Vegan Scrambled Eggs made from pumpkin seeds without tofu!
Ingredients
- 1 cup raw pumpkin seeds (pepitas) (approx. 130g, unsalted)
- boiling water (for soaking)
- ½ cup unsweetened plant-based milk (approx. 120ml; any variety e.g. almond, soy, oat)
- 1 tbsp olive oil (for cooking)
- 1 tbsp nutritional yeast
- ⅛ tsp black salt (kala namak; for eggy flavor)
- ½ tsp fine sea salt (or to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground turmeric (adds color and subtle earthy flavor)
Instructions
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