The thing I missed the most when I went vegan was scrambled eggs with veggies. Every recipe I could find for vegan style “scrambles” had tofu in it. I am not very familiar with tofu, and I know a lot of new vegans definitely are not either. So I came up with this recipe for an amazing omelette that didn’t require any tofu. This dish is so tasty and easy!
What you will need-
1/3 cup garbanzo bean flour (or chickpea flour)
1/4 tsp baking powder
1 Tablespoon nutritional yeast
1/3 cup plus 2 tablespoons water
1-2 Tablespoons extra virgin olive oil
bell pepper (any color)
Minced garlic (optional)
salt and pepper
Dice the tomato, bell pepper and onion. I placed the tablespoon measuring spoon next to the veggies for scale. Set aside the diced veggies.
Next, measure out the chickpea or garbanzo bean flour and put in a bowl. Measure and add the nutritional yeast and baking powder and add to the same bowl. If you want the a more cheesy flavor, add more nutritional yeast.
Take a fork and use it to sift and mix the dry ingredients. Once completely combined add the water and stir well.
Heat a pan to medium heat. Once hot, drizzle the olive oil into the pan and add the diced tomato, onion and bell peppers.
Sauté for a few minutes, until the veggies are cooked and soft. Then add minced garlic (optional), salt and pepper and the garbanzo bean flour mixture.
Cook for four minutes and flip. Cook for an additional two minutes.