savory breakfast idea: vegan scrambled eggs (with no tofu), with spinach, mushrooms and avocado on toast. Quick, easy & super delicious.
Hello guys, so this breakfast is in collab with my bestie (you can check her out @christyroberts_ ), she’s not vegan and made the “original” scrambled eggs… but since I am vegan I decided to create a vegan scrambled egg… but with a twist: I did’t use tofu to make the “eggs”, but I used chickpeas flour!!
Let me tell you, I am all about sweet breakfasts, but this one… OMG… this one is BOMB and has become one of my fave - like, I have this everyday :)
So if you want to check out my instagram post here’s the link:
But now, let’s see the recipe:
1/2 cup chickpeas flour
1/3 cup milk
1/4 or more of water (add 1 tbsp at a time)
1 tsp turmeric (super important for the yellow color)
1 pinch of black pepper (to activate the benefits of the turmeric)
1 tbsp nutritional yeast
spinach (I used frozen spinach)
2 slices of toast
Put the flour, milk, water, turmeric, pepper and nutritional yeast in a bowl and mix. the consistency should be quite running, but not too liquidy… it’s difficult to explain haha… but the important thing is that it’s not thick (as I like it for my pancakes haha).
On a pan put a little bit of oil and sauté the spinach and the mushrooms. Cook on low heat. If you want it to be quicker do like I usually do: make the mushrooms the day before and put the frozen spinach on the microwave #lazy )
Once they’re soft and cooked add the eggs mixture and just before it starts become “solid” (like a pancake) scrambled it! In this way you are creating the perfect scrambled eggs :)
Cook it on low heat for 2-5 minutes and then remove it.
Toast your toast and spread avocado on (hahah very difficult this passage).
And there you have it!! ENJOY IT :)