Chickpea Scramble Breakfast Bowl
This vegan chickpea scramble is spicy and full of nutrition. A great breakfast bowl to make when you're craving your regular scramble. It's gluten-free, vegan and dairy-free.
Servings: 2 bowls
Ingredients
- 1/2 cup chickpea flour
- 1/2 cup vegetable broth
- 1 tbsp olive oil
- 1/2 white onion chopped
- 1/2 cup mushrooms sliced
- 1/2 tsp turmeric
- 1 tbsp fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Add chickpea flour to vegetable broth and whisk together.
- Heat a pan to medium-high heat and add olive oil.
- Add in the onions and sauté for about 5 minutes until they're translucent.
- Then add in the mushrooms and cook for another 5 minutes until the mushrooms are brown and soft.
- Now, add turmeric, parsley into the pan and season with salt and black pepper. Stir them in.
- Finally, pour the chickpea flour mixture into the pan. Stir with a wooden spatula. You'll notice that it will start to form clumps, break them apart and continue mixing. Do it continuously for 5-10 minutes until the mixture is no longer wet.
- Serve in a bowl; feel free to garnish with some fresh parsley.
Video
Nutrition
Serving: 1 bowl (5 oz) | Calories: 180kcal | Carbohydrates: 20g | Protein: 6.8g | Fat: 8.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 6.8g | Sodium: 334mg | Fiber: 3.9g | Sugar: 5.7g