Welcome to your new favorite breakfast. This vegan chickpea egg recipe is a soy free, egg free, and dairy free version of scrambled eggs. It’s great for anyone who wants an egg substitute, but who doesn’t want to pay for a ready-made and processed vegan egg. Try it out and enjoy!
Ingredients
CHICKPEA FLOUR DOUGH
1 cup chickpea flour
1 cup minus 3Tbs of water
3 Tbs aquafaba (liquid reserved from the can of chickpeas) or 3 Tbs oil
2 Tbs nutritional yeast
½ t turmeric
½ tsp cumin
¼-½ tsp chili powder, depending on spice preferences
¼ tsp sea salt
¼ tsp black pepper
VEGGIES
¼ onion, diced
¼ cup mushrooms (any)
½ green pepper, diced
1 small tomato, diced
¼ cup chopped spinach
1 T neutral cooking oil
Instructions
Combine all chickpea flour dough ingredients together in a bowl, stir until there are no lumps, and set aside.
Heat the oil over medium heat and add the onions and garlic once hot. Stir consistently to avoid burning.
Add the pepper about two minutes later, when the onions start to turn translucent and continue to stir.
When the peppers have softened, after three minutes, add the tomatoes and stir for about one minute.
Pour the chickpea flour dough into over the veggies and into the pan and allow to sit for 2-3 minutes, like you would a regular scramble or omelet until the edges begin to dry out.
Scramble the mixture, scraping the bottom of the pan and allow it to sit, undisturbed for another 2 minutes before scrambling again.Continue the process until the dough begins to dry out, 4-5 minutes in total.
Kill the heat and allow the mixture to sit in the pan for 2 minutes and break apart into smaller bits if desired.