Vegan ‘scrambled eggs’ with mushrooms and greens

Name: Vegan ‘scrambled eggs’ with mushrooms and greens
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 200g red split lentils, well rinsed; 200ml oat milk (we used Oatly Barista); 100g cashew butter; 1 tbsp lemon juice; 80ml extra-virgin olive oil; 60g rice flour; ½ tsp bicarbonate of soda; 4 garlic cloves; 1 tbsp coriander seeds, lightly toasted in a dry pan; 4 tbsp olive oil; 200g large leaf spinach, roughly chopped; 12 portobellini mushrooms; 4-6 slices sourdough bread; Tomato chutney to serve (we like Tracklements); Blender or food processor

Instructions

Prep:15minCook:20min

Instead of tofu, our vegan ‘scrambled eggs’ recipe uses a mix of lentils, cashew butter, oat milk and lemon juice. You’ve got to try it! Take a look at our vegan fry-up too, for more plant-based breakfast inspiration.

Updated at: Thu, 21 Nov 2024 14:04:59 GMT