This recipe is not mine but my husband’s. He likes salt a lot so you’ll see that he uses two different kinds of salt. But don’t worry…it tastes perfect and it’s not too salty.
This scrambled vegan green eggs and mushrooms are delicious on toast containing a few slices of tomatoes. That is, if you like tomatoes. I like to eat it with some home-made chutney or home-made tomato sauce (ketchup) on top. Very delicious!
To make this recipe you’ll need a whisk to get rid of any remaining lumps in the chana mixture. We use a very old whisk that one still has to operate by hand. It has its advantages and disadvantages. An advantage is that you can still use it when there is no electricity and a disadvantage is that your arms might get a bit tired. I prefer our whisk when it comes to small tasks because then I don’t have to struggle to plug an appliance in and out. I actually found one very similar to ours. It is called the Norpro Rotary Egg Beater. I hope it will be just as effective as ours.