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    Home > Vegan Breakfast Recipes

    Vegan Scrambled Eggs with Mushrooms and Spinach

    Posted: Nov 2, 2019 ยท Updated: Apr 27, 2022

    Jump to Recipe

    These soy-free vegan scrambled eggs are easy, delicious and nutritious, and you can make them in a hurry. Spinach and mushrooms add freshness, flavor and even more health. A gluten-free recipe, can be nut-free.

    Black cast iron skillet with scrambled eggs with mushrooms and spinach and parsley

    This is my go-to vegan scrambled eggs recipe, and I love it for many reasons, including but not limited to the fact that it:

    • comes together in minutes, much like regular scrambled eggs would.
    • is packed with heart-healthy protein that's not tofu, and it has delicious veggies like mushrooms and spinach.
    • is versatile -- you can vary up the veggies and you can make it nut-free if you want to.
    • tastes simply awesome with nothing more than a slice of toast and a cup of joe for company.
    • is sure to make friends and family -- but most importantly you -- fall in love with it.
    Front shot of black skillet with vegan scrambled eggs with turmeric, mushrooms, spinach and parsley with a black cheesecloth in background

    In more than a decade of veganhood I've been through several versions of scrambled eggs, starting with the perennial egg substitute, tofu. While tofu scrambled eggs are good enough, I wanted a recipe without soy that would be just as awesome, or hopefully more.

    I've arrived at my vegan "egg" substitute with lots of thought and through trial and error, and it's made partly of chickpea flour and partly of cashew nuts.

    Chickpea flour is a common enough substitute for eggs among vegan cooks, probably right after tofu, and I've long had a vegan omelet recipe for a Besan Cheela that uses chickpea flour as an egg substitute. But for my scrambled eggs, I wanted to minimize the chickpea flour flavor while not killing it altogether. But more importantly, chickpea flour tends to dry out in the skillet and I wanted something in there that would keep the consistency of the "eggs" soft and smooth. Ergo the cashews.

    I say this often, and it's worth repeating, that when you take meat or eggs or any animal product out of a recipe, you can't just sub a plant-based food and call it a day. So, if you were making scrambled eggs with just eggs, you would add cream, salt and pepper, and any veggies you wanted to use, and you'd be done. But for the vegan version, you need to build more flavor into your eggs, because by themselves neither chickpea flour nor cashews (nor tofu for that matter) are very flavorsome.

    I make my vegan egg mixture in the blender, and into it I toss -- besides the chickpea flour and cashews -- a tablespoon of cheesy nutritional yeast, onion powder, garlic powder, salt and ground black pepper. This flavorful blend adds even more points to the recipe's nutritional profile, and makes this recipe taste not like scrambled eggs, but waaaay better.

    You can eat the vegan eggs with toast, or you can toss them into a wrap. Add some roasted potatoes for even more oomph.

    Vegan Scrambled Eggs with Mushrooms and Spinach in a black cast iron skillet with a wooden ladle

    Ingredients for vegan scrambled eggs:

    • Extra virgin olive oil
    • Crimini or button mushrooms
    • Spinach
    • Chickpea flour
    • Raw cashews
    • Nutritional yeast
    • Onion powder
    • Garlic powder
    • Turmeric
    • Parsley
    Front partial shot of a skillet with yellow scrambled vegan eggs and a ladle

    Tips for making the perfect scrambled eggs:

    • Don't be tempted to add everything to the skillet at once. Saute the mushrooms and let them soften, then add the spinach and let it wilt, before you add the "egg" mixture. This will give you a little more control over the moisture in your recipe, since both veggies will express water.
    • Chickpea "eggs" start to set as soon as you add them to the pan, much like actual eggs will do. But the chickpea flour also needs to cook, so don't just add it in and push it around with a ladle for a minute and serve it up. You need to let your eggs sit over heat for a few minutes, stirring them frequently, so the chickpea flour cooks evenly and loses any raw flavor.
    • You have some control over how dry or moist you want your eggs to be. I like them not too dry, so I take them off the heat after about four or five minutes. The longer you cook chickpea flour, the dryer it will get, like eggs.
    • If you want to make this nut-free, use a cup of chickpea flour and skip the cashews.
    • I think mushrooms and spinach are perfect in this recipe, but I won't stop you from experimenting. Think veggies that cook fast, like bell peppers or peas or green beans or most leafy greens.

    Looking for more vegan breakfast recipes?

    • Vegan Pumpkin Bread Pudding
    • Vegan French Toast Casserole
    • Savory Vegan Squash and Rice Pudding
    • Vegan Hash Brown Casserole
    • Vegan Cranberry Breakfast Bread

    Vegan Scrambled Eggs with Mushrooms and Spinach

    Vegan Scrambled Eggs with Mushrooms and Spinach in a black cast iron skillet with a wooden ladle
    Black cast iron skillet with scrambled eggs with mushrooms and spinach and parsley

    Vegan Scrambled Chickpea Eggs with Mushrooms and Spinach

    These soy-free vegan scrambled eggs are easy, delicious and nutritious, and you can make them in a hurry. Spinach and mushrooms add freshness, flavor and even more health. A gluten-free recipe, can be nut-free.
    5 from 9 votes
    Print Recipe Review Recipe
    Course: Breakfast
    Cuisine: Can be nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan scrambled eggs mushrooms spinach
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 4
    Calories: 203.95kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 tablespoon extra virgin olive oil
    • 8 oz crimini mushrooms
    • 1 cup baby spinach
    • ยฝ cup chickpea flour (besan)
    • ยฝ cup raw cashews
    • 1 cup water or vegetable stock
    • 1 tablespoon nutritional yeast
    • 1 teaspoon onion powder
    • ยฝ teaspoon garlic powder
    • ยฝ teaspoon turmeric
    • Salt and ground black pepper to taste
    • 2 tablespoon parsley (chopped)
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    Instructions

    • Heat the oil in a very well-seasoned cast iron skillet or a non-stick skillet. Add the mushrooms and season with salt and ground black pepper. Saute 3-4 minutes until the mushrooms soften. Add the spinach and saute until the spinach wilts.
    • While the vegetables are cooking, place the chickpea flour in a blender with the cashews, vegetable stock, nutritional yeast, onion powder, garlic powder, turmeric and salt and ground black pepper. Blitz into a very smooth liquid/paste. It should be thick but still quite runny.
    • After the spinach wilts, add the chickpea-cashew mixture to the skillet over low heat. Scramble with a ladle, as you would eggs, because the chickpea mixture will start to set, particularly at the edges. Give everything a good stir, then cover the skillet with a lid and let it cook over low heat for five minutes.
    • After five minutes, stir the "eggs" and scramble them. You can add a little more liquid to the skillet if they appear to be getting too dry.
    • Season with more salt and pepper if needed, stir in the parsley, and serve hot.

    Nutrition

    Calories: 203.95kcal | Carbohydrates: 17.99g | Protein: 9.06g | Fat: 11.79g | Saturated Fat: 1.86g | Potassium: 577.77mg | Fiber: 3.27g | Sugar: 3.65g | Vitamin A: 871.75IU | Vitamin C: 4.77mg | Calcium: 33.11mg | Iron: 2.58mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Jace

      May 06, 2021 at 8:00 pm

      5 stars
      Iโ€™m trying to lower my Cholesterol intake. Is this recipe cholesterol free or low cholesterol?

      Reply
      • Vaishali

        May 08, 2021 at 6:43 pm

        Hi Jace, plant-based foods don't have cholesterol -- cholesterol is found only in animal foods. That said, a high intake of any kind of fats can be unhealthy. You could skip the cashews here and make these scrambled eggs with the chickpea flour only, which would cut down the fat in the recipe considerably.

        Reply
    2. Anu

      March 19, 2020 at 9:37 am

      Can you substitute cashew with almond flour as we have food allergies?

      Reply
      • Vaishali

        March 19, 2020 at 10:04 am

        Yes!

        Reply
    3. Amy

      November 07, 2019 at 9:14 pm

      5 stars
      This was the best breakfast I've had in ages. It is so full of flavor and so easy. I added some green onions at the end and it was amazing. Even the kids ate it up fast.

      Reply
    4. Vaishali

      November 06, 2019 at 1:53 pm

      Hi Stef, you need to scramble and saute them more if you want the texture to be drier. I thought I was pretty clear in the instructions, but perhaps I wasn't. And yes, stovetops differ, so maybe you can increase the heat a bit.

      Reply
    5. Paul Moeseenko

      November 06, 2019 at 9:28 am

      5 stars
      I forgot to "star" rate this recipe, when I posted my comment - definitely a 5 star.

      Reply
      • Vaishali

        November 06, 2019 at 10:16 am

        Hi Paul, so happy you enjoyed it. I love the idea of replacing spinach with kale and the black salt. Your take on this sounds delicious. And thanks for returning to add the star rating!

        Reply
    6. Paul Moeseenko

      November 03, 2019 at 11:15 am

      5 stars
      Made the egg scramble this morning and it was delicious, thank you.
      FYI, for my preferences, I substituted Kale for spinach, added roasted red pepper strips, chopped green onion, and onion flakes with the kale. Also used a little black salt in the chickpea mixture. Then after the 5 minutes added shredded cheese to the scramble and covered for a few more minutes.
      I have make other recipes of yours and all turned out great.

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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