Chickpea Scramble (High-Protein Vegan Breakfast)
Chickpea scramble is the perfect effortless vegan breakfast choice. It's obviously soy and fermented, high in protein, and full of taste.
- 1/2 cup chickpea-flour
- 1/2 cup vegetable-broth
- 1 tsp garlic-powder
- 1/4 tsp turmeric-(for color)
- 1/4 tsp kala-namak-(Indian black salt, for “eggy” flavor)
- 1 tbsp oil-(for cooking)
Add all of the ingredients except for the black salt to a medium sized bowl and whisk until smooth. Add more chickpea flour, 1 tablespoon at a time, as needed to thicken. The mixture should be the consistency of a pancake batter.
Heat a medium nonstick pan over medium heat with 1 tablespoon of oil (recommended). Once warmed, add in the batter. Cook, mixing often, until the mixture reaches the consistency of scrambled eggs, about 4-6 minutes. It will seem like it is too wet at first but if you keep cooking it, it will eventually dry out into the scramble consistency. We suggest when you mix it, to press it down into a thin layer so that it all cooks evenly. If it piles up into a “ball of dough”, it will not cook all the way through.
Sprinkle in the black salt and season with salt and pepper to taste.
Remove from heat and serve warm. We served ours alongside our vegan breakfast potatoes.