An Easy Scramble today. If you have been reading this blog for long, you know how hubbs and I both love a savory breakfast. to change things up, this scramble is made with chickpeas, scrambled up with blackening spice on high heat. with some red pepper to balance things out and in a sandwich with greens and hummus,
You can use regular tofu or tempeh or hemp tofu and scramble them up the same way. Use different beans like white or black beans and scramble them up. Add a side of roasted potatoes. change up the spices a bit.
This is not a mild chickpea scramble you might just want spice and heat in all your scrambles after this.
Pictured Bread is Sprouted Grain Bread. coming soon. Use any of my Sandwich Breads.
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Natalie’s post I don’t feel like being Epic today. – This post is exactly what I end up doing when I should be letting go, care about myself more, and allowing myself to be human. The emails can wait, keeping track of each and every social media message can wait. Got to step out and enjoy the sun this week(it will rain on the weekend) and get back to my eye exercise routine.
Cook the onion and peppers. Toss the chickpeas in blackening spice while the onions cook.
Add chickpeas and spice to the pan and cook for a few minutes.
Mash some of the chickpeas. Taste and adjust salt and spice.
Serve as a scramble or make a sandwich with a layer or vegan mayo or hummus, spinach or greens and scramble.
Spicy Blackened Chickpea Scramble Sandwich
Allergen Information: Free of Dairy, egg, corn, soy, nut. Can be gluten-free with gf bread.
Blackening spice mix for 1 can or 1.5 cups chickpeas: or use blackening or creole spice blend of choice
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne or to taste
a very generous dash of black pepper
a very generous dash of white pepper
1/2 tsp thyme
1/2 tsp paprika
1 15 oz can chickpeas or 1.5 cups cooked Chickpeas
1/2 red bell pepper
1/4 cup red onions, chopped or thinly sliced
1/3-1/2 tsp salt (depends on if the chickpeas are already salted or not)
blackening spice from above, or use 2-3 tsp blackening or creole spice blend of choice
vegan mayo, cashew cream or hummus for serving.
Drain the chickpeas. Toss the chickpeas in the blackening spice and let sit while you cook the peppers and onions.
In a pan, add a tsp of high smoke point oil and heat on highest heat possible.
Add red bell pepper and onions and cook until brown on the edges.
Add the chickpeas and all the spice and salt. Use a Tbsp or so water to get the spice from the bowl and add to pan.
Cook on high heat for 4-5 minutes. Stir and mash frequently to avoid burning and stir until you can smell the spices smoking. The cayenne and paprika will start to burn.
Remove from heat. Add a Tbsp of water, and a Tbsp or more mayo or cashew cream or tahini to the scramble to add some moisture. Serve up in a sandwich. Layer vegan mayo or hummus or vegan ranch then greens and scramble.
Variations: Use other beans like white beans or black beans in the scramble. Use tofu or tempeh. Add roasted veggies to the sandwich or avocado.