Chickpea Scramble With Vegan Taco Meat and Spicy CremaCreated on
For a delicious-looking meal you can enjoy anytime of the day, make this chickpea scramble featuring vegan taco meat and spicy crema.
Jasmine and Chris from Sweet Simple Vegan show us their winter What I Eat In A Day. They show us how to make their amazing recipe for a vegan egg scramble made with chickpeas and Fry’s vegan ground beef.
They also share a bonus recipe for a bread bowl chili featuring Oumph! vegan pulled pork and LikeMeat’s plant-based chicken.
Taco-Inspired Chickpea Scramble with Chipotle Crema
● 1 cup raw cashews, soaked
● 1 cup of water
● 1–2 chipotle peppers in adobo sauce (depending on how spicy you want it)
● Juice from 1/2 lemon or lime (or about 1 to 1 1/2 tablespoons)
● 1 teaspoon smoked paprika
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● 1 teaspoon salt
● 1 tablespoon oil
● 1/2 small onion, diced
● 3 cloves garlic, finely minced
● 1/2 jalapeño, seeded and finely diced
● 2 tomatoes, diced
● About 1 tablespoon taco seasoning
● 1 1/2 cups Fry’s Plant Based Pea Protein grounds
● 1/3 cup finely chopped kale
● Salt and pepper, to taste
● ¼ cup chopped cilantro
● 1 ½ cups chickpea flour
● 1 ½ cups vegetable broth
● 3 tablespoons nutritional yeast
● 3 teaspoon garlic powder
● 3/4 teaspoon turmeric (for color)
● About 3/4 teaspoon kala namak (Indian black salt, for “eggy” flavor)
● 1 tablespoon oil, for cooking
● Salt and black pepper, as desired
● Cilantro, for garnish
● Lime Wedges
● Avocado, sliced
1. Soak the cashews: place them into a bowl and pour over boiling hot water. Allow it to sit for about 15 minutes. Drain completely before using.
2. Once soaked, transfer the cashews along with all of the remaining ingredients to a high-speed blender and process until smooth and creamy.
1. In a medium pan over medium heat, add in the oil. Once heated add in the onions and garlic and sauté for about two to three minutes or until softened
2. Next add in the jalapeño and sauté for two minutes more and then add in the tomatoes and taco seasoning. Cook for two to three minutes or until the tomatoes are nice and soft and everything is cooked through and then add in the Fry’s plant-based pea protein Grounds.
3. Cook for about five minutes, or until the grounds are completely thawed and well incorporated.
4. Add in the chopped kale and cook for a few minutes more, or until the kale has softened and reduced in size by about half.
5. Remove from heat and mix through the cilantro. Add salt and pepper as needed and adjust the seasoning to taste. Transfer the mixture to a large bowl and set aside.
1. Add all of the ingredients except for the black salt to a medium-sized bowl and whisk until smooth. The mixture should be the consistency of a pancake batter.
2. In the same pan that you cooked the plant-based grounds in, add in one tablespoon of oil and set it over medium heat.
3. Once heated, add in the batter. Cook, mixing often until the mixture reaches the consistency of scrambled eggs, about four to six minutes. It will seem like it is too wet at first but if you keep cooking it, it will eventually dry out into the scramble consistency. We suggest when you mix it, to press it down into a thin layer so that it all cooks evenly. If it piles up into a “ball of dough”, it will not cook all the way through.
4. Once it has cooked, sprinkle it over the black salt and season with salt and pepper to taste.
1. Transfer the chickpea egg mixture to serving plates and top it with the plant-based grounds mixture as desired.
2. Add a drizzle of the chipotle crema on top along with additional cilantro and some slices of avocado. Enjoy!