Gram Scram with red peppers and green peas
Gram Scram with red peppers and green peas

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.

 

Gram Scram - with Red Peppers and Green Peas
 
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.
Author:
Serves: 2
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.
Instructions
  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.
  4. 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.