This veggie chickpea flour scramble is my plant-based version of a western omelet. The savory mixture is loaded with flavor and healthy protein. Jump to recipe →
Are you looking to reduce or eliminate eggs from your diet? Or perhaps you have already… Maybe you miss the flavorful egg dishes of days gone by.
I heard chickpea flour is a good substitute. So I decided to give a recipe a go after downloading a free Kindle version of the How Not To Die cookbook.
Veggie Chickpea Flour Scramble
I wish I could say my first veggie chickpea flour scramble was a success, but the sticky dough got the better of me. My technique was in need of tweaking. So I hit the interweb to see how my fellow food bloggers approach the task.
Through trial and error I learned chickpea flour scrambles are not difficult. They just take patience. Give the dough a chance to set a bit before you scramble and you’ll be golden! You can’t rush a good veggie chickpea flour scramble.
Veggie Chickpea Flour Scramble
- 1/4 cup garbanzo flour I use Bob’s Red Mill
- 1 Tbsp. nutritional yeast
- 1/4 tsp. garlic granules
- 1/4 tsp. onion powder
- 1/4 tsp. turmeric
- 1/4 tsp. paprika
- 1/4 tsp. dried parsley
- 1/4 tsp. dried oregano
- 1/4 tsp. fine sea salt
- 1/4 tsp. baking soda
- dash of ground black pepper 3-5 twists of pepper grinder
- 1/2 tsp. apple cider vinegar
- 1/4 cup water
- 1/4 large bell pepper red, yellow or green, diced
- 1/4 large onion chopped
- 1-2 cloves garlic coarsely minced
- 1 handful baby spinach chopped
- 1 1/2 tsp. olive oil divided
- 5 grape tomatoes sliced in half
Combine garbanzo flour, nutritional yeast, garlic granules, onion powder, turmeric, paprika, parsley, oregano, salt, baking soda and ground black pepper in a medium bowl and whisk to mix.
Add 1/2 tsp. apple cider vinegar to 1/4 cup of water and pour over flour mixture. Whisk until batter is smooth and set aside.
Warm a medium non-stick sauté pan over medium heat.
Add 1 tsp. olive oil to the warm pan and tip the pan to spread the oil.
Add chopped pepper, onion and minced garlic to the pan and sauté about 3 minutes or until onion begins to turn translucent.
Add chopped spinach to the pan and continue to sauté for about 2 minutes or until spinach begins to wilt.
Scrape veggies into a bowl and set aside.
Add 1/2 tsp. olive oil to the pan and tip to spread.
Reduce heat to medium-low and pour batter into pan and spread with the back of a spoon like you are making a pancake.
Allow batter to cook until edges begin to set (about 3-5 minutes) then slide a spatula under the mixture and flip. Continue to cook for another 2-3 minutes then carefully begin to scramble by slicing and cross-slicing thin strips of dough with the edge of the spatula and scraping the bottom of the pan. (Note: the mixture will be sticky at first. If necessary, use the back of a knife to scrape dough stuck to the spatula back into the pan.)
Continue to scramble dough mixture for 2-3 minutes or until chunks are no longer sticky.
Reduce heat to low and add sliced tomatoes and sautéed veggies to pan. Stir to mix and leave on heat for another minute or two or until tomatoes begin to soften.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients. Note: This page contains affiliate links. Veggie Primer earns a commission if you use the links. We only recommend items/brands we use and trust.