Scrambled No Egg (and no tofu)


So often vegans delight in the fact that they can recreate the beloved scrambled egg with the use of tofu, and it does always look tasty, and having made it before it sure is tasty, but finding myself moving away from soy products I really wanted to know if there was another way to have the veggie filled tasty breakfast. Obviously as this post exists there is. Following a recipe for scrambled eggs is a bit silly because everyone knows it’s about throwing everything you’ve got into a pan and making something humble and delightful.I found this from Ricki and (some of her favourite things I presume) and threw in what I had and it was just what I wanted. It makes a lot of sense because in all the successful crêpes, pancakes and frittatas I’ve made, chickpea flour was always at the heart of it, I bought a bag from Wholefoods and it has lasted me a while. The great thing is also while scrambled eggs is a substantial source of protein -aha! So is the mighty chickpea. If you don’t have the flour I’ve seen variations done with mashing chickpeas instead.

These are the ingredients I used (you’ll notice some minor differences from the original) and to be brutally honest with you I didn’t measure out the herbs, I just threw them in.

Scrambled Ingredients

[Serves 1 for a tasty breakfast]


  • 1 Tsp Olive Oil
  • 1 Small Onion Chopped
  • 1 Chopped Bell Pepper
  • A few Chopped Mushrooms
  • 1/4 Cup Chickpea Flour
  • 1/4 tsp dried thyme
  • 1/2 tsp dried oregano
  •  1/2 tsp turmeric
  • Salt to taste
  • 60ml Vegetable Stock
  • 1 Tbsp Tahini
  • Chopped Coriander
  • Some Chopped Olives
  • Some Spinach
  • 1/2 Cup Cherry Tomatoes
  • Optional: Nutritional Yeaste

Gently heat the oil in a frying pan and add the chopped onion and pepper fry for a few minutes and then add the mushroom, for around 6 minutes.

Meanwhile in a medium bowl whisk together the chickpea flour, thyme, oregano, basil, turmeric, nutritional yeast and salt, if using.  Add the stock and tahini and whisk again until the tahini is well incorported. Stir in the coriander. Add some water to the mixture to make it more spreadable, then add to the onions and flatten, let cook for a minute then stir it around,  you want the clumps (“eggs”) to be dry. Just before removing from the heat add the tomatoes, spinach and olives and stir round to incorporate.





Moroccan Date and Cinnamon Tagine (v)


Date and Cinnamon Tagine


Out of all the senses that I can represent to you reading this, it’s a dear shame that it’s sight. If I could swap the photo for smell, or better, taste, I would. This tagine looks very chickpea tomato-y, but it’s so sweet, the sweetness of the cinnamon and dates are what you’re tasting. I guess you’ll have to try it to know what I mean.

I always wondered what classified as a “Tagine.” It appears to be used when people don’t seem to know what to refer to a mix of ingredients. I found in a book yesterday that a “tagine” is the traditional pot that Moroccan dishes would be made in. I like to deliver recipes with a healthy serving of knowledge.

[Serves 2]


  • 2 Small Red Onions, chopped
  • 2 Cloves Garlic, minced
  • 1 1/2 tsp Cinnamon
  • 100g Dates, chopped
  • 1 Medium Courgette, sliced
  • 400g Can/Carton of Chopped Tomatoes
  • 1 Can Chickpeas, drained

Sauté onions and garlic in a pan with a pinch of salt until the onions have softened (you can use oil here if you wish but I used some water).

Add the courgette and dates, continue to sauté until the courgette softens (again with water this happens quite quickly, more raw= better)

Now add the chopped tomatoes, chickpeas and cinnamon. Allow to simmer until it becomes a fragrant, sweet thick delight.

Serve with quinoa, rice and maybe a salad. (Pictured with some spicy cous cous and spinach).

Enjoy it,



Chickpea Tomato Curry (v)

Chickpea Curry

This Chickpea meal was a wholesome spicy delight. Found from fellow blogger Nade in the Kitchen (and adapted ever so slightly) the spices on the hob will make your kitchen smell AMAZING (my housemate even messaged me from upstairs – lazy – to let me know this)

Chickpea Curry 2

[Serves 2]


  • 2 Garlic Cloves, minced
  • 2 Onions, chopped
  • 1 Piece of Fresh Ginger
  • 1 tbsp Ground Cumin
  • 1 tbsp Curry Powder
  • 1 tsp Fenugreek
  • 1 tbsp Red Curry Paste
  • A few Tomatoes (3 would be good, I only had 2)
  • Handful Frozen Kale
  • 1 Can Chickpeas
  • 1 Can Chopped Tomatoes
  • Optional: 1 Chili, chopped (if you like things hot), some Sweetcorn (I like sweetcorn)

Roast they cumin, curry powder, fenugreek, chili and curry paste for 2 minutes [SMELL those aromas]. Add garlic, onions and ginger and fry for about 5 minutes on medium-high heat.

Add the tomatoes and let simmer for 10 minutes on medium-low heat. Add spinach and chickpeas and let simmer for another 20 minutes, until it has the consistency you like. Season with salt and pepper and serve with whatever you like (naan bread, couscous, rice, quinoa etc.)