VEGAN CHICKPEA EGGS

VEGAN CHICKPEA EGGS

Category
check out this recipe for vegan chickpea eggs

These vegan chickpea eggs are a great substitute for anyone on a plant-based or vegan diet. Vegan chickpea eggs are high in protein and can be paired with potatoes, cilantro, tomato, and zucchini bacon for a breakfast taco or add tomato, arugula to a buckwheat bun for a breakfast sandwich. They are a great addition to your breakfast menu and can easily be modified for an alkaline vegan diet.

Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 cup chickpea flour
 1 cup of spring water
 3 tbsp nutritional yeast
 ½ tsp turmeric
 ½ tsp cumin
 ½ tsp smoked paprika
 ½ tsp sea salt
 ½ tsp cayenne pepper
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp kala namak
 ¼ cup onion
 2 cloves garlic
 ¼ cup bell peppers
 1 tbsp grapeseed oil
1

Combine chickpea flour, spring water, nutritional yeast, tumeric, cumin, chili powder, onion powder, garlic powder, sea salt, cayenne pepper, and kala namak in a bowl.

2

Heat the oil and add onions. cook until semi translucent. add garlic. stir to avoid burning. add bell pepper. cook for two minutes. once onions have softened, pour the chickpea flour dough over the veggies into the pan and allow to sit for 2-3 minutes until the edges begin to dry out.

3

Scramble the mixture, scraping the bottom of the pan and allow it to sit undisturbed for another two minutes before scrambling again. Continue this process until the dough begins to dry out, 4-5 minutes in total.

4

Remove from heat and allow the mixture to sit in the pan for 2 minutes.

Ingredients

 1 cup chickpea flour
 1 cup of spring water
 3 tbsp nutritional yeast
 ½ tsp turmeric
 ½ tsp cumin
 ½ tsp smoked paprika
 ½ tsp sea salt
 ½ tsp cayenne pepper
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp kala namak
 ¼ cup onion
 2 cloves garlic
 ¼ cup bell peppers
 1 tbsp grapeseed oil

Directions

1

Combine chickpea flour, spring water, nutritional yeast, tumeric, cumin, chili powder, onion powder, garlic powder, sea salt, cayenne pepper, and kala namak in a bowl.

2

Heat the oil and add onions. cook until semi translucent. add garlic. stir to avoid burning. add bell pepper. cook for two minutes. once onions have softened, pour the chickpea flour dough over the veggies into the pan and allow to sit for 2-3 minutes until the edges begin to dry out.

3

Scramble the mixture, scraping the bottom of the pan and allow it to sit undisturbed for another two minutes before scrambling again. Continue this process until the dough begins to dry out, 4-5 minutes in total.

4

Remove from heat and allow the mixture to sit in the pan for 2 minutes.

VEGAN CHICKPEA EGGS