Scrambled Eggs (Vegan, Soy-Free)
Description
Providing plant based alternatives is great when you have fussy eaters in the family or guests that have food restrictions. So perfecting this recipe is a great idea for one of the most challenging food swaps…eggs! Ensure you don’t omit the black salt or nutritional yeast to ensure you are getting a similar taste to eggs.
Ingredients
Scale
½ cup Chickpea flour
½ cup Vegetable stock
1tbsp Nutritional yeast
1 tbsp Onion powder
1 tsp Garlic powder
¼ tsp Turmeric
¼ tsp Kala Namak or Indian black salt
1 tbsp Olive oil
Cracked Black Pepper to season
Instructions
- Combine the flour, powders, turmeric, yeast & salt together in a bowl
- Make a paste with a small part of the stock and the chickpea flour mix
- Slowly add the remainder of stock drop by drop whisking to keep a smooth batter
- Heat the oil in a good non-stick pan
- Stir in the mixture on a low heat and keep moving to prevent sticking
- It only takes 30 seconds or so for the mixture to clump together resembling scrambled eggs
- Season the eggs with the cracked black pepper
Notes
- Kala Namak or Indian black salt is a high sulfur salt, since eggs are high in sulfur too they have the egg like flavour
- I keep water from steaming vegetables so I have some vegetable stock for the week, but hot water with more spices can add flavour to the mixture
- I also like to cook this mixture in ghee (clarified butter suitable for those lactose intolerance)
