Wake up your taste buds with this savory and easy breakfast scramble: it can be served as a breakfast side, put on toast or a bagel (with vegan cheese, too!) for a nice breakfast sandwich, or can be wrapped in a tortilla for a breakfast burrito. Versatile and very tasty!
This recipe makes enough for two people to have breakfast, but it can easily be double or tripled if you are feeding family or friends.
The vegetables in this scramble are sauteed in vegetable broth, which eliminates the need for oil. In addition to reducing the fat in the recipe (leaving fat only in the vegan parmesan), omitting oil removes that oily feeling you sometimes get in your mouth from sauteed foods. That’s always a good thing!
The chickpeas do not have to be mashed when making this recipe. But, I think of this recipe as a replacement for scrambled eggs and I like my breakfast scramble on a bagel. Mashing up most of the chickpeas gives a better texture and also helps the breakfast scramble stay together for having on a sandwich or a wrap. You don’t need those chickpeas rolling around everywhere while you try to eat!
If you like a spicier scramble, especially in your breakfast burrito, add jalapenos to the skillet when cooking. I’ll leave the amount up to you. This dish is delicious with a side of breakfast potatoes. Fry or roast cubed potatoes ahead of time and toss them into the mix, too.
Store bought vegan parmesan is available almost everywhere now, but I like to make my own vegan parm. We always have some in our refrigerator. It’s quick, easy and I’m addicted to it!