Vegan Chickpea Breakfast Scramble

Threw together a new breakfast scramble today. It was hearty and very appropriate for fall.


  • olive oil
  • 1 package kale
  • 3-4 TBsp garlic
  • 2 cans chickpeas, drained, rinsed, and mashed with a potato masher
  • 1 chopped red bell pepper
  • 1 chopped red onion
  • 1 container of chopped vegan breakfast sausage (mine was apple maple flavored)
  • 2 TBsp lemon juice
  • english muffins
  • 1 TBsp paprika
  • 1 TBsp tumeric
  • 3 TBsp nutritional yeast flakes
  • pico de gallo salsa

You’ll need two woks or pans for frying for this recipe. In one heat the garlic in some olive oil then stir in the kale and heat on high until most of the kale is wilted down. photo 3

For the chickpea mixture first fry the onion and red bell pepper on high heat for 5-6 minutes. Then stir in the chickpeas and sausage for another 2-3 minutes. Turn down the heat to medium and stir in the lemon juice, nutritional yeast flakes, tumeric, and paprika.

Have some heated english muffins ready. I first topped them with the kale, then a heaping portion of the chickpea mixture, then some salsa and avocado slices if you have them. (I was out! So sad, I go through avocados like nobody’s business).


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