Try this Chickpea Egg Scramble recipe courtesy of Chef Linda of Esther's Kitchen!
Cuisine: Esther Approved, Vegan, Soy-Free, Gluten-Free, Egg-Free
Prep Time: 3 minutes
Cook Time: 6 minutes
Yields: 4 servings
Author: Chef Linda | Esther's Kitchen
1 cup chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
8 fl oz water
1/2 - 1 teaspoon olive oil, adjust to your liking
1/4 - 1/2 teaspoon sea salt in the batter or omit and add Kala Namak black salt to taste at serving
1. Spray a nonstick skillet with cooking spray. Heat the skillet on medium heat. Pour the batter in the hot skillet. Wait for approximately 1 minute before proceeding to pull in the edges to the center with a nonstick spatula. The chickpea egg will begin to start forming.
2. Continue to stir and flip the pieces. At 2-1/2 minutes, cover the skillet with a lid and cook for another 2-1/2 minutes. Remove the lid and break the large pieces apart. Sprinkle Kala Namak black salt on now if you want an egg flavor.
3. Portion out the scramble on tortillas, toast or a plate. Add your choice of toppings, such as avocado slices, tomato, salsa, hot sauce and coconut bacon flakes.
Notes: The protein content in this recipe is 33g.