I have been playing around in the kitchen with chickpea flour for quite some time now, experimenting with the variety of ways that it can be used. It amazes me how versatile this flour can be and how many different meals can be made vegan by using it as a substitute. One of the easiest recipes to make is created by mixing equal parts water and flour with a bunch of spices and the result looks and tastes like a mock egg scramble.
Once you have your scramble made, you can utilize it however you would like. I chose to use mine as the base of some breakfast tacos. The scramble is super savory so I topped it with some fresh salsa to give it a burst of bright flavors. You can top your tacos with any add ins that you prefer.
Once you have your scramble made, you can utilize it however you would like. I chose to use mine as the base of some breakfast tacos. The scramble is super savory so I topped it with some fresh salsa to give it a burst of bright flavors. You can top your tacos with any add ins that you prefer.
YIELDS
5-6 tacos
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp olive oil
- 1 cup chickpea flour
- 1/2 tbsp ground turmeric
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 tsp black salt
- 1/2 tsp black pepper
- 1 cup vegetable broth
- For the salsa:
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 diced jalapeño
- 4 minced garlic cloves
- 1/4 cup cherry tomatoes, halved
- juice from one lime
- handful fresh cilantro
- salt & pepper to taste
Directions
1. Heat the olive oil in a large pan over medium high heat.
2. In a large mixing bowl, whisk together the chickpea flour and spices.
3. Stir in the vegetable broth until smooth.
4. Pour batter into pan and let cook until it begins to firm. Use a spatula to break it up into chunks.
5. Continue to break up the chunks and let cook until it begins to dry out and crumble.
6. In a separate bowl, add all of the ingredients for the salsa and stir.
7. Add scramble to tortilla and top with salsa.
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Photo: Lauren Sacerdote
