Hearty Vegan Mushroom Scramble
Servings: 2 portions
Calories: 77kcal
This vegan "egg scramble" is quickly made, filling and oh so delicious.
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Ingredients
- 250 g champignon mushrooms sliced
- 2 tablespoon shallots finely chopped
- 1 teaspoon mustard hot
- 1 teaspoon coconut oil
Seasoning mix:
- 1 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kala namak indian black salt (or regular salt)*
- ½ teaspoon turmeric
- ¼ teaspoon pul biber red pepper flakes
- 3 tablespoon water
- 2 tablespoon chives finely chopped
Instructions
- Add the mushrooms and shallots to a hot pan. Stir it occasionally for about 5minutes or until the mushrooms are lightly browned.2 tablespoon shallots, 1 teaspoon coconut oil, 250 g champignon mushrooms
- Tip the silken tofu into the pan and gently break it apart while stirring. Wait until the water has evaporated which will take about 5 minutes.
- Meanwhile, combine the ingredients for the seasoning mix and add the paste to the pan. Gently fold it in and cook for another minute or two.1 teaspoon mustard, 1 tablespoon nutritional yeast, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kala namak, ½ teaspoon turmeric, ¼ teaspoon pul biber, 3 tablespoon water
- Serve with fresh herbs and a sprinkle of fresh pepper. I love to use chives or cilantro.2 tablespoon chives
Notes
*You can use regular salt instead of the black Indian salt but you will miss out on the delicious flavour that comes with it.
Nutrition
Serving: 1portion | Calories: 77kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 505mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 5.2mg | Iron: 1.2mg