Vegan Veggie Breakfast Scramble
Ingredients
- 1/3 cup @justegg 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. Shake your bottle of @justegg and pour 1/3 cup 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 recipe uses @justegg, a mungbean-based egg substitute, as a vegan alternative to scrambled eggs with similar texture and nutrition.
Try topping with kimchi sriracha or your favorite hot sauce for extra flavor.
