This is a super delicious vegan alternative to bacon and eggs. The baked beans are made in the same manner as usual (except that I dont like using pre-made sauces etc. so, you will find that they are mainly made with different spices).
The scrambled pumpkin seeds are super delicious, easy to make, and full of protein. They are a little bit more crummy than scrambled eggs, but otherwise a good alternative.
The scrambled pumpkin seeds will be green if you make them with the whole seed (which is the easiest). You can also cook the pumpkin seed, place them on a dish towel to rub the skin off, and rinse them till all the skin is gone. This takes some time, but will result in a yellow scrambled pumpkin seed dish. The color does not affect the taste.
Baked beans & scrambled pumpkin seed
Ingredients
Baked beans
- 200 g white beans (dry weight) or 400g canned
- 5 tsp paprika
- 4 tsp peber
- 4 tsp salt
- 2-3 tbsp brown sugar (optional, see note)
- 2 chilis
- 2 onions
- 5 cloves garlic
- 6 tbsp oil
- ½ broth cube
- 1½ can of chopped tomato
Scrambled pumpkin seed
- 300 g pumpkin seeds
- 5 dl water
- 2 tbsp turmeric powder
- 2 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp oil
Instructions
Baked beans
- If the beans are dry: Leave the beans to soak in some water overnight in the fridge
- If the beans were dry: Cook the beans in a pot till tender (around 1 hour)
- Mix all spices and the sugar in a bowl
- Chop the chilis, onions, and garlic
- Sauté the onion, chili, garlic, and spices/sugar in the oil in a pot for a couple of minutes
- Add the beans, broth cube, and tomato and cook for an additional 30 min
Scrambled pumpkin seed
- Soak the pumpkin seeds in water overnight in the fridge
- Drain the pumpkin seeds
- Blend pumpkin seeds, water, turmeric, garlic, and salt together in a food processor
- Pre-heat the pan, add the oil, and scramble the blended pumpkin seeds on the pan till light brown – remember to stir once in a while