Mushroom “Egg” Scramble

Scrambled eggs and sausage are something I miss from my former paleo life. The vegan lifestyle has eased my tummy and for that I’m thankful. BUT what to do about the Sunday egg desire? Oatmeal with a Fork has come to my rescue! I’m NOT about tofu and egg substitutes so their take on Vegan Scrambled ‘Eggs’ (soy free) hit the mark! Of course I played with the recipe juuuust a little…here’s what I did:

Ingredients

  • 3 T grapeseed oil
  • 5 T Garbanzo bean flour
  • 6 T water
  • 1 chopped scallion
  • 1/4 cup Trader Joe’s Mushroom Medley (frozen). You can always use fresh if you wish.
  • 1/4 cup chopped kale
  • Salt & pepper to taste

Recipe

Heat 3 T grapeseed oil in pan and add mushrooms and kale. Cook until heated through and leave in pan on low.

Whisk together all other ingredients and pour on-top of mushroom mixture. Cook on low without mixing until it is ‘set’–about 5 minutes.

Once set, use a spatula to flip it, cook on low an additional 1-2 minutes, then break it up and serve!

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