Like nutritional yeast, this is one of those ingredients that is such a great accessory to the vegan pantry that once you’ve discovered it, you never want to be without it. It has a slightly “eggy” flavor (which can be enhanced by a little black salt) that lends itself really well to making scrambles, omelets, and quiches.
This recipe for a vegan breakfast scramble in particular is a favorite of mine. I mean, I love all kinds of tofu scrambles, but the addition of the chickpea flour (also known as gram flour, garbanzo flour, and besan) really takes it to a whole new level. Since discovering that, I’ve also just used the batter to make a tofu-free scramble with just veggies and cut up veggie sausage. Mmmm….
Chickpea flour is available at health food stores as well as international grocery stores/supermarkets.