The Hungry Vegan

Ingredients

Additional

To begin with, place the chickpea flour, the salt, the water and the oil into a bowl, whisk the ingredient to properly combine them, and let the batter rest for 10 minutes before moving on.
You could also add some turmeric during this step to add some colour, but it adds an unappetising green hue in some cases, which doesn't necessarily reflect our idea of eggs. Also, the oil makes the cooking process much easier, but you are free to omit it if you want.
Place a non-stick pan on a medium heat, and once it's hot, pour in the mixture, and start moving it gently with a spatula. For this recipe, it is mandatory to use a decent non-stick pan, just to make your life a whole lot easier during the cooking.
Keep moving the mixture around so that the cooked parts start coming together in curdles, and to break those curdles to obtain the final scrambled eggs look. If you see that the curdles don't separate too easily, don't worry! Keep on with the cooking and they will soon break smoothly.
As soon as the curdles are relatively separated (after 4-5 minutes), turn the heat down to the minimum, cover the pan with the lid, and cook the pseudo-eggs for about 5 minutes.
Once the time is up, remove the lid, stir the curdles, cover again with the lid, and cook for the last 5 minutes to complete the cooking process.
The very last step is to stir in the black salt, and, if you want, a decent amount of chopped parsley, and extra seasoning to taste.

we found this recipe really tasty, a little reminiscent of potato... It worked well as part of breakfast with toast and maybe beans, would make an awesome addition to a breakfast burrito.
It's not going to fool anyone, it's super tasty, nutritious and looks the part, but it's not an egg and without the black salt it might not even work. Having said that, please make and enjoy it, just don't feed it to vegan food haters because you don't need the 'this isn't eggs!' bullshit, and they don't deserve feeding, if they are going to be judgemental let them fend for themselves.
The trickiest part of the recipe is babysitting it with the constant fear it will fuse to the pan and burn...it won't. Turn the heat down the first time you make the recipe, have patience and keep stirring, scraping and breaking up the clumps.