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Thursday, January 15, 2015

Scrumble for One

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
  1. 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.
  2. 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.
  3. Add the olives and spinach, and stir, cooking until the spinach is wilted.
  4. 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. 

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