Vegan Soy Free Scrambled Eggs

Scrambled Eggs (Vegan, Soy-Free)

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Vegan Soy Free Scrambled Eggs

Scrambled Eggs (Vegan, Soy-Free)

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  • Author: Elika


Providing plant based alternatives is great when you have fussy eaters in the family or guests that have food restrictions. So perfecting this recipe is a great idea for one of the most challenging food swaps…eggs! Ensure you don’t omit the black salt or nutritional yeast to ensure you are getting a similar taste to eggs.



½  cup Chickpea flour

½  cup Vegetable stock

1tbsp Nutritional yeast

1 tbsp Onion powder

1 tsp Garlic powder

¼ tsp Turmeric

¼ tsp Kala Namak or Indian black salt 

1 tbsp Olive oil

Cracked Black Pepper to season


  • Combine the flour, powders, turmeric, yeast & salt together in a bowl
  • Make a paste with a small part of the stock and the chickpea flour mix
  • Slowly add the remainder of stock drop by drop whisking to keep a smooth batter
  • Heat the oil in a good non-stick pan
  • Stir in the mixture on a low heat and keep moving to prevent sticking
  • It only takes 30 seconds or so for the mixture to clump together resembling scrambled eggs
  • Season the eggs with the cracked black pepper 


  • Kala Namak or Indian black salt is a high sulfur salt, since eggs are high in sulfur too they have the egg like flavour
  • I keep water from steaming vegetables so I have some vegetable stock for the week, but hot water with more spices can add flavour to the mixture
  • I also like to cook this mixture in ghee (clarified butter suitable for those lactose intolerance)

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