In fact I liked it so much that I made it for a quick lunch for E shortly afterwards. He loved it, perhaps not as much as me. E had his over an English muffin with chilli sauce, but I ate mine with some crackers and beetroot dip. Such a great healthy quick meal.
More savoury brunch ideas from Green Gourmet Giraffe:
My breakfast burritos
Pea and sun-dried tomato porridge
Potato, sausage and tomato brunch
Spinach, sundried tomato and chive chickpea scramble
Coconut and Berries and Ricki Heller
1/4 cup chickpea flour (besan)
1-1/2 tbsp nutritional yeast flakes
1/3 cup soy milk or water
1/8 tsp dried mustard
1 tbsp tahini
Large pinch of black salt (or regular salt)
1 tsp olive oil
1 handful spinach, chopped
2 sun dried tomatoes, chopped
1 tbsp snipped chives, chopped with scissors
Mix chickpea flour, nutritional yeast flakes, milk, mustard, tahini and salt. It should be a thick mixture that you could just about pour. (The second time mine was really thick and I added an extra splash of milk to loosen it.)
Heat oil in the frypan over medium heat. Pour chickpea mixture in and cook a minute or two like an omelette until it starts to dry out. Break up into chunks with a spoon (don't worry if there is a little golden brown colour on the chunks.) Add the vegies and cook briefly until spinach is wilted. Serve hot.
On the Stereo:
Vegan Month of Food September 2014. This year for Vegan MoFo my theme is The Letter S. Today is S for Speedy Mondays. Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts.