A delicious and easy 1-ingredient vegan scramble that is endlessly variable, inexpensive, and protein-rich . Made with humble chickpea flour (buy it, or grind your own), it is gluten-free, soy-free and oil-free, too.
Make a Vegan Scramble with One Ingredient
Egg-based scrambles have one essential ingredient: eggs.
You can add on endlessly from there. For example, whisk milk or cream into the beaten eggs; cook the eggs in butter, olive oil, or any variety of fats; flavor the eggs with salts, herbs and spices; or enhance the scramble with an endless variety of add-ins (cheese, vegetables, you name it).
Likewise, my plant-based scramble has one essential ingredient: chickpea flour. Like scrambles made from eggs, you can add on to your heart’s content. But the essential recipe is simplicity itself.
Once you have the ratio for the essential mix, and the method for scrambling (both are coming right up), you will never need another plant-based scramble recipe (or plastic bottle of expensive vegan eggs).
- Essential recipe has 1 ingredient
- Fast & easy (mix and make in 5 minutes total)
- Vegan (egg-free, dairy-free)
- High protein
- High fiber
- Endlessly variable (spices, herbs, fillings, plant-based cheese, etc.)
The exact amounts of each ingredient are indicated in the recipe card at the end of the post
Chickpea flour (along with some regular water) is the only ingredient you need to make this recipe.
You can find chickpea flour in the health food section or baking section (along with other flours) of well-stocked grocery stores. You can also find it online or in Indian markets. It may be marked garbanzo bean flour, besan, gram flour, or ceci flour.
Optional: Salt & Turmeric
Two optional ingredients worth adding are salt and turmeric. You can use any variety of salt, but for an egg-y flavor, consider using black salt.
Black salt (kala namak) is actually pale pink in color (see photo above). You can find it online and in Indian stores. It has a distinct sulfurous smell and flavor that shouts EGGS! I love it on for seasoning all kinds of foods.
I like to add a small pinch of turmeric to enhance the yellow color of the batter. However, it is entirely optional. Without it, the eggs will still have a pale yellow color.
Instructions for Making 1-Ingredient Vegan Scramble
Note that the complete directions are also in the recipe card below.
Step One: Whisk the Chickpea Flour
In a medium bowl, whisk the chickpea flour (a whisk or a fork will do). Chickpea flour can be lumpy, so use the whisk or fork to break up any lumps.
If adding salt, turmeric, or any other dried spices or herbs, whisk them in, too.
Step Two: Whisk in Warm Water
Add the warm water and whisk until smooth. Warm water helps to make the batter smooth and thick in a flash (dissolving any remaining tiny lumps or bumps).
Make Now or Make Later
The batter can be used straight away, or stored in an airtight glass container for up to one week.
I love an upcycled jam jar for this very purpose.
Step Three: Scramble the Prepared Batter
Once the batter is prepared, you can scramble away. It is not difficult, but it needs explanation (mostly for reassurance that yes, you are doing it correctly.)
The amount of batter in the recipe makes enough for two servings. You can cook all of it in a larger skillet, or use half of the total amount, as in the photos below.
- Pour the batter in a nonstick skillet set over medium heat. Let the batter sit for 60 to 90 seconds so that it just begins to set up.
- Begin to move the batter with a silicone spatula. Let it sit for another 60 seconds.
- Continue moving the batter as it sets up in the pan. It will seem sticky. You will likely think “this cannot be right!!!” It is right :).
- As the scramble continues to set, separate it into scrambled pieces, as shown. The pieces should appear set, but still slightly damp. Done!
Transfer the scramble to a plate. Eat and enjoy!
What is the Best Way to Store the Vegan Scramble Batter?
Store the prepared batter in an airtight jar, in the refrigerator, for up to 1 week. Rewhisk before using. I do not recommend freezing the batter.
What Can I Use in Place of Chickpea Flour?
An equal amount (go by weight, not volume) of finely ground moong dal (dried, pale yellow split mung beans) can be used in place of the chickpea flour.
Moong dal can be found in Indian food stores and from online vendors. You can grind it into a flour using a clean coffee or spice grinder, or a high speed blender.
How Can I Make the Eggs Extra Creamy?
- Replace Water with Milk: Replace the water with plain non-dairy milk.
- Add Some Cashew Cream or Sunflower Cream: Replace 1 to 2 tablespoons of the water with cashew cream or sunflower seed cream.
- Add Oil to Batter: If you eat oils, you can replace 1 to 2 tablespoons of the water or milk with your preferred oil. For example, olive oil, avocado oil, or melted plant-based butter.
- Cook in Oil or Plant-Based Butter: Make the batter as directed but cook the eggs in oil or melted plant based butter.
What Are Some Add-In Ideas for the 1-Ingredient Vegan Scramble?
- Chopped Fresh Herbs: e.g., parsley, basil, or rosemary. Add directly to the batter.
- Dried Herbs: e.g., herbs de Provence, basil, Italian herb blend, or rosemary, Add directly to the batter.
- Spices: Garlic powder, onion powder, black pepper, cumin, or paprika. Add directly to the batter.
- Chopped Vegetables: Use cooked, leftover vegetables (warm in the pan before adding the scramble batter), or sauté chopped fresh vegetables before adding the batter. For example:
- Greens, such as spinach, kale, chard, mustard greens, or beet greens
- Tomatoes (chopped fresh, cherry tomatoes, sundried tomatoes, diced canned and drained tomatoes
- Onions, such as chopped yellow onions, scallions, green onions, or leeks
- Summer squash, such as zucchini or yellow squash
- Broccoli or cauliflower
- Nutritional Yeast: Adds cheese-y flavor and extra protein. Add directly to the batter.
- Vegan Cheese: Such as Vegan Parmesan Cheese or shredded Cashew Cheddar Cheese
Do you have any other vegan egg scramble recipes?
Yes! Check out my Vegan Pumpkin Seed Scramble, made with pepitas (green pumpkin seeds). Like this recipe, the batter will keep in the refrigerator for several days.
Tuesday 25th of October 2022
Thanks for the reminder of this recipe...I forgot how much I love this. Made some today for lunch!
Wednesday 26th of October 2022
You are so welcome, Roberta! I am the same way--I forget some of my favorites, especially the super-easy ones.
Wednesday 12th of October 2022
Thank you for this recipe. I'm going to give it a try. I make a chickpea omelette, and this recipe is almost identical except for the measurements and the nutritional yeast is part of the recipe. I don't care the Just Egg so I will be glad to give this a try.
Wednesday 12th of October 2022
Excellent, Cindy! Let me know what you think :)