Not want to use tofu and start my day with soy I opted to use chickpeas, cauliflower and tomatoes instead, for my vegan scrambled eggs. This dish is painless and super easy to make. You want to chop those cauliflower florets, or toss them into the food processor for a spin, and cook that in a bit of olive oil, adding chickpeas and tomatoes later on.
Then those chickpeas get mashed with a fork and mixed together with everything else. Add any of your favorite herbs — I went with a dash of garlic powder, smoked paprika and herbs de provence, with salt and pepper of course. And your hot healthy, nutritious vegan scrambled eggs for breakfast are ready. The taste and texture is soft with many different flavor elements mixed in.
I do think that crumbled tofu will make for the best substitute in terms of fluffy scrambled egg texture, but I try to limit my soy intake these days mostly to tamari so I did not see that as a good option for myself. How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy? Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Print Recipe Jump to Recipe. Prep Time. Cook Time. Total Time. Course: Breakfast. Cuisine: American, Vegan. Servings : 2. Calories : kcal. Author : Vicky. Heat olive oil over medium heat. Add cauliflower. Cook for a couple minutes.
Add chickpeas and all spices. Turn heat to high. Coconut Chocolate Chip Smoothie. Pecan Pie Delights.
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Vegan Hazelnut Chocolate Parfait. Strawberry Rhubarb Crumb Pie. No Bake Lemon Tart. You must be logged in to post a comment. This site uses Akismet to reduce spam.
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Soy Free Vegan Breakfast Recipes
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