black salt

Easy recipe to make vegan scrambled eggs from chickpeas and not tofu. These scrambled eggs have a similar taste, texture and protein content as normal scrambled eggs. This recipe is vegan, plant-based, oil-free, soy-free and gluten-free.

Chickpea Scrambled Eggs

Chickpea flour

Water

¼ tsp Turmeric

½ tsp Smoked paprika

Garlic

Red onion

tbsp Broth

½ tsp Kala Namak / Black Salt

Mix together the chickpea flour, turmeric and smoked paprika...

Mix together the chickpea flour, turmeric and smoked paprika with a third of the water into a paste.

Bring the other 2/3rd of the water to...

Bring the other 2/3rd of the water to a simmer with a pinch of salt.

Stir in the chickpea mixture into the water and...

Stir in the chickpea mixture into the water and stir constantly for 5 mins while simmering.

Be careful not to let the bottom of...

Be careful not to let the bottom of the mixture catch.

Remove from the heat when thick and pour...

Remove from the heat when thick and pour into a glass dish.

Chill for half an hour in the fridge...

Chill for half an hour in the fridge then it should come away easily from the dish.

Mash the chickpea tofu in a pan and...

Mash the chickpea tofu in a pan and then add the remaining ingredients.

Cook for a few minutes until all the...

Cook for a few minutes until all the broth is absorbed and serve.

You can store the chickpea tofu in the...

You can store the chickpea tofu in the fridge for a few days before cooking.

https://mediavine-res.cloudinary.com/video/upload/mmsicccwwzfq4mnhwltq.mp4

Easy to make vegan scrambled eggs that is made out of chickpeas. Very inexpensive to make and free of soya / soy tofu. High in vegan plant protein and tastes like normal scrambled eggs

Vegan Scrambled Eggs - Chickpea Based

A vegan bbq sauce made with simple ingredients for a sweet, tangy and smokey sauce. Whipped together on the stove and ready in 10-minutes, this vegan bbq sauce is a much healthier alternative to store-bought sauces.

10-Minute Vegan BBQ Sauce

ketchup ((9.7 ounces / 275 grams))

maple syrup ((or coconut sugar))

tbsp apple cider vinegar

tbsp tamari

tbsp sweet white miso

tsp dijon mustard

tsp chili powder

tsp smoked paprika

tsp ground pepper

onion powder

tsp chili flakes ((optional

Add all the ingredients to a large saucepan and whisk to combine.  

Warm the sauce over medium heat and once bubbling, reduce the heat to low and simmer, whisking occasionally. Simmer the sauce until it thickened into a pourable paste, 8 minutes. Be sure to covering the pan with a lid slightly ajar to stop splattering. 

Taste and adjust the seasonings if desired. Add more maple / coconut sugar for sweetness, vinegar for acidity to balance the sweetness, paprika for smokiness. Option to add a pinch of chili flakes if you like the heat. 

Allow to cool slightly, then transfer to a sealable glass jar until ready to use.

The  best vegan quiche with mushroom and spinach! Made with a base of tofu making this recipe protein-rich. A healthy and wholesome veggie-loaded quiche with a crisp vegan crust and eggy-filling that all eaters will adore.

Vegan Quiche with Mushroom and Spinach

all-purpose flour ((195 g))

tsp sea salt

+ 1 tbsp vegan butter ((4 ounces 115 g), cold)

water

apple cider vinegar

coconut oil

garlic (, finely chopped)

yellow onion (, finely chopped)

cremini mushrooms, ((225 g), thinly sliced)

spinach

block silken tofu ((12 ounces 340 g))

almond milk

yeast

arrowroot powder

tsp turmeric

garlic powder

tsp black salt ((or more sea salt))

tsp black pepper

In a food processor, combine the flour and salt. Cut the vegan butter into small chunks and add to the bowl. Pulse a few times to lightly mix the ingredients. Add the water and apple cider vinegar and pulse a few more times to form a crumbly dough. (You can also combine all the ingredients in a large bowl, except the water and massage with your hands to form a crumbly dough. Add the water and massage to form a shaggy dough.) Do not over-knead the dough (see Notes).

Transfer the dough to a work surface and bring together to form a ball. Cover with reusable wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 425°F (220°C).

Lightly sprinkle the work surface with flour. Using a rolling pin, roll out the dough into a 12-inch circle. If needed, lightly sprinkle the dough with flour to stop the rolling pin from sticking.

Roll the dough around the rolling pin. Gently lift the dough and unroll over an 11-inch tart pan with removable bottom. Press into the bottom and up the sides of the pan. For a clean edge, trim excess dough with a knife. Patch any cracks with excess dough. Poke a few holes in the base with a fork. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.) Transfer the tart pan to a baking sheet and blind-bake for 15 minutes. Remove from the oven and let cool. Reduce the oven temperature to 350°F (180°C).

Prepare the Pastry Crust:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion is softened, about 10 minutes. Add the mushrooms and cook until the juices they release have evaporated and the mushrooms have softened and browned, about 10 minutes. Add the spinach, cover with a lid, and let the spinach wilt, 2 to 3 minutes. Remove from the heat.

In a food processor or high-speed blender, combine the silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, sea salt, black salt, and pepper. Pulse until smooth.

Pour the tofu mixture into the skillet and mix together with the cooked vegetables to combine. Pour the filling into the pre-baked crust in a smooth and even layer. Bake until the filling is golden and firm, about 40 minutes. Let cool slightly before slicing.

Make the Filling:

Simple and delicious barley porridge made creamy with just 3 ingredients. A vegan recipe that&#39;s a great swap from traditional oatmeal. Barley porridge offers a deep, wheaty, full-bodied flavour that&#39;s so comforting. Enjoy with your favourite fruits and chopped pecans!

Easy Barley Porridge Recipe (Vegan)

pearl barley

almond milk (plus more if needed)

maple syrup (or to taste)

salt

mixed berries (, thawed)

figs ((optional))

pecans

Pulse barley in your blender until coarsely chopped (so that all the grains are broken, but not powdered).

Transfer the chopped barley to a medium saucepan and pour in the almond milk, maple syrup and salt.

Turn heat to medium-high and bring the porridge to a boil, then reduce the heat to medium-low so it&#39;s simmering. Cook the porridge, stirring occasionally until it&#39;s soft, thickened, and pleasantly chewy, 25-30 minutes. (Add splashes more almond milk while cooking to thin, if desired, for preferred consistency).

Transfer the barley porridge to bowls and top each with 1/2 cup thawed red berries. Add sliced figs (optional) and chopped pecans for crunch! Optional to drizzle with more maple syrup to sweeten to taste.

Simple yet hearty, this Vegan Soy Sauce ‘Egg’ Fried Rice is a great easy weekday meal you can easily put together using leftover rice and any vegetables you’d like to add. Using a mix of dark and regular soy sauces brings the flavour to this dish and growing up a simple soy sauce fried rice with an egg is a simple meal I could easily put together.

You can also cook this using a regular non-stick pan or skillet!

Easy Soy Sauce “Egg” Fried Rice (Vegan)

200 g extra firm tofu or tokwa (pressed)

tsp black salt

turmeric powder

soy sauce

white pepper

rice

garlic (minced)

(optional)

soy sauce (, adjust to taste)

tsp dark mushroom soy sauce (see notes)

green onion

To press tofu, you can use a tofu press or wrap the tofu in a towel or paper towels and place a flat weighted surface on top. Leave to press for 10 minutes.

Meanwhile, break apart your leftover rice. If using fresh cooked rice, I recommend to leave this to cool by spreading the rice off a plate and allowing it to cool for the moisture to evaporate.If you wanna try out the crispy rice version, skip to the steps down below!

To cook the tofu “egg”: heat a large non-stick pan or wok over medium high heat. Once hot, add some oil. Add in the tofu and mash with your hands or a spatula. Season with salt, turmeric, garlic powder, soy sauce, and white pepper. Mix well and cook for 5-6 minutes until the liquid from the tofu continues to evaporate and starts to resemble scrambled eggs. Taste the tofu and feel free to season with more salt, to taste.

Remove the tofu  “egg” from the pan and set side.

In the same pan, melt vegan butter or add the oil for the rice. Afterwards, add in the minced garlic and cook over medium high until lightly brown and aromatic, around 30 seconds - 1 minute. If using other veggies, feel free to cook it at this point. Add in the leftover rice. Break apart any chunks of rice, if any, and then season the rice with soy sauce and dark soy sauce.

Mix well and leave the rice to cook over medium high heat for 2-3 minutes, mixing everything 15 seconds or so.

Mix in the chopped green onion/scallion and the tofu “egg”. Taste your fried rice and feel free to season with more soy sauce, to taste, if needed.

Turn off the heat and serve your fried rice. You can serve this in a dome shape by placing it a bowl and flipping it over on a plate. Enjoy!

For the crispy version, I used a medium mixing bowl. I also cooked down the garlic in some butter (or oil) in a small pan. If you’re using other vegetables or the tofu “egg”, you can cook it down with the garlic as well. Then I mixed together the rice, soy sauces, garlic in butter/oil, and any other veggies/tofu.

I added a bit more butter (or oil) into the pan, added in the rice, pressed down the rice, and left it to crisp up over medium heat until the rice along the sides of the pan start to crisp and dry up. This took around 8 minutes but it can depend on the size of your pan and amount of rice you’re cooking.Afterwards, flip over your pan onto a plate. Enjoy!

Note: I used a small 6-inch (15 cm) non-stick pan and had a 2” (5 cm) tall dome of rice. I highly recommend to spread out the rice as evenly as possible and the shorter the dome, the larger crispy surface area you’ll have. 

CRISPY RICE VERSION

This was just delicious!  I used “just eggs,” A vegan brand of eggs that I really like!  I kept everything else the same and I will definitely be making this again! Thanks! 👍

#goldenapron #post11 Watermelon is a popular fruit for summer, While we all enjoy eating this fruit, we usually discard the skin/rind of juicy watermelon without realizing or rather knowing of their health benefits. It has many benefits, but the Skin actually contains more of the amino acid. Watermelon skin is good for your skin and immunity, as well as for your nervous system.

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Top 6 black salt recipes from across the web

The most viewed black salt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Scrambled Eggs

10-Minute Vegan BBQ Sauce

Vegan Quiche with Mushroom and Spin...

Easy Barley Porridge Recipe (Vegan)

Easy Soy Sauce “Egg” Fried Rice (Ve...

Watermelon Skin Juice

The most viewed black salt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine