½ cup chickpea flour
2 tbsp. nutritional yeast flakes
¼ tsp. turmeric
¼ tsp. paprika
¼ tsp. salt
¼ tsp. black pepper
½ cup water
1 tbsp. soy sauce
2 tbsp. olive oil, divided
2 garlic cloves, minced
8 oz. white button mushrooms, cleaned, stemmed and thinly sliced
2 cups baby spinach, loosely packed
Stir together chickpea flour, nutritional yeast, turmeric, paprika, salt and pepper in a small bowl. Add water and soy sauce, Whisk together until blended completely. Set aside.
Place 1 tablespoon olive oil in medium skillet and place over medium heat. Add garlic and sauté for about 1 minute. Add mushrooms in a relatively even layer. Allow to cook 4-5 minutes.
Gently flip and cook another 4-5 minutes, until lightly browned. Add spinach and sauté another 1-2 minutes, until wilted. Remove spinach and mushrooms from skillet and transfer to a plate.
Place remaining tablespoon of olive oil into skillet. Pour chickpea flour batter into skillet. Allow to cook about 2 minutes, until it begins to firm up around the edges.
Use a spatula to break the chickpea mixture into chunks. Cook until chunks are about the firmness of scrambled eggs and lightly browned in spots, about 5 minutes. Return spinach and mushrooms to skillet. Flip a few times to blend.
Serve with toast, tortillas, hot sauce and/or ketchup.