This little dish came about completely by accident.
I was trying to take my chickpea ‘egg’ idea to a whole new level and create an omelet. Well, in the midst of flipping it over, the ‘omelet’ broke, leaving me with smaller bites that resembled scrambled egg pieces.
With the addition of a few vegetables, this dish is a great alternative to traditional scrambled eggs for vegans or those of you with allergies to eggs.
- 4 t. coconut oil, divided
- 5 T. chickpea flour (aka garbanzo bean flour)
- 6 T. water
- 1 scallion, chopped
- ¼ c. mushrooms, chopped
- ¼ c. kale, chopped
- sea salt or Indian black salt, to taste (I used about ¼ teaspoon)
- black pepper, to taste
- Heat two teaspoons of coconut oil in a small non-stick skillet.
- In a small bowl, mix the chickpea flour with the water, scallion, and a couple pinches of black salt or regular sea salt and pepper.
- Add the mushrooms into the skillet, and let them cook for about five minutes.
- Add the remaining two teaspoons of coconut oil to the pan.
- Pour the chickpea/scallion mix into the skillet, and let it cook without touching it for 3-5 minutes, or until you see the perimeter begin to ‘set’.
- Sprinkle the kale into the skillet.
- Using a spatula, begin breaking the mix into smaller bite-size pieces.
- Heat the ‘eggs’ until they are cooked through (no batter in sight).
- Salt and pepper to taste.
If you’re interested in getting the classic ‘sulfur’ flavor of real eggs, this black salt has minerals in it that can help make that happen, but the dish is delicious without it as well.
The ‘eggs’ turn out soft yet substantial, without being rubbery, like some real eggs can be. The addition of the mushrooms and kale add both nutrition and flavor, and the bean-based flour adds a good amount of protein to the dish. It even has a natural yellow color!
Have you ever tried an egg substitute? If so, which one?
For those of you interested in the chickpea/garbanzo bean flour, I use this one and have had consistently good results!