Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Chickpea Scramble recipe is so savory and delicious! A protein-rich breakfast that is easy to make- vegan, egg-free, soy-free, and gluten-free!

Chickpea Scramble Recipe (Vegan Scrambled Eggs)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4.5 cups 1x
  • Category: breakfast, brunch
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegan

Description

This Chickpea Scramble recipe (vegan scrambled eggs) is so savory and delicious! A protein-rich breakfast that is easy to make- egg-free, dairy-free, soy-free, and gluten-free!


Ingredients

Units Scale
  • 1-2 teaspoons coconut oil or olive oil
  • 1/2 cup onion, diced
  • 1 tablespoon fresh jalapeno, diced (optional- adjust to taste)
  • 1 1/2 cups cauliflower
  • 1 1/2 cups mushrooms, sliced
  • 1 can, 1 1/2 cups, chickpeas (cooked) drain and rinse when using canned
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/41/2 teaspoon salt (adjust to taste, this will depend on the sodium in the chickpeas)
  • 1/4 teaspoon black pepper
  • 1/4 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

Garnish suggestions– avocado slices, fresh tomatoes, microgreens, fresh cilantro or basil, vegan cheese, a dash of paprika or Aleppo chili flakes.


Instructions

  1. In a skillet, or cast iron pan, saute onions and jalapeno over medium heat in a pan with coconut oil or other oil. Cook until onions are softened and lightly browned, about 5 minutes.
  2. Add cauliflower, and mushrooms and saute 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. Adjust to taste adding salt or a dash more vinegar if needed. Garnish and serve.

Notes

Get creative with garnishes that add layers of fresh flavors and textures. Creamy avocado slices, juicy fresh tomatoes, vibrant microgreens, fragrant fresh cilantro or basil, and maybe a sprinkle of vegan cheese for that extra touch of indulgence.

Boost up the veggies– add in more veggies like zucchini, bell pepper, garlic, or sweet potatoes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 202
  • Sugar: 5.7 g
  • Sodium: 110.7 mg
  • Fat: 8 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 24.4 g
  • Fiber: 7.7 g
  • Protein: 10.9 g
  • Cholesterol: 0 mg