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Vegan Scrambled Eggs
These vegan scrambled eggs are simple, tasty, and made with protein-packed chickpea flour. It's a healthy and delicious way to start your day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 126 kcal
Course:
Breakfast
Cuisine:
Vegan
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 cup frozen spinach defrosted, drained and pressed dry
- 1 small onion diced
- 3 garlic cloves
- ¼ cup fresh parsley
- ¾ cup green bell pepper diced
- 1 teaspoon fresh thyme
- 1 teaspoon cumin powder
- 1 teaspoon pepper
- 1 tablespoon turmeric powder
- 1 tablespoon oil
- salt to taste
Instructions
- Add chickpea flour, water, turmeric, cumin, pepper and salt in a medium bowl and whisk everything together. Set aside.
- Place a non stick frying pan on the heat, add oil and sauté onion, garlic, bell pepper and herbs.
- Add spinach and stir well.
- Pour chickpea mixture over the veggies and cook until the mixture begins to become firm, like a pancake. Then use a wooden spoon to break up the mixture and scramble.
- Flip the mix until the whole scramble is cooked. You can cook it longer if you want them with a crispier texture.
Cup of Yum
Notes
- See the full article above for tips, tricks, and variations.
Nutrition Information
Calories
126kcal
(6%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
38mg
(2%)
Potassium
374mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3344IU
(67%)
Vitamin C
22mg
(24%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 126
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 38mg | 2% |
| Potassium | 374mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3344IU | 67% |
| Vitamin C | 22mg | 24% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.