Vegan breakfasts can be so boring sometimes: oatmeal, cereal with soy milk, chia seeds, dry carrot muffins you tried to make that didn’t work out so well… If you want something deliciously savory, reminiscent of scrambled eggs, filling but not overwhelming, and ready to go in 15 minutes, read on, friend!

 

I don’t really know what to call this recipe. I didn’t even base it off of any other recipe, though I doubt I’m the first to have the idea to use polenta as an egg replacement for breakfast. This feels like mashed potatoes, stir fry, and a veggie scramble. It’s a mash-up. This dish is also a great way to clean out your fridge of hodge-podge ingredients. I used spinach, carrots, and mock chicken, just about any veggie, bean, or protein would do. Onions, kale, broccoli, tofu, black beans, or sweet potato are just a few others I could think of that would work well. Get creative and use up that food in the back of your fridge before it goes bad!

Vegan, Gluten-free, nut-free

Serves 1

Ingredients:

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Pre-cooked Polenta, I used about 1/5 of an 18oz package (so about 3.6 oz if we’re getting technical)

3/4 cup chopped veggie and protein mix (I used 5 baby carrots and 4 strips of mock chicken)

1 tsp tomato paste

1 tbsp soy sauce

1/2 tsp chili powder

hot sauce to taste

1 tbsp oil

about a handful of greens (spinach, kale, etc)

 

Directions:

 

  1. Place your chunk of polenta and 2 tsp water in a bowl and microwave for 1 minute. Remove from microwave and mash with a potato masher or a fork.
  2. Combine tomato paste, soy sauce, chili powder, hot sauce, and 1 tbsp warm water in a small bowl and whisk to combine.
  3. Heat the oil in a skillet until hot or about 2 minutes. Add chopped veggies and protein together and sauté for about 5 minutes or until softened.
  4. Add mashed polenta to the pan and mix to combine with veggies. The polenta may stick to the bottom of the pan. Use a rubber spatula or wooden spoon (not metal if nonstick!) to gently scrape the bits up and away from the bottom. Continue stirring and pour sauce over the mixture. Add greens and continue to heat and stir until greens are just barely wilted (they will continue to wilt once off the heat).
  5. Give it one last good stir to make sure everything is combined and the greens are covered in the sauce. Remove from heat, and serve warm. Devour your mash-up vegan breakfast!

 


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YUM:

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