When you don’t want to eat a big breakfast but you want to get your engine started, this tasty toss-up is a great option. It’s quick, too, just to make a perfect start to the day.
1 TBLSP olive or coconut oil
2 slices of yellow onion, diced (about 2 TBLSP, maybe 3)
1 mushroom, sliced thinly (I used 5 olives when I didn’t have mushrooms. Yummy!)
½ clove of garlic (or the whole thing, what the heck)
1 heaping cup of diced cauliflower (if you want it softer, steam it a bit first)
2 TBLSP cooked beans (kidney, garbanzo, cannellini—your pick), rinsed well
A pinch of dried thyme
A pinch of dried oregano
A pinch of turmeric
Salt and pepper to taste
1 TBLSP nutritional yeast
1 TBLSP water
- Over medium heat, heat the oil in a skillet. Add the onion and mushroom, and sauté for a few minutes, until soft and fragrant. Add in the garlic and stir it around a couple of times.
- Add the cauliflower to the pan, spreading it out evenly. Don’t stir it; just let it get a little browned on one side. This will take about 5 minutes. This is why it’s important not to have the heat on high, or the garlic will burn.
- Toss in the beans and all the spices, and stir it all well. Continue to cook for 5-7 minutes, stirring at will, until it’s soft, or it’s at the texture you find appealing
- Add the nutritional yeast and the water and slosh it all around until everything is golden and happy.
Shown here with Unbacon.
- Roll it into a burrito with some faux cheese.
- Top a piece of naan with faux cream cheese, sprouts, Cauliflower Scramble, and some avocado.
- Cook it until it’s fairly dry, mix with a little vegan mayonnaise and mustard, and then pack between slabs of bread, lettuce, and maybe a pickle.
- Spread it over steamed rice or cooked noodles.