Easy recipe for vegan “scrambled eggs” made with chickpea flour
1/2 cup chickpea flour (besan)
1/2 cup water or almond milk
1/2 tablespoon nutritional yeast (optional)
1/2 teaspoon baking powder
Vegetables and seasonings:
1 shallot, finely chopped
1 jalapeño, seeded and finely chopped
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt, or to taste
6 to 8 button mushrooms, chopped
Begin by making the batter. Whisk together the chickpea flour, water, baking powder and nutritional yeast if using until frothy. If too thick, add a little more water. Set aside.
In a skillet, heat a few teaspoons of oil over medium heat. When hot, add the shallot and sauté for a minute or two to soften. Add the jalapeño, turmeric, cumin, paprika, salt and mushrooms. Cook, stirring, until the mushrooms begin to soften and reduce in size.
Now pour the batter over the vegetables and cook until it begins to resemble a pancake. With a spatula, break the pancake apart and scramble. Cook, stirring, until the scramble has set.
To fill out this brunch, serve with mushroom bacon and toast or potatoes.