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!
If you are interested in other savory breakfast dishes, you might enjoy this Oven Breakfast Hash recipe, too. Or have a look at some sweeter breakfast options in my Breakfast category.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/3 cup vegetable broth, and more as needed for sauteing
- 1/4 cup bell pepper chopped
- 1/4 cup onion chopped, I use yellow onion
- 1-1/2 cups chickpeas canned or cooked from dry
- 1 tomato chopped
- 1 teaspoon chili powder or gluten free chili powder
- 1/2 teaspoon garlic powder or gluten free garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegan parmesan (see link for homemade parmesan, above)
Ingredients
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- To a large skillet, add the vegetable broth, bell pepper and onion. Simmer, covered, and cook about five minutes, or until the vegetables are tender. Add more broth to the skillet as needed while the vegetables are simmering.
- Add all of the remaining ingredients to the skillet, except the vegan parmesan. Cook until heated through, adding more broth as needed, for about five minutes.
- Using a potato masher, smash about 1/2 to 2/3 of the chickpeas in the skillet. Stir to remix the ingredients.
- Stir in the vegan parmesan.
- Serve warm as a breakfast side dish, or add with vegan cheese on toast or a bagel for a breakfast sandwich, or wrapped in a tortilla for a breakfast burrito. Add jalapenos for a spicier breakfast!
- This breakfast scramble is great served with a side of breakfast potatoes.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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