Chickpea Scramble Recipe (Vegan Scrambled Eggs) Recipe

Ingredients

Main Ingredients

• 1.5 teaspoons coconut oil or olive oil
• 0.5 cup onion, diced
• 1 tablespoon fresh jalapeno, diced (optional)
• 1.5 cups cauliflower
• 1.5 cups mushrooms, sliced
• 1.5 cups chickpeas (cooked), drained and rinsed

Spices and Seasonings

• 1 teaspoon yellow curry powder
• 0.5 teaspoon coriander
• 0.5 teaspoon cumin
• 0.25 teaspoon salt (adjust to taste)
• 0.25 teaspoon black pepper

Additional Ingredients

• 0.25 cup water or vegetable broth
• 1 tablespoon nutritional yeast
• 2 tablespoons hemp seed hearts
• 2 teaspoons apple cider vinegar (or lemon juice)
• 2 cups fresh spinach

Instructions

Chickpea Scramble

1. In a skillet or cast iron pan, sauté onions and jalapeno over medium heat with coconut oil or other oil. Cook until onions are softened and lightly browned, about 5 minutes.
2. Add cauliflower and mushrooms and sauté for a few minutes. Add in the chickpeas, curry powder, coriander, cumin, salt, black pepper, and water. Stir to combine, turn the heat to medium-low, and cover with a lid for about 4 minutes.
3. Remove the lid and roughly mash a portion of chickpeas and cauliflower with a fork. Stir in the nutritional yeast, hemp seeds, apple cider vinegar, and spinach. Stir until the spinach slightly wilts, about 2 minutes. Remove from heat.
4. Adjust to taste adding salt or a dash more vinegar if needed. Garnish and serve.

Notes

• Adjust the jalapeno amount based on your spice preference.
• The salt amount may vary depending on the sodium content of your canned chickpeas.
• This recipe is egg-free, dairy-free, soy-free, and gluten-free.