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
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
- To a frying pan, add the oil, turmeric, kala namak, nutritional yeast and tempeh and fry for 3-4 minutes.
- 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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