Yes, vegan scrambled “eggs” can be a thing! This recipe with mushrooms, spinach, and shallots is savory and delicious. Because it uses JUST Egg, you will think you are eating the real deal with this eggless scrambled egg dish that will please your crowd.
I thought I had given up my favorite breakfast dish, scrambled eggs, for good when I started eating vegan. And that was okay. It was a loving healthy choice that I was honestly happy to make.
Then I discovered a vegan egg substitute that was made to trick anyone! Enter JUST Egg! It tastes and cooks just like you remember a chicken scrambled egg to taste and cook. It is made with mung-beans, soy, and other ingredients that cook up like you would expect an egg to cook.
I add in a little black salt (Kala Namak) which gives Just Egg and authentic egg-like flavor too.
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Other tasty dishes that use Just Egg:
If you are looking for some other tasty recipes that use Just Egg, try…
- Easy Vegan Fried Rice
- Vegan Classic Breakfast Casserole
- Breakfast Scramble with Potatoes and Peppers
Where can you find Just Egg?
Just Egg is available in many grocery stores in the section near the egg replacements. The cost is a little high at this point but the product is new. It is hoped that the cost will go down over time.
Ingredients Needed To Make this Recipe for Vegan Scrambled Eggs with Mushrooms and Spinach:
- A 12-ounce container of Just Eggs – it says it serves eight…but no. This recipe serves a generous two hungry people.
- Black Salt – or Kala Namak (affiliate link)
- chopped shallot – you can sub in another onion of choice. I really like the flavor of shallots for this recipe. Plus, one shallot is the correct amount needed (about 1/2 cup).
- chopped mushrooms
- baby spinach
- light tasting oil of choice (I used avocado oil)
- soy sauce or tamari
- optional – vegan cheese to topping (I used Follow Your Heart Mozzarella Shreds.)
How to Make the Just Egg Vegan Scramble with Spinach and Mushrooms:
Please read through this section for some ideas and pro-tips to make the most delicious vegan breakfast scramble ever! If you have already made such a dish then scroll down to the handy printable recipe card.
Start by chopping the onion and mushrooms. I prefer to use a shallot because I like the flavor in this recipe AND it’s just the right size when chopped- 1/2 cup.
If you choose to use a larger onion, you can chop the whole thing and put the leftover chopped onion in a freezer container and stick in in the fridge for another time.
Use whatever type of mushrooms you prefer. I’ve used baby Bella mushrooms as well as basic white mushrooms. Go with the flavor and texture you prefer.
I do buy my mushrooms washed and sliced for ease of preparation. Then I just give a few rough cuts to size them a little smaller.
I don’t like to mince the mushrooms super small in this recipe because I enjoy knowing that I’m eating a mushroom!
Cooking the vegetables:
Saute the shallots and mushrooms along with 1 Tablespoon of oil and tamari (or soy) sauce in a non-stick skillet for about 3-5 minutes or until the vegetables are mostly softened.
Add in the baby spinach and continue stirring for about one minute or until the spinach wilts.
I buy my baby spinach precut and prewashed. If you do not buy your spinach that way, make sure you wash and dry before adding it to the pan.
Time for the Just Egg:
#1 hint: use a good non-stick pan! My dream pan is a Scan Pan. I think I deserve it!
Before pouring in the Just Egg, I add a little black salt to the container. Tighten the lid and give it a good shake. Black salt is actually not black at all; but rather a grayish pink. It adds a sulfur-like taste to the Just Egg – similar to that of a chicken egg and gives this dish a more authentic flavor.
Just remember that a little black salt goes a long way. Adding more in, won’t improve the taste of your vegan egg dish. You can always add in more, but you can’t take away.
You might find black salt in an Indian grocery. I order mine from Amazon:
Pour the Just Egg in all at once.
Even with a non-stick pan and the use of oil, you will still need to carefully attend the scramble while it’s cooking, constantly scraping the bottom of the pan with a spatula. A film of cooked egg might develop despite your best efforts with the spatula.
Resist the urge to scrape it up and make it a part of your egg dish. When this film forms on the bottom of your pan, it develops an unpleasant rubbery texture that does not go well with the eggs at all!
Continue scraping and turning for about 3-5 minutes, or until the egg scramble is fluffy and “done”. The mixture should be mostly dry and resemble scrambled eggs.
Yum! Doesn’t this look delicious?
I add in some optional vegan mozzarella cheese at the last minute. Remember that (so far), there has not been a vegan cheese invented that melts and stretches exactly like dairy cheese – so just add a little bit. In fact, my recipe recommendations are for 1/4 cup. The vegan cheese I prefer hands- down is Follow Your Heart. While no vegan cheese is perfect just yet, Follow Your Heart comes pretty close!
The Recipe For Easy Vegan Scrambled Eggs with Mushrooms and Spinach:
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Easy Vegan Scrambled Eggs with Mushrooms and Spinach
- non-stick pan
- 12 ounces Just Egg
- 1/8 teaspoon black salt
- 1/2 cup onion, chopped I use shallot
- 1 cup mushrooms, chopped
- 2 cups baby spinach
- 1 Tablespoon oil
- 1 teaspoons tamari sauce can sub soy sauce
- 1/4 cup vegan cheese, shredded optional and not included in nutrional info
- Add black salt to Just Egg product. Tighten lid and give it a good shake. Set aside.
- Chop mushrooms and onions. Wash and dry baby spinah if not prewashed. Set aside.
- In a non-sitck saute or fry pan, heat oil. Add chopped mushrooms and onions. Saute for 3-5 minutes until softened.
- Add in baby spinach. Continue sauting for about 1 minute until wilted.
- Add Just Egg product all at once. Continually scrap and cook till fluffy - just like a scrambled egg.
- Add in optional shredded vegan cheese and stir to incorporate.