Recipe: Besan Scramble (High Protein Soy-Free Gluten-Free Vegan Power Breakfast!)

February 12th, 2014 - filed under: The Food » Recipes

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Vegan high fashion magazine, outdoor dining, and a big beautiful besan scramble = perfection!



First off, I want to say Thank You to everyone who has donated to my Earth Day 2014 efforts! We have met our fundraising goal, I can hardly believe it, so thank you thank you thank you! I wish I could thank each and every one of you publicly, but I understand that some people appreciate their anonymity. So I’ll just say I hope you read this, and I hope you know how much I appreciate your support. Now I just can’t wait to get out there and do this thing!

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So! Last year I shared my amazing discovery of Pudla (via Miss Kittee), the savory pancake made from chickpea flour – or besan, as it’s traditionally called. I had fallen madly in love with this high-protein vegan breakfast that wasn’t based around soy, gluten, or protein powder, and I was so happy to share it with all of you.

The feedback I’ve gotten since then has been so awesome, and I’m happy to say that pudla love abounds out there in Internet land. And a few months after we started dating, Jeremy had the idea of creating sweet pudla. So we did.


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A few weeks ago I was making a savory pudla for Jeremy and I, and in my rush, I tried flipping it too early. And it fell apart! Luckily we’re not too fussy with our food, so I just kept going, trying to piece it back together into some assemblage of pancakiness. Which didn’t work out so well, so I just said whatever and decided to scramble the sucker.

Best. Decision. Ever.

Because obvi, the yummiest part of a pudla is the crispy crust. The inside is not as good, especially if there’s any undercooked besan in there, which Kittee describes so accurately as “tasting of dirty toenails”. You want all that besan good and crispy, so what better way to maximize the crisp, than to scramble? Right?!

Right.


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You will need:

–> 1/2 cup besan (chickpea flour)
–> juice from half a lemon
–> 1/4 teaspoon baking powder
–> salt to taste (I use a large pinch or more)
–> spices! I like turmeric, cumin, garlic powder, and smoked paprika. But you can add anything from oregano to dill to harissa. Whatever floats yer boat.
–> water, enough to make a pancake-like batter

You can also use whatever veggies you have around, like mushrooms, kale or spinach, olives, cilantro, bell peppers – again, whatever you like.


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In a mixing bowl, combine the besan, lemon juice, baking powder, salt, and spices. Add enough water to make it the consistency of a wet pancake batter (it doesn’t really matter much, this recipe is ridiculously forgiving). Set aside.


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Chop all your veggies and then in a hot pan with a bit of oil, sauté the ones that will need sautéing, like onions, mushrooms, zucchini, etc. All of this really is to preference, so feel free to play around with it.


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Pour in the batter . . .


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And combine. Also, add any other veggies that didn’t require sautéing, like olives, tomatoes, fresh herbs, etc.


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Continue to scramble every few minutes, making sure the bottom doesn’t get too brown. It’s done when all the batter is cooked through.

Treat it like any other scramble, topping with salsa, cheese, avocado, fresh herbs, green onions – whatever you like.


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This meal has eclipsed pudla as our very favorite brunch, and we make it pretty much as often as possible. I hope you enjoy it as much as we do!

  • Britt

    Try putting a lid on and letting it steam. That should take care of the uncooked besan taste. Once it is cooked straight through, it doesn’t taste bad at all. Also, apple cider vinegar in place of the lemon might help with the bitter taste.

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