Tuesday, December 6, 2011

Soy Free, Egg Free Vegan Scramble

Soy Free, Egg Free Vegan Scramble


If you would like to continue following my work please visit my new site:  http://www.plantbasednutritionista.com

I hope to see you there!

This simple, hearty and fiber filled breakfast begins with mashed garbanzo beans, cashew milk and a few seasonings to create a delicious, soy free, vegan scramble for a hearty breakfast on a cold winter morning!  I decided to try a non-conventional approach to vegan scramble, most scrambles are based around tofu and while I enjoy tofu in a variety of recipes I thought a high fiber, high nutrient legume based scramble would be a nice change of pace. 

I certainly do not subscribe to the fear mongering of soy that the majority of people have fallen into and no I do not believe soy is going to change my gender or turn me into a zombie or anything like that, but I do believe it is important to enjoy a variety of foods to obtain the best nutritional benefit from your diet.  My kids LOVED this scramble!!  I wasn't sure if they would eat it as they are very partial to buckwheat waffles and cereal but they really enjoyed it.  I hope you enjoy it as well!

I am about to begin posting my holiday recipes, including my famous vegan chocolate candies, peanut butter cups, peppermint truffles and all kinds of yummy goodies but I thought before we get into all the sugary holiday fare I would post this delicious, hearty breakfast.

I have been busy lately doing some prenatals as a midwife apprentice again, it has been a long time since I have been able to do that and I am enjoying the opportunity to be able to do so again.   I am also working on many fun and exciting new things that I hope you all will enjoy and participate in.   I have been going through a bit of 'chef block'  if that is a word :-D   I have felt a little uninspired these past couple of weeks about creating recipes and I REALLY could use some help from my readers.  


I LOVE to  hear from you!  I love getting recipe suggestions from readers as it helps get my creative flow going.  I just received a request to create a vegan pad thai and that is certainly on my to do list this week!  Please keep the suggestions coming.


Successes and failures......I have created a lot of delicious versions of seitan but since my daughter was diagnosed with celiac disease seitan is unfortunately not something I make anymore.  My daughter LOVED seitan and I have been feverishly trying to come up with a gluten free version of seitan!  Unfortunately I have met with quite a challenge, they all have a great flavor but I have not been able to get the right texture, I am getting close, my last one was pretty good.  As soon as I am able to get the right recipe I will post it as I know many vegetarians and vegans are gluten free and looking for delicious substitutions for seitan......rest assured I am working on it.


If you have any recipe suggestions I'd love to know what you would like to see featured on the blog.

This scramble has a very distinct flavor, it is slightly cheesy, creamy and it has a lot more depth of flavor that a traditional egg based scramble.  This hearty breakfast provides better balanced nutrition than a traditional scramble:

Scrambled Eggs                                                 Egg free Vegan Scramble



Calories
268

Calories
270
Protein
18g

Protein
17.8g
Fat
20g

Fat
8.3g
Folate
16%

Folate
44%
B1
7%

B1
69%
B6
19%

B6
44%
Iron
13%

Iron
23%
Zinc
23%

Zinc
35%

 Scrambled eggs contain NO fiber and NO carbohydrate necessary to fuel the brain, kidneys, nerve cells and other processes in the body!  This delicious egg free scramble provides far superior nutrition!



11 comments:

Jennifer said...

what is minute tapioca? Can i use something to replace it? The recipe looks delish!

Tandi said...

Minute tapioca is finer ground tapioca, it is packaged in a box and can be found in any grocery store generally in the baking isle. It cannot be substituted because you need the texture of the tapioca for the recipe. Hopefully that helps.

Gerbers said...

Made this for breakfast, it was delicious! Thanks :)

Anonymous said...

This looks AMAZING!! I'm going to the store to pick up cashews right now
Thanks for the great recipe :)

Anonymous said...

Could the cashews be replaced with another nut? We have a cashew allergy in our house.

Tandi Hartle said...

Cashews thicken when heated so that helps with texture but you could try macadamia nuts, pinenuts, walnuts or slivered almonds and see if one of those work in the recipe.

JamieS78 said...

Could flax seed replace the tapioca?

Tandi Hartle said...

Jamie- I don't know if that would work as well, the tapioca absorbs liquid differently and creates a very specific texture in the recipe....you could certainly try it but I can't guarantee that the results would be the same. You might end up with a more 'soupy' mixture.

JamieS78 said...

We love this recipe! It's not only good for breakfast, we eat it for dinner sometimes with brown rice and double up on the recipe :)
Thank you for sharing!

Anonymous said...

I cannot see the actual recipe for this?

devo NE said...

I can't view it either :(