Whole Food, Plant-Based Recipe Breakfast Scramble

Ingredients

For the chickpea flour scramble

• ⅓ cup besan (chickpea flour)
  

• 1-2 T nutritional yeast
  
• ½ tsp kala namak (black salt)
  
• ½ T ground flaxseed
  
• ½ tsp turmeric powder (or fresh turmeric if you have it)
  
• ½ tsp ground black pepper
  
• 1 cup water

For base

• 1-2 onions
  

• Garlic to taste
  
• 5 shiitake mushrooms, sliced
  
• 1 scallion, chopped
  
• 1-2 sliced jalapeño peppers - to taste
  
• 1-3 sliced thai chilis - to taste

For bedding

• 1 cup spring mix greens
  

• ½ avocado, sliced
  
• 1 cup water with Yondu or Braggs Liquid Aminos

For dressing

• Juice of ½ lemon
  

• 1 tsp of your favorite hot sauce

Instructions

1. Whisk all the chickpea scramble ingredients in a bowl and let sit for 5 minutes.
2. In a pan over medium heat, caramelize the onions and add the peppers (jalapeños, chilis). Using the cup of water with Yondu, sear the mushrooms with the scallions until the moisture evaporates.
3. Pour the chickpea scramble over the mushroom mixture. Stir to create the ‟scramble.” Add more water as needed to achieve the desired consistency.
4. Place your favorite cooked grains in a bowl and layer your spring greens on top.
5. Make a dressing with lemon juice and hot sauce and pour it over the greens.
6. Place the chickpea scramble on top of this and enjoy!