Simple Vegan Scrambled Eggs (recipe)
Scrambled eggs is one of England’s favourite breakfasts or lunches. It’s no doubt delicious, so if you don’t eat eggs (if you’re vegan or have an egg allergy), the good news is that you can make a tasty plant-based alternative.
This creamy vegan scramble (Full of Plants) uses both firm and silken tofu, to replicate the real texture of eggs.
Food Safety Tips
Although a little (plain with no butter or salt) scrambled egg is usually a safe treat for pets, don’t give them salted buttered scrambled egg (or vegan scramble, due to salt and chives). For the same reason, don’t give leftovers to garden birds or wildfowl (salt is toxic).
Why Make Vegan Scrambled Egg?
If you eat real egg, then always choose certified free-range (organic), as there is a lot of green-washing with egg labels in shops. Obviously if you have an allergy, this is one reason why this recipe is good.
Plant foods are also cholesterol-free. So if you have high cholesterol but still wish to enjoy regular scrambled egg, this dish is a bonus too!
Vegans don’t eat eggs, because often the male chicks are suffocated at birth, as they are of no use to the egg industry (and older hens are often killed, when their egg-laying slows down). No doubt some small friendly farmers don’t do either. But it’s a grey area, unless you personally know the farms.
Commercial farming tends to rush sexing chicks, so sometimes they get mixed up. This is what happened when one woman bought three duck eggs (presumed unfertilised) from Waitrose. But they hatched (thankfully she knew what she was doing). She named them Beep, Peep & Meep!
Ingredients Needed?
There are various recipes. Some use commercial ‘vegan egg’, but others use more natural ingredients like tofu (Tofoo is organic and made in Yorkshire). A surprising but very popular ingredient for vegan scramble is chickpea flour (which produces the right texture and has plenty of protein).
A pinch of turmeric powder gives the yellow colour (not too much if you don’t want scrambled curry!). And the secret ingredient is Kala Namak (Indian black salt) which gives the authentic sulphur smell and taste of real eggs.
How to Serve Vegan Scramble
Like you would any other. It’s good on toast with vegan butter (Flora has no palm oil). Try mixing in some grated vegan cheese or plant-based bacon, for a real feast!
Compost Food Scraps?
Unless you’re an expert composter, avoid composting acidic scraps like chives (often used with scrambled eggs) along with onion, garlic, leeks, shallots, tomatoes, citrus, rhubarb – as this could harm compost bin creatures. Just bin them, to break down naturally.
Peaceful Politics in Action!
Learning to make your own vegan scramble, is a peaceful political act! Every meal you make with natural plant-based ingredients and seasonal produce, is helping to create a country where nutritious food matters. Is affordable to everyone – and tastes good too!
It also collectively brings down high cholesterol (so better lives and less NHS costs). And of course, every plate of breakfast scramble made with plant-based ingredients, is helping to reduce the number of factory-farmed chickens (and even some free-range chickens) killed in the egg industry.
Where to Buy Vegan Scrambled Egg!
If you want to cheat, try Tofoo’s ready-made version, sold everywhere. Most councils now recycle soft plastic packaging (inside the cardboard box).
