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Scrambled “Eggs” Mix (No Egg, No Soy)

Yields4 ServingsTotal Time10 mins

If you’ve got cauliflower to use up but you don’t want to factor it into your dinner, blitz it in the food processor, store in a bowl and use it for vegan, soy-free scrambled eggs in the morning. Add any veggies, herbs and spices you like...this recipe uses parsley and bell pepper.

recipe image

 ½ large cauliflower head
 ½ cup raw cashews
 2 garlic cloves, roughly chopped
 ⅓ cup parsley
 Salt and pepper
 1 red bell pepper, cut into small pieces
To cook (per serving)
 1 Tbsp olive oil
1

Add the cauliflower, cashews, garlic, parsley, salt, pepper and bell pepper into a food processor and pulse until the cauliflower reaches the size of peas

2

Transfer the raw mixture into a bowl, cover and store in the fridge until tomorrow

3

To cook: add 1 tablespoon of oil to a pan over a medium heat, add ¼ of the cauliflower mixture to the pan and stir as it becomes golden and soft

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories236
% Daily Value *
Total Fat 19.9g26%
Total Carbohydrate 11.1g5%
Protein 4.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.