Vegan queso scramble

Vegan queso scramble


Ya know those days when ya wake up and are going to exercise, make breakfast, go hiking with friends, write, clean, craft and conquer the world and then things like Pinterest, Skype and your couch get in the way? Today was one of those days for me. I whipped up this quick breakfast after my morning swim, and that was about all I got to. And it was glorious. I did find out some super exciting news about a friend via Skype, so I’d say today was a pretty good do nothing kind of day. No eggs, no tofu, no nuts. This hearty dish…

uses white beans and spice as the “egg” base with sautéed veggies. I had leftover roasted rosemary potatoes from dinner, so this saved me a bunch of time. 

Vegan Queso Scramble

  • Servings: 4
  • Time: 20 mins
  • Difficulty: easy
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 For the bean queso scramble
1 c. cooked or canned white beans, drained and rinsed
2tbsp. water
1/4 c. nutritional yeast
1/2 tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. turmeric
S & P to taste

Combine all the ingredients in a blender on medium speed until well combined. 

For the veggies
1 tbsp. coconut or olive oil
1/4 c. chopped onion
1/2 red pepper, chopped
1/2 thai red pepper, serrano or jalapeño pepper, chopped
1 c. spinach (collards or bok choy)

Heat up the oil in the pan over medium low heat. Add the chopped onion and cook for about 3-4 minutes. Add red pepper and hot pepper to pan and cook for another 3-4 minutes, stirring occasionally. Add spinach and cook for another 2 minutes. Add the queso bean scramble to the pan and combine with veggies. Let cook for 2-3 minutes, stirring occasionally. I served mine with leftover roasted rosemary potatoes for a post open-water swim breakfast bomb.