Chickpea Egg Batter
This is a simple vegan egg batter that can be scrambled, used in omelets or baked to resemble poached eggs for Vegan Eggs Benedict. It does require some planning ahead as it calls for my Cashew Cream Sauce to provide flavor and to give the cooked eggs a fluffier appearance. If you’re in a hurry, you can substitute the Cashew Cream Sauce with non-dairy yogurt in a simple 1:1 ratio.
Chickpea Egg Batter
September 2, 2018
: 2-4
: 10 min
: 10 min
: 20 min
: Moderate
This simple vegan egg batter can be used in a number of vegan breakfast dishes. It can be scrambled, baked or used to make vegan omelets.
Directions
- Step 1 Combine the chickpea flour, flaxseed meal, salt, turmeric, water and Cashew Cream Sauce into the blender and blend until smooth.
- Step 2 Use the batter as scrambled eggs, adding additional ingredients and flavors including nutritional yeast (for a cheesy flavor), roasted vegetables, diced tomato, avocado, peppers and onions or coconut bacon.
Did you make this recipe? What did you think? Did you change anything?
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Is there an actual ingredient list and measurements? Thanks.
Hi Tammy!
I am so sorry that you had this issue! Clearly this post needs so updating. I will get it fixed!
Thanks,
Kate