Looking for a delicious and easy way to enjoy a classic breakfast staple without the eggs? Say hello to your new favorite morning delight: Homemade Vegan Liquid Egg! This quick and simple recipe transforms chickpea flour into a fluffy, savory scramble that’s perfect for anyone craving a plant-based alternative. In just 10 minutes, you can whip up a dish that’s not only packed with flavor but also loaded with nutrients. Whether you’re vegan, vegetarian, or just looking to try something new, this recipe will have you saying goodbye to conventional eggs for good. Ready to elevate your breakfast game? Let’s dive into the details!
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1/4 cup chickpea flour
- 1/4 cup water
- 1/4 teaspoon turmeric
- Salt to taste
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
Instructions
- Gather all your ingredients: 1/4 cup chickpea flour, 1/4 cup water, 1/4 teaspoon turmeric, salt to taste, 1 tablespoon nutritional yeast, and 1 tablespoon olive oil.
- In a mixing bowl, combine the chickpea flour and water. Whisk together until you achieve a smooth, lump-free batter.
- Add the turmeric to the batter. This will not only give the liquid egg a beautiful yellow color but also a slight earthy flavor.
- Stir in the nutritional yeast, which adds a cheesy flavor and additional nutrients to your liquid egg mixture.
- Season the mixture with salt to taste. Start with a pinch and adjust according to your preference.
- Heat a non-stick skillet over medium heat and add the olive oil, ensuring it coats the bottom of the pan evenly.
- Once the oil is hot, pour the chickpea flour mixture into the skillet. Let it cook undisturbed for about 2-3 minutes until the edges start to set.
- Using a spatula, gently stir the mixture, breaking it up into smaller pieces. Continue to cook for another 2-3 minutes until the mixture is fully cooked and resembles scrambled eggs.
- Remove from heat and serve immediately. This vegan liquid egg can be enjoyed on toast, in a breakfast burrito, or as part of a hearty breakfast bowl.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Tips
- Whisk Well: Ensure that you whisk the chickpea flour and water thoroughly to avoid lumps in your batter. A smooth mixture will yield the best texture.
- Adjust the Seasoning: Don’t be afraid to experiment with spices! Adding a pinch of black salt can give your vegan egg a more authentic eggy flavor, while herbs like chives or parsley can enhance freshness.
- Perfect Heat: Maintain a medium heat when cooking to prevent the mixture from burning. If you find it cooking too quickly, lower the heat to allow it to cook evenly.
- Add Veggies: For extra nutrition and flavor, consider adding chopped vegetables like bell peppers, spinach, or tomatoes to the skillet when cooking the egg mixture.
- Serving Suggestions: This vegan liquid egg is incredibly versatile! Try it on toast, in a breakfast burrito, or mixed into a hearty breakfast bowl with grains and greens for a filling meal.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the best texture.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 5g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
