Eggless Scrambled Eggs

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Vegetarianiced version of eggless scrambled eggs requires some special ingredients to replace the eggs taste and either fluffy creamy style or crispy golden-brown of preparation. Whichever way you like the egg it a matter of how much time you keep the batter over the heat.

How ever you make it, this is a unique substitute for the real egg.

Eggless Scrambled Eggs

By ` Serves: 10
Cooking Time: 30 mins

Nutrition Benefits: Chickpeas are a great substitute for eggs for this dish. Not only is it healthier, but it also boasts to have a hefty amount of protein. This legume supports various functions, prevents anti-inflammatory diseases such as heart attack and cancer, and is proven to help regulate blood pressure and sugar levels and weight management.


  • 2 cups Chickpea flour
  • 1 tsp turmeric powder
  • 1 tsp marine salt
  • 1 tsp baking powder
  • 1 tsp white pepper optional
  • 1/4 tbsp coconut oil
  • 1 cup of water
  • 1 tbsp black salt
  • 1 cup of sparkling water
  • 1 cup finely shredded purple cabbage (for garnish)



In a bowl, add all the ingredients except the cabbages and baking powder and mix well.


Place the sparkling water and baking powder in a cup and mix well. Once you see the froth, quickly pour it into the batter and gently stir to make a smoother batter.


On a hot pan over medium heat, pour a thin layer of the batter and be allowed to simmer until the edges turn golden brown.


Flip it over and slightly scramble it as you would real eggs.


Once the egg is nice and crispy, remove it from the pan and place it on a serving dish garnish with black Himalayan salt and fresh coriander leaves.


Separately fry the shredded cabbage in coconut oil until golden brown and crispy. Use it as a garnish over the scrambled eggs.


You can roll it up to make a nice eggless roll or scramble it as you do eggs.

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