A born and raised foodie, an extreme cheese snob and homogenized milk drinker, I would never have guessed I could find satisfaction in this new lifestyle but I really have.
I may not have chosen to be a vegan, but I would definitely choose it now.
Setting my love of vegan food aside, I’ve also been enjoying my increased energy, faster hair growth, clear skin and the loss of 17lbs. True, I’ve always been on the slender side, but returning to the weight of my early 20’s has been pretty awesome.
So, while I’m not really a breakfast eater, once in a while I really want something more than a smoothie on the go. I’ve always been like that, and my usual go-to has always been toast or a bagel.
Vegans (and vegetarians) always need to be mindful of protein though, so I can’t waste a meal with just bread. That’s when I discovered this amazing thing in the vegan world called “Chickpea Scramble”.
Is it like eggs? No. Will it fill the egg void? Definitely. Do you have to like chickpeas? Probably. Some recipes mask that earthy flavour (like these brownies) but this one is pretty obviously a chickpea.
If chickpeas activate your gag reflex like they do for my husband, move along. This one is maybe not for you.
There are many recipes for this scramble online and for a while I was favouring the ones that used flour instead of whole chickpea. I still prefer the flour for making a chickpea omelet, but I’m pretty set now on only ever using whole chickpeas for my scramble. They just have that texture and chew that I want in my breakfast, and once you add all the fixings, it’s pretty awesome.
Give it a try! This recipe is loosely adapted from Catching Seeds, so you can try hers or you can try my take on it below:
Serves 2 – Protein 14.3g, Cal 233, Carbs 35.1g, Fat 4.6g
- 1 cup canned Chickpeas, rinsed very well
- 1/3 cup Vegetable Broth or this Vegan “Chicken” Broth
- 3 whole Mushrooms ( I use cremini), sliced
- 1 small Tomato, cubed
- 2 Tablespoons chopped scallions or chives
- 2 Tablespoons Nutritional Yeast
- Black Pepper to tast
- Kala Namak (Black Salt) or regular Salt to taste
- 1 Teaspoon coconut oil or olive oil
Warm up a small frying pan and add your oil, followed by the sliced mushrooms. Sauté on medium heat for a few minutes until they are soft and slightly golden.
Rinse the chickpeas in a colander very well, removing all of the canned liquid. Pour the chickpeas into a bowl and with a masher (or a fork), cream them down until you have the desired texture. I prefer 2/3 mashed to 1/3 whole.
Add your broth to the frying pan at this point, along with your chickpea mixture, nutritional yeast, scallions, salt and pepper. Simmer on low until the liquid is absorbed, stirring or flipping occasionally.
Side Note: I use the McCormack All-Vegetable Chicken and Beef broths for almost everything, because I love the added flavour. They don’t make your food taste like meat, but they definitely add a depth of flavour that is nice. I bought these after I read that some vegan restaurants use these bouillon cubes for their gravies and sauces.
The Kala Namack Salt is a black Himalayan sea salt that is actually used in natural medicine to aid digestion – plus it has a perfect, “eggy” flavour that does not overpower in any way. I like this one because it comes in rock form, and is in a nice salt grinder.
As the liquid absorbs, your chickpeas will soften. If you would like them even softer, you can add more broth and let them go a little longer. About a minute before you are done, add your tomatoes and let them heat through and soften slightly.
I eat mine with some hot sauce and a side of artisanal toast ❤