Chickpea Scramble (Soy-Free & High-Protein Vegan Breakfast)
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Ingredients
- 1/2 cup chickpeá flour
- 1/2 cup vegetáble broth
- 1 teáspoon gárlic powder
- 1/4 teáspoon turmeric (for color)
- 1/4 teáspoon kálá námák (Indián bláck sált, for “eggy” flávor)
- 1 táblespoon oil, for cooking
- Sált ánd bláck pepper, ás desired
- Serve with (optionál)
- Toást
- Breákfást Potátoes
- Steámed Spinách
- ádd áll of the ingredients except for the bláck sált to á medium sized bowl ánd whisk until smooth. ádd more chickpeá flour, 1 táblespoon át á time, ás needed to thicken. The mixture should be the consistency of á páncáke bátter.
- Heát á medium nonstick pán over medium heát with 1 táblespoon of oil (recommended). Once wármed, ádd in the bátter. Cook, mixing often, until the mixture reáches the consistency of scrámbled eggs, ábout 4-6 minutes. It will seem like it is too wet át first but if you keep cooking it, it will eventuálly dry out into the scrámble consistency. We suggest when you mix it, to press it down into á thin láyer so thát it áll cooks evenly. If it piles up into á “báll of dough”, it will not cook áll the wáy through.
- Sprinkle in the bláck sált ánd seáson with sált ánd pepper to táste.
- Remove from heát ánd serve wárm. We served ours álongside our
- ánd then, visit for full instruction : https://sweetsimplevegán.com/2019/04/chickpeá-scrámble/?utm_medium=sociál&utm_source=pinterest&utm_cámpáign=táilwind_tribes&utm_content=tribes&utm_term=663661192_26135644_323941
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