Category: Recipes I Have Tried

Essential Chickpea Scramble Seasonings for an “Eggy” Flavor

To make your whole chickpea scramble taste remarkably like traditional scrambled eggs, add these four ingredients to your pan during the last two minutes of cooking:

* Kala Namak (Black Salt): This is non-negotiable. Its natural sulfur content replicates the distinct smell and flavor of real chicken eggs. Always add it at the very end of cooking, as heat diminishes its flavor.

* Nutritional Yeast: Add 1 to 2 tablespoons. It provides a savory, rich background depth that mimics the natural umami found in egg yolks.

* Turmeric Powder: Use just a tiny pinch ($\frac{1}{8}$ to $\frac{1}{4}$ teaspoon). It is used purely to give the mashed chickpeas that classic, bright yellow egg color.

* A Splash of Plant Milk: Stirring in 2 tablespoons of unsweetened almond or soy milk right at the end keeps the mashed chickpeas moist, creamy, and velvety, preventing them from drying out.

## The Best Vegetable Mix-Ins
To give your scramble great color, texture, and a nutritional boost, sauté these vegetables in your skillet before adding the mashed chickpeas:

* The Base: Finely diced red onion, minced garlic, and red bell peppers provide a sweet, aromatic foundation.

* The Greens: Toss in baby spinach, chopped kale, or Swiss chard during the last 60 seconds of cooking just until they wilt.

* The Hearty Option: Sautéed sliced cremini mushrooms or small cauliflower florets add an excellent, meaty chew to the dish.

SAMPLE RECIPIES

* Fluffy Breakfast Plate: Prepare the fluffy, 30-minute [Minimalist Baker Chickpea Scramble] (https://minimalistbaker.com/fluffy-chickpea-scramble-30-minutes/) alongside roasted sweet potato wedges and fresh avocado.

* Hearty Smashed Skillet: Make the loaded [Feasting At Home Chickpea Scramble] (https://www.feastingathome.com/chickpea-scramble/) tossed with sautéed mushrooms, cauliflower florets, wilted spinach, and warm toast. [6, 7, 8]

* 10-Minute Toast Topper: Follow the quick [Eating by Elaine Fluffy Chickpea Scramble] (https://www.eatingbyelaine.com/chickpea-scramble/) to pulse the beans in a food processor before piling them onto crusty whole-grain toast with microgreens.

* Simple Avocado Toast: Sauté diced bell peppers into the mix with the [Darn Good Veggies Chickpea Scramble] (https://www.darngoodveggies.com/chickpea-scramble/) for a vibrant breakfast spread. [9]

* [Easy Chickpea Scramble | Minimalist Baker Recipes] (https://minimalistbaker.com/fluffy-chickpea-scramble-30-minutes/)

* [Chickpea Scramble (Vegan Scrambled Eggs) | Feasting At Home] (https://www.feastingathome.com/chickpea-scramble/)

* [10-Minute Fluffy Chickpea Scramble – Eating by Elaine](https://www.eatingbyelaine.com/chickpea-scramble/)

* [15 Minute Chickpea Scramble – Darn Good Veggies] (https://www.darngoodveggies.com/chickpea-scramble/)

* [Easy Chickpea Scramble | Minimalist Baker Recipes] (https://minimalistbaker.com/fluffy-chickpea-scramble-30-minutes/)

* [Chickpea Scramble (Vegan Scrambled Eggs) | Feasting At Home] (https://www.feastingathome.com/chickpea-scramble/)

* [10-Minute Fluffy Chickpea Scramble – Eating by Elaine](https://www.eatingbyelaine.com/chickpea-scramble/)

* [15 Minute Chickpea Scramble – Darn Good Veggies](https://www.darngoodveggies.com/chickpea-scramble/)

## Quick Preparation Tips

   1. Draining is Key: Always thoroughly rinse and pat dry your canned chickpeas before mashing them so they crisp up nicely in the pan instead of steaming. [10, 11, 12, 13, 14]
   2. Don’t Over-Mash: Use a potato masher or the back of a fork to break up the beans, but leave about a quarter of them completely whole to maintain a great texture variety. [15, 16, 17, 18, 19]

REFERENCES:

[1] [https://silverhillsbakery.ca](https://silverhillsbakery.ca/chickpea-scramble-breakfast-sandwich/)
[2] [https://www.vitacost.com](https://www.vitacost.com/blog/savory-breakfast-chickpea-scramble/)
[3] [https://www.smithsfoodanddrug.com](https://www.smithsfoodanddrug.com/r/vegan-chickpea-flour-scramble-recipe/5e67f8e99da07c1e96f40ed3)
[4] [https://theurbenlife.com](https://theurbenlife.com/2019/02/04/chickpea-scramble/)
[5] [https://dailyveganmeal.com](https://dailyveganmeal.com/scrambled-chickpea-and-avocado-toast/)
[6] [https://christinebailey.co.uk](https://christinebailey.co.uk/recipe/scrambled-chickpeas-with-lime-spinach/)
[7] [https://www.wenthere8this.com](https://www.wenthere8this.com/cauliflower-mushroom-chickpea-scramble/)
[8] [https://food52.com](https://food52.com/story/17763-a-stewy-cozy-pan-of-chickpeas-for-cooler-evenings-your-ripest-tomatoes)
[9] [https://dailyveganmeal.com](https://dailyveganmeal.com/scrambled-chickpea-and-avocado-toast/)
[10] [https://www.instagram.com](https://www.instagram.com/reel/DaF6r6tANmM/)
[11] [https://simplybeautifuleating.com](https://simplybeautifuleating.com/2020/02/17/cinnamon-roasted-sweet-potato-kale-and-crispy-chickpea-salad-with-lemon-tahini-dressing/)
[12] [https://www.dishingupthedirt.com](https://www.dishingupthedirt.com/recipes/spicy-roasted-chickpeas/)
[13] [https://www.bunsenburnerbakery.com](https://www.bunsenburnerbakery.com/sweet-potato-kale-chickpea-bowl/)
[14] [https://plantbasednews.org](https://plantbasednews.org/lifestyle/food/vegan-chickpea-recipes/)
[15] [https://www.tasteofhome.com](https://www.tasteofhome.com/recipes/chickpea-chicken-salad/)
[16] [https://veggiefunkitchen.com](https://veggiefunkitchen.com/crunchy-bbq-chickpea-salad-sandwich/)
[17] [https://vegetariansouth.com](https://vegetariansouth.com/vegan-chickpea-salad/)
[18] [https://www.parsnipsandpastries.com](https://www.parsnipsandpastries.com/smashed-chickpea-and-goat-cheese-wraps/)
[19] [https://www.woodwardcornermarket.com](https://www.woodwardcornermarket.com/tastesblog/chickpea-chicken-salad-recipe)

Ingredients:
one cup cooked brown rice
one cup black beans, rinsed and drained
1/4 cup cooked potato
1/2 cup onion
2 T corn meal
1 T BBQ sauce
2 tsp. garlic powder
1 1/2  tsp. chili powder
1/2 tsp. smoked paprika
1 1/2 tsp. liquid smoke
1 tsp. sea salt
1 tsp. maple syrup
1 to 1/2 cup frozen corn

Instructions:
Throw all ingredients except the corn into a food processor and pulse a few times to get a burger type consistency. Then add corn and pulse a couple more times. You want the corn to stay intact. Form your burgers and place on a very hot grill or pan and cook 15 to 20 minutes per side. Start checking at 15 minutes. When done, remove from grill and place on buns of your choice and add whatever toppings you would like

Easy BBQ Sauce:

Ingredients
1 cup tomato paste
1/2 cup veggie broth
3 tablespoons maple syrup (I used sugar free)
3 tablespoons molasses
4 tsp apple cider vinegar
2 1/2 tsp liquid smoke
1/2 tsp chili powder
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika

Add all ingredients to a bowl, whisk and eat! And that’s it! This sauce is great on veggie burgers, fries, onion rings, cauliflower wings, etc. Enjoy!

Macros for burger, bun and 2 Tablespoons of BBQ Sauce using sugar free maple syrup
Calories 372, fat 4.6g, carb 75g, protein 25.4g fiber 20g

So your whole homemade burger stack comes out to roughly per serving:

🍔 Black bean burger: $0.46
🥯 Protein bagel bun: $0.94
🥄 BBQ sauce serving: $0.16

Total:

≈ $1.56 for the entire high-protein black bean burger with homemade bun + sauce 🌱💪

Ingredients:

🥦 Cauliflower
🥣 Greek-style soy yogurt
🍋 Lemon rind
🍋 Lemon juice
🍁 Maple syrup

Method:

1️⃣ Add the cauliflower, Greek-style soy yogurt, lemon rind, lemon juice, and maple syrup to a blender and blend until completely smooth.
2️⃣ Pour the mixture into your Ninja Creami container and freeze overnight.
3️⃣ Process on the Ice Cream setting until smooth and creamy.
4️⃣ For serving, carefully hollow out a lemon, removing all of the flesh and leaving just the shell.
5️⃣ Spoon the lemon sherbet into the lemon shell for a classic Italian-inspired presentation ✨

Ingredients:
🍆 2 huge aubergines
🥬 Lettuce
💜 Purple cabbage
🥒 Cucumber
🫛 Edamame
🍚 Cooked rice

Marinade & Dressing:
🥄 Miso paste
🥢 Soy sauce
🍁 Maple syrup
✨ Furikake seasoning (or 🌱 sesame seeds)
🌿 Fresh coriander to serve

Method:
1️⃣ Slice the aubergines in half lengthways and score the flesh in a criss-cross pattern.
2️⃣ In a small bowl, mix together the miso paste, soy sauce, maple syrup, and furikake seasoning (or sesame seeds).
3️⃣ Brush the aubergines generously with the dressing and bake until soft, caramelised, and looking absolutely delicious ✨
4️⃣ Add the lettuce, purple cabbage, cucumber, edamame, and cooked rice to a large bowl.
5️⃣ Top with the roasted aubergines and drizzle over the remaining dressing.
6️⃣ Finish with fresh coriander and enjoy 💚

These crispy, cheesy, oil-free mozzarella sticks are made from hearts of palm — not ultra-processed vegan cheese — and they’re a total game-changer.

Ingredients
1 tin hearts of palm
1/4 cup chickpea flour
1 tsp oregano
1/2 tsp garlic powder
Pinch of salt
1/4 cup water
Oil free breadcrumbs

Directions
Preheat oven to 425°F (220°C).

Dry the hearts of palm thoroughly.

Pat them dry with paper towels or a clean towel.

Let them sit 10–15 minutes if possible. The drier they are, the crispier they’ll become.

Make the batter.

Mix the chickpea flour, oregano, garlic powder, and salt.

Whisk in the water until you have a pancake-batter consistency. If it’s too thick, add 1–2 teaspoons more water.

Coat the sticks.

Dip each heart of palm into the batter.

Roll in the oil-free breadcrumbs, pressing gently so they stick.

Arrange on a wire rack placed over a baking sheet if you have one. This lets hot air circulate all around. If you don’t have a rack, line a baking sheet with parchment paper.

Bake

Bake 15 minutes.

Turn each stick over.

Bake another 10–15 minutes, until golden brown and crisp.

Optional extra crispness

Turn on the broiler for 1–2 minutes, watching carefully so the crumbs don’t burn.

*******

Modified Recipe:

You can make these in the air fryer without breadcrumbs. The chickpea flour batter will act as the coating, though the outside will be softer and less crunchy than a breadcrumb version.

Low-SOS Air Fryer Hearts of Palm “Mozzarella Sticks”

Ingredients

• 1 can hearts of palm, drained and patted very dry
• 1/3 cup chickpea flour (slightly more than the original recipe for a thicker coating)
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp onion powder (optional)
• Pinch of black pepper
• 1/3 cup water (add gradually until it becomes a pancake-batter consistency)
• 1–2 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions

1. Pat the hearts of palm very dry with paper towels.
2. Mix the chickpea flour, seasonings, and nutritional yeast.
3. Slowly whisk in the water until you have a thick batter that clings to a spoon.
4. Dip each heart of palm into the batter, coating well.
5. Let them sit for about 5 minutes so the chickpea flour hydrates.
6. Place in the air fryer basket lined with parchment made for air fryers (or on a lightly greased perforated liner if you use one).
7. Air fry at 375°F (190°C) for 8 minutes.
8. Carefully turn them over and cook another 6–8 minutes, until golden and firm.

For extra crispiness without breadcrumbs

Try one of these:

• Sprinkle a little dry chickpea flour over the wet batter before air frying.
• Dust lightly with oat flour if you have it.
• Crumble plain unsalted rice cakes into coarse crumbs and use those as a coating.
• Pulse old-fashioned oats in a blender or coffee grinder for a rustic coating.

Dipping sauce (SOS-friendly)

Mix together:

• 2 tbsp unsalted tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup or date syrup (optional)
• 1/2 tsp garlic powder
• Water to thin to dipping consistency

This version stays very close to a whole-food, low-SOS diet while taking advantage of your air fryer. The nutritional yeast is optional but really helps give a more “mozzarella stick” flavor without using processed vegan cheese.

🧾 INGREDIENTS
• 1 cup cooked sweet potato 🍠
• 2 tablespoons cocoa powder 🍫
• ½ cup plant milk 🥛
• 1–2 tablespoons sweetner (like honey) 🍯

👨‍🍳 PREPARATION
1. Add the cooked sweet potato to a blender.
2. Add the cocoa powder, milk, and honey.
3. Blend until smooth and creamy.
4. Pour the mixture into a container.
5. Freeze for 1–2 hours until thick.
6. Scoop and serve.
Thick, creamy, naturally sweet, and packed with rich chocolate flavor. A surprisingly delicious frozen treat with a smooth, dessert-like texture in every scoop. ✨🍫🍠

Ingredients:
1 cup [plant based] Greek yogurt (240 g)*
1/2 tsp garlic powder
2 tsp Dill SEED (essential, different than dill weed)
2 tsp Dill WEED
1 tbsp fresh parsley, finely
chopped
1 tbsp fresh chives, finely
chopped
1 tbsp lemon juice (15 ml)
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp onion powder

• If too thin, add some cooked & cooled Yukon gold potato

Preparation:
1. Add yogurt to a mixing bowl.
2. Add the garlic powder, dills,
parsley, chives, lemon juice, sea
salt, black pepper, and onion
powder.
3. Stir until everything is evenly
combined.
4. Refrigerate for 15-30 minutes to
allow the flavors to develop.
5. Serve as a dip, spread, or
dressing.

INGREDIENTS
1 cauliflower
350g* (1 1/2 cup) silken tofu
1 tsp garlic salt
1/2 cup soy milk
1 tbsp onion powder
1/4 cup nutritional yeast
2 tbsp tapioca starch (optional to make it stretchy)
Juice of a lemon
1 onion
4 cloves of garlic
400g (1 3/4 cups) artichoke hearts,
2-3 cups spinach

[* 350g is very close to a standard 12 oz block of tofu or slightly more than half of a standard 16 oz (1 lb) block.]

For the oil free Chips:
1 wholewheat oil free wrap
Squeeze of lemon juice
Pinch of garlic salt
Pinch of smoked paprika

METHOD
1. Boil that cauliflower and then blend it with the silken tofu. garlic salt, soy milk, onion powder, nutritional yeast, tapioca starch and lemon juice until smooth & creamy.

2. Add a diced onion, minced garlic, chopped artichoke hearts and spinach to a pan and water sauté
until the onions are translucent.

3. Add in the creamy cauliflower sauce and let it thicken for 5 minutes. Stirring consistently.

4. For the chips – slice your oil free wrap into chip shapes and sprinkle with lemon juice, garlic salt and smoked paprika. Pop in the oven or air fryer for 5-10 minutes at 180°C (350°F) or until crispy.

5. Enjoy your veggie-packed dip with crudités [veggies] and chips!

Ingredients:
1 medium cauliflower, cut into
florets (500 g)
2 garlic cloves
> 1/2 cup milk (120 ml)
1/4 cup vegan parmesan cheese
(25 g)
(optional) 1 tbsp olive oil (15 ml)
Small pinch of sea salt
Small pinch of black pepper

Preparation:
1. Boil cauliflower florets in salted
water for 10-12 minutes until
fork-tender.
2. Drain well and transfer to a blender.
3. Add garlic, milk, parmesan, olive oil,
salt, and black pepper
4. Blend until completely smooth and creamy
5. Adjust consistency with a little
extra milk if needed.
6. Serve warm over pasta, vegetables or grains.

Nutrition (1 serving):
Calories: ~140 kcal
Protein: 7 g
Carbs: 10 g
Fat:8 g
Fiber: ~4 g

Ingredients:
2 cups whole wheat flour (240 g)
3/4 cup water (180 ml)
1/2 tsp sea salt (3 g)
Preparation:
1. Add the whole wheat flour and sea
salt to a bowl.
2. Gradually pour in the water while
mixing until a dough forms
3. Knead for 5-7 minutes until
smooth and elastic.
4. Cover and let the dough rest for
20-30 minutes.
5. Divide into 6 equal pieces
6. Roll each piece into a thin round
7. Heat a dry skillet or pan over
medium-high heat.
8. Cook each round for 1-2 minutes
per side until golden spots appear
and parts of the bread puff up.
9. Serve warm.

Nutrition (1 flatbread):
Calories: ~135 kcal
Protein: 5 g
Carbs: 28 g
Fat: 1 g
Fiber: ~4 g