kala namak

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

Funky, salty and exceedingly sour, nimbu pani is a cool reprieve from the sweltering summer days in Lahore and across most parts of South Asia. It also makes for an excellent iftar drink: It’s instantly nourishing, and the salt hits differently after a long day of fasting. Kala namak, or Himalayan black salt, adds pungence to an already punchy drink. Add sugar, if you prefer balance over funk.

Nimbu Pani (Limeade)

limes

ice cubes

kala namak (Himalayan black salt)

fine sea salt

sugar

Peel the limes: Slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.

Put peeled limes, ice cubes, kala namak, fine sea salt and sugar, if using, in a blender, along with 3 cups of water. Blend on high until the ice is crushed and the nimbu pani is frothy.

Strain, then serve in a glass with a sprig of mint, if you like.

Du hast Lust auf ein zartes veganes Spiegelei? Dann wird dich dieses gelingsichere Rezept für veganes Eiweiß & Eigelb vom Hocker hauen!

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Chickpea Scrambled Eggs

Nimbu Pani (Limeade)

Veganes Spiegelei – einfach selber ...

Top 3 kala namak recipes from across the web

The most viewed kala namak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Scrambled Eggs

Nimbu Pani (Limeade)

Veganes Spiegelei – einfach selber ...

The most viewed kala namak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine