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.
- 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