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
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).