Scrambled beans for breakfast! A good vegan, vegetarian, gluten-free egg alternative for breakfast!

Ingredients
- A can of cannellini beans
- 1/2 cup nutritional yeast
- One teaspoon of Italian herbs
- One teaspoon turmeric
- salt and pepper to taste
- One whole onion
- coconut oil for cooking or any oil
- One garlic clove
- kalamata olives
- cherry tomatoes
- coriander (garnishing)
- honey and mustard sauce
Method
- Remove the water from the beans and add to a bowl.
- Add the nutritional yeast, herbs, and turmeric to the beans and mix well.
- Add the salt and pepper to your liking
- Cut the onion into small slices and garlic into dice.
- Heat oil in a pan, add the sliced onions and cook until transparent.
- Add the beans, mix into the pan and cook for about 5 minutes while stirring.
- Prepare your olives and tomatoes by cutting them in half or smaller pieces. You can use as trim and much as you like.
- Add the olives and tomato into the pan and cook for another 5 minutes.
- Toast your bread and then serve with the scrambled beans.
- Don't forget to add your honey and mustard.
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