Vegan scrambled eggs made with three simply ingredients – cauliflower, tomatoes and chickpeas, all cooked and mashed together for a healthy, nutritious and flavorful quick vegan breakfast. Gluten Free. Soy Free!
I am all about a proper breakfast meal to start the day. Gone are the days of eating granola bars on my brisk walk to class at Boston University. I need a proper sit down meal with some hot savory food, a cup of coffee and my daily reading of TheSkimm. Speaking of, have you heard of TheSkimm? It’s the best thing ever. You sign up and every weekday you get a brief snippet of the world news delivered right to your inbox with some Brooklyn hipster-esque banter thrown in there for good measure.
I look forward to reading it during breakfast every day. It’s become kind of a fun ritual.
Except when I’m on the other side of the world, lookin at you Europe and Africa, and TheSkimm now roles into my inbox around 11am local time. No longer part of my breakfast ritual.
So for now it’s just my savory meal and a hot cup of coffee.
How do we feel about sweet breakfasts? I am in the “against” group. For a solid few days in Morocco (yep I just spent 2 weeks in my first African country) all that was available at the guesthouse breakfast was sweet breads with jam.
No no no no no. Where are my savory breakfast foods? I can live without them for breakfast for a few days but once it’s been four or more I’m just a tiny bit sadder upon waking up every day.
Since I myself am not vegan, I frequently do eat eggs for breakfast but I try to incorporate plant based meals into my diet as possible and knew I needed to venture out and make a vegan scrambled eggs breakfast for myself.
Not want to use tofu and start my day with soy I opted to use chickpeas, cauliflower and tomatoes instead, for my vegan scrambled eggs.
This dish is painless and super easy to make. You want to chop those cauliflower florets, or toss them into the food processor for a spin, and cook that in a bit of olive oil, adding chickpeas and tomatoes later on. Then those chickpeas get mashed with a fork and mixed together with everything else. Add any of your favorite herbs – I went with a dash of garlic powder, smoked paprika and herbs de provence, with salt and pepper of course. And your hot healthy, nutritious vegan scrambled eggs for breakfast are ready.
This can be eaten many different ways, plain, on toast, in a wrap, on a rice cracker.
I’m all about the rice crackers (hey if you ask me the corn rice crackers kind of taste like popcorn) so I added a few spoonfuls of the vegan scrambled eggs on top of a crispy rice cracker and was ready to go.
The taste and texture is soft with many different flavor elements mixed in. Now this is not a one to one replacement or substitute for vegan scrambled eggs, but I think it’s the next best soy free alternative. I do think that crumbled tofu will make for the best substitute in terms of fluffy scrambled egg texture, but I try to limit my soy intake these days (mostly to tamari) so I did not see that as a good option for myself.
If you’re looking for some variety in your breakfast routine you’re absolutely going to love this vegan scrambled eggs with cauliflower, chickpeas and tomatoes!
Vegan scrambled eggs made with three simply ingredients – cauliflower, tomatoes and chickpeas, all cooked and mashed together for a healthy, nutritious and flavorful quick vegan breakfast. Gluten Free.
- 1 tablespoon extra virgin olive oil
- 1 can chickpeas drained
- 1 head cauliflower chopped into tiny pieces or run through the food processor for a few seconds
- 2 whole tomatoes chopped
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon herbs de provence
- salt/pepper to taste
- Heat olive oil over medium heat. Add cauliflower. Cook for a couple minutes. Add chickpeas and all spices.
- Turn heat to high. Cook, mashing the chickpeas as you go, for a few minutes.
- Add tomatoes. Cook for a couple minutes
- Serve plain, on rice crackers, on toast, in tortillas, etc.