What’s more comforting for breakfast than a warm, flavorful, and classic scramble! But this vegan scramble recipe takes that basic but delicious breakfast to a whole other level. This dish is full of fresh vegetables, herbs, and spices to elevate this basic vegan scramble to a restaurant worthy level that will leave you in awe.
Ingredients
For this vegan scramble recipe I used Just Egg, an egg alternative that is made with mung-beans (find their website here). I promise that I am not affiliated with this brand, but I just love their product so much! But, for those of you who do not have access to this product, tofu, or any other egg alternative will work great in its place.
If you do end up using tofu, I’d suggest adding some extra salt and maybe a dash of garlic powder to bulk up the flavor, but other than that, you’d just crumble the tofu and use it in place of the Just Egg. And serving wise, 1/2 of a block of tofu should be enough to make one serving of this recipe.
For the fresh veggies and herbs, I used bell pepper, jalapeño, mushrooms, spinach, and cilantro to sneak some fantastic veggies into my day in a delicious way. Trust me, the vegetables don’t make this scramble feel healthy in a bad way, they just bring in a pop of flavor and color. Additionally, the mushrooms add a nice component of texture and add some extra heartiness to this great breakfast. And, the jalapeño and cilantro give this vegan scramble a subtle kick and depth of flavor that will impress any guest you have over! If your sensitive to spice, simply remove the seeds from the jalapeño or skip this ingredient altogether.
Serving the Vegan Scramble
I highly suggest serving this scramble alongside a slice of toast with vegan butter or avocado on it, and maybe a little drizzle of a hot sauce like Cholula. For those of you who want to feel the heat, add an extra topping of jalapeño or a sprinkle of red pepper flakes. I personally enjoy having this scramble on top of english muffin halves with mashed avocado on it and a dash of black pepper. For an extra photogenic effect, I served my scramble with some bright veggies and some micro-greens on top, but this is completely optional.
Vegan Scramble Recipe
Just Egg Scramble
Ingredients
- ¼ bell pepper diced
- ¼ jalapeño diced
- ½ tsp garlic powder
- ½ tsp cayenne powder
- 1 cup white mushrooms roughly chopped
- 1 handful roughly chopped spinach
- 2 tbsp minced cilantro
- 2 servings just egg (or other egg substitute)
Instructions
- Sauté the first set of ingredients through the white mushrooms in a non-stick pan over medium heat or about 3 minutes, or until the mushrooms start to shrink in size and release moisture. Make sure to stir every couple seconds to ensure everything cooks evenly. Then add in the chopped spinach and allow to cook for another 2 minutes for it to wilt and turn bright green in color. Lastly, measure out the two servings of just egg and add it into the non-stick pan along with the cilantro.
Curious for more?
Check out some of my other recipes including 5 vegan snack ideas, oat and banana pancakes, vegan gumbo, stuffed butternut squash, and vegan moussaka Or, if you’re looking for some more southern inspired plant-based recipes check out my previous post on how to make Hoppin’ John, a spicy rice and bean dish. Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff! For a preview of my burrito recipe video, check out the video down below. 🙂
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