Ingredients

The following ingredients have 2 Servings
  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast flakes
  • 1/4 teaspoons ground turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kala namak (for eggy flavor), or table salt
  • 1/4 teaspoon black pepper
  • 3/4 cup water
  • 1 tablespoon soy sauce
  • 3 tablespoons olive oil, (divided)
  • 8 ounces cremini or white button mushrooms, (cleaned, stemmed and thinly sliced)
  • 2 cups baby spinach, (loosely packed)
  • 2 garlic cloves, (minced)

Instruction

  • Stir together chickpea flour, nutritional yeast, turmeric, paprika, salt and pepper in a small bowl. Add water and soy sauce, and whisk everything together until blended completely. Set aside.
  • Place 1 tablespoon of olive oil into a medium skillet and place over medium heat. Add the mushrooms in a relatively even layer. Allow to cook 4-5 minutes. Gently flip and cook another 4-5 minutes, until lightly browned. Add the spinach and garlic, and sauté another 1-2 minutes, until the spinach is wilted and the garlic is very fragrant. Remove the spinach and mushrooms from the skillet and transfer to a plate.
  • Coat the inside of the skillet with the remaining 2 tablespoons of oil. Pour the chickpea flour batter into skillet and allow it 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 the spinach and mushrooms to the skillet. Flip a few times to blend.
  • Serve with toast, tortillas, hot sauce and/or ketchup.