Vegan scrambled eggs made with chickpea flour. A great egg-free alternative that's also gluten-free, high in protein and can be made in just 15 minutes!
Scrambled eggs were one of the first meals I learned how to cook. It was a family tradition every Sunday to cook a big meal with all the typical breakfast foods and I was in charge of the eggs. My dad taught me to make them fluffy by adding a little milk and I always cooked them to perfection.
When I first went vegan I wasn't sure how scrambled eggs could be made. Then one day when a friend was in town visiting, she suggested making a tofu scramble. I was skeptical but I love tofu so I already had it on hand. It turned out delicious!
Since becoming vegan I've made it several times but I didn't realized how many ways vegan scrambles could be made. I love a good tofu scramble but if you'd prefer to avoid tofu then a chickpea scramble is the way to go!
Chickpea flour can create a great eggy texture and can taste very similar to eggs with the right seasonings.
Ingredients needed
- chickpea flour—I make my own!
- water
- turmeric
- smoked paprika
- garlic powder
- nutritional yeast—optional but highly recommended
- salt and blacker pepper
- black salt—aka Kala Namak
How to make
Add all ingredients except the Kala Namak to a mixing bowl and whisk to combine. The mixture should have a similar consistency to pancake batter. Some lumps are okay.
In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter.
Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. To have it cook more evenly, after stirring it around, flatten it out. Once cooked, turn off the heat and fold in the Kala Namak. Remove from heat and serve warm over toast.
Tips
Use a non stick pan and oil. I know I normally share only oil free recipes on here as I like to cook without oil but this recipe definitely needs it. The batter is quite sticky and will quickly stick to the pan without oil. A good nonstick pan is also key.
Don't add the Kala Namak (black salt) until the end. The eggy flavor can cook off so best to fold in last for ultimate egg-like flavor.
What to serve with
I like serving it over toast but this time I went with a Tex-Mex style and added chopped tomatoes and cilantro along with a side of black beans and avocado. Then squeezed some lime juice over it for some zing.
Storage
Store any leftover chickpea scramble in an airtight container in the refrigerator.
More vegan breakfast recipes
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Chickpea Flour Scramble
Ingredients
- ½ cup chickpea flour
- ½ cup water
- ¼ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1-2 tbsp nutritional yeast, optional
- ⅛ tsp salt and black pepper, each
- ¼ tsp kala namak
Instructions
- Add all ingredients except the Kala Namak to a mixing bowl and whisk to combine. The mixture should have a similar consistency to pancake batter.
- In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter. Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. To have it cook more evenly, after stirring it around, flatten it out.
- Once cooked, turn off the heat and fold in the Kala Namak. Remove from heat and serve warm.
Nutrition Per Serving
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