A delicious and healthy plant-based alternative to scrambled eggs, made with chickpea flour, almond milk, and spices. It's affordable, lasts longer than eggs, and pairs wonderfully with toasted sourdough and avocado.
1. Heat a skillet over medium heat. Add some olive oil and your choice of vegetables. The author used 1/2 diced onion, a few mushrooms, and spinach. Sauté for 3-4 minutes.
2. While the veggies cook, prepare the chickpea mixture: In a separate bowl, combine 1/2 cup chickpea flour, 1/2 cup unsweetened almond milk, 2 tablespoons nutritional yeast, 1/2 teaspoon turmeric, 1/2 teaspoon garlic powder, and a sprinkle of pepper and salt. Whisk until smooth.
3. Add the chickpea batter evenly to the pan with the sautéed vegetables.
4. Let it sit for a minute or two, then start cutting it up with a spatula and flipping it.
5. Cook for about 4-5 minutes, or until the scramble is no longer liquid or soft.
6. Serve immediately with toasted sourdough and avocado (and optional brussel sprouts and tomatoes).
