Chickpea Flour Scramble
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!
- ½ cup chickpea flour
- ½ cup water
- ¼ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1-2 tablespoon nutritional yeast optional
- ⅛ teaspoon salt and black pepper each
- ¼ teaspoon kala namak
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.
Calories: 138kcal | Carbohydrates: 20g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 347mg | Fiber: 4g | Sugar: 3g | Vitamin A: 246IU | Calcium: 14mg | Iron: 2mg