Here it is! Fret no longer! All of your egg-free needs are now fulfilled, just like I promised! I’ve shown you how to make an omelet, bake, and now a scramble! It ain’t so hard being egg-free, huh? Now, I’m not into savory breakfasts, but I know a lot of you are. Plus I know a lot of you want a big dose of protein to last you through the morning.
When I whipped this up, I had it as a wonderful protein “main” to my dinner! This vegan, gluten-free, and soy-free scramble is perfect for breakfast, lunch, or dinner! When you have all that plant-based protein from the chickpeas and chickpea flour along with nutrient rich veggies like bell peppers and mushrooms, you’ve got a pretty nutritious meal! Don’t forget the ketchup 😉
Well, you could it this naked too. But ketchup is just a must in my opinion! Or avocado! That would rock! O wait, maybe some hot sauce too! The topping possibilities are endless! When I was a kid and still ate eggs, I remember topping my scrambles with maple syrup! The sweet savory thing, yea 😉
I’m pretty sure that was mostly my topping of choice when we went out to breakfast though. Big plates of eggs, bacon, pancakes, all topped with loads of maple syrup. However, the last time I ever got breakfast out was an omelet. This was about a month before I found out I had Celiac and I thought my problem was just dairy. Well many restaurants put pancakes batter in their omelets to make them extra fluffy…(I think I’ve told you this story before)…and yea. That day ended in horrible pain, suffering, and sickness. Breakfast is hard to do when you have allergies and a restricted diet. Restaurants just have not gotten on the allergy-friendly, cruelty-free bandwagon just yet. But I don’t mind, breakfast at home is the way to go!
Vegan Chickpea Scramble
Ingredients (serves 1):
+ 1/4 Cup Chickpeas
+ 1/4 Cup Chickpea Flour
+ 1/4 Cup Chopped Mushrooms
+ 1/4 Cup Chopped Bell Peppers and Onions (I used a frozen mix)
+ 1/4 Tsp Turmeric
+ 1/2 TB Dried Parsley
+ Dash of Black Pepper
+ 1 TB Nutritional Yeast (optional)
+ Ketchup (optional)
+ In a lightly oiled saute pan, add the mushrooms, bell pepper, and onions. Saute for a few minutes until things begin to sweat. Then add the chickpeas, chickpea flour, 1/4 cup of water, and the spices (and the nutritional yeast of you are using it!).
+ Cover the pan and let cook for 10 minutes. Check it and make sure it a “pancake” type of look is forming. Once things look like they are coming together, mash up the “pancake” and create a scrambled texture. Turn off the heat and let sit covered in the pan for 5 minutes.
+ Take a spatula and remove the scramble. Top with ketchup or other topping of choice (avocado, salsa, hot sauce, more nutritional yeast, MAPLE SYRUP!)
This was so good and so satisfying from all the protein! I dare you to switch up you favorite egg breakfast and swap it with this! Just give it a try and you’ll see just how delicious (AND cruelty-free) egg-free can be! Considering 1 egg contains about 6g of protein, but 1/4 cup of chickpea flour alone has 6g, you already blew the protein mark out of the park with this whole recipe! Woohoo!
So tell me:
+ If you’re an egg-eater, will you take my egg-free challenge and swap on egg breakfast out to try this dish?
+ What’s you favorite breakfast topping? Nowadays I love me some protein frosting 😉
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #WeekendBites, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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