Vegan Scrambled Eggs

Ingredients

• 120 g (1 cup)chickpea flour
• 240 ml (1 cup)water
• About 30 g (1 cup)frozen spinach, defrosted, drained and pressed dry
• 1 small onion, diced (about 70 g)onion
• 3 clovesgarlic
• About 15 g (1/4 cup)fresh parsley
• About 110 g (3/4 cup), dicedgreen bell pepper
• 1 teaspoonfresh thyme
• 1 teaspoonground cumin
• 1 teaspoonpepper
• 1 tablespoonground turmeric
• 15 ml (1 tablespoon)oil
• To tastesalt

Instructions

1. 1

   Mix the batter

   Whisk the chickpea flour, water, turmeric, cumin, pepper and salt together in a medium bowl. Set the mixture aside.

2. 2

   Sauté the vegetables

   Heat the oil in a non-stick frying pan. Add the onion, garlic, bell pepper and herbs, and sauté them.

3. 3

   Add the spinach

   Stir the spinach into the pan until well combined with the vegetables.

4. 4

   Scramble the mixture

   Pour the chickpea mixture over the vegetables and cook until it starts to firm up like a pancake. Break it into pieces with a wooden spoon and scramble.

5. 5

   Finish cooking

   Turn the pieces until the scramble is cooked throughout. Cook it for longer if you prefer a crispier texture.

What are vegan scrambled eggs?

This dish uses a seasoned chickpea-flour batter in place of eggs, then cooks it with vegetables until it can be broken into soft scramble-like pieces. Chickpea flour is used in savoury batters in several food traditions; this version takes the idea in a breakfast direction.

The flour gives the mixture body, while turmeric adds colour and cumin, thyme and parsley bring savoury flavour. Spinach, onion and pepper make each bite more varied.

Nutrition and macros by portion

The nutrition label shows one serving as written: 126 calories, 6g protein, 17g carbs, 4g fat.

The chickpea flour supplies most of the carbohydrates and some of the protein, while the oil provides most of the fat. Serve a portion with fresh fruit or extra vegetables for a more varied plate.

Getting the batter right

Smooth batter: Whisk the flour and water thoroughly before adding it to the pan. A few dry pockets can leave uneven, floury patches in the finished scramble.

Seasoning: The turmeric, cumin, pepper and salt go into the batter, so whisk them in evenly for consistent flavour.

Prepare the vegetables

Spinach: Defrost it, drain it and press it dry before cooking. Excess water can make the scramble loose and slow the batter as it firms.

Aromatics: Sauté the onion, garlic, pepper and herbs in the oil before adding the spinach and batter. This gives them a head start in the pan.

Scrambling and doneness

Firming: Let the batter cook until it begins to set like a pancake before breaking it up. Scrambling too early can leave the pieces soft and difficult to turn.

Texture: Keep turning the pieces until cooked through, or leave them in the pan longer for a crispier finish, as the recipe suggests.

Timing the pan

The recipe takes about 20 minutes in total, so have the vegetables ready before you begin cooking. Once the batter is in the pan, watch how quickly it firms rather than relying on a set cooking time.

What to serve alongside

Serve the scramble warm with toast or another breakfast staple. Fresh fruit or extra vegetables on the side can round out the plate without changing the pan method.

Recipe notes & tips

• Press as much water as possible from the defrosted spinach before adding it.
• Whisk the batter until no dry pockets of chickpea flour remain.
• Use a non-stick frying pan to make the scramble easier to turn.
• Let the batter begin to firm before breaking it up with the wooden spoon.
• Cook the pieces for longer if you like a crispier texture.

Variations

• Add mushrooms: Sauté sliced mushrooms with the onion and pepper.
• Change the herbs: Use another fresh herb in place of the parsley or thyme.
• Increase the heat: Add chilli to the batter with the spices.
• Use another pepper: Swap the green bell pepper for a different colour.
• Serve with toast: Pair the scramble with toast for a more substantial breakfast.

Common mistakes to avoid

• Wet spinach: Press it dry before cooking so its water does not loosen the batter.
• Lumpy batter: Whisk the flour and water thoroughly before setting the bowl aside.
• Scrambling too soon: Wait for the mixture to start firming like a pancake before breaking it up.
• Uneven seasoning: Mix the spices and salt into the batter so they are distributed throughout.
• Stopping too early: Keep turning the pieces until the scramble is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan until hot, stirring gently; the texture may be less crisp after storage.

Frequently asked questions