Vegan Scrambled ‘Eggs’ In Under 20′
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Convenience is Key
Every now and then, I meet new or transitioning vegans who say they miss the taste of scrambled eggs or omelette, or at least the convenience of it.
Many aspiring vegans fear that new dietary habits might be difficult to adjust to or maintain. Truthfully, there is nothing to worry about. Everything you enjoy can be veganized!
Even though I personally never used to eat eggs – I was put off by the smell – I completely understand where they are coming from. Grand it, it’s super easy to whip up an egg dish. But I’m here to tell you that you can have the same outcome in the same amount of time, with no kitchen fuss whatsoever and none of the cruelty!
Vegan scrambled ‘eggs’ in under 20′ is a recipe that is great for a nutrient packed breakfast. While ‘real’ eggs are high in fat and cholesterol, vegan scrambled ‘eggs’ provide you with a much healthier alternative.
Why Eggs Are Not Vegan: A short overview
Consumption of eggs can often be a controversial subject. There will be a full article on the blog soon, covering all the different aspects of the egg industry and explaining everything in detail. For the time being, here is a short overview.
The egg industry is a particularly cruel one. Right off the back, it kills over 280 million male chicks a year, as soon as they are born, simply because they aren’t profitable.
The purpose of veganism is to ensure that no animal suffers for the sole purpose of profit. On that note, hens are enslaved, force fed and living under brutal conditions in order to continuously lay eggs to cover the demands of an extremely profitable industry. This can only amount to pure exploitation.
In intense farming situations, some chickens die in the process as a result of the pressure on their laying organs. This happens because in their natural state, hens lay eggs only until they have a full nest. The industry disrupts that cycle by removing the eggs, thus forcing the hens to produce more.
Did you know that hens eat their own eggs? Hens suffer a tremendous loss of calcium during the production of eggs. The chickens sometimes eat their eggs for their nutritional benefits. In the egg industry, most hens have been genetically nurtured and the loss of calcium leads to disease and painful deaths.
Vegan Scrambled ‘Eggs’ In Under 20′
So, wouldn’t it be great if you could have a a tasty scrambled ‘egg’ dish without contributing to the suffering of animals? VeggieSavvy.com has the solution! A dish that resembles eggs in taste and texture and only requires a few minutes to prepare! Did I mention that the ingredients used in this recipe are far more nutritious than actual eggs?
Vegan scrambles ‘eggs’ has one key ingredient: Chickpea flour!
Here are some Nutrition Facts of this fantastic ingredient!
- High in fiber
- Gluten free
- High percentage of protein
- Rich in Folate
- Good dose of energizing B vitamins such as B6
- Decent amounts of Potassium and Calcium
- 0 mg of cholesterol
- 7 g of fat per 100 g (of which only less than 1 g is saturated)
In comparison, one whole egg has 186 gm of cholesterol ( The American Heart Association’s recommendation limits daily intake to under 300 mg) and 5 g of fat, two of which are saturated. Consuming a three-egg omelet with 1 ounce of cheddar cheese can get your total intake of saturated fat to up to 12 g.
Why not opt for something that no animal had to suffer for and that is much better for your health overall? Seems like a no-brainer to me!
Remember that this recipe is not a ‘strict’ one. You can omit or replace ingredients according to your preferences. The only key aspect that needs to remain the same in order to ensure that scrambled ‘eggs’ effect is the chickpea batter.
Ingredients (2 servings):
- 2 chopped carrots
- 1 chopped courgette
- 2 sliced bell peppers
- 4-5 sliced white mushrooms
- 50 g vegan cheese (I usually use GreenVie Parmesan)
- 3 tablespoons chickpea flour
- 1 tablespoon extra virgin olive oil (optional)
- 1/2 tablespoon nutritional yeast
- 1 cup water (room temperature)
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon BBQ sauce
- salt and pepper to taste
- Chop up all the veggies and saute in a skillet. No oil is necessary if you are using a non-stick pan
- Add the spices along with the BBQ and soy sauce
- Prepare the chickpea batter. Add the chickpea flour and nutritional yeast to a cup of water along with a drizzle of olive oil and stir. You should end up with a ‘runny’ mixture.
- After your vegetables soften, add some cubed vegan Parmesan cheese
- Finally, add the chickpea batter to the mix. As the batter begins to set, gently sweep across the pan with a spatula.
There you have it! Simple, delicious, gluten free and nutritious! Vegan scrambled ‘eggs’in under 20’ !