Kale, Mushroom, & Chickpea Scramble
- 1-2 Tbsp olive oil (if you don't use oils, use water or veggie broth to avoid sticking to the pan)
- ¼ c chopped onion
- ¼ c chopped bell pepper
- 1 c fresh or frozen mushrooms
- 1 c chopped spinach or kale, large stems removed
- ¼ – ½ c of your favorite bean, drained (we like chickpeas here!)
- 1/8 -1/4 tsp garlic granules or 1-2 cloves fresh garlic
- Sea salt & black pepper to taste
- ½ c liquid vegan egg
- 2-4 Tbsp Notcho Nocheez™️ (any flavor – Classic, Hot or Tangy)
- 2 vegan breakfast sausage patties
- In a non-stick medium or large skillet, cook the sausage patties, if using, according to package directions. Remove from the skillet and set aside.
- Using the same pan, heat the olive oil over medium-high heat for a few minutes. (Note: If there is oil left in the pan that was generated by cooking the sausage, decrease the amount of olive oil you use.)
- Add the onions, peppers, mushrooms, & greens. Let cook for about 3 minutes, stirring often.
- Add the garlic, sea salt & pepper, and stir everything well. Let it cook for another 3 – 5 minutes, stirring frequently. If the skillet starts to dry, add a tablespoon of water (or veggie broth) to prevent things from sticking to the pan.
- When the onions/mushrooms are browned and the greens are wilted and soft, add the beans. Mix well. The beans don’t need to be “cooked” but rather just heated and incorporated into the dish.
- Add the Notcho Nocheez™️. Note: if you are adding Notcho Nocheez™️, you won’t need to add extra salt!
- Mix everything until just incorporated and remove from the pan.
- Pour the liquid egg into the pan. Let it cook for about 1 – 2 minutes, scrambling lightly.
- Transfer the egg onto a plate and top with the veggie mixture. Serve the sausage patties on the side of your scramble.
- Top with Notcho Nocheez™️, unsweetened ketchup, Sriracha sauce, liquid aminos, or whatever sauce you wish!
Some variations to this versatile meal include:
- Add a Tbsp of chopped jalapeno (or other hot pepper) with the sweet pepper.
- Add a 1/8 tsp. crushed red pepper flakes.
- Use whatever vegetables you have on hand. Broccoli, zucchini, cauliflower, asparagus, or brussels sprouts are good additions!
- Instead of kale or spinach, try Swiss Chard, Rainbow Chard, or Bok choy.
- Try chopping up the cooked patties and adding to the scramble.