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Vegan Scrambled 'Eggs' with Kale and Mushrooms
Servings
1
portion
Calories
208
kcal
Author
Lauren Goslin
Ingredients
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 1/4 teaspoon)
black pepper
to taste
Instructions
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.
Enjoy!
Notes
Weight Watchers points (new system): 6
Nutrition
Serving:
1
|
Calories:
208
kcal
|
Carbohydrates:
9
g
|
Protein:
3.2
g
|
Fat:
19
g
|
Saturated Fat:
15.7
g
|
Polyunsaturated Fat:
3.3
g
|
Sodium:
15
mg
|
Fiber:
2.5
g
|
Sugar:
1.6
g