Recipe: Vegan scrambled eggs with S! Curcuma & Kala-Namak Salt

Name: Recipe: Vegan scrambled eggs with S! Curcuma & Kala-Namak Salt
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You eat vegan, but are really in the mood for "scrambled eggs"? Then we have the perfect salt for your perfect taste experience in the assortment: Kala Namak salt gives your vegan scrambled eggs that certain extra! Try it for yourself, you'll love it!

ingredients

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preparation

First, the onion is peeled and cut into cubes, then dice the washed tomato.

Chickpea flour, yeast flakes and baking soda together with the STAY SPICED ! Mix the salt, the turmeric and the Kala Namak salt in a bowl. Now add water and lemon juice and mix with a whisk to a smooth dough.

After that, the vegetable oil can be heated in a (ideally coated) pan. Fry the diced onions and tomato cubes in the pan for about three minutes, then add the frozen peas to the pan and roast a little. Then the liquid chickpea flour yeast flake mass can be poured over the roasted vegetables. Important: The whole bottom of the pan should be covered.

Now the lid comes on the pan – the vegan scrambled eggs are now cooked for about five minutes at medium heat. Then you can also make "scrambled eggs" out of it: Simply cut the mixture into smaller pieces and let it fry for a few minutes, not forgetting to stir regularly.

Before serving, we let the vegan scrambled eggs rest a little in the pan so that it also gets the desired consistency – just remove from the hot stove and put the lid on it again. Garnished with a fresh cut hose and served with a slice of black bread, a bread roll or a warm toast – and our vegan scrambled eggs are ready!

Hint: The S! Kala Namak salt provides the egg taste here, the turmeric for the color!

Enjoy your meal!

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