SafePlates

Ingredients

• 1/2 cup (120 ml) chickpea flour
• 1 tbsp (15 ml) nutritional yeast
• 1/4 tsp (1.25 ml) turmeric powder
• 1/4 tsp (1.25 ml) black salt (kala namak)
• 1/4 tsp (1.25 ml) garlic powder
• 1/4 tsp (1.25 ml) onion powder
• 1 cup (240 ml) water
• 1 tbsp (15 ml) extra virgin olive oil (suitable for medium heat)
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine chickpea flour, nutritional yeast, turmeric, black salt, garlic powder, and onion powder. Mix well to ensure all ingredients are evenly distributed.
2. Gradually add water to the dry ingredients, whisking continuously to avoid lumps, until the mixture is smooth and consistent.
3. Heat extra virgin olive oil in a non-stick skillet over medium heat.
4. Pour the chickpea batter into the skillet, and let it cook for about 1-2 minutes until it starts to set around the edges, which means the edges will look slightly firmer and less liquid.
5. Begin to scramble the mixture using a spatula, breaking it into small, soft curds. Continue to cook and stir for about 5-7 minutes, or until the mixture is fully cooked and the texture resembles traditional scrambled eggs, with a slightly golden color due to the turmeric.
6. Season with additional salt and pepper to taste.
7. Serve hot, optionally garnished with fresh herbs like cilantro or parsley, or avocado slices. For a complete meal, serve alongside vegan toast or a fresh salad.

Tip

Enhance your scrambled 'eggs' by adding fresh diced tomatoes, spinach, or mushrooms during the cooking process for added flavor and nutrition.