10-minute vegetable scramble perfectly seasoned with herbs and spices and served with your favorite vegan and gluten-free “sausage” patties.
Do you ever have those mornings where you wake up and you kind of want dinner but it’s 7 AM?
Yeah, me too.
That’s when I cross my fingers that my favorite skillet is clean because it’s going to be a savory morning.
Especially after all of the holiday festivities, I’ve been craving veggies, veggies, and more veggies.
We all know tofu scrambles are a thing around here in the AM, but what if you left out the ‘fu for a new ‘do?
This 10-Minute Veggie “Scramble” is a fun way to do savory breakfast, brunch, or brinner with healthy fats, protein, and lotsssss of veg.
All you need are your favorite veggies, my favorite “sausage” patties, and a tasty spice and herb blend that gives eggs and tofu scrambles some serious skillet envy.
As a seasoned “scrambler”, I’m a firm believer that the key to the perfect “scramble” is all about the seasonings and herbs.
I finally settled on this mixture of sweet paprika, turmeric, and nutritional yeast paired with lots of cilantro and green onion to achieve my scramble nirvana.
The vegetables in this dish are customizable too, so feel free to mix and match.
All you need are onions and garlic for the base and two cups of fresh (or frozen) veggies that you’re currently digging.
I go through stages of being completely obsessed with one variation or another, but they’re all so good!
For this variation I chose zucchini, red bell pepper, asparagus, and onion.
Some other ideas I’ve tried and loved are broccoli, shredded beets, leeks, radishes, and kale.
The best thing about this “scramble” is that you’ve got so many options.
I stripped this scramble down to it’s veg-core and so you can build this up to meet your needs.
I used Hilary’s Spicy Veggie Breakfast Sausage for extra protein and allergen free flavor!
These breakfast patties are made from good for you ingredients like millet, lentils, and dates, with a pinch of cayenne for a little kick.
You can bake them in the oven, too, but I prefer to heat in the skillet beside the scramble to keep everything corralled on the stovetop.
I encourage you to go crazy with toppings here– my favorites are avocado, hot sauce, hummus, and fresh herbs.
If you make this 10-Minute Veggie “Scramble”, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more savory breakfast inspiration, check out my Hilary’s Sweet Potato & Beet Breakfast Hash and Loaded Tofu Scramble Bowl for One.
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XO Lauren
10-Minute Veggie “Scramble”
- Total Time: 20 mins
- Yield: 1 serving
- Diet: Vegan
Description
10-minute vegetable scramble perfectly seasoned with herbs and spices and served with your favorite vegan and gluten-free “sausage” patties.
Ingredients
- drizzle of avocado oil
- 1/2 small white onion, diced
- 2 cups diced vegetables of choice: bell pepper, asparagus, mushrooms, shredded carrot, zucchini, broccoli, asparagus, etc.
- big handful leafy greens (optional)
- 1/4 tsp garlic powder
- 1/4 tsp paprika (smoked or sweet)
- 1/4 tsp turmeric
- 1 TBSP nutritional yeast
- 2 scallion, thinly sliced
- Himalayan sea salt, to taste
- black pepper, to taste
- 1–2 Hilary’s Spicy Veggie Sausage Patty
- Optional for serving: sliced avocado, chopped cilantro, green onion, hummus, hot sauce, etc.
Instructions
- Spray a nonstick pan with avocado oil and heat it over medium heat on the stovetop.
- Once it’s warm, add in onions and garlic powder and cook until the onions are translucent and soft, about 5 minutes.
- Next, add in your vegetables of choice along with a pinch of Himalayan sea salt and black pepper.
- Heat the vegetables for 8-10 minutes, stirring them frequently until they’re fork tender.
- Within the last few minutes of sautéing, add n the paprika, turmeric, and nutritional yeast along with the optional giant handful of leafy greens and diced scallions. Turn the heat to medium low and cover the pan with a lid for 2-3 minutes, until spinach wilts.
- Slightly stir the mixture before serving to mix in nutritional yeast and spices.
- Heat a separate pan over medium with a drizzle of avocado oil and add the Hilary’s Sausage patties to the pan. Heat the patties for 5-6 minutes on each side, or until they’re well browned and crispy.
- Serve the veggie scramble with the Hilary’s sausage patties and optional toppings.
- Store any leftovers in the refrigerator for 2-3 days and reheat before serving.
Notes
If using veggie broth for oil-free version, continue to add more in 1 Tablespoon increments as the pan dries out.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Hilary’s Eat Well, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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