Veggie Chickpea Flour Scramble

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5 from 1 vote

Veggie Chickpea Flour Scramble

This vegan gluten-free recipe is loaded with flavor and healthy protein.

Prep Time 15

Cook Time 10

Total Time 25

Servings

Author Veggie Primer

Ingredients

¼ cup garbanzo flour I use Bob’s Red Mill
1 Tbsp. nutritional yeast
¼ tsp. garlic granules
¼ tsp. onion powder
¼ tsp. turmeric
¼ tsp. paprika
¼ tsp. dried parsley
¼ tsp. dried oregano
¼ tsp. fine sea salt
¼ tsp. baking soda
dash of ground black pepper 3-5 twists of pepper grinder
½ tsp. apple cider vinegar
¼ cup water
¼ large bell pepper red, yellow or green, diced
¼ large onion chopped
1-2 cloves garlic coarsely minced
1 handful baby spinach chopped
1½ tsp. olive oil divided
5 grape tomatoes sliced in half

Instructions

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 ½ tsp. apple cider vinegar to ¼ 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 ½ 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.
Serve immediately.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. 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.

Nutrition