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Brunch just got a makeover. I have been experimeting with chickpea flour as an egg replacer. Besides being great for breading tofu and tempeh cutlets, chickpea flour makes excellent crepes both sweet and savory. Now, the newest thing to arrive in my kitchen: the scramble. I am not saying this is just like “eggs” but it's a fun sub for tofu for a soy-free Sunday morning brunch. I like to serve the scramble with tomatoes, avocados and fresh chives.

Scrambled Chickpea Flour [Vegan, Gluten-Free]

$2.99
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Calories

122

Serves

1

Ingredients You Need for Scrambled Chickpea Flour [Vegan, Gluten-Free]

  • 1/4 cup chickpea flour
  • 1/4 cup water
  • 1 tsp vegan butter
  • Salt and pepper to taste

How to Prepare Scrambled Chickpea Flour [Vegan, Gluten-Free]

  1. In a small bowl, whisk together the chickpea flour and water.
  2. Heat up the vegan butter in a nonstick skillet and pour in the scramble mixture. Let it sit for a minute until it looks congealed. Use a small spatula to kind of push the mixture around until it looks like a scramble, breaking it up as you go.
  3. Season with freshly ground salt and pepper. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 122 | Carbs: 13 g | Fat: 6 g | Protein: 5 g | Sodium: 50 mg | Sugar: 2 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Lisa Dawn Angerame

See My Recipes

My recipes are easy because I cook for busy people like me. I prep ahead, use fresh ingredients and utilize my pantry and freezer. I completed a cooking course at the Natural Gourmet Institute in New York City and was the first-ever graduate of the Rouxbe online cooking school. In addition, I hold a Certificate in Plant-Based Nutrition from Cornell.

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