Good morning! I can't believe this is the
first time I'm posting this recipe. Alex and I eat this for breakfast at
least twice a week, sometimes more. We add in different veggies and
toppings depending on what we've got, but these specific ingredients are
our favorites. With fresh garden tomatoes and a side of buttery
avocados, it really hits the spot. We like pairing ours with a side of
toast or corn tortillas and wrapping it up like a taco. Yum!
If you're new to the vegan lifestyle, the is breakfast makes a great substitute for scrambled eggs, and has nearly 20 grams of protein per serving! (A great answer when you get that snarky question "But where do you get your protein?") It'll fill you up and keep you full, and unlike cooked eggs, makes GREAT leftovers. Now, let's eat!
If you're new to the vegan lifestyle, the is breakfast makes a great substitute for scrambled eggs, and has nearly 20 grams of protein per serving! (A great answer when you get that snarky question "But where do you get your protein?") It'll fill you up and keep you full, and unlike cooked eggs, makes GREAT leftovers. Now, let's eat!
INGREDIENTS:
1- 15 ounce can chickpeas (garbanzo beans), half mashed
1/2 medium onion (about 1/4 cup), chopped
1 small bell pepper (about 1/4 cup), diced
1 medium tomato (about 1/4 cup), diced
1/4 cup shredded cabbage
1 clove garlic, minced
2 tablespoons coconut oil, separated
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
salt & pepper to taste
DIRECTIONS:
In a medium-sized frying pan, heat 1 tablespoon of coconut oil with chopped onions, bell peppers, and garlic. Cook on medium heat, stirring regularly, until onions begin to soften and start to become glassy, about 5 minutes. While veggies cook, use a fork to mash about half of the chickpeas. (More or less, depending on the texture you prefer- more mashed is closer to a scrambled egg texture.) Add chickpeas & the last tablespoon of coconut oil to the frying pan, and stir to combine. Sprinkle in cumin, cayenne, smoked paprika, turmeric, salt & pepper. Stir to evenly distribute, and continue cooking several minutes, until mixture is heated through. Toss in chopped tomatoes & shredded cabbage, and cook 1-2 more minutes, so they slightly soften. Turn off the heat and serve your scramble with a side of avocado and salsa, plus a sprinkle of chopped cilantro, and a squeeze of fresh lime. Serves 2. Leftovers save well in the fridge for up to 3 days. Enjoy!
1- 15 ounce can chickpeas (garbanzo beans), half mashed
1/2 medium onion (about 1/4 cup), chopped
1 small bell pepper (about 1/4 cup), diced
1 medium tomato (about 1/4 cup), diced
1/4 cup shredded cabbage
1 clove garlic, minced
2 tablespoons coconut oil, separated
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
salt & pepper to taste
DIRECTIONS:
In a medium-sized frying pan, heat 1 tablespoon of coconut oil with chopped onions, bell peppers, and garlic. Cook on medium heat, stirring regularly, until onions begin to soften and start to become glassy, about 5 minutes. While veggies cook, use a fork to mash about half of the chickpeas. (More or less, depending on the texture you prefer- more mashed is closer to a scrambled egg texture.) Add chickpeas & the last tablespoon of coconut oil to the frying pan, and stir to combine. Sprinkle in cumin, cayenne, smoked paprika, turmeric, salt & pepper. Stir to evenly distribute, and continue cooking several minutes, until mixture is heated through. Toss in chopped tomatoes & shredded cabbage, and cook 1-2 more minutes, so they slightly soften. Turn off the heat and serve your scramble with a side of avocado and salsa, plus a sprinkle of chopped cilantro, and a squeeze of fresh lime. Serves 2. Leftovers save well in the fridge for up to 3 days. Enjoy!
