It’s time to turn those New Year’s resolutions into action, isn’t it? ;P The year is still very fresh and everyone has written down their little list of resolutions for the new year. Do more sports, work less and, above all, eat healthier! Right?! That’s probably what you’ll find on most of those lists. It’s not surprising that January turns into “Veganuary” for many people. Here as well… I guess by now you figured out why I got a Vegan Breakfast Bowl with Scrambled “Eggs” for you today! ;P
Veganuary is nothing new, to be honest. It’s been around for several years already and we are celebrating it here on the blog for quite a while now. This January we are starting a bit later than usual because we had some leftovers from Christmas and New Year’s Eve (mostly dairy products) we could not let go bad – there was too much raclette cheese! So for us, it’s more like a Vegetarianveganuary ;P But I think that’s ok too. Mostly vegan with a sprinkle of vegetarian.
Anyway. This year is the third year Andrea from Zimtkeks & Apfeltarte and I are doing our “Vegan Bake Together Week”. If you’ve been here on the blog before you might have seen it already or maybe even downloaded one of our E-Books with vegan recipes (only available in German right now). Normally, we do our “Bake Together – The Baking Surprise” once a month at the end of the month. One topic, each of us creates a recipe and we surprise each other with the results. Something we are doing for over five years already. In January everything is a bit different. One whole week with a new vegan recipe each day. Seven recipes, seven surprises, and seven delicious dishes for you to cook and bake, of course ;)
This means – at the end of this week you should have something delicious for breakfast, a small vegan snack, a soup or stew, a vegan main dish, cookies, a dessert, and to make everything perfect – a delicious cake on top! And all of that twice. You get seven vegan recipes here on this blog and seven vegan recipes on Andrea’s blog. And for a third time already, we will combine everything at the end and create an e-book for you to download for free. Sounds good?! Good! ;)
Well. That’s that. Let’s start the vegan week with breakfast, shall we? With a delicious savory and vegan breakfast bowl – a delicious combination of fried potatoes, cherry tomatoes, spinach, and vegan scrambled eggs.
Some fried veggies are probably nothing special for most people – vegan scrambled eggs on the other hand are maybe something new for many. Instead of regular eggs, they are made with a mixture of chickpea flour, veggie broth, and some additional spices. Of course, these scrambled eggs are not exactly like scrambled eggs made with real eggs, but if you get the texture right and if you use Kala Namak* (a black salt from Indian cuisine), it comes quite close to the original… closer than many might expect ;P
I have to admit that it takes some time and probably several attempts to get the texture right. Be generous with the oil and don’t cook/fry the chickpea mixture too long, or you will end up with something that is more like a shredded pancake ;P Not bad, but not what you want. Thanks to the sulfurous-smelling salt at least the flavors will be right. I promise. Could not believe it myself at first ;P
Vegan Bake Together Week with Zimtkeks & Apfeltarte
Monday: Vegan Breakfast Bowl with vegan scrambled eggs
Tuesday: Vegan Cinnamon Energy Balls
Wednesday: Vegan Stew with Coconut, Pumpkin & Legumes
Thursday: Vegan Stuffed Zucchini with Spelt and Veggie Meat
Friday: Simple Vegan Brownie Cookies
Saturday: Vegan Dessert à la Tiramisù
Sunday: Vegan Carrot Cake with “Cream Cheese” Frosting
INGREDIENTS / ZUTATEN
For the vegan scrambled eggs:
olive oil for frying
1/2 cup (60g) chickpea flour
1/2 tsp. garlic powder
1/4 tsp. turmeric powder
1/2 cup (120ml) vegetable broth
some Kala Namak*
salt, pepper
For the breakfast bowls:
olive oil for frying
a bunch of cherry tomatoes
10 oz. (300g) small cooked potatoes, halved
1/2 red onion, chopped
1 garlic clove, sliced
5.3 oz. (150g) baby spinach
salt, pepper
Für das vegane Rührei:
Olivenöl zum Anbraten
60g Kichererbsenmehl
1/2 TL Knoblauchpulver
1/4 TL Kurkumapulver
120ml Gemüsebrühe
etwas Kala Namak*
Salz, Pfeffer
Für die Breakfast Bowls:
Olivenöl zum Anbraten
einige Kirschtomaten
300g kleine gekochte Kartoffeln, halbiert
1/2 rote Zwiebel, gehackt
1 Knoblauchzehe, in Scheiben
150g Babyspinat
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
2. While the tomatoes are in the oven, you can prepare the scrambled eggs mixture. Add the chickpea flour, garlic powder, and turmeric powder to a bowl and mix with the vegetable broth – you want it to be a thick batter, similar to a pancake batter. Set aside.
3. Heat up a frying pan with some olive oil. Add the halved potatoes (skin on) and fry until nicely browned and crispy. Season with salt and pepper. When ready, take the potatoes out of the pan, set them aside, and keep warm.
4. Wipe the pan with kitchen paper, add some oil and heat up. Add the scrambled eggs mixture, spread it out, and cook over medium-high heat. Use a wooden spoon and move the mixture until it resembles scrambled eggs. Season with salt, pepper, and Kala Namak (that gives the eggy flavor). Remove from the pan and set aside.
5. Clean the pan, add again some olive oil and briefly sauté the chopped onion and sliced garlic until soft and glossy. Add the baby spinach leaves and let wilt – this will happen quite quickly. Take off the heat.
6. Divide the fried potatoes, vegan scrambled eggs, spinach, and roasted tomatoes between three bowls, drizzle with some olive oil (optional), and season with some more salt and pepper to your liking.
2. Während die Tomaten im Ofen sind, kann man mit dem veganen Rührei weitermachen. Dazu Kichererbsenmehl, Knoblauchpulver und Kurkuma in eine Schüssel geben und mit der Gemüsebrühe verrühren. Der Teig sollte recht dickflüssig sein, ähnlich wie ein Pfannkuchenteig – ggf. noch etwas Brühe oder Mehl dazugeben und unterrühren. Zur Seite stellen.
3. Eine Pfanne mit etwas Olivenöl erhitzen. Die halbierten Kartoffeln (ungeschält) dazugeben und so lange anbraten, bis sie schön gebräunt und knusprig sind. Mit Salz und Pfeffer würzen. Die fertigen Kartoffeln aus der Pfanne nehmen, zur Seite stellen und warm halten.
4. Die Pfanne mit einem Küchenpapier auswischen, noch einmal etwas Öl dazugeben und erhitzen. Die Rühreimischung hineinschütten und gleichmäßig verteilen. Bei mittlerer Hitzezufuhr anbraten und die Mischung immer wieder mit einem Kochlöffel teilen, bis sie wie Rührei aussieht. Mit Salz, Pfeffer und Kala Namak (gibt den Ei-Geschmack) würzen. Aus der Pfanne nehmen und zur Seite stellen.
5. Die Pfanne säubern, wieder etwas Öl hineingeben und die Zwiebel und den Knoblauch kurz anschwitzen lassen. Den Babyspinat dazugeben und zusammenfallen lassen – geht recht schnell. Vom Herd nehmen.
6. Die Bratkartoffeln, das vegane Rührei, den Spinat und die gerösteten Tomaten auf drei Schüsseln verteilen, mit etwas Olivenöl beträufeln (optional) und nach Belieben mit Salz und Pfeffer würzen.
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Here is a version of the recipe you can print easily.
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Vegan Breakfast Bowl with Vegan Scrambled Eggs
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 3 1x
- Category: Breakfast
- Cuisine: International
- Diet: Vegan
Description
How about a nice savory bowl for breakfast? Filled with some healthy food? Alright then, grab one of these Vegan Savory Breakfast Bowls with Scrambled “Eggs”!
Ingredients
For the vegan scrambled eggs:
olive oil for frying
1/2 cup (60g) chickpea flour
1/2 tsp. garlic powder
1/4 tsp. turmeric powder
1/2 cup (120ml) vegetable broth
some Kala Namak*
salt, pepper
For the breakfast bowls:
olive oil for frying
a bunch of cherry tomatoes
10 oz. (300g) small cooked potatoes, halved
1/2 red onion, chopped
1 garlic clove, sliced
5.3 oz. (150g) baby spinach
salt, pepper
Instructions
1. Preheat the oven to 480°F (250°C). Start with the tomatoes. Wash and dry them, then brush with some olive oil and place on a small baking sheet. When the oven is hot, place on the top rack and bake/roast them until the skins start bursting and the tops char a little – this takes about 5-10 minutes depending on the oven. Take out when ready and keep warm.
2. While the tomatoes are in the oven, you can prepare the scrambled eggs mixture. Add the chickpea flour, garlic powder, and turmeric powder to a bowl and mix with the vegetable broth – you want it to be a thick batter, similar to a pancake batter. Set aside.
3. Heat up a frying pan with some olive oil. Add the halved potatoes (skin on) and fry until nicely browned and crispy. Season with salt and pepper. When ready, take the potatoes out of the pan, set them aside, and keep warm.
4. Wipe the pan with kitchen paper, add some oil and heat up. Add the scrambled eggs mixture, spread it out, and cook over medium-high heat. Use a wooden spoon and move the mixture until it resembles scrambled eggs. Season with salt, pepper, and Kala Namak (that gives the eggy flavor). Remove from the pan and set aside.
5. Clean the pan, add again some olive oil and briefly sauté the chopped onion and sliced garlic until soft and glossy. Add the baby spinach leaves and let wilt – this will happen quite quickly. Take off the heat.
6. Divide the fried potatoes, vegan scrambled eggs, spinach, and roasted tomatoes between three bowls, drizzle with some olive oil (optional), and season with some more salt and pepper to your liking.
Notes
Enjoy breakfast!
Keywords: vegan, breakfast bowl, spinach, tomato, potato, scrambled eggs, veganuaryj
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
