Vegan Tempeh Scramble with Vegetables

This vegan tempeh scramble is a filling and delicious breakfast, and as a bonus, it's all made in one pan meaning less washing up!

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Vegan Tempeh Scramble with Vegetables

This vegan tempeh scramble is a filling and delicious breakfast, and as a bonus, it’s all made in one pan meaning less washing up!

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Filled with wholesome vegetables and healthy fermented tempeh, this vegan tempeh scramble is a delicious way to kick-start your day

With kala namak and plenty of nutritional yeast for flavour, this nourishing breakfast is sure to awaken your taste buds and your body.

What nutrients does this tempeh scramble provide?

Along with plenty of plant-based protein, this breakfast recipe provides plenty of vitamins and minerals from the fibre-rich veggies.

Kale provides us with lots of vitamins, including vitamin A, C, K, and folate.

Beta-carotene, one of the healthy nutrients found in carrots, is abundant in the red pepper and courgette, while turmeric provides antioxidant curcumin and anti-inflammatory properties.

How to serve vegan tempeh scramble

This tasty tempeh scramble makes a wonderful one-bowl breakfast, and can be served as it is to provide a high-protein breakfast, low in starchy carbs.

But if you fancy something a little more filling, this scramble is also delicious served on top of warm buttered toast.

For a protein packed slap-up breakfast, serve with carrot bacon, seitan sausages, hash browns and beans. Delicious!

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time: 10 minutes

Calories: 332

Servings: 2

Rating:  

Nutritional information per serving:

Serving size
284g

calories
332

fat
19g

saturates
4.5g

carbs
21g

sugars
6.3g

fibre
5g

protein
25g

salt
0.11g

Total Time: 20 minutes

Calories: 332

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.5 0.5 Tbsp olive oil
  • 0.5 0.5 tsp turmeric
  • 0.25 0.25 tsp kala namak
  • 1 1 Tbsp nutritional yeast
  • 100 100 g tempeh, crumbled
  • 50 50 g kale
  • 0.5 0.5 courgette, chopped
  • 0.5 0.5 red onion, sliced
  • 0.5 0.5 red pepper, sliced

Method

  1. To a frying pan, add the oil, turmeric, kala namak, nutritional yeast and tempeh and fry for 3-4 minutes.
  2. Add the kale, courgette, onion and red pepper, and fry for a further 4-5 minutes until the vegetables are cooked. Season to taste.

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Written by

Vegan Food & Living

Vegan Food & Living is the UK's only dedicated vegan magazine and website dedicated to celebrating the vegan lifestyle. We keep you up-to-date on all the latest news and events in the world of veganism as they happen, as well as sharing delicious recipes, expert health advice and informative features about all aspects of your vegan lifestyle, from campaigning to vegan fashion.

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