Breakfast recipe
A quick savoury vegan breakfast scramble with chickpea flour, cherry tomatoes, spinach, mushrooms, and crisp baby potatoes.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
saucepan, large non-stick frying pan, mixing jug, whisk, knife, chopping board, grater
Method
Halve the baby potatoes, halve the cherry tomatoes, slice the mushrooms, finely slice the red onion, grate the garlic, roughly chop the coriander, and cut the lemon into wedges.
Put the potatoes in a saucepan of boiling salted water for 8 minutes, then drain well. Heat 1 tbsp olive oil in a large non-stick frying pan over a medium-high heat and fry the potatoes for 6 to 8 minutes until golden at the edges.
While the potatoes fry, whisk the chickpea flour, baking powder, turmeric, smoked paprika, cumin, a pinch of salt, and 300ml cold water in a jug until smooth and pourable.
Reduce the pan to a medium heat. Add the onion, mushrooms, garlic, and tomatoes to the potatoes and cook for 4 to 5 minutes until the mushrooms have softened and the tomatoes are starting to split.
Pour in the chickpea batter and leave it for 1 minute so the edges set. Stir and fold for 4 to 5 minutes until the batter forms soft, dry-edged curds, then fold in the spinach for 1 minute until wilted. Finish with lemon juice, coriander, and a little black pepper.
