Scrambled No Egg (and no tofu)

Scrambled

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 DietDessertandDogs.com (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]

Ingredients:

  • 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.

Enjoy!

Gina

x