Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve with the scrambled eggs and half an avocado each on 2 plates.