Food & Drink Magazine

The BEST (and Eggy-est) Vegan Scrambled Eggs

By Kitchengrrrls @kitchengrrrls
The BEST (and Eggy-est) Vegan Scrambled Eggs
These are by far the best vegan eggs we've ever had! Well, "false eggs," as they're often called. The look and feel is just like real scrambled eggs but in a less creepy way. No tofu required, either. We made these for our mom's birthday and she was very happy with them. They don't necessarily taste like eggs, more like lemon, garlic and onion, but those are excellent flavours in my opinion! The recipe uses chickpea flour as the base, hence the sunny yellow hue. You'll gobble these up in no time!
The BEST (and Eggy-est) Vegan Scrambled Eggs
Just look how convincing that "egg" breakfast wrap is! All of the ingredients are relatively cheap and easy to find, no scouring the grocery stores for specialty items, which is always a win in my books.
We hope you enjoy this recipe as much as we did!
Scrambled Chickpea Eggs (But'Techa)adapted from Terry Hope Romero
Ingredients1 cup chickpea/garbanzo flour 2 tbsp olive oil2 large shallots, finely minced1 2/3 cups warm water3/4 tsp sea salt3 tbsp lemon juice2 tsp olive oil
DirectionsPut the chickpea flour in a large saucepan and toast for 1 1/2 to 2 minutes, stirring constantly. I find my flour always gets lumpy so I take this time to try and break up the lumps. When it slightly darkens in colour, transfer to a bowl. Wipe out the saucepan so it is free from flour and then add the oil and shallots until beginning to soften, around 2 minutes. Transfer the softened shallots to another bowl.
Add the water and salt to the saucepan, increase heat to medium. Add the chickpea flour back to the saucepan, stirring constantly with a wire whisk until it reaches the consistency of muffin batter (about 6 minutes). Switch to a wooden spoon or heat-resistant spatula and continue stirring constantly for 6 to 8 more minutes. Remove from the heat when a thin film starts to form on the bottom of the pan and sides. Stir in the shallots and taste for seasoning. 
Spread the mixture out on a large dinner plate or glass dish. Leave the mixture about an inch thick. Let it cool for 20 minutes or until it feels firm. Drizzle with olive oil and sprinkle with lemon juice. Drag a fork through it and mash it into crumbles.
The traditional way to eat this is with injera, but we typically serve this with veggies or in a tortilla as shown above. 
Washing the pan can be a bit of a pain afterwards, so you've been warned. 

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