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Vegan Scrambled 'Eggs' with Kale and Mushrooms

Servings 1 portion
Calories 208kcal
Author Lauren Goslin


  • 4 t. coconut oil divided
  • 5 T. chickpea flour aka garbanzo bean flour
  • 6 T. water
  • 1 scallion chopped
  • 1/4 c. mushrooms chopped
  • 1/4 c. kale chopped
  • sea salt or Indian black salt to taste (I used about 1/4 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.
  • Enjoy!


Weight Watchers points (new system): 6


Serving: 1g | Sodium: 15mg | Sugar: 1.6g | Fiber: 2.5g | Calories: 208kcal | Polyunsaturated Fat: 3.3g | Saturated Fat: 15.7g | Fat: 19g | Protein: 3.2g | Carbohydrates: 9g