wait, so you can still have scrambled “eggs” being vegan?! kind of! they’re made from chickpea flour but still contain protein and are oh so flavorful. if you want the ultimate breakfast food any time of the day, i highly recommend trying my Vegan Scrambled Chickpea Eggs.
they’re delicious and if i do say so myself, pretty similar to actual eggs! yes, there are vegan “egg” mixtures but some are just funky.
the ingredients in my Vegan Scrambled Chickpea Eggs are real and simple. you can find them at just about every grocery store.
the key to making the scrambled chickpea eggs successful is to constantly stir and mash the mixture with a spatula.
this will ensure the pieces break apart just like scrambled eggs and you’ll also get a great chewy consistency.
you don’t want to overcook them because then the scrambled chickpea eggs will be all dry, so 6 minutes on medium heat is all it will take.
as you can probably tell, i did not use a non-stick pan but you’re more than welcome to. if you don’t there will be some sticking to the pan like mine but oh well.
as far as cooking oil, just about any will work if it tolerates high heat, but my go tos are almost always avocado oil and extra virgin olive oil.
for cooking the scrambled chickpea eggs, i used about 2 and 1/2 tbsp but you can use more if ya want.
also, the base is chickpea flour, hence the chickpea scrambled eggs. i used bob’s red mill garbanzo bean flour (also called chickpea) and found mine at Whole Foods.
i’m not entirely sure which exact grocery stores sell it but i know that others do, so just check online :).
here’s everything you need to make Vegan Scrambled Chickpea Eggs!
- chickpea flour
- nutritional yeast
- dairy free plain unsweetened milk
- garlic powder
- onion powder
- za’atar seasoning
- turmeric powder
- sea salt
while this is technically a breakfast food, Vegan Scrambled Chickpea Eggs would be the perfect addition to any meal.
a 1-cup (92-gram) serving of chickpea flour provides 20 grams of protein, compared to 13 grams in white flour and 16 grams in whole-wheat flour!
this means it’s a wonderful protein addition to a meal, whether that be a veggie and rice bowl or pasta, ya can’t go wrong.
also, if you’re a fan of Vegan Scrambled Chickpea Eggs, you’ll like these recipes too!
Crispy Tofu Tenders with Homemade Dipping Sauce
Easy Tofu and Mushroom Lettuce Wraps
Vegan Sautéed Veggies and Tofu with Peanut Sauce
are you going to make Vegan Scrambled Chickpea Eggs?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Scrambled Chickpea EggsCourse: Breakfast, ProteinDifficulty: Easy
1 cup chickpea flour
1 tsp garlic powder
1 tsp onion powder
1/8 cup nutritional yeast
1/4 tsp paprika
1/4 tsp turmeric powder
1/2 tsp za’atar seasoning
1/2 tsp sea salt or to taste
1/4 tsp pepper
1 cup plain unsweetened dairy free milk
- 2 and 1/2 tbsp avocado oil for cooking
- whisk all ingredients in a mixing bowl and then add the avocado oil to a pan.
- turn the heat to medium and once pan is heated, add the batter.
- constantly use a spatula to flip, mix and break apart the chickpea batter so that it turns into a scrambled consistency.
- the scrambled chickpea eggs should cook about 6 minutes and be done. they should still be chewy in texture.
- serve with your favorite foods and enjoy!!