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Black cast iron skillet with scrambled eggs with mushrooms and spinach and parsley
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5 from 9 votes

Vegan Scrambled Chickpea Eggs with Mushrooms and Spinach

These soy-free vegan scrambled eggs are easy, delicious and nutritious, and you can make them in a hurry. Spinach and mushrooms add freshness, flavor and even more health. A gluten-free recipe, can be nut-free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Can be nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan scrambled eggs mushrooms spinach
Servings: 4
Calories: 203.95kcal



  • Heat the oil in a very well-seasoned cast iron skillet or a non-stick skillet. Add the mushrooms and season with salt and ground black pepper. Saute 3-4 minutes until the mushrooms soften. Add the spinach and saute until the spinach wilts.
  • While the vegetables are cooking, place the chickpea flour in a blender with the cashews, vegetable stock, nutritional yeast, onion powder, garlic powder, turmeric and salt and ground black pepper. Blitz into a very smooth liquid/paste. It should be thick but still quite runny.
  • After the spinach wilts, add the chickpea-cashew mixture to the skillet over low heat. Scramble with a ladle, as you would eggs, because the chickpea mixture will start to set, particularly at the edges. Give everything a good stir, then cover the skillet with a lid and let it cook over low heat for five minutes.
  • After five minutes, stir the "eggs" and scramble them. You can add a little more liquid to the skillet if they appear to be getting too dry.
  • Season with more salt and pepper if needed, stir in the parsley, and serve hot.


Calories: 203.95kcal | Carbohydrates: 17.99g | Protein: 9.06g | Fat: 11.79g | Saturated Fat: 1.86g | Potassium: 577.77mg | Fiber: 3.27g | Sugar: 3.65g | Vitamin A: 871.75IU | Vitamin C: 4.77mg | Calcium: 33.11mg | Iron: 2.58mg