Fried potatoes, wild mushrooms and onions scrambled with vegan ‘egg’. This vegan breakfast scramble with chanterelles is inspired by a classic Austrian dish.
A traditional Austrian dish
This easy recipe is a classic in Austria where it is known as Eierschwammerlgröstl. Sounds like a mouthful, right!! Well it is – a delicious mouthful of fried potato and wild mushrooms. Eierschwammerl means – ‘egg mushroom’ which is how the bright yellow chanterelle mushrooms are commonly known.
A Gröstl is a kind of dish using leftovers, such as potatoes or bread dumplings, which are then fried. It’s almost like an Austrian version of Bubble and Squeak, but much tastier! It’s a traditonal farmer’s breakfast in the Austrian countryside.
How to make a vegan scramble
In Austria this dish is typically made with scrambled eggs. Our vegan version uses chickpea flour as the scramble instead. The chickpea flour adds protein to the dish, and a pinch of kala namak adds the eggy flavour. A bit of curry powder gives the yellow colour and some extra deliciousness!
Other vegan breakfast scramble often use silken tofu to make the scramble. We find gram flour more convenient as it doesn’t need storing in the fridge, or need to use plastic packaging which we try to avoid as much as possible.
You can find chickpea flour in ethnic food shops and now often in supermarkets too. It also goes by the names of gram flour and besan.
We always have gram flour with us in our camping kitchen – it’s really great as it’s so nutritious. There’s 22g of protein in 100g chickpea flour so it’s a really handy ingredient to add more protein to any dish. We like it in pancakes or socca, a kind of Mediterranean flatbread. And we also like to use it in our Chickpeas on Toast, another of our favourite vegan camping recipes. Chickpea flour also works well for gluten free baking too.
Cooking in the great outdoors
This vegan breakfast scramble makes great camping food. Perfect for a fry up over the campfire, or in a campervan hiding from the rain!
And with freshly foraged wild chanterelle mushrooms – it tastes so good! Just the thing to replenish your energy after an energetic mushroom hunt.
You can also make this recipe with any kind of edible mushrooms, foraged or not 🙂 It’s also a great way of using up any lefover potatoes you might have.
The keys to a good vegan breakfast scramble
- Frying onions (always guarenteed to make someone say ‘oh that smells amazing!’)
- Plenty of oil to give a crispy crust
- A star ingredient (wild chanterelle mushrooms in this case)
- A protein source (gram flour or tofu)
- A pinch of kala namak aka black salt (for that eggy taste)
- And that it’s so tasty that you want to eat it at any time of day!
We really love chanterelles! Here are some more of our favourite recipes starring their delicious flavour:
Vegan Chanterelle and Potato Scramble
- 2 onions chopped
- 2 cups potatoes sliced
- 4 cups chanterelle mushrooms chopped
- 2 cloves garlic finely chopped
- 2 tbsp olive oil
- salt and black pepper
- 1 tbsp parsley, chopped (substitute 1 tsp dried herbs)
For the scramble mix
- 1/2 cup gram flour
- 1/2 tsp curry powder
- 1/2 tsp kala namak (see notes)
- 1/4 tsp salt
- 1/2 cup water
- 2 tbsp olive oil
- If not using leftover potatoes, slice them then steam or boil until tender.
- Mix all the scramble ingredients into a smooth batter – the gram flour, curry powder, kala namak, salt, water and oil. The mixture needs to rest/soak for a bit, so it is important to make it before you start the frying. (see notes)
- In a large frying pan, heat up 2 tbsp oil, then add finely chopped onions.
- Cook until translucent, then add the sliced potatoes onto the base of the pan. Fry on one side until crusty and golden, then turn them over. (See notes)
- Add the chanterelles and garlic and keep frying, until chanterelles have shrunk down and any liquid they might release has evaporated.
- Season with salt and pepper.
- Pour in the scramble mix, fry for another 2 minutes. Then scramble, careful not to mash up the potatoes. Fry and mix occasionally until all the scramble has firmed up, and maybe even browned a bit.
- For serving, mix in the chopped parsley.
Kala namak is still hard to find in supermarkets, but your chances are better in ethnic or health food shops. A small pack or jar will last you quite a long time. Frying potatoes: For this dish, you want the potatoes to be fried to get a nice crust. It is essential that the slices of potato are in direct contact with the base of the pan. If the onions are in between the potatoes and the pan, the potatoes won’t get brown and crusty.
Instead of just tossing the potatoes into the pan, either shove all the onions to one side of the pan first, or add the potato slices in one by one, making sure they are in full contact with the pan. That saves you the hassle of trying to divide the onions from the potatoes later. After turning the potatoes over, the chanterelle mushrooms can be added. While the mushrooms are cooked, the potatoes continue to fry on the other side.
With love from the chanterelle filled forests of Austria!
Sophie and Paul