Vegan Scrambled Eggs
These vegan scrambled eggs are made from chickpea flour, offering a satisfying and high-protein breakfast alternative without tofu. They boast an eggy texture and flavor, especially when seasoned with black salt.
Instructions
- 1
Prepare your scramble mix: In a measuring jug, whisk together chickpea flour (0.5 cup), soy milk (0.5 cup), nutritional yeast (2 tbsp), turmeric (0.5 tsp), dijon mustard (1 tsp), garlic powder (0.5 tsp), black salt (0.25 tsp), and onion powder (0.25 tsp) until smooth.
- 2
Sauté aromatics: Heat olive oil (1 tsp) in a non-stick frying pan. Add onion (0.5 medium) and sauté until softened.
- 3
Add vegetables: Stir in tomato (1 medium) and mushrooms (1.5 cups). Continue to sauté until they are softened.
- 4
Cook the scramble: Pour your scramble mix over the veggies and cook until the mixture begins to firm up like a pancake. Then start breaking it up with your spatula and scrambling and flipping the mix until the whole scramble is cooked and no longer wet.
- 5
Prevent sticking: If the scramble starts to stick at any point, add in a little more oil.
- 6
Serve: Serve with toasted ciabatta, fresh avocado and sprinkles of black pepper and chives.
Nutrition Facts
Per portion