These vegan eggs are a great basic egg recipe for adding in to scrambles, rice, and noodle dishes. Be sure to use black salt for a true egg flavor.

These vegan eggs are the bomb, and so, so easy to make. I love it!

I just got back from little stay-cation out at the beach for my birthday, and this easy, quick recipe was so satisfying to make while trying to unpack and unwind. You don’t really feel like making a mess in the kitchen while trying to fix the travel mess you already have goin’ on… Ya know?

This recipe is great on it’s own, but I would encourage you to make a nice veggie scramble out of it or experiment with it in other recipes. (like fried rice… yum!) I wanted you guys to have a good solid base recipe that you can use to make your own fun recipes.

Use these in rices, scrambles, or pasta dishes. Be creative!

My family loves to have these vegan eggs served hot on a slice of avocado toast or scrambled with veggies wrapped in a fresh tortilla. You really can’t go wrong here.

We also prefer our vegan eggs on the more “well done” side, with a chewier texture. If you like soft, gooey, scrambled eggs, I have a variation included in the recipe for you too. All you have to do is add some oat milk and cook for less time. Either way, they’ll taste great!

Black salt is the secret

I know black salt may seem like a weird ingredient. I didn’t use it in my vegan eggs for a long time despite knowing of it because I could never seem to find it anywhere near me. Well, eventually I made the leap and just purchased some online to try.

I LOVE IT! It’s crazy how eggy it tastes. They say it has to do with the high sulfur content in the salt, and it matches to smell and flavor of eggs to a T.

It’s also called Kala Namak. Here’s the one I’m using. It’s only $5.99 for a large bag of it. Definitely worth it.

UPDATE!: I have recently discovered that black salt contains fluoride. Here’s a bit more information on the nutritional makeup of this salt. Keep in mind, this salt has been used since BC. So like MSG, I personally think it’s fine to use in moderation. It’s still certainly better for your health than the real eggs you’re avoiding.

Use these in your favorite dishes

I tried my very best to keep this egg recipe neutral in flavor so you can use it in a variety of ways. This vegan egg recipe is perfect for replacing scrambled eggs in any dish you may normally use them.

I’ll link be sure to link new recipes using these eggs as examples, but some things that instantly come to mind are fried rice, breakfast scrambles, and breakfast burritos.

As always, feel free to tweak the flavoring of the recipe to your tastes. Try adding some hot sauce, sauteed veggies, or cumin for a more Indian style breakfast.

I’m excited about this recipe and the last one because they both factor into the next recipe I’m releasing on Monday. Be sure to stay tuned and check your emails for the notification. It’s a big favorite for many people I know.

I’m also working on a free gift for all of my subscribers right now, and I’d love your feed back:

where would you appreciate help in the kitchen?
do you struggle when building a vegan pantry?
what intimidates you the most about vegan cooking?
do you have a good grasp of where and how to store produce?
would you like a guide around seasonality and preserving?

Let me know! I want to develop a free gift that is relevant to you guys and your needs since its 100% for you.

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Have a great weekend!