Hi friends!
I shared a photo of this chickpea egg sandwich a few times and a lot of you messaged me for the recipe. I figured I would add it to the blog so I have a reference point for you guys in the future.
I was inspired by Brittany Viklund, a fellow vegan blogger who I follow on Instagram. She shared a similar sandwich and I was excited to play around with the recipe and put my own spin in it. And also, if you do not follow her, highly recommend! She’s awesome.
This is such an easy sandwich to make – very quick, filling, and fairly comparative to the real thing.
But honestly, aside from the Just Egg, many things are not going to be exactly as an egg would be. This is no exception. The texture is different and the taste certainly is. If you want to add black salt for more of an eggy flavor, go for it. I am not a fan of it (mostly because I do not miss that kind of flavor) but I know a lot of people swear by it.
I definitely prefer tofu as an egg replacer in my breakfasts, but this is a welcome change. It keeps breakfast interesting. And I know a lot of people aren’t into tofu, so if that is you, maybe this is the exact recipe you have been searching for.
Recipe
Makes 1 serving!
You will need:
- 2 tbsp chickpea flour
- 1 tbsp nutritional yeast
- Dash of: garlic powder, onion powder, turmeric, salt, pepper
- 2 tbsp water (more or less depending on how thick you want it – I like mine pancake batter consistency)
- Cooking spray or olive oil
- Vegan cheese of your choice
- Bread of your choice
- Toppings of your choice
To make:
- Heat up skillet over medium/high heat and and add some non-stick spray or olive oil.
- In a bowl, whisk together all ingredients.
- Add chickpea mix to skillet in small pancake rounds and turn heat to medium/low. Allow to cook for about 2-3 minutes on one side before flipping and doing the same.
- Add your favorite vegan cheese (optional) and wait until melted.
- Add to your favorite sandwich bread, english muffin, bagel, etc.
- Add your toppings!
There you have it – “egg” sandwich minus the animal product & cruelty. I hope you enjoy it! x
Hi! Following your recipe, the consistency of my batter is pretty watery so it spreads out on my pan. Is this what yours is like or are you able to cook multiple “eggs” at the same time? Thanks!
I do like mine a bit more on the watery side and I actually use a small round skillet, so it just fills that up. If you are using a large pan, I would maybe keep it on the thicker side and use less liquid so that it is easier to manage! I hope that helps. xo