In the last few years, we have been figuratively bombarded with an amazing array of plant-based products that either poorly attempt, or in rare cases, successfully accomplish, to emulate their non-vegan counterparts, and eggs are not one of those products. What we wanted to share with you in this case, is our own twist on how to create something that not only looks almost exactly like scrambled eggs, but is also easy to make, delicious, and healthy as well. Not to mention that it takes only 3 ingredients, if you don’t count salt and pepper.
Instructions
- To begin with, place the chickpea flour, the salt, the water and the oil into a bowl, whisk the ingredient to properly combine them, and let the batter rest for 10 minutes before moving on.
- You could also add some turmeric during this step to add some colour, but it adds an unappetising green hue in some cases, which doesn’t necessarily reflect our idea of eggs. Also, the oil makes the cooking process much easier, but you are free to omit it if you want.
- Place a non-stick pan on a medium heat, and once it’s hot, pour in the mixture, and start moving it gently with a spatula. For this recipe, it is mandatory to use a decent non-stick pan, just to make your life a whole lot easier during the cooking.
- Keep moving the mixture around so that the cooked parts start coming together in curdles, and to break those curdles to obtain the final scrambled eggs look. If you see that the curdles don’t separate too easily, don’t worry! Keep on with the cooking and they will soon break smoothly.
- As soon as the curdles are relatively separated (after 4-5 minutes), turn the heat down to the minimum, cover the pan with the lid, and cook the pseudo-eggs for about 5 minutes.
- Once the time is up, remove the lid, stir the curdles, cover again with the lid, and cook for the last 5 minutes to complete the cooking process.
- The very last step is to stir in the black salt, and, if you want, a decent amount of chopped parsley, and extra seasoning to taste.
- In the recipe video we show how to obtain plain scrambled eggs, but flavoured versions can be achieved by simply sautéing some diced vegetables first, and then adding the batter in the pan with the vegetables, and proceed as shown in this video.
Substitutions and Tips
- The liquid part of this recipe can be substituted with virtually any other liquid you want, be it vegan milk, vegetable stock, or even beet juice for the more adventurous of us. Our tip is to try it plain first, and then get wild with it!
- In the recipe video we show how to obtain plain scrambled eggs, but flavoured versions can be achieved by simply sautéing some diced vegetables first, and then adding the batter in the pan with the vegetables, and proceed as shown in this video.
Yield, Times and Info
Makes: 2 servings
Preparation Time: 5m
Resting Time: 10m
Cooking Time: 15m
Total Time: 30m
Preparation Time: 5m
Resting Time: 10m
Cooking Time: 15m
Total Time: 30m
Nutritional Info
Serving Size: 1 serving (½ recipe) Calories: 158kcal Carbohydrate: 23g Fiber: 6.5g Fat: 4.8g Saturated Fat: 0.6g Unsaturated Fat: 4.2g Protein: 7.2g Sodium: 303mg Water: 98g
