Easy Vegan Scrambled Egg Mix.

easy vegan scrambled egg
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If you’re like me then before going plant based you probably LOVED eggs for breakfast! I used to eat eggs every day…well, at least almost every day. This vegan scrambled egg mix has been the perfect solution for me. It’s easy, fast and tastes great. The key ingredient to give it that ‘egg’ flavor is this black salt. I like to whip up a batch of this about twice a month or so and simply store it in the refrigerator to keep it fresh.

One trick when cooking this as an omelet is to keep your heat on medium-low and be patient. If you cook this up too fast you end up burning the bottom and have a not quite cooked middle (ask me how I learned about that!)

Handy tools to make this easy vegan scrambled egg

The vitamix blender is used in my kitchen multiple times a day. I also use it to make my chickpea flour. You can always just buy chickpea flour, but at $8 for a lb. I prefer to buy this 5lb bag of chickpeas for only $15 and stretch my dollars. Especially since its so easy to make. You simply pour in a few cups of chickpeas and blend till you have flour, about a minute!

I also love having a good and safe non-stick pan. Especially if you are cooking oil free, although, when I make an omelet I do still give my pan a very quick spritz with some oil spray.

That’s it! If you have all this then your ready to get started.

Vegan Scrambled Egg Mix

The perfect vegan egg alternative for scrambled eggs and omelet's!
5 from 2 votes
Prep Time 5 mins
Servings 12
Calories 150 kcal


  • high speed blender


  • 1 lb dried chickpeas
  • 3 Tbs ground turmeric
  • 3 Tbs Bob's Red Mill egg replacer or ground flax
  • 2 tsp black salt
  • 1/2 tsp Himalayan pink salt
  • 1 tsp ground garlic
  • 1 tsp onion powder


  • Pour chickpeas into high speed blender and blend on high speed 45 – 60 seconds or until you have a smooth flour consistency.
  • Pour Chickpea flour into a medium sized bowl.
  • Add remaining ingredients. Whisk till well combined.
  • Pour into a quart sized mason jar and store in the refrigerator for up to a month.
  • To use in place of eggs for omelet or scrambled eggs. Per person mix 1/3 cup vegan scrambled egg mix with 1/2 cup water. Whisk to remove clumps and cook like eggs!


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If you try this recipe please tag me with your creations on Instagram @jaymejanelle_ I love seeing what you all come up with!

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