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If you’re tired of egg replacements filled with soy and chemical ingredients you can’t pronounce, this recipe is for you. These vegan scrambled eggs are soy free, packed with protein, full of flavour, and only takes 15 minutes to prepare!
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Okay, I’m not going to lie. The texture of this recipe is not identical to chicken eggs. However, it has its own unique flavour that is equally or just as more delicious.
Chickpea flour has a bit more of a hearty, thick texture compared to regular eggs. But don’t worry, the Indian Kala Namak or Black salt has a high sulphur content. A dash of this ingredient bumps the flavour profile of the recipe by 1000x and shocking gives it that “eggy” flavor!
In my opinion, this recipe tastes a lot more loveable than eggs and keeps me full for hours on end. The entire meal can be cooked within 15 minutes and offers a healthy dose of fibre, protein, and may even help ease constipation. What are you waiting for? Lets get to making this delicious chick flour scramble aka vegan eggs!
What is Chickpea Flour?
You may be thinking to yourself, what in the world is chickpea flour!? Don’t worry, I used to think the same as well. Chickpea flour is a gluten free flour made from dried chickpeas. Basically, this flour is just powdered chickpeas (and its damn delicious!)
Chickpea flour is used in many different cuisines such as Ethiopian and South Asian. Due to its soft and fluffy texture, it can be incorporated into different flavour profiles. The flour can be used to make savoury pancakes, stews, and even gluten free wraps!
A bag can be purchased for less than $4. Grab chickpea flour from my favorite company here. Another extremely cost effective method is to make your own. Simply soak chickpeas over night, lay them out until completely dry, and blend into a dry powder. Its really that simple!
What you’ll need
Nearly every vegan has their own chickpea flour aka vegan egg recipe. With each person comes their own unique adaption to the recipe. The ingredients are extremely versatile. Feel free to add more or less to what you see on this list.
- Chickpea Flour – The star of this dish is the chickpea flour. Grab a bag from my favorite company here.
- Baby Bella Mushrooms – Some people don’t like mushrooms and that’s okay! This can easily be excluded.
- Scallion/red onion– These add a delicious savoury taste to the final product but the recipe can survive without them.
- Mini Bell Pepper – If you don’t have access to mini bell pepper, try about 1/5 of a normal sized bell pepper.
- Kala Namak – Indian Black salt aka kala namak gives the chickpea flour scramble (vegan eggs) the eggy taste due to high sulphur content. If you’re not a fan of that flavor, simply exclude. Stock up on Kala Namak here.
- Curry Powder – Feel free to sub for turmeric. Adds a nice flavor and also gives the dish a yellow color.
- Black Pepper – For a little spice and kick (:
- Italian Seasoning – The taste is great too but I love the little green specs
- Nutritional Yeast – Totally optional but nutritional yeast or nooch is awesome for a vegan “cheesy” flavor. Grab a bottle of nuttional yeast here.
- Sea Salt – To taste
- Garlic/Onion Powder
How to make Vegan Scrambled Eggs
1. First, Chop the baby Bella mushrooms, onion, scallion, and bell pepper.
2. After, Sauté the freshly chopped produce in hot oil for about 2 minutes.
3. Then, combine the chickpea flour and dry seasonings in a bowl. Mix in the water.
4. Once the veggies are cooked enough, add the wet vegan scrambled eggs batter to the hot pan ensuring the batter is spread evenly.
5. Allow to cook on one side for at least 7 minutes untouched. It’s kind of like a pancake at this point.
6. Once the bottom of the scramble is cooked, flip it and begin to scramble. Allow to cook for at least 5 minutes.
7. Lastly, when the vegan egg aka chickpea flour scramble is cooked, serve and enjoy! This meal is best enjoyed hot right off the stove.
How to store vegan scrambled eggs
These vegan scrambled eggs are a delight and best served right away. This dish can be meal prepped, but to rewarm would be best on the stove as opposed to the microwave.
The batter is not ideal to meal prep over night as the chickpea flour tends to thicken with the water, setting the ratio off.
If it is completely necessary to meal prep, it would be best to combine the chickpea flour and seasoning and store in a plastic baggy or airtight container until ready.
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2 Comments
Keisha
July 26, 2023 at 7:49 pm
Enjoyed this recipe!
Tiffany
July 27, 2023 at 5:31 am
Thank you Keisha, this is one of my favorite vegan breakfast recipes!