Vegan Scrambled Eggs
These vegan scrambled eggs are made with chickpea flour instead of tofu for a filling and high protein breakfast scramble.
Servings: 2
Calories: 183kcal
Ingredients
- 1 tsp Olive Oil
- ½ Medium Onion White, Yellow or Brown, Chopped
- 1 Medium Tomato Chopped
- 1 ½ cups Mushrooms Sliced
Vegan Scramble Mix:
- ½ cup Chickpea Flour (46g)
- ½ cup Soy Milk (120ml) or other non-dairy milk
- 2 Tbsp Nutritional Yeast
- ½ tsp Turmeric
- 1 tsp Dijon Mustard
- ½ tsp Garlic Powder
- ¼ tsp Black Salt Kala Namak
- ¼ tsp Onion Powder
Instructions
- Prepare your scramble mix by adding chickpea flour, soy milk, nutritional yeast, turmeric, dijon mustard, garlic powder, black salt and onion powder to a measuring jug and whisking everything together well.
- Place a non-stick frying pan on the heat and add the olive oil and chopped onion and sauté until the onions are softened.
- Add in the chopped tomato and sliced mushrooms and sauté until softened.
- 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.
- If the scramble starts to stick at any point, add in a little more oil.
- Serve with toasted ciabatta, fresh avocado and sprinkles of black pepper and chives.
Notes
- Use a non-stick pan. This can get quite sticky. We tried it in a pan that isn’t non-stick and it stuck – badly! So switching to a non-stick pan made all the difference.
You still might need to add a bit more oil while you’re frying if it gets a little sticky, but a non-stick pan is really important in this recipe. - Storing. This is definitely best served fresh and hot and straight from the frying pan, but if you do have leftovers, they will keep for 3-4 days in the fridge.
Nutrition
Serving: 1Serve | Calories: 183kcal | Carbohydrates: 24.1g | Protein: 10.9g | Fat: 5.3g | Saturated Fat: 0.8g | Sodium: 361mg | Fiber: 4.9g | Sugar: 6.4g