Breakfast is the hardest meal for a vegan to find alternatives for... unless you're into smoothies and juices and raw granola with organic, biodynamic coconut sourced fair trade from Mars. Which I'm not. I like hot breakfasts with sausage and eggs and potatoes and heaps of fat. Hold the cruelty though, please.
My solution: cauliflower 'eggs'.
Eggs made from cauliflower. It sounds bizarre, doesn't it? Trust me, I had my doubts when I was first experimenting with this recipe. But now I eat 'eggs' for breakfast almost every morning. I have them on toast, in burritos, with sausages and by themselves.
MAKE IT:
Serves: 2
Ingredients
- 1 tablespoon olive oil
- 1/2 head cauliflower, finely chopped
- 2 cloves garlic, finely diced
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh coriander, chopped
- 1/4 can kidney beans or chickpeas, mashed
- 3 tablespoons coconut cream
- 2 tablespoons nutritional yeast
- 1/2 cup warm water
- Salt and pepper to taste
Method
- Heat oil and garlic in pan.
- Add cauliflower, parsley, coriander, cumin and turmeric and stir well.
- Add water and allow to simmer on a medium heat (lid on) for about 10 minutes, or until cauliflower has fully cooked through.
- Remove lid. Add legumes, coconut cream, nutritional yeast, salt and pepper. Stir well.
- DONE!
TIP: Try this simple recipe next time you're considering making scrambled eggs- it's cholesterol and saturated fat-free and wasn't laid out of someone's behind.
