Vegan Scrambled Lentil 'Eggs'
Serves 210 mins prep10 mins cook
This vegan 'egg' recipe is made from split yellow lentils, oat milk, and a blend of spices. It's a quick, cheap, and high-protein plant-based alternative to scrambled eggs, perfect for breakfast tacos or a nutritious breakfast option.
0 servings
What you need
tbsp nutritional yeast
tsp Black Salt
tsp turmeric powder
cup oat milk
tsp onion powder
tbsp cooking oil
tsp baking powder
tsp cornstarch
tsp garlic powder
tsp salt
Instructions
1. Soak 1 cup of split yellow lentils overnight. 2. Drain the soaked lentils and add them to a blender along with 1 cup oat milk, 1 tsp black salt, 1/2 tsp salt, 1 tbsp oil, 1 tsp turmeric, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp baking powder, 2 tbsp nutritional yeast, and 1 tsp corn starch. Blend until the mixture is super smooth. 3. Heat a non-stick pan over medium heat. Add 1 tbsp oil and warm for 30 seconds. 4. Pour the lentil mixture into the pan and stir to cook for 2 minutes. 5. Cover the pan and cook for 2 more minutes. 6. Remove the lid and stir to combine. At this point, it should resemble scrambled eggs. 7. Top with additional black salt if desired and enjoy this high-protein breakfast.View original recipe