Savoury Chickpea Scramble

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serving

Course: Breakfast, Main Dish

Author: Heather Nicholds

A tofu scramble is the most prolific vegan brunch option. For those who are allergic, or just aren't too fond of tofu, here's a soy-free take on a breakfast scramble. Make this for yourself, your family, or have a weekend brunch pot luck party with your vegan friends!

Ingredients

1/2 cup mushrooms, sliced
1/3 Tbsp olive oil, or vegetable broth or water
pinch sea salt
1/2 cup zucchini, chopped
1/2 cup chickpeas, cooked or canned, mashed
1 tsp paprika, smoked if possible
1 Tbsp nutritional yeast, optional
pinch sea salt, to taste
pinch black pepper, to taste
1/2 cup cherry tomatoes, chopped
1/4 cup fresh parsley, chopped

Instructions

Heat a large pan to medium high while you slice the mushrooms. Once the pan is hot, saute the mushrooms in your choice of olive oil, vegetable broth or water. Add a pinch of sea salt to help the mushrooms soften.
While they're cooking, chop the zucchini, then add it to the pan.
If you're using canned chickpeas, rinse and drain them. Mash the chickpeas with a potato masher, fork, or your fingers. Add them to the pan.
Sprinkle the seasonings over the chickpeas, and stir to combine.
Toss in the cherry tomatoes and fresh parsley at the end, just to warm, reserving a small bit to use as garnish.
Serve over some chopped spinach if you want, or along with some whole grain toast, or just on its own. Would be lovely topped with chopped fresh avocado.

Notes

You can switch up the vegetables and seasonings as you wish - it's incredibly versatile. You can take inspiration from the local brunch menu's omelet selection!

Nutrition