Vegan Scrambled Eggs Soy Free with Chickpeas and Cauliflower {GF}
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
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.
Course:
Breakfast
Cuisine:
American, Vegan
Servings: 2
Calories: 171 kcal
Ingredients
- 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
Instructions
-
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.
Nutrition Facts
Vegan Scrambled Eggs Soy Free with Chickpeas and Cauliflower {GF}
Amount Per Serving
Calories 171
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 96mg4%
Potassium 1313mg38%
Carbohydrates 22g7%
Fiber 8g33%
Sugar 10g11%
Protein 7g14%
Vitamin A 2010IU40%
Vitamin C 163.5mg198%
Calcium 81mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.