Kale, Sugar Peas, Baby Courgettes with Vegan Scrambled ‘Eggs’​

 

wp_20160915_001-1

Ingredients: Serves 1 person and is it 2 of your 5 day

2 x handfuls of chopped kale

1 x handful sugar snap peas diagonally cut

2 x baby courgettes diagonally cut

5 x sprigs of parsley finely chopped

6 x chives finely chopped

Pinch cracked black pepper

2 tsp coconut oil

1 tbsp gram flour (chick pea flour)

1½ tbsp almond milk

Method

1 Mix the almond milk and gram flour in a small bowl, or jug, until there are no lumps in the batter and then set aside.

2 Heat a medium sized frying pan on a medium heat, add 1 tsp of coconut oil to the pan and move the oil around the pan.

3 Then add the kale, courgettes and sugar snap peas then stir. Stirring regularly, cook for about 1 minute and then transfer to a plate.

4 Add 1 tsp of coconut oil move the oil around the pan and then pour in the gram flour batter, move the batter around the pan then with a spatula scramble the batter.

5 After scrambling the batter into little pieces for about 1 minute add the kale, courgettes and sugar snap peas back to the pan and stir.

6 Then add the cracked black pepper, parsley and chives and stir, mixing it all together for about 1 minute.

7 Serve and enjoy.

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.