A vegetarian version of scrambled eggs made without eggs requires some special ingredients to mimic either a fluffy, creamy texture or a crispy, golden-brown finish. The outcome depends on how long the batter is heated.
However you prepare it, this dish serves as a unique substitute for traditional eggs.
Eggless Scrambled Eggs
Nutritional Benefits: Chickpea flour is an excellent substitute for eggs in this dish. Not only is it healthier, but it also provides a significant amount of protein. This legume supports various bodily functions, may help reduce inflammation, and has been shown to assist in regulating blood pressure, blood sugar levels, and weight management.
Ingredients
- 2 cups Chickpea flour
- 1 teaspoon turmeric powder
- 1 teaspoon marine salt
- 1 teaspoon baking powder
- 1 teaspoon white pepper (optional)
- 1/4 tablespoon coconut oil
- 1 tablespoon black salt
- 1 cup sparkling water
- 1 cup finely shredded purple cabbage (for garnish)
Instructions
In a bowl, add all the ingredients except the cabbage and baking powder, and mix well.
Place the sparkling water and baking powder in a cup and mix until frothy; then quickly pour the frothy mixture into the batter and stir gently to form a smooth consistency.
On a hot pan over medium heat, pour a thin layer of the batter and allow it to simmer until the edges turn golden brown.
Flip the batter and gently scramble as you would with real eggs.
Once the scramble is nicely crispy, remove it from the pan and transfer it to 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, then use it as a garnish over the scrambled eggs.
Nutrition
-
200.0 Calories
-
30.0g Carbohydrates
-
0.0mg Cholesterol
-
0.5g Fat
-
5.0g Fiber
-
5.5g Protein
-
200.0mg Sodium
-
0.0g Trans fat
Notes
You can roll the scramble into a wrap for a delicious eggless roll, or serve it as soft scrambled eggs.
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