Amazing vegan chickpea scramble

Folks! I can not believe how amazing this turned out! A completely egg-less breakfast scramble that got “approved & endorsed” (I’m quoting here!) by my entirely non vegan pickiest of taste testers!
Sauteed onions, mushrooms, garlic, spinach, cherry tomatoes and sprinkled with some vegan Parmesan, so easy, nutritious and absolutely yummy!!
Soy free, this scramble is made entirely from Chickpea/Garbanzo flour… and of course I decided to up the protein by adding a scoop of Vegan protein powder, each serving has 9 grams of complete plant protein.

For chickpea scramble:
1/2 cup garbanzo/chickpea flour
1 scoop “Genuine health Fermented Vegan Protein+ unsweetened & unflavored”
1/8 tsp turmeric
1/8 tsp garlic powder
1 tbsp Dry Nutritional yeast
2 tbsp neutral flavor oil of choice, I used avocado oil
3/4 cup water
1 tbsp soy sauce

For veggies:
3/4 cup red onion finely chopped
1 large portobello mushroom, or 8 crimini mushrooms chopped into 1/2 inch slices/pieces
2 garlic cloves grated on a micropane or on a fine cheese grater
1/2 tbsp of oil
2 cups fresh spinach
1/2 cup sliced cherry tomatoes, or 1/2 cup a regular tomato cut into 1/4 inch pieces
1/4 tsp salt
black pepper
cooking oil spray

View the full recipe at Pure Foods Blog →