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Vegan Garden Scramble

What you need: 

1 vegan vegetable burger patty*
1 tablespoon ketchup
1 to 2 tablespoon rice or soy milk
1 teaspoon Braggs liquid aminos
cumin and/or turmeric
sea salt
ground pepper
1 teaspoon olive oil or vegan margarine

What you do: 

Defrost veggie burger. Using fork (or fingers) crumble into chunks. Put the olive oil or vegan margarine into a pan over medium-low heat. Add veggie burger chunks and remaining ingredients (all seasonings are to taste--I used less than 1/4 teaspoon each because it's just one serving!) and stir until combined and heated through.
*Some commercial veggie burgers use egg ingredients for binders, so be careful! :)
Next time I make this I'm going to try one of the burger recipes from this site, preferably with lentils in it for added protein.
This would probably be good on vegan toast or maybe even over some hot Kashi cereal or barley. Personally, I just like it right out of the bowl! It is less mushy than tofu scrambles, but the cumin is kind of reminiscent of store-bought tofu scramble mix. Also, the variety of veggies just makes breakfast more yummy!

Preparation Time: 
5 minutes
Cooking Time: 


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