... or the next instalment in my love affair with besan (chickpea) flour.
When I saw this post by Mel at Veganise This! on curried "egg" sandwiches made with besan flour, I knew I had to try it immediately. I don't particularly miss eggs, but I do love any excuse to experiment with besan flour.
I loved the texture of this. I found that as I left the mixture to cool, it became more rubbery (in a good way) like scrambled eggs.
It went so well on toast for breakfast with a dash of tomato sauce.
The recipe calls for black salt to give it an "eggy" flavour. I didn't have this, so I just used normal salt. It still had a great flavour and similarity to scrambled eggs.
My partner liked it but said he prefers this vegan omelette I use with fried rice. My three year old wouldn't try it because it's not chips or a Vegemite sandwich. Sigh.
But I didn't mind because I could eat it all myself! I loved this and I'll definitely be making it again and again.