Vegan Chickpea Breakfast Scramble Recipe
I had a recipe epiphany the other day, and the thought process went something like this: store bought vegan egg alternatives are often made with mung beans; aquafaba from chickpeas is a great egg-white alternative; chickpeas are also called garbanzo beans; scramble egg = beans, egg white = bean water, I wonder if chickpeas would work as a good scrambled egg alternative too! I apologize if that was hard to read, but I had to share the thought process that got me to this recipe, because I am so excited that I put this together and can make breakfast scramble with just a few simple ingredients I keep in the pantry!
The Home Baked Vegan’s recipe for Chickpea Breakfast Scramble is made with chickpea flour – not canned or cooked chickpeas – if you can’t find chickpea flour, you can make it by blending dried chickpeas in a high powered blender or food processor. You may look at this recipe and think that’s an awful long time to be cooking “scrambled eggs” and I think it is worth noting that I cooked the scramble for this long for a couple reasons: first, to get the right texture – if you don’t cook it long enough, it will be mushy and more like a puree; the second reason I cook it for so long is to ensure the chickpea flour is cooked through, which also helps reduce the strong chickpea flour flavour (uncooked chickpea flour has a slightly off-putting taste).
The Home Baked Vegan’s recipe for Chickpea Breakfast Scramble is:
Egg-Free
Dairy-Free
Soy-Free
Gluten-Free
Here is the Recipe for The Home Baked Vegan’s Chickpea Breakfast Scramble:
Ingredients:
3/4 Cup Chickpea Flour
1 1/2 Cups Cold Water
1 tsp Salt
2 tsp Nutritional Yeast
1/2 tsp Dried Basil
1/4 tsp Turmeric
1/4 tsp Paprika
1 Small Tomato (or 1/4 Cup Cherry Tomatoes), Diced
1 Small Onion, Diced
1 tsp Olive Oil
Method:
In a medium bowl, mix together the chickpea flour, salt, nutritional yeast, basil, turmeric, and paprika.
Add the cold water, and whisk together. Let sit for 5 -10 minutes.
Heat the olive oil in a frying pan, and saute onions over medium high heat, until they are translucent.
Add the liquid and tomatoes to the pan, and reduce the heat to medium heat.
Cook for 25 – 30 minutes, stirring often, until the mixture is no longer mushy, and begins to separate.
Enjoy!
