Vegan Chickpea Scramble with Vegetables
Ingredients
- 1/2 cup garbanzo bean flour
- 1/2 cup plant milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan cashew fiesta dip
Vegetables and add-ins
- Broccoli (amount as desired)
- Cauliflower (amount as desired)
- Mushrooms (amount as desired)
- 1/3 cup chickpeas
Serving suggestions
- 2 slices sprouted grain toast
- 1/2 avocado
- Roasted eggplant dip
Preparation
Add the vegetables to a nonstick pan with 1/3 cup of water, cover, and steam or cook them, adding 1/3 cup chickpeas towards the end.
Turn the heat down to low, add the egg mixture on top, cover the pan for about 2-3 minutes.
Flip the mixture, cover again, and cook for another 2-3 minutes.
Serve with 2 slices of sprouted grain toast topped with half an avocado and roasted eggplant dip.
