Chickpea Scramble

 

Did you know gram flour (chickpea flour!) can be used to make vegan scrambled "eggs"?

Often, tofu is used for this (I've got a recipe for tofu scramble here!) but since having to stop eating soya due to an intolerance, I've been looking for a tummy-friendly alternative, and here we are!

To make this taste more like egg you could add black salt, also called kala namak, near the end of cooking to give it an eggy flavour. I was never too keen on actual eggs so I leave this out, but it's up to you!

This made one portion and took about 10 minutes to make.

Ingredients

• 40 grams chickpea flour 
• 1/4 tsp mustard powder
• 2 tbsp nutritional yeast
• 1/2 tsp tumeric
• Sprinkle of salt and pepper
• 55ml water

Method

1. In a measuring jug, measure all the dry ingredients and stir with a fork so they're combined
2. Gradually add the water and stir until the batter has a cake mix like consistency
3. Heat a little oil in a pan, and once heated pour in the scamble batter
4. Let the mix cook a little, a bit like an omelette (you can use this recipe to make an omelette if you'd rather!) 
5. Once it's started to solidify, gently break it up with a wooden spoon until smaller bits form (this might be a little sticky at first but once the pieces start to cook they'll be ok!)
6. Continue to fry until the sides of the pieces have browned (you might need to add more oil)
7. Time to serve! It goes great on toast - I usually have mine with fried mushrooms on toast with spinach and Quorn ham turned into bacon. If you're feeling extra fancy, you could even serve it as part of a full english!