This breakfast is something in-between a savoury French toast and scrambled eggs on toast so I wasn’t sure what to call it. “Eggy” toast is the best I could come up with.
Anyway, It’s toast, spread with an eggy chickpea flour mixture, grilled with asparagus spears on top and it is so delicious!
It makes the perfect, comforting spring breakfast and can be ready in under 15 minutes.
Serve it on it’s own or add some extra grilled veggies on the side. Grilled mushrooms and tomatoes are amazing with this toast!
I used sourdough bread because that’s my favourite but feel free to use wholemeal, plain white or whatever takes your fancy.
This breakfast is:
- Vegetarian and vegan
- Egg-free
- Dairy-free
- Low-fat (only 1.5g per serving!)
- High in plant-based protein (14.5g per serving)
📖 Recipe
Vegan Grilled Asparagus on "Eggy" Toast
A healthy, low-fat breakfast that's high in protein and fibre!
Ingredients
- 2 slices sourdough bread
- 4 tbsp chickpea flour
- optional 2 tbsp nutritional yeast
- optional 1 tsp black salt
- ½ tsp garlic powder
- Salt and pepper, to taste
- 10 asparagus spears
Instructions
- Preheat the grill.
- Mix the chickpea flour with the nutritional yeast, black salt (if using) garlic powder and black salt. Stir in a tablespoon of water at a time until you have a thick but pourable consistency.
- Spread the mixture onto the bread slices and arrange the asparagus spears on top.
- Grill for approximately 8 minutes until the asparagus is cooked and the chickpea mixture has firmed up.
- Serve on it's own or with some grilled tomatoes or mushrooms. Enjoy!
Nutrition Information
Yield 2Amount Per Serving Calories 270Carbohydrates 52.5gFiber 4.9gProtein 14.5g
Linda @ Veganosity says
I can’t even tell you how much I want to eat this right now. I Love asparagus, and that tart looks so good. Well done!
Choclette says
This sounds so very good and what a wonderful start to the day. I bought a big tub of nutritional yeast back in January and I still haven’t used it. Keep meaning to have a play, but somehow something else always pops up.
Mel @ avirtualvegan.com says
What a perfect lunch time treat! I love asparagus and before I was vegan I always used to eat it with eggs. It goes so well, so with the eggy flavour from the black salt it must be totally delicious. And, anything on toast is a good thing too!
Vicky says
I’ve never tried using chickpea flour to create eggs, I’ve used tofu but the family weren’t that keen (maybe I failed). This looks so very delicious and perfect for breakfast at this time of year. Which nutritional yeast do you use? We use the one with B12 added and mix it into rice dishes etc but I don’t think it gives that much of a cheesy flavour but it’s nice and savoury.
Cathy @ Planet Veggie says
I love making ‘eggy’ things out of chickpea flour and black salt – it’s amazing!