As most of you already know, I am a vegetarian who tries my best to follow a mostly plant-based diet. I feel better physically and mentally when I do so, and I have also found that is has helped me to adopt a healthier lifestyle and a more creative side in the kitchen.
So you may be wondering… “why are you not fully vegan?” There are a few reasons why (eating out, convenience, pizza, etc.), but the main reason why I still incorporate some animal products into my food routine is because I am a big-time egg lover.
Despite the fact that I am a-okay with eating eggs several times per week, I like to challenge myself in the kitchen. I have pretty much accepted the fact that there is really no substititue for a good dippy egg, but I have found that making scrambled “eggs” without the real deal is actually fairly simple.
The most common vegan alternative to scrambled eggs is probably the tofu scramble. And while I love a good tofu scramble as much as the next person <– er, maybe not because a lot of people are freaked out by tofu- I really wanted to develop a vegan and soy-free alternative to one of my favorite breakfast staples.
With just a little bit of creativity and experimentation in the kitchen, I came up with a mighty delicious scramble for egg-loving vegans and aspiring vegans. Oh heck, who am I kidding? This is perfect for everyone.
A can of chickpeas.
A little polenta.
And a few spices.
=Perfection
Chickpea Polenta Breakfast Scramble
Vegan
Servings: 3 to 4
Ingredients
water, for cooking
2 cloves garlic, minced
2 TB yellow onion, diced
1 15 oz can of chickpeas, drained and rinsed
half of a 16 oz tube of prepared polenta (I normally find it in the produce section)
2 TB Bragg’s Liquid Aminos or low-sodium soy sauce
1 tsp sriracha sauce
1 TB nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp turmeric
fine sea salt, to taste
black pepper, to taste
Directions
1. Line large skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic and onions. Cook for approximately 6 to 8 minutes, or until softened. Add additional water, as necessary.
2. Add chickpeas to the skillet. Mash partially with a potato masher or a fork, leaving some larger pieces intact.
3. Crumble polenta into the skillet. Stir until well combined with the chickpeas.
4. Stir in Aminos, sriracha, and seasonings.
5. Lower the heat to medium-low and saute for approximately 5 minutes, stirring frequently to prevent sticking.
It sort of even resembles scrambled eggs, doesn’t it?
Okay, that might be pushing it… but either way, it is delicious! And if I am being honest, it definitely hits the spot when it comes to egg and savory breakfast cravings.
Of course you are going to want to serve your scramble alongside anything that you would normally serve scrambled eggs with. It is great paired with toast, English muffins, bagels, and fresh fruit. Probably not all at once, though… unless you are really hungry! No judgement here. I definitely like to put away a lot of food!
It may not be eggs, but it sure is one delicious breakfast dish that is the perfect plant-based alternative.
Are you an eggs lover? What is your favorite way to prepare them?
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Omg this looks and sounds so good!! I actually love EVERY single ingredient, which is really rare for me when I see a recipe, haha! Because, they usually have too much oil or something, but yours is oil-free! I’m definitely interested in making this and love the addition of polenta, great idea. I’ve seen chickpea scramble “eggs” before, but not with polenta. I actually have a scrambled “egg” vegan idea that I’m working on, so we will see how it turns out. Definitely saving yours to try 🙂
Just started following you on Twitter…going to see if you are on Instagram now 🙂
I sure am! And thank you so much for your comment! I try my best to cook without unnecessary oils… doesn’t always work out, but in this case it did! The combination of the chickpeas and polenta is really good… though I might be biased 😉 Let me know if you try it!
This is such a great idea for breakfast!! Definitely giving this a try.
Thank you Marie!! Let me know what you think 🙂
Oooo… I love polenta and anything with it makes me excited.
I just pinned this for later. Can’t wait to try it!
Thank you, Haley!! I get pretty excited about polenta recipes too 😉 Let me know if you try it out!
Growing up in Italian family, we always had polenta around the house and I always loved it. This is such a creative way to use it. It sounds delicious!
Thank you, Holly! I had never actually tried it until last year. I am so glad that I did. I LOVE it!
What a cool recipe! I stuck to a strictly vegan diet in 2013, but this last winter I started wanting eggs again. I go through phases with eggs, but when they are good, man they are delicious! That being said, I too try to stick to a mainly plant-based diet. I need to try this recipe out. I’ve never had a tofu scramble. How crazy is that?! And it’s not from not loving tofu because I certainly do, I just always go to pancakes/waffles when it comes to breakfast, but tofu scramble and this scramble would definitely be a better option!
First of all.. YES eggs can be so amazing. That is seriously one of the things that has kept me from the all vegan diet. And… you MUST try a tofu scramble, but as I’m sure you know, make sure it is from a good restaurant or that you make your own because bad/unseasoned ones are BAD! 🙁
Chickpea-obsessed? On a serious polenta kick? Check. Check. This recipe sounds awesome, Hannah. I neither eat eggs nor am I a fan of tofu scramble – for no particular reason – so this would be a great alternative. We can’t get prepared polenta in stores over here so I’d have to plan ahead, cook and mold it myself but that’s really the only point that keeps it from being a spontaneous meal for me. (:
If you like chickpeas AND polenta, then I am almost certain that you will enjoy this! I hope so at least! 🙂 Let me know if you give it a try.
This looks amazing! Would you be willing to post it on the blog party Healthy Vegan Fridays? You can find info about it on my blog. I can’t wait to make this!
Very very short on funds for food right now but happen to have all of the ingredients to make this, which is super exciting. I might have a pretty decent breakfast tomorrow after all…haha. Thanks.
I SO hope you enjoy it, Amanda!!
Making this today & super excited!! Any luck freezing it for pre-made meals through the week??
I have not tried freezing it, but I’d love to hear if you do!