Vegan Veggie Breakfast Scramble
Ingredients
- 1/3 cup just egg mungbean egg substitute
- 1/4 teaspoon crushed red pepper
- 1 tablespoon fresh parsley, chopped
- 2 cups steamed spinach
- 1/2 avocado, sliced
- 8 ounces mushrooms, sliced
- 4 ounces cherry tomatoes, halved
- hot sauce
Preparation
Heat a small amount of oil in a skillet over medium low heat. Pour egg substitute directly into skillet. Sprinkle with crushed red pepper and parsley and scramble as you would regular eggs.
Meanwhile, sauté mushrooms over high heat until crisp and golden, and steam spinach. Alternatively, you can do this all in one skillet.
Plate and top with hot sauce of choice.
Notes
This vegan scramble uses mung bean egg substitute to mimic the texture and nutritional value of eggs without cholesterol.
Serves 2 people.
