After much anticipation, Hampton Creek has finally debuted their new vegan scrambled egg product Just Scramble at Flore, a restaurant in San Francisco’s Castro district. Finally landing on mung beans as the central component, Hampton Creek has been perfecting the recipe, and stirring up hype, for four years. The final product is a liquid that, when cooked in a frying pan, takes on the texture and appearance of a scrambled egg.
This new egg alternative isn’t just great for plant-based eaters who are craving eggs. It’s also a healthy substitute for eggs because it contains no antibiotics, no cholesterol, and has similar protein content as that of a hard-boiled chicken egg. The environmental impact is nothing to scoff at either; Hampton Creek estimates that the product will create 24 percent fewer carbon emissions and use 65 percent less water than traditional eggs.
Plus, they seriously look like scrambled eggs. As for the taste? Consumers should see them pop up at restaurants nationwide in the upcoming months with national distribution at grocery stores set to take place by the end of 2018, so you may have a bit of a wait until you can try them for yourselves. For now, San Franciscans can check out Fiore to give them a go.
Can’t Wait To Get Your Hands On These? Try Our Tofu Scrambles Until Then!
We’re already dreaming about how we’ll use these incredible “eggs” when they hit grocery stores next year. Of course, we love tofu scramble, but it’s always great to have options! Get inspired by these recipes and eventually you could also easily substitute Just Scramble to seriously up your breakfast game.
Make a breakfast from this Mushroom Tofu Scramble with Roasted Paprika Potatoes by Molly Ashworth which features two different kinds of mushrooms, plenty of greens, and other fresh produce to make it a flavorful experience.The baked potatoes are covered in a simple mix of olive oil, paprika, rosemary, salt and pepper. Eat this hearty breakfast as is, or serve it on bread as a tofu scramble sandwich!
You’ll want to put this Megan Sadd’s deliciously spicy Black Bean and Chorizo Breakfast Burrito. Black beans, tofu or your favorite scrambled egg substitute, and vegan chorizo combined with a smooth cashew chipotle cream make the perfect filling, protein-rich breakfast to start your day. What’s great about this recipe is that you can store the remaining burritos in the refrigerator for an easy breakfast all week long, or even double the batch to freeze for future use. If you’re not on the go, enjoy this burrito with some fresh pico de gallo and avocado slices.
This Breakfast Pizza from Kathy Hester is a fun and creative way to do breakfast. This recipe is from Natalie Slater’s Bake and Destroy. A crispy homemade pizza crust is topped with tofu scramble (or soon Just Scramble), your choice of vegetables, and a savory breakfast gravy. Say goodbye to cold leftover pizza in the morning and hello to a piping hot breakfast slice.
Looking for other breakfast ideas? Check out our guide to 15 Amazing Vegan Breakfasts You’ll Want To Wake Up Early For.
If you want to dream up even more recipes to add Just Scramble to, we suggest downloading the Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 10,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!
Lead image source: Mushroom Tofu Scramble With Roasted Paprika Potatoes