breakfast-scramble

Such a simple but delicious scramble. The recipe uses nutritional yeast, turmeric and cayenne pepper for flavor. And where most vegan scrambles use tofu, this scrummy mix uses cauliflower instead.

Ingredient

1 red onion, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
1 green bell pepper, seeded and cut into ½-inch dice
2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
1 large head cauliflower, cut into florets, or 2 (19-ounce) cans ackee, drained and gently rinsed
Sea salt
½ teaspoon freshly ground black pepper
1½ teaspoons turmeric
¼ teaspoon cayenne pepper, or to taste
3 cloves garlic, peeled and minced
1 to 2 tablespoons low-sodium soy sauce
¼ cup nutritional yeast (optional)

Direction

Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
Add the salt to taste, pepper, turmeric, cayenne, garlic, soy sauce, and nutritional yeast (if using) to the pan, and cook for 5 minutes more, or until hot and fragrant.