Hearty vegan scrambled eggs with salad

Ingredients for 2 servings:

• 8 mushrooms, brown
• 2 onions
• 1 bell pepper(s)
• 100 g chickpea flour
• 150 g plant milk (plant drink)
• 2 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• ½ tsp turmeric
• ½ tsp Kala Namak
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp baking powder
• ½ tsp salt
• 2 handfuls of lamb’s lettuce
• 1 handful of cherry tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp walnut oil
• 1 tbsp agave syrup
• 1 tsp mustard, grainy
• salt and pepper
• 1 avocado(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Soy-free, made from chickpea flour

Slice the mushrooms, and slice the onions and bell peppers. Sauté in a little oil for 5 minutes, season lightly with salt and pepper, and set aside. Mix the ingredients for the scrambled eggs. The batter should be thick. Add a little more plant-based milk if necessary. Heat enough oil in a medium-sized pan. Pour the batter into the pan and spread it evenly. Spread the roasted vegetables on top. Close the lid and let the batter set for 5-7 minutes, until the outer edges begin to brown. Then chop it up and fry for another 5 minutes while stirring. Add a little more oil if necessary. For the salad, mix the vinegar, oil, agave syrup, and mustard into a dressing and season with salt and pepper. Quarter the cherry tomatoes and toss with the lettuce and dressing. Serve on 2 plates with the scrambled eggs and half an avocado each.