This savory vegan chickpea scramble is made from a chickpea flour batter that's scrambled up with garlicky sautéed spinach and mushrooms.
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½
cup
chickpea flour
-
2
tablespoons
nutritional yeast flakes
- ¼ teaspoons ground turmeric
- ¼ teaspoon paprika
- ¼ teaspoon kala namak (for eggy flavor), or table salt
- ¼ teaspoon black pepper
- ¾ cup water
- 1 tablespoon soy sauce
- 3 tablespoons olive oil, divided
- 8 ounces cremini or white button mushrooms, cleaned, stemmed and thinly sliced
- 2 cups baby spinach, loosely packed
- 2 garlic cloves, minced
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Stir together chickpea flour, nutritional yeast, turmeric, paprika, salt and pepper in a small bowl. Add water and soy sauce, and whisk everything together until blended completely. Set aside.
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Place 1 tablespoon of olive oil into a medium skillet and place over medium heat. Add the mushrooms in a relatively even layer. Allow to cook 4-5 minutes. Gently flip and cook another 4-5 minutes, until lightly browned. Add the spinach and garlic, and sauté another 1-2 minutes, until the spinach is wilted and the garlic is very fragrant. Remove the spinach and mushrooms from the skillet and transfer to a plate.
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Coat the inside of the skillet with the remaining 2 tablespoons of oil. Pour the chickpea flour batter into skillet and allow it to cook about 2 minutes, until it begins to firm up around the edges. Use a spatula to break the chickpea mixture into chunks. Cook until chunks are about the firmness of scrambled eggs and lightly browned in spots, about 5 minutes. Return the spinach and mushrooms to the skillet. Flip a few times to blend.
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Serve with toast, tortillas, hot sauce and/or ketchup.
Use a good nonstick or well seasoned cast iron skillet, as the chickpea batter has a tendency to stick.