Asian-Inspired Vegan Breakfast
Introduction
Start your day with a burst of flavors from this Asian-inspired vegan breakfast dish. Combining the zesty, spicy elements of Asian cuisine with hearty, comforting breakfast staples, this dish is designed to awaken your taste buds and energize your morning.
Ingredients
- 1 cup of vegan scrambled egg substitute (e.g., tofu or chickpea flour)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon turmeric
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 2 green onions, chopped
- 1 tablespoon olive oil
- Salt to taste
- Fresh coriander, for garnish
- Sliced avocado, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic, sautéing until they start to become translucent.
- Stir in the red and green bell peppers, cooking until they are soft.
- Crumble the vegan egg substitute into the skillet, mixing well.
- Sprinkle turmeric, chili flakes, and soy sauce over the mixture, stirring to combine everything evenly.
- Cook for about 5-7 minutes, or until the vegan egg is thoroughly heated and begins to brown slightly.
- Season with salt to taste and remove from heat.
- Garnish with chopped green onions and fresh coriander.
- Serve hot with sliced avocado on the side.
Enjoy this vibrant, flavor-packed breakfast that not only satisfies your morning hunger but also keeps you energized throughout the day. It's a perfect example of how traditional flavors can be reinvented in new, exciting ways.
Emily
| Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 20g, Protein: 12g |
|---|---|
| Preparation Time | 25 minutes |
| Allergy Information | Soy, possible gluten in vegan egg substitute depending on brand |