This is one of my go-to recipes. I make big batches of it and use it in burritos, on noodles and rice, and as an element in lasagna. But you don’t have to make a big batch. You could make just enough for one!
A slosh of olive oil
2 slices of yellow onion, diced
2 mushrooms, sliced
¼ cup ground seitan (I like Yves brand, but there are lots of good ones)
1 clove garlic, diced
2 TBLSP diced fresh basil
2 TBLSP diced fresh coriander
Sliced olives (optional)
I cup fresh spinach
Salt and pepper to taste
- In a skillet, soften the onion and mushrooms in the olive oil over medium-high heat. They don’t have to be all the way soft, but maybe two-thirds, about five minutes.
- Add in the ground seitan, breaking it up with a wooden spoon, the garlic, the basil and the coriander. Cook until the seitan is warmed through and the herbs have softened.
- Add the olives and spinach, and stir, cooking until the spinach is wilted.
- Salt and pepper to taste. I like to wait until I've done whatever variation I'm going to do with it because there's plenty of salt in most faux cheeses, etc.
- Top noodles with scrumble and a blop of faux sour cream.
- Mix a TBLSP of fresh pesto with a TBLSP of faux sour cream and use it as a sauce for a burrito or taco. If you’re making a taco, you’ll want avocado slices, sprouts, red or green onions diced, and perhaps some daiya (or other faux) cheese.
- Top noodles or rice with scrumble and some daiya (or other faux) cheese.
- Make a layer of scrumble in your lasagna.
- Eat it straight out of a bowl just as it is. Or top with faux cheese.
- Make a Strata with quinoa or rice, roasted veggies, Scrumble, and faux cheese, and bake it for 30 minutes in the oven.
- Make a pizza out of it. In the photo, I used a nice spinach (gluten-free) tortilla, but you could also use proper pizza dough.