Soy Free Scrambled Eggs

Bethany's Vegan Kitchen

March 2

These soy-free vegan scrambled eggs have the same texture and consistency of eggs, but they're completely plant-based. I typically like to make vegan scrambled eggs with tofu, as it's easy, inexpensive and quick. But I also enjoy exploring egg replacements, and discovering new ways to recreate meals I used to enjoy as a vegetarian. I used to love creamy, soft scrambled eggs, prepared using the Gordon Ramsay method, where you slowly cook the eggs taking them on and off the heat. This way of making vegan scrambled eggs, gives a very similar result, using ackee. Ackee is a staple food in Jamaica, it's a fruit but is used as you would a vegetable. It has a soft texture, and is yellow in colour, making it a great replacement for scrambled eggs. On its own, ackee has a slightly nutty flavour, but once seasoned with black salt (also known as kala namak) and a few other ingredients, it tastes and feels just like egg

Yield: Four servings Cook time: 10 minutes

You'll need:

One tablespoon of plant based butter
One 540g tin of ackee, drained
One tablespoon of nutritional yeast
Half a teaspoon of smoked paprika
10g of dairy-free cheese
Black salt (also known as kala namak), to taste
Black pepper, to taste

Method:

Start by heating the butter in a small frying pan over a medium heat. Once it's melted add in the ackee and stir it through the butter
Next, add the nutritional yeast, smoked paprika, dairy free cheese and season to taste with black pepper. Stir these through the ackee until well combined. Allow it to cook for ten minutes, or until the cheese melts and binds everything together
Finally, remove the frying pan from the heat, season to taste with black salt/kala namak, and then serve immediately

These vegan scrambled eggs would be ideal either served simply on hot buttered toast, or as part of a cooked breakfast along with sausages, bacon, baked beans, mushrooms, tomatoes and hash browns. I like to serve mine topped with plenty of freshly ground black pepper, as that's how I used to eat scrambled eggs when I was vegetarian. You could also top them with hot sauce, fish free Worcester sauce, fresh herbs, or thinly sliced spring onion