Updated: Dec 20, 2021
Scrambled beans for breakfast! A good vegan, vegetarian, gluten-free egg alternative for breakfast!
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
honey and mustard sauce
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.