Chickpea Scramble Recipe (Vegan Scrambled Eggs)
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 1-2 teaspoons coconut oil or olive oil
- 1/2 cup onion, diced
- 1 tablespoon fresh jalapeno, diced (optional- adjust to taste)
- 1 1/2 cups cauliflower
- 1 1/2 cups mushrooms, sliced
- 1 can, 1 1/2 cups, chickpeas (cooked) drain and rinse when using canned
- 1 teaspoon yellow curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4-1/2 teaspoon salt (adjust to taste, this will depend on the sodium in the chickpeas)
- 1/4 teaspoon black pepper
- 1/4 cup water or vegetable broth
- 1 tablespoon nutritional yeast
- 2 tablespoons hemp seed hearts
- 2 teaspoons apple cider vinegar (or lemon juice)
- 2 cups fresh spinach
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Preparation
Step 1
In a skillet, or cast iron pan, saute onions and jalapeno over medium heat in a pan with coconut oil or other oil. Cook until onions are softened and lightly browned, about 5 minutes.
Step 2
Add cauliflower, and mushrooms and saute for a few minutes. Add in the chickpeas, curry powder, coriander, cumin, salt, black pepper, and water. Stir to combine, turn the heat to medium-low, and cover with a lid for about 4 minutes.
Step 3
Remove the lid and roughly mash a portion of chickpeas and cauliflower with a fork. Stir in the nutritional yeast, hemp seeds, apple cider vinegar, and spinach. Stir until the spinach slightly wilts, about 2 minutes. Remove from heat. Adjust to taste adding salt or a dash more vinegar if needed. Garnish and serve.
Step 4
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