Soy-free vegan scramble recipe

I have a confession to make: I am a vegan and I don't like tofu. I don't like its texture or its chalky aftertaste which I can taste through pretty much any seasoning or sauce. I have therefore always felt distinctly 'meh' about that vegan breakfast staple, tofu scramble. I also felt slightly left out of all the excitement. So, I decided to create something scrambly that *I* would enjoy. Drawing inspiration from both Indian pudla and Vietnamese Banh Xeo, I bring you: Besan scramble!

You can use any spices and vegetables you like in this scramble: cumin, coriander & paprika are also nice for instance. If you use larger vegetables (e.g. chopped onion, garlic, mushrooms, courgette) saute them a bit longer before adding the chickpea batter. This is my current favourite mild, creamy, cheesy version*. You don't have to be too precise with the measurements, these are all guestimates and it always seems to turn out well:

Ingredients for one large portion:

• 1/2 cup of chickpea flour (aka besan or gram flour)
• 1/4 cup of nutritional yeast
• 1/4 tsp baking powder
• 1 tsp turmeric
• 2 tsp of dried dill (or any other herbs or spices of your choice) 
• pinch of kala namak (optional) 
• a squeeze of lemon juice 
• 1/4 cup of full fat coconut milk
• water
• 2 spring onions, finely sliced (or any vegetables of your choice)
• salt and pepper to taste
• olive oil 

Preparation:
1) In a bowl, mix together all the dry ingredients including some salt and pepper
2) add the lemon juice and coconut milk and mix well
3) add small amounts of water and stir until you have something with the consistency of a thick pancake batter

The scramble has the Pumpkin
seal of approval!

4) In an non-stick or cast iron frying pan, heat a splash of olive oil over medium heat
5) Add the srping onions and a little salt and sautee briefly, then add the chickpea batter
6) cook for about 10 minutes, stirring frequently to break it up into a scramble, until the pieces are just beginning to brown. Or don't stir, and make an omelette, flipping it over halfway until nicely browned on both sides.
7) Taste for seasoning, and serve!

* Also pictured is a chopped up portabello mushroom sauteed with a little salt and smoked Spanish paprika - the combination of that with the scramble on toast was *divine*.