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A simple and inexpensive breakfast that surprisingly will keep you full for hours!
Lisa

Vegan Chickpea Scramble

A simple and inexpensive breakfast that surprisingly will keep you full for hours! Customize your vegan chickpea scramble with any vegetable you would like, there is no limit to what you could add.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Breakfast, gluten free, Main Course, vegan
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Cup Chickpea Flour
  • 1/2 tsp Onion Powder
  • 1/2 tsp Minced Garlic
  • 1/4 tsp Turmeric
  • 1 tsp Yellow Mustard
  • 1/4 tsp Baking Powder
  • 1 1/2 Tbsp Apple Cider Vinegar
  • 1/2 Cup Unsweetened Plain Almond Milk
  • 1/4 Cup Water
  • 2 Tbsp Avocado Oil
  • Salt and Pepper to taste
Add In's
  • 1/4 Cup Cooked Corn
  • 1/4 Cup Mushrooms Fresh or canned.
  • 1/4 Cup Spinach
  • 1 Tbsp Avocado Oil

Method
 

  1. Clean and dice all the fresh vegetables and set aside.
  2. If you are sauteing the fresh mushrooms and peppers, I would do this in a separate small fry pan with a little oil and on medium heat. Set aside when done.
  3. In a medium sized mixing bowl, add the flour, spices, mustard, baking powder, vinegar, water, and almond milk. Stir until well combined.
  4. Preheat oil in a medium sized skillet on medium low heat.
  5. Once the pan is hot enough pour all the batter into the pan and let it cook for a few minutes.
  6. The edges will start to turn brown and you will notice the batter will start to resemble a pancake.
  7. Start to run the spatula along the edges and then slide it under the batter pancake, if this holds together it is time to flip.
  8. If the batter pancake does not stay together while flipping, do not worry, just flip everything to cook on the other side.
  9. Once this batter pancake is flipped, let it continue cooking for a few more minutes, start to cut up the batter pancake with the spatula into bite sized pieces.
  10. This will still be a little runny and stick to the spatula, but continue cooking and moving the pieces around until the batter is not sticking to the spatula.
  11. While you continue cooking the scramble, now is the time to add the extra's to the pan with the scramble.
  12. Add the sauteed vegetables, cooked corn, and the spinach and stir into the scramble and continue cooking until the scramble is a dry texture and slightly browned.
How to plate your chickpea scramble
  1. Once the vegan chickpea scramble is done, spoon onto a plate while hot, top with your favorite vegan cheese, and serve with a slice of toast with butter or margarine.
  2. Other condiments to add to the scramble are salsa, aioli, and a hot sauce of your choice.