Gram flour is made from ground chickpeas, is naturally gluten free and is widely used in Indian cookery. When mixed into a batter and scrambled, the result – which we’ve come to call Gram Scram – makes for a delicious and nutritious option when you fancy a something-on-toast kind of a meal.
Don’t expect it to taste like scrambled egg (the taste and texture are entirely different), but if going vegan has left a scrambled-egg-on-toast-shaped hole in your life, Gram Scram may be just the thing to take its place.
Ingredients
For the batter: (serves 2)
100g gram flour
200 ml of plant milk (eg soya, hemp)
1 tablespoon of light tahini
a pinch of tumeric
Salt & pepper
A pinch of Kala Namak (Himalayan Black Salt) will add a sulphurous “eggy” taste. optional
And the rest:
2 red peppers, deseeded and thinly sliced.
100g frozen peas
A little olive oil
To serve:
Toast (with or without dairy free spread)
Method
1. Drizzle a little olive oil into the bottom of a nonstick pan and turn on to a medium heat. Add the sliced peppers and stir fry for 3-4 minutes, then add the peas.
2. Meanwhile, mix the gram flour, tumeric, tahini and plant milk into a thin batter (for best results add a little of the milk to the gram flour and stir until you have a smooth paste, then add the tahini, then the rest of the milk and other ingredients – but don’t worry if it’s a little lumpy, it won’t matter to the end result).
3. Pop your bread in the toaster, then add the batter to the pan with the vegetables, and stir continuously – it sticks easily. Once the batter has cooked and thickened into a scrambled texture, it’s ready to serve.
Variations: ring the changes (or accommodate individual tastes) by making this with a different combination of green and/or red veg – try cherry tomatoes, spinach, coriander, or parsley. Try using a pinch of Kala Namak (Himalayan Black Salt) to give it a slightly sulphurous, “eggy” taste.
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- Gram scram with Cherry tomatoes and spinach
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- Gram Scram with red peppers and green peas
- 100g gram flour
- 200 ml of plant milk (eg soya, hemp)
- 1 tablespoon of light tahini
- a pinch of tumeric
- Salt & pepper
- A pinch of Kala Namak (Himalayan Black Salt) will add a sulphurous "eggy" taste. optional
- 2 red peppers, deseeded and thinly sliced.
- 100g frozen peas
- A little olive oil
- Toast, with or without dairy-free spread.
- Drizzle a little olive oil into the bottom of a nonstick pan and turn on to a medium heat. Add the sliced peppers and stir fry for 3-4 minutes, then add the peas.
- Meanwhile, mix the gram flour, tumeric, tahini and plant milk into a thin batter (for best results add a little of the milk to the gram flour and stir until you have a smooth paste, then add the tahini, then the rest of the milk and other ingredients - but don't worry if it's a little lumpy, it won't matter to the end result).
- Pop your bread in the toaster, then add the batter to the pan with the vegetables, and stir continuously - it sticks easily. Once the batter has cooked and thickened into a scrambled texture, it's ready to serve.
- Variations: ring the changes (or accommodate individual tastes) by making this with a different combination of green and/or red veg - try cherry tomatoes, spinach, coriander, or parsley. Try using a pinch of Kala Namak (Himalayan Black Salt) to give it a slightly sulphurous, "eggy" taste.
