Revamp your classic American breakfast with this chickpea flour scramble platter. In addition to the scramble, it has savory home fries, zucchini, and mushroom bacon! Diner food made wholesome.
1/3 cup chickpea flour
1/3 cup water
1/4 teaspoon baking powder
2 1/4 cups potatoes
1 tablespoon brown sugar
Vegan butter, for toast (optional)
Cube 2 1/4 cups potatoes and mix with 2 teaspoons of oil to bake home fries. Sprinkle with salt and bake at 400°F for 45 minutes.
Slice mushrooms to make vegan bacon. Cut 4 slices and drizzle 1 teaspoon of oil on top. Then sprinkle salt, 1 tablespoon brown sugar, 1 teaspoon liquid smoke, and a few sprinkles of paprika. Bake at 350°F for 30-40 minutes, flipping it once.
Chop some onion and sauté in oil and salt. Add chopped mushroom and zucchini with salt.
Prepare the chickpea “egg” batter. Whisk 1/3 cup of chickpea flour with 1/4 teaspoon of baking powder, a dash of salt, and equal parts water. If too thick, add 1-2 tablespoons of water. Pour on sautéed vegetables once they’re soft. Let batter cook like a pancake, then scramble it all together.
Cook toast, plate all of the components and serve.
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