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.
¼teaspoonblack sea salt (kala namak)add more as per your taste
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonturmeric powder
1pinchground black pepper
Vegetable Filling
¼cuponiondiced finely
⅓cupgreen pepperdiced finely
¼cuptomatoesdiced finely
¼cupbaby spinach
For Frying
1tablespoonextra 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.
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.
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).
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.
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.