This vegan scrambled egg is soy-free and is therefore suitable for people that have an allergy. You need about ten minutes of patience until you can enjoy your scrambled eggs thanks to the fabulous chickpeas. Enjoy!
If you don’t have a soy intolerance, take a look at the recipe of vegan scrambled eggs made from tofu.
- 100 g chickpea flour
- 200 ml of water
- 1/2 tsp Kala Namak sulfur salt (Do not leave it out, it will not taste like egg if you do!)
- 1 tbsp neutral oil
- pinch of salt
- pinch of pepper
- pinch of paprika powder, sweet
- possibly fresh herbs, eg. chives or leaf parsley
- Finely chop the herbs.
- Mix all ingredients together until a smooth dough is obtained, leave out a few fresh herbs to sprinkle on top of the finished scrambled eggs.
- Heat the oil in a pan and add the dough when the oil is hot.
- Turn the temperature of the stove to a low level.
- After about a minute you can “rip apart” the dough with a spatula in the pan, just as you would with a chicken egg.
- Put a lid on the pan and let it cook for 5 minutes on a small flame. Then open the lid, “tear apart” everything again with a spatula and toss it around.
- Leave the lid on the pan for another 5 minutes. Check on it a few times and take a look at the consistency: you don’t want your “scrambled eggs” to get too dry.
- Season your scrambled eggs with a little salt and, if necessary, Kala Namak and sprinkle some freshly chopped herbs on them before serving.
Suggestion: I served the scrambled eggs on a vegan buttered fresh dark bread and even omnivores loved it!
in case you find any spelling or grammar mistakes, please let me know. Since I am german and therefore no english native, it can easily happen that I make some mistakes. I hope you enjoy my recipes and I would be very happy if you like my facebookpage to stay in touch or add me on my Instagram (minimal.vegan).
Have a great day and treat yourselves well!