Vegan Spanish scrambled eggs with peas and ham, a plant-based version of the traditional recipe. It is high in protein, low in fat and is also healthier.
We are finally in Spain and still getting over the jet lag after 2 days of travel! It’s nice to be home again, so this week we want to spend some time with our families, rest and also look for a new apartment. Wish us luck!
It’s been a while since we shared the last Spanish recipe, so here’s another one (in Spain we call it guisantes con huevo y jamón). My mom made the traditional version of this recipe a lot when I was growing up, sometimes she used ham and sometimes she just left it out.
One day when I was in Thailand thinking about new recipes for the blog, this one came to mind and I made it right away since I had all the ingredients on hand. It’s so delicious, easy to make and ready in just 20 minutes.
I used tofu instead of eggs (tofu + turmeric powder + Kala Namak salt = amazing vegan scrambled eggs) and sundried tomatoes instead of ham. Sun-dried tomatoes in olive oil are better for this recipe since Spanish ham is high in fat, but I prefer to rehydrate them in water because they are low in fat and taste great too. It’s up to you!
Looking for more Spanish recipes?
Have you made this recipe? Please leave a comment below, share, rate or tag a photo @simpleveganblog on Instagram and tag #simpleveganblog. We’d love to see what you cook!
Vegan Spanish scrambled eggs with peas and ham
Vegan Spanish scrambled eggs with peas and ham, a plant-based version of the traditional recipe. It is high in protein, low in fat and is also healthier.
PRINT
pin
RATE
Rations: 2
Avoid screen dimming
Instructions
-
Add a little water or oil to a pan and cook the onion over medium-high heat until it begins to brown.
-
Add the tofu, turmeric powder, salt and pepper, stir and cook for 5 minutes. Add more water or oil if needed.
-
Finally, add the peas and sun-dried tomatoes and cook for a further 5 minutes.
-
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
notes
- Any kind of salt is fine, but we prefer to use Kala Namak salt because it tastes like real eggs.
- We prefer to rehydrate sun-dried tomatoes by soaking them in hot water for about 20 minutes or until soft, but feel free to use sun-dried tomatoes in olive oil.
nutrition
Service: 1/2 of the recipe | Calories: 264kcal | Carbohydrates: 37g | Protein: 20.3g | Fat: 5.8g | Saturated fat: 1.2g | Sodium: 1050mg | Fiber: 11.6g | Sugar: 14.5g