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Green Eggs (and Ham) [Vegan]

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September 24th of this year marked the 20th anniversary of the death of Theodor Seuss Geisel, better known as Dr. Seuss. Like many of you, I grew up reading the good doctor (who could ever forget cheering on Thing One and Thing Two in The Cat in the Hat?). In honor of one of my favorite children’s authors, I thought I’d re-create one of his most famous dishes, Green Eggs & Ham.

Well, okay, let me be honest here. I’d eaten “real” ham maybe a total of three times in my entire life before adopting a vegan diet, and I didn’t like it any of those times. In addition, I was never a huge fan of scrambled eggs, although I adore a good tofu scramble. So why go to the trouble of making this faux-eggs, faux-meat dish? Blame it on the Toronto Vegetarian Food Festival.

You see, the TO Food Festival is “the largest event of its kind” in North America, and it took place earlier this month at Toronto’s own stunning Harbourfront, with over 100 exhibitors, almost 200,000 visitors, and a very accommodating, sunny 23 C (74F) weather courtesy of Mother Nature. It was three days of vegan paradise, sampling fantastic foods from gluten-free buttercream cupcakes to Indian fare to shish-kebabs to Banana Soft Serve Cookie Dough Blizzards—all 100% plant-based--and good for you.

One of the products that intrigued me was a big, 1 kilo (2 pound) bag of green pea flour. I saw the beautiful samples and listened to the vendor’s spiel about how great and versatile the flour was, and since I love chickpea pancakes, I grabbed a bag. It wasn’t until I got home that I thought, “What the heck will I cook up with this stuff?” It does provide 6 g of protein per serving for only 100 calories, albeit in a vibrant grassy green package. And then I read about the anniversary of Dr. Seuss, and it all came together. . .

These “eggs” could easily be made with either yellow pea flour or chickpea flour if you didn’t happen to be charmed by a knowledgeable Food Festival vendor as I was. The texture is halfway between quiche and a tofu scramble, with a slightly sweet flavor and intermittent crunch from the chopped veggies. I loved it.

And of course, the color will transport you back to your childhood for a time, to that era when breakfast was more than just food—it was fun.

Vegan Green Eggs (and Ham)

This Recipe is :

Dairy Free Vegan


  • 1/4 cup (60 ml) green pea flour, yellow pea flour, or chickpea flour
  • 1/2 cup (120 ml) vegetable broth or stock
  • Fine sea salt and pepper, to taste
  • 1/2 green or red pepper, diced
  • 4 green onions, sliced (white and light green parts only)
  • 2 tsp (10 ml) extra virgin olive or avocado oil, preferably organic
  • Sriracha or hot pepper sauce, to serve (optional)
  • Your choice of “ham” (marinated tofu or tempeh work well here)


  1. In a medium bowl, whisk the flour, broth, salt and pepper together until perfectly smooth. If you don’t have a whisk, you can use a fork, or blend briefly with a hand blender. Be sure there are no lumps. Add the pepper and onion, and stir to coat the vegetables.
  2. Heat the oil over medium heat in a nonstick frypan (nonstick is essential for this; it loves to cling to the pan). Pour the mixture into the pan and let it spread out.  Allow to cook until the edges appear dry, 3-4 minutes (a few bubbles may appear on the surface).  Don’t let the top dry out, though!
  3. At this point, it will appear to be forming a pancake.  Use a spatula to scrape across the pan and break up the mixture as if you were making scrambled eggs.  Flip it over and break up the pancake into smaller bits.  Keep turning the pieces over and breaking them into smaller bits until you have pieces that are a size you like (I made mine about the size of dates or grapes).
  4. You’ll need to keep the pieces moving in the pan for about 5 minutes, until they are dry on the outside and solid but moist inside. Turn onto a serving plate and serve immediately. Drizzle with sriracha or other hot sauce or ketchup, if desired. Serve with your choice of “ham” (marinated baked tofu or tempeh work nicely). Makes 1-2 servings.




Ricki Heller is the author of Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar (one of only three cookbooks endorsed by Ellen DeGeneres on her website) as well as three e-cookbooks. She writes the popular food blog Diet, Dessert and Dogs, where, for the past two years, she has chronicled her journey with candida and posted almost 500 sugar-free, gluten-free, vegan, whole-foods recipes.



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12 comments on “Green Eggs (and Ham) [Vegan]”

Click to add comment
Jordan G.
4 Years Ago

This receipe looks great, but I can't seem to find the ingredients and instructions to make it. Is there something missing on here?

7 Years Ago

This is so incredible! I've never seen green pea flour here, but then again we have incredible Indian grocery stores in Canberra so fingers crossed!

7 Years Ago

pea flour? that's genius and so creative! Love this idea.

7 Years Ago

I've always been intrigued by the idea of green eggs and ham - makes me sad I like neither eggs nor ham but happy that you will always come up with a fun tasty substitution - green pea flour sounds fantastic - I love the idea of it in a scramble - I would eat it in a box and I would eat it with a fox and I would eat it in a boat or with a goat or in the rain or on a train. I would eat it here or there. I would eat it anywhere. (It just had to be said - and I have been reading this book recently so I know it only too well)

7 Years Ago

My Dad would love this :) He's got a thing for peas. I know, weird. Another great recipe Ricki!

Carol, Simply...Gluten-free
7 Years Ago

What a clever recipe - will have to try that pea flour!

Kim (Cook It Allergy Free)
7 Years Ago

Ricki, this is a wonderful idea! I have to get some green pea flour. I think I will definitely be giving this a try...especially since I watched Forks over Knives last night! LOL

28 Sep 2011

Thanks so much, Kim! And didn't you love Forks Over Knives? Great movie!

Sara (The Veggie Eco-Life)
7 Years Ago

It's lovely to see you around here Ricki, great recipe!

28 Sep 2011

Thanks, Sara. Glad you like it. :)

7 Years Ago

What a great recipe Ricki. I am also intrigued by green pea flour. What a great discovery!

28 Sep 2011

It's such a lovely alternative to chickpea flour for me. The flavor is definitely "pea," but not overpowering. And green, of course. ;)

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