It’s funny how we idolize some foods but never think outside of the box with what can be done with those foods in a different context, or how we can use other foods to recreate the idolized foods. That was a lot to take in just now, but hear me out. Eggs. I used to love eggs. So many people love eggs. But eggs are actually one of the easiest foods to veganize. My favorite is definitely tofu scram, but there are also a few vegan egg substitutes on the market and if tofu isn’t your thing, there’s chickpeas. Yes, I said chickpeas. I get it, I was surprised when I first found out about chickpea scrambles too. I mean, they’re chickpeas. But, in keeping with one of my vegan mantra’s which states that most of eating is a psychological experience, visually, a decent chickpea scram can remind someone of eggs. Now the texture is a different story. That may not feel as “egg-like” but maybe an exact replica isn’t what you’re looking for. And anyway, the secret to a really bomb chickpea scram (or any vegan egg sub) is one key ingredient: black salt. Also known as kala namak. This amazing Indian salt has a flavor that’s extremely reminiscent of eggs because of its sulfur content. But let’s not make this a science lesson (although the nerd in me does love a good science lesson!). Let’s just say that with this salt in hand, you hold the key to making anything taste like eggs. So vegans rejoice because yet again, animal harm: 0, plants providing a way: 1. And non-vegans who think they’re precious eggs can’t be replaced? Come at me.
What You’ll Need:
- 1/2 cup chickpeas, completely drained of liquid
- 1 tsp. oat flour
- 1/2 tsp. turmeric
- 1/2 tsp. black salt*
- pepper to taste
- 1/2 tbsp. avocado oil (or other high-heat oil like peanut or high-oleic sunflower oil)
What to Do:
- Add chickpeas to a medium bowl and smash them with a fork until most of the beans have been crushed (see picture below). A few solid parts are okay and actually recommended.
- Add oat flour to the bowl and mix into the chickpeas until well blended.
- Add turmeric to the mixture and mix until well blended. Set aside.
- Heat a saucepan over low-medium heat with the avocado oil. (I used a spray can of avocado oil and sprayed a light layer on the pan).
- Once hot, add the chickpea mixture to the pan and use a (non-metal) spatula or cooking tool to spread the chickpeas in an even layer, similar to a tortilla.
- Let the chickpea cook for about 2 minutes, then, flip and the opposite side for another 2 minutes.
- Start to break apart the chickpea “tortilla” into chunks, similar to scrambled eggs, and let the scramble continue to cook.
- Cook the chickpeas for about 3-4 more minutes in the chunky pieces or longer to achieve some browning on the chickpeas.
- Transfer chickpea scramble to a bowl and mix in the black salt. Then, transfer salted scramble to serving dish and add pepper to taste OR transfer chickpea scramble straight to serving dish and sprinkle with black salt and pepper.
* You can purchase black salt from several sources online. The salt is also sold in Indian and Asian markets. At the ethnic markets, you are likely to find a bulk amount for a decent price. I found a good amount on Amazon for an amazing price. Do a little research so you aren’t overcharged because it’s definitely possible to get a good deal on this amazing seasoning.
Date posted on Instagram: 12/31/18