baking powder (to add fluffiness)
• 1/4 teaspoon garlic powder (optional, for extra flavor)
• 1 tablespoon olive oil or vegan butter (for cooking)
• Freshly ground black pepper, to taste
• Optional add-ins: diced onions, bell peppers, cherry tomatoes, spinach, mushrooms

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick skillet or frying pan
• Spatula
• Measuring cups and spoons
• Chopping board and knife (if adding veggies)

Instructions

1. Prepare the batter: In a mixing bowl, whisk together chickpea flour, nutritional yeast, turmeric, black salt, baking powder, and garlic powder until combined.
2. Add plant milk: Slowly pour in the unsweetened plant-based milk while whisking to create a smooth batter without lumps. The mixture should be pourable but slightly thick.
3. Preheat the pan: Heat the olive oil or vegan butter in a non-stick skillet over medium heat.
4. Add optional veggies: If using, sauté diced onions, bell peppers, mushrooms, or spinach in the pan until softened, about 3-4 minutes.
5. Cook the batter: Pour the batter over the sautéed veggies in the skillet. Let it cook undisturbed for 2-3 minutes until the edges start to set.
6. Scramble gently: Using a spatula, gently fold and scramble the mixture, breaking it up as it cooks. Continue for another 3-4 minutes until fully cooked but still moist and fluffy.
7. Season and serve: Taste and add freshly ground black pepper or extra kala namak if desired. Serve hot with your favorite sides.

Tips & Variations

For a more authentic egg flavor, kala namak (black salt) is essential — it adds that unique sulfurous note reminiscent of eggs.

Try adding chopped fresh herbs like chives, parsley, or dill for a fresh burst of flavor.

For a cheesy twist, sprinkle some vegan cheese shreds over the scramble just before finishing cooking.

To make this recipe soy-free, use plant milk alternatives such as almond or oat milk. If you prefer a gluten-free version, ensure your chickpea flour is certified gluten-free.

Want to prepare in advance? The batter can be stored in the fridge for up to 24 hours — just give it a good whisk before cooking.

Nutrition Facts

Note: Values are approximate and depend on specific ingredients and portion size.

Serving Suggestions

This vegan Just Egg scramble is incredibly versatile. Here are some ideas to enjoy it to the fullest:

• Serve on toasted sourdough or whole grain bread with smashed avocado and cherry tomatoes.
• Add it as a protein-rich filling in breakfast burritos or wraps with salsa and fresh greens.
• Pair with vegan sausages, hash browns, and sautéed mushrooms for a hearty brunch.
• Top with hot sauce or vegan cheese for extra flavor.
• Combine with fresh herbs and a side of roasted veggies for a balanced meal.

For more creative vegan breakfast ideas, check out our Veggie Egg Bite Recipe and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Conclusion

Our vegan Just Egg recipe brings the classic comfort of scrambled eggs to your plant-based kitchen without compromising on taste or texture. With simple ingredients like chickpea flour and nutritional yeast, you can recreate that familiar eggy flavor in a healthy, ethical way.

This recipe is perfect for anyone looking to reduce their animal product intake or simply try something new and delicious.

Not only is it quick to prepare, but it’s also flexible enough to suit your personal taste with endless add-ins and seasoning options. Whether you’re a vegan veteran or just exploring plant-based meals, this scramble is a fantastic addition to your breakfast repertoire.

Be sure to explore other wonderful recipes like our Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for more inspiration.

Enjoy your cooking journey and happy eating!

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