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Easy 1-Ingredient Vegan Scramble (Oil-Free, Soy-Free)

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.

overhead shot of vegan scramble on a white plate with greens

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).

close up of a forkful of vegan scrambled eggs

Recipe Benefits

  • Essential recipe has 1 ingredient
  • Fast & easy (mix and make in 5 minutes total)
  • Oil-free
  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • High protein
  • High fiber
  • Endlessly variable (spices, herbs, fillings, plant-based cheese, etc.)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for vegan scramble in glass bowls atop a marble counter

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).

3 photo collage of how to make chickpea flour egg scramble

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.

a glass jar filled with vegan egg scramble batter

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.

  1. 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.
  2. Begin to move the batter with a silicone spatula. Let it sit for another 60 seconds.
  3. 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 :).
  4. As the scramble continues to set, separate it into scrambled pieces, as shown. The pieces should appear set, but still slightly damp. Done!
4 photo collage showing how to make chickpea flour vegan scramble

Transfer the scramble to a plate. Eat and enjoy!

plant based vegan scramble on a white plate with a fork alongside

FAQ

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?

  1. Replace Water with Milk: Replace the water with plain non-dairy milk.
  2. Add Some Cashew Cream or Sunflower Cream: Replace 1 to 2 tablespoons of the water with cashew cream or sunflower seed cream.
  3. 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.
  4. 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
    • Mushrooms
    • 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.

Happy scrambling!

Yield: 2 servings

1-Ingredient Vegan Scramble (oil-free, GF, endless variations)

overhead shot of vegan scramble on a white plate with greens

This 1-ingredient vegan scramble is endlessly variable, inexpensive, and easy as can be to prepare. Made with humble chickpea flour (buy it, or grind your own), it is gluten-free and oil-free, too.

Prep Time 2 minutes
Cook Time 3 minutes
Total Time 3 minutes

Ingredients

  • 1/2 cup (120 g) chickpea flour
  • 1/2 cup (118 mL) warm water
  • Optional: black salt or regular salt
  • Optional: pinch of turmeric (for extra yellow color)

Instructions

    For the batter:

    1. In a medium bowl, whisk the chickpea flour to break up any lumps. Whisk in salt, turmeric or any other dry ingredients (see options below), if using.
    2. Add the warm water and whisk until smooth. Use right away, or store in a sealed container in the refrigerator for up to 1 week.

    For the scramble:

    1. 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.
    2. Begin to move the batter with a silicone spatula. Let it sit for another 60 seconds.
    3. 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 :).
    4. As the scramble continues to set, separate it into scrambled pieces, as shown. The pieces should appear set, but still slightly damp.

Notes

Ideas for Add-Ins:

  • 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:
  • 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

How to Make a Richer Scramble:

  1. Replace Water with Milk: Replace the water with plain non-dairy milk.
  2. Add Some Cashew Cream or Sunflower Cream: Replace 1 to 2 tablespoons of the water with cashew cream or sunflower seed cream.
  3. 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.
  4. Cook in Oil or Plant-Based Butter: Make the batter as directed but cook the eggs in oil or melted plant based butter.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 120Total Fat 1.5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 0mgCarbohydrates 21gFiber 5gSugar 1gProtein 5g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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ROBERTA

Tuesday 25th of October 2022

Thanks for the reminder of this recipe...I forgot how much I love this. Made some today for lunch!

Camilla

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.

Cindy

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.

Camilla

Wednesday 12th of October 2022

Excellent, Cindy! Let me know what you think :)

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