Scranble these up for breakfast that's a bit different
I'm not a tofu obsessed vegetarian. I love the versitile fermented soy, but sometimes, I'd rather find an alternative.to tofu.
I have for years, made an "egg" salad made from tofu. I have often made a scrambled "egg" from the stuff.
When I got up the other morning, I really was not in the mood for tofu and, though, I do eat eggs, I'm trying to cut back because I don't like the way chickens are mistreated by growers. So, I set off to find an alternative to an egg alternative to enjoy with some bread I'd made a couple of days before.
I found this chickpea scramble online and whipped it up straight away.
There isn't any way to say that this tastes or resembles in texture, fluffy scrambled eggs. It is it's own thing. But it tastes wonderful and it fills you up qutie well.
Chick Pea Scramble
1/2 onion, chopped1/2 cup of chopped mushrooms
1/2 cup of frozen corn
1 can of chickpeas
2 cups cooked rice
1 bell pepper, sliced
2 medium tomatoes, chopped
2 tablespoons of soy sauce
1/2 teaspoon or pepper sauce (Tabasco, for example)
2 tablespoons of nutritional yeast
2 tablespoons of oil
2 teaspoons of vegan sour cream (Tofutti makes a good substitute)
1 clove (or more) of garlic, diced
salt and pepper to taste
Drain the chickpeas and mash them in a bowl with the soy sauce, the pepper sauce, and the nutritional yeast. Set aside.
Saute the onion, the mushroom and the garlic in the oil for 3 to 5 minutes on medium heat, covered.
Add the bell peppers, the mashed chickpeas, and the corn.
Cover and cook for about another 3 minutes.
Add the rice, the tomatoes, and the vegan sour cream and stir everything together.
Cover and cook until everything is piping hot.
Vegan.
