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5 from 1 vote
vegan scrambled eggs
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
Author: Vicky
  • 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
  1. Heat olive oil over medium heat. Add cauliflower. Cook for a couple minutes. Add chickpeas and all spices.
  2. Turn heat to high. Cook, mashing the chickpeas as you go, for a few minutes.
  3. Add tomatoes. Cook for a couple minutes
  4. 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.