Vegan scramble with garlicky spinach + mushrooms (gluten-free, dairy-free, soy-free)

A vegan egg-like scramble made with chickpea flour? Sounds unbelievable. But you will be amazed at how delicious this vegetable scramble is. Find chickpea flour at well-stocked grocers (garbanzo bean flour by Bob’s Red Mill) or under the name “besan” or “chana besan flour” at Indian markets, where you will also find the Indian black salt (kala namak), which adds an eggy flavor. A seasoned cast-iron skillet or a nonstick frying pan should help with the chickpea flour’s tendency to stick. Great served with corn tortillas and hot sauce or salsa. Inspired by a post on the Connoisseurus Veg blog.

Batter
  • ½ cup chickpea flour
  • nutritional yeast flakes
  • ground turmeric
  • smoked paprika or sweet paprika
  • kala namak (Indian black salt), smoked salt, or kosher salt
  • freshly ground pepper
  • ¾ cup liquid (such as plant-based milk, fresh tomatoes blended with water, or plain water)
Sautéed vegetables
  • olive oil
  • mushrooms, thinly sliced
  • small onion, diced
  • small sweet pepper, diced
  • small jalapeño chile, minced
  • spinach or other greens, chopped
  • garlic cloves, minced, or garlic powder
Method
  1. To make the batter: Stir together the chickpea flour, nutritional yeast, turmeric, paprika, kala namak (start with ¼ teaspoon; you can add more when serving), and pepper in a small bowl. Add the liquid and whisk until completely blended. Set aside.

  2. To cook the vegetables: In a cast-iron or nonstick skillet over medium heat, warm some olive oil. Add the mushrooms and onion and cook until lightly browned. Add the sweet pepper and cook, stirring occasionally, until softened. Add the spinach and garlic and cook until the spinach is wilted and the garlic is very fragrant. Transfer to a plate.

  3. Coat the inside of the skillet with the olive oil. Stir the batter, then pour into the skillet. Let it cook, undisturbed, until the batter begins to firm up around the edges, about 2 minutes. Use a spatula to scrape it into chunks. Cook until about the firmness of scrambled eggs and lightly browned in spots, about 5 minutes. Return the sautéed vegetables to the skillet, stir and flip a few times to blend, and serve.

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