Vegan Scrambled Eggs
Time: 15 min — Difficulty: ★☆☆ — Portions: 4
Preparation:
1. Sauté the onion and garlic in a pan with a bit of oil until soft and slightly browned.
2. Add the diced tomatoes and cook briefly until they soften.
3. Add the Yellow Sunshine Nature and sauté for a few minutes while stirring until it’s lightly browned.
4. Stir in the vegan cream, Kala Namak, and pepper. Mix well to create a creamy texture.
5. Continue cooking for a few more minutes until the mixture is set but still slightly creamy.
6. Sprinkle with fresh parsley and serve.
Tip: This vegan scrambled egg tastes fantastic on toast, as a filling for wraps, or served with a side salad.
Ingredients:
· 2 packs of Yellow Sunshine Nature (approx. 300 g)
· 2 onions, diced
· 1 small clove of garlic, finely chopped
· 2 tomatoes, diced
· 2 tablespoons La Cooking or plant-based milk
· 1 teaspoon Kala Namak (black salt, for the “eggy” flavor)
· Pepper to taste
· Fresh parsley (optional, finely chopped)
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