Hearty Vegan Scrambled Eggs with Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the vegetables:
- 8 mushrooms, brown
- 2 onions)
- 1 bell pepper (s)
Also: (for the vegan scrambled eggs)
- 100 g chickpea flour
- 150 g plant milk (plant drink)
- 2 tablespoon yeast flakes
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ kala namak
- 0.5 teaspoon ½ onion powder
- 0.5 teaspoon ½ garlic powder
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ salt
For the salad:
- 2 handfuls lamb`s lettuce
- 1 handful cherry tomato (s)
- 2 tablespoon balsamic vinegar
- 1 tablespoon walnut oil
- 1 tablespoon agave syrup
- 1 teaspoon mustard, grainy
- salt and pepper
Also:
- 1 avocado (s)
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into slices, cut the onions and peppers into strips. Fry in a little oil for 5 minutes, lightly salt and pepper and set aside.
- Mix the ingredients for the scrambled eggs. The dough should be thick. If necessary, add a little more plant milk. Heat enough oil in a medium-sized pan. Pour the batter into the pan and spread evenly. Spread the fried vegetables on top. Close the lid and let the dough set for 5 - 7 minutes, until the outer edge begins to turn brown. Then chop and fry for another 5 minutes while stirring. If necessary, add a little more oil.
- For the salad, mix vinegar, oil, agave syrup and mustard to a dressing and season with salt and pepper. Quarter the cherry tomatoes and mix with the lamb`s lettuce and dressing.
- Serve with the scrambled eggs and half an avocado each on 2 plates.
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