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.
me too - can live without eggs but I love besan - glad to hear it worked well for you - I must try it sometime - is it a quick morning recipe - that would suit me
ReplyDeleteHi Johanna, yes it is a very quick morning recipe- nice change from the usual porridge for me!
DeleteThis looks like such a great brekky! I don't miss eggs either, but I do miss the idea of egg salad sandwiches, so I have to try this chickpea egg mix!
ReplyDeleteHi Mandee, I miss the idea of egg salad sandwiches too... I also often make the "egg" chickpea/celery/mayo salad and have it on a sandwich- yum!
DeleteI'm so glad you enjoyed this, thanks for posting about it! If you feel like adding more eggy flavour another time, the black salt can be purchased from a Indian grocer for a few dollars. Besan is such a great ingredient, I'm using it so much these days.
ReplyDeleteThanks so much for the recipe!! I will definitely try to get the black salt :)
ReplyDeleteI saw Mel's recipe as well and thought I'd really like to give it a go. Yours looks fab!
ReplyDeleteThanks Joey! It is definitely worth trying :)
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