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Easy vegan scrambled eggs with chickpea flour (no tofu)

Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)

Marinela Malcheva
Easy vegan scrambled eggs made with chickpea flour and lots of healthy veggies. Nutritional yeast and black salt team up to add a delicious eggy and cheesy flavor to this quick, filling, and hearty breakfast dish. This vegan scrambled eggs recipe is made without tofu and is completely soy-free, dairy-free, gluten-free, and 100% plant-based.
5 from 15 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Brunch, dinner
Cuisine dairy-free, egg-free, Gluten-free, Vegan, Vegetarian
Servings 1 serving
Calories 313 kcal

Equipment

  • 1 Non-stick frying pan

Ingredients
  

For The Chickpe Egg

  • ¼ cup chickpea flour
  • ⅓ cup water room temperature
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon black sea salt (kala namak) add more as per your taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon turmeric powder
  • 1 pinch ground black pepper

Vegetable Filling

  • ¼ cup onion diced finely
  • ⅓ cup green pepper diced finely
  • ¼ cup tomatoes diced finely
  • ¼ cup baby spinach

For Frying

  • 1 tablespoon extra virgin olive oil

Instructions
 

  • First, make the chickpea scramble. In a medium-sized bowl mix chickpea flour, nutritional yeast, black salt, garlic powder, onion powder, turmeric powder, and a pinch of ground black pepper to form a smooth batter without lumps. Let the mixture rest for 10 minutes while you are sautéing your veggies.
    Chickpea (gram) flour mixture for cooking egg-free scramble (no soy)
  • Next, heat the olive oil in a non-stick frying pan or skillet over medium heat. Add finely diced onion and green pepper and sauté for 5-7 minutes until soft and fragrant. At the end add diced tomato and fresh spinach leaves.
    Vegetables in a frying pan for preparing plant-based eggless scramble with chickpea flour
  • After that, pour your chickpea scramble mix over your veggies and cook until it starts to firm up like a pancake for about 4-5 minutes on one side. Then scramble the mixture and start flipping the pieces until they are dry and cooked (for additional 4-5 minutes).
    Easy vegan mixture with chickpea flour, vegetables, black salt, and spices for cooking allergy-friendly egg-free scramble
  • Transfer your scrambled egg to a plate and let it cool slightly. Serve with warm toast, vegan parmesan cheese, fresh parsley, sliced tomatoes, olives, avocado, or vegan ranch dressing.
    Simple soy-free and egg-free vegan scramble with chickpea flour and healthy veggies in a fry pan

Notes

  • Always use a high-quality nonstick fry pan or skillet as the mixture can be quite sticky. Trust me, using a non-stick pan will make all the difference.
  • Dice your veggies small so they will be easily incorporated into the scramble. You can also swap them with whatever veggies you have at hand. Just try to keep the ratio from above (about 1 cup of finely diced vegetables).
  • I highly recommend you use black salt for an original egg-like flavor. It really brings your scramble to the next level.
  • Don't skip the turmeric because it will give your scrambled eggs a wonderful yellow color.
  • It is best to eat your vegan scramble immediately while fresh and warm.
  • If you double or triple the recipe use a large frying pan to evenly distribute the batter.

Nutrition

Calories: 313kcalCarbohydrates: 30gProtein: 12gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 618mgPotassium: 721mgFiber: 8gSugar: 7gVitamin A: 1211IUVitamin C: 50mgCalcium: 48mgIron: 3mg
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