Chickpea scramble with Mushroom and Spinach

By GuidingVegan

Ingredients

• 1/2 cup chickpea flour
• 2 tbsp. nutritional yeast flakes
• 1/4 tsp. turmeric
• 1/4 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup water
• 1 tbsp. soy sauce
• 2 tbsp. olive oil, divided
• 2 garlic cloves, minced
• 8 oz. white button mushrooms (I like to mince mine)
• 2 cups baby spinach, loosely packed chopped
• Tortillas
• Toppings : vegan cheese, tomatoes, vegan sasuage

Details

Servings 2
Preparation time 5mins
Cooking time 20mins
Adapted from connoisseurusveg.com

Preparation

Step 1

Stir together chickpea flour, nutritional yeast, turmeric, paprika, salt and pepper in a small bowl. Add water and soy sauce, Whisk together until blended completely. Set aside.

Place 1 tablespoon olive oil in medium skillet and place over medium heat. Add garlic and sauté for about 1 minute. Add mushrooms in a relatively even layer. Allow to cook 4-5 minutes. Gently flip and cook another 4-5 minutes, until lightly browned. Add spinach and sauté another 1-2 minutes, until wilted. Remove spinach and mushrooms from skillet and transfer to a plate.

Place remaining tablespoon of olive oil into
skillet. Pour chickpea flour batter into skillet. Allow to cook about 2 minutes, until it begins to firm up around the edges. Use a spatula to break the chickpea mixture into chunks. Cook until chunks are about the firmness of scrambled eggs and lightly browned in spots, about 5 minutes. Return spinach and mushrooms to skillet. Flip a few times to blend.