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Black cast iron skillet with scrambled eggs with mushrooms and spinach and parsley
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5 from 5 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
Course: Breakfast
Cuisine: Can be nut-free, gluten-free, Soy-free, Vegan
Servings: 4
Calories: 203.95kcal


  • 1 tablespoon extra virgin olive oil
  • 8 oz crimini mushrooms
  • 1 cup baby spinach
  • ½ cup chickpea flour (besan)
  • ½ cup raw cashews
  • 1 cup water or vegetable stock
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric
  • Salt and ground black pepper to taste
  • 2 tablespoon parsley (chopped)


  • 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